Gastronomy of Greek islands
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he number of Greek islands is a topic of debate. The strict count is 1,200, while the more lenient count is 6,000. Fortunately, the exact number doesn't matter when it comes to cooking, as the diversity is undeniable. Beyond the beautiful landscapes, the Greek islands offer an exciting culinary regionality.
In this course, we will go beyond the well-known Greek dishes and explore new culinary territories. Let the eight largest and most famous islands captivate you!
MENU
- Fáva / Yellow spilt pea puree dip
- Tragana kolokithakia sto fourno / Oven baked zucchini sticks (Syros)
- Feta se fillo, me meli, kai sousami / Phyllo-wrapped baked feta with honey and sesame (Santorini)
- Melitzana sto fourno, me afrata keftedakia / Baked aubergine filled with meatloaf (Kos)
- Domatokeftedes / Tomato fritters (Rhodes)
- Soutzoukakia / Meatballs in tomato sauce (Lefkada)
- Tzatziki me pantzari / Beetroot tzatziki (Mykonos)
- Dolmadakia avgolemono / Stuffed grape leaves with lemon sauce (Paros)
DATES
Unfortunately there are no dates available.
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