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Traditional recipes

Savory & sweet recipes

• ¼ kg of flour
• 2 onions
• 2 cloves of garlic
• 2 large tomatoes or preferably ¼ kg of small santorinian tomatoes
• 2 scraped zucchinis
• Dill or spearmint
• Salt and pepper

Mix all the ingredients and make sure they become a thick mush (add a little more flour if needed). Next, heat oil in a frying pan and fry the meat balls one spoonful at a time until they become brown enough.

For ¼ kg of fava you will need:
• 1 small onion
• 1 teaspoon of salt
• olive oil

After washing and cleaning the fava beans thoroughly, fill half a pot with water and boil enough. Add salt. Take out the foam that will appear after a while of boiling. Add the onion after cutting it in four pieces. Reduce heat and stir using a wooden spoon. Boil for approximately one hour. It is important to stir often. If the fava beans start to melt add some more previously boiled water.

• 1 kg of honey
• ½ kg almond kernel
• 1 cinnamon stick

Peel the almond kernel, open in half and let it dry well. Put half the quantity of honey together with the almond kernel in a pot in low heat and stir until cooked. When it is ready take the pot off the heat and add the rest of the honey (cold). Stir well and serve in platters.


The "koufeto" with honey used to be made in Santorini during the wedding ceremony and its preparatory stages. Honey's symbolism is known since ancient times. From Aristotle till the byzantine sources, such as the Agricultural and the Animals' attributes, of Filis, Greeks represented the bee through a model whose essential characteristics remain unaltered for 15 centuries. The bee is defined by a pure and unpolluted way of life and a vegetarian diet while is also famous for its highly discreet sexual activity and cleanliness.
According to philologist and folklorist ms Kiriaki Chrisou-Karatza*, two basic symbolic elements coexist in it, the honey and the almond. The same dessert is offered during the engagement. Financially low level people who could not afford the dessert's raw ingredients, used to prepare "sisamomelo" and rarer nougat instead, which instead of almonds included sesame, a product that consists of similar ingredients that lead to the same symbolisms (fertility, genetic relations, sweet and smooth marital or in general social living). Given that the wedding took place on a Sunday, the preparations for making the dessert started on a Wednesday. The ingredients were carried by the groom and the in-laws to the bride's house. Thursday morning the single young girls gathered in the bride's house, sat on the floor and placed two piles of almonds in the center symbolizing the groom and the bride. The couple to be wed was also present but without taking part in the process. The girls broke the bride's and groom's almonds separately using a small hammer while singing and greeting. Next the bride's mother collected the almonds for use and discarded the peels to the centre street in order to be walked over and drive out bad spirits. Next she served the "sisamomelo" which she had made from the day before. At that day the preparation of the "koufeto" with honey took place also, by boiling and roasting the peeled almonds. Success of the dessert was based on the right roasting of the almonds. After binding the honey and the almonds together the dessert was ready.

* From the book "Santorini: Thera, Therassia, Aspronisi, Volcanos" by Ioannis M. Danezis/2001, Editor in chief Emm. A. Lignos.



Έτος Γαστρονομίας 2013