Recipes from Naxos

Arados

Place the flour in a flat dish, sprinkle lightly with water and rub it together until you get small clumps.
Heat 2 liters of water in a deep pan, adding the flour when it comes to the boil and stirring constantly with a spoon. Add a pinch of salt and when it starts becoming creamy, slowly add the milk.

Sefoukloti

Heat the olive oil in a saucepan and add the finely chopped onion, wild greens and herbs. Cook until soft and add the water. When the greens come to the boil, add the rice, salt and pepper, and stir well. Cook until the liquid is absorbed and remove from heat. Next, prepare the pastry. In a large bowl, pour the flour and make a small well in the middle into which you pour the oil, vinegar and salt. Start kneading the pastry, adding water slowly as needed until it become firm but not flaky. Let the pastry rest for around 2 hours and then separate into two equal parts.

Moustalevria

Boil the molasses (thinned in water if too sweet) with the flour in a deep pan, stirring with a wooden spoon until the flour is completely dissolved. Place the pan over low heat and keep stirring until mixture is firm. Add the coarsely-cut walnuts and stir lightly to ensure they are spread around evenly. Wet a few small plates or shallow trays, sprinkle some sesame seeds and pour the mixture. Add more sesame seeds and raw walnuts on top. Source “To Maerio tis Naxou” by Katerina Sideri

Naxos

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