We visited Ormenio, the northernmost inhabited area of Greece, and met people with warm and generous hearts. We stepped into their kitchens and documented old recipes, as they were passed down to our delightful cooks by their ancestors, who settled as refugees in this area from Eastern Rumelia about 100 years ago. Homemade recipes crafted with love, vegan or lenten, if you prefer.
MANDANOZISIO DISH WITH BULGUR
Ingredients
600 g mandanozia* (peeled)
1 cup bulgur
2 onions
Green peppers 1/2 cup oil 1 tsp salt 1 tsp sweet paprika
*Mandanozia: small, round cherry tomatoes, a variety brought from homeland by their ancestors.
KOTHOROS
Ingredients
For the dough:
1/2 cup sunflower oil
2 cups water 1 tsp baking soda
2 tsp salt Flour, as much as needed to make the dough non-sticky to the hands.
For the filling:
1 kg assorted greens (spinach, chard, leek, purslane, sorrel)
Mint, parsley
1 tsp salt
1 tsp sweet paprika
3 tbsp flour
Bake at 175°C for 45 minutes.
KASSIA WITH MUSHROOMS
Ingredients
1 kg mushrooms
1 leek
1/2 cup oil
2 tsp salt
1 tbsp sweet paprika
4 tbsp flour
4 tbsp vinegar
4 cups water