TASTE TRADITIONAL SYROS DISHES
Here are a few recipes so that you can get a taste of Syros. If you don`t wish to spend time cooking and preparing the dishes, we await you on the island to try them out at one of our many restaurants!:
- 3 large potatoes
- 4-5 tablespoons capers
- 4-5 caper leaves with vinegar
- 2 tablespoons vinegar
- 3 cloves garlic minced
- 6-7 tablespoons olive oil salt pepper
Wash the potatoes and boil them in salted water for 25-30 minutes.
Leave them to cool, then peel the skin and mash them.
Add garlic, olive oil, salt, pepper and the capers.
Mix well and garnish with caper leaves.
Sun dried Mackerel
This dish can be made with mackerel, bogue or most kinds of fish.
Wash the fish and cut their back open, and season with semi coarse salt and hang them to dry in the sun.
After 3-4 days, before they are completely dry, take them down and keep them in the refrigerator.
To serve, put them in water for a little or in the oven.
Fish with dried caper
- 1 kg dried capers
- 1-2 onions
- 2 ripe tomatoes (chopped)
- olive oil
- some sugar
Fry the fish and in the meantime put the dried capers in some hot water to soak.
In a large pot add olive oil and chopped onions and sautι.
Add the tomatoes, capers, salt, pepper and some sugar.
When the sauce sets, pour the sauce on the fish which have been left to cool.
Octopus with olives
- 1 octopus (1-1,5 kg)
- 2 large ripe tomatoes
- 1 tablespoon tomato paste
- half glass olive oil
- 1 glass wine
- 2 bay leaves
- some salt and pepper
- 2 glasses green olives (pitted)
- some spices
Put the octopus in a pot, cover it with a lid and cook the octopus on low heat until the octopus releases its water.
When the octopus starts to absorb its water, take the octopus from the pot and cut it in small pieces.
Put the cut octopus back in the pot, add the oil and pepper and let it boil until it starts to turn pink.
Add the wine, tomatoes and the paste mixed with a glass of water.
When it starts to boil, add the bay leaves and the spices.
When the octopus is tender, add the olives and boil for another 15 minutes.
Add salt to taste.
- 1 kg fish
- salt olive oil
- 2 tbs flour some garlic
- salt pepper
- 2 bay leaves
- olive oil
- 2 and a half glasses of water
for the sauce:
Salt and fry the fish. Put the fried fish on a platter.
Sauce: In a pot, put some olive oil, water and flour, on low heat and stir continuously so it won`t clump.
Add the minced garlic, rosemary salt and pepper, vinegar and the bay leaves.
When the sauce sets, take it off the heat.
Pour it over the cooled fish.
- some baking powder
Cut the tomatoes in half horizontally, and put some salt on them.
Leave them to dry in the sun for about a week.
When they are dry, collect them and keep them in a glass jar or cardboard box.
When you want to cook them, put them in water overnight.
The following day wash them well.
Make a thin batter with flour, water and some baking powder.
Add a large amount of oil in a frying pan and heat.
Dip the tomatoes into the batter and fry.
- 1 kg small zucchinis
- 10 eggs
- some peppermint
- some dillweed
- 5 chives
- salt, pepper and oil for frying
Slice the zucchinis and put them in a large frying pan on low heat.
Add some salt and pepper.
Cover the frying pan until all the water from the zucchinis evaporates.
Add the oil, the chopped onions, the dillweed and the peppermint and sautι.
Beat the eggs and pour them in the frying pan.
Mix until the eggs are cooked.
- 1 cauliflower
- flour and salt
- 2 chives
- 1 bunch of dillweed
Boil the cauliflower for less than you would if you were going to prepare it for salad.
Cut it into small pieces and make the batter.
To make the batter, add some hot water and flower, but make sure it isn`t too thick nor too runny.
Add the dillweed, the chopped chives, salt, pepper, and the pieces of cauliflower.
In a pan, heat the oil and when it`s hot, take a spoonful of the mixture and put it in the frying pan.
Fry the cauliflower balls well on both sides and serve hot.