Traditional recipes

A taste of Santorini


A taste of Santorini
Kopania: Barley bread rolls filled with raisins

“Koufeto” (sugarplum): Boiled honey with roasted almonds. It is usually served in weddings and shop opening ceremonies.

Melitinia: Traditional Easter dessert. It is made of soft cheese, sugar and mastic.

Raw haddock: Uncooked haddock, cut in small pieces. It is usually served with tomato salad.

Stuffed “birds”: Flowers of zucchini stuffed with rice.

Santorinian pudding: Dessert made from semolina and milk (the pudding of the poor is made of bread and milk while that of the wealthy is made of eggs and chocolate).

Garlic pasta: Thick pasta with lots of garlic and fresh tomato.

“Sfouggato”: Scrambled eggs with potatoes or zucchini.

Marinated fish: Fried fish (horse mackerel or bogue) with lots of vinegar and “alismari” (rosemary).

“Psarolia”: Cooked small fish. They are dried out under the sun for several days. Usually a winter food. It is considered a good wine snack.

Tomato meat balls or “pseftokeftedes” (fake meat balls): Fried meat balls made of chard, mint, tomato, zucchini and various other greens in batter.

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