The gastronomy of an island testifies a lot about how much pleasure you will have there. Because apart from the beautiful landscapes, beaches, trails and attractions, food plays a crucial role in having a good holiday . And there are some islands that stand out for their gastronomy. And they leave you a… taste unique when you finish your holidays there. Milos is one of these islands. Where you will taste beautiful and new flavors that you will want to cook for yourself when you’ll return home. And some of them aren’t hard to achieve. Like Milos’ little pies. A Dream…recipe
Gastronomic trip to Milos
Milos is a volcanic island that offers special taste experience. The cuisine of Milos has received various influences from Venetians, Phoenicians, Dorians, Athenians, Turks, and Cretans. So you can understand how much different cuisine you’re going to try there on your holiday.
It is the place where you will taste good and authentic flavors and traditional recipes with local products. And how many options you will have in the taverns on the island. Appetizers, main dishes, and desserts that will offer you one of the most powerful gastronomic experiences.
And you will enjoy food while you are taking a break from the swim on the dreamy beaches and beaches reminiscent of the lunar landscape. Milos is also famous for it. Gastronomy can’t be missing from this holiday frame.
Milos: The recipe with the little pies you can cook in your home, also.
One of the most famous recipes of Milos is the famous little pies. A simple recipe that you can cook easily at home. The following recipe is including in cookFather and was published by Akis Petretzikis.
For the dough
500 g flour g.o.g., + enough to open the leaves
1 pinch salt
100 g Olive oil
250 g water, lukewarm
For the filling
350 g Feta
2 tablespoons olive oil
1 tsp. Garlic
mint, fresh, finely chopped, optional
1 litre sunflower oil, for frying
mint leaves, for serving
For the dough
The process is simple as you just mix the flour, salt, and olive oil in the mixer’s bowl with the hook. Then slowly add the water and mix at medium speed until you have a nice and supple dough.
Finally move it to a bowl, cover with plastic wrap, and let the dough rest for 1 hour at room temperature.
For the filling
First, break the cheese with your hands. Put the cheese in a bowl and heat the olive oil in a frying pan over medium heat.
Finely chop the onion and garlic and sauté the onion for 3 minutes until it will have golden color. Add the garlic and sauté for another 1 minute. Remove the pan from the heat and put the onion and garlic into the bowl. Mix with the cheese.
Add the pepper and chopped mint. Heat the sunflower oil in a deep frying pan. Sprinkle the worktop with a little flour and roll out the dough with the rolling pin to a rectangle of 40×50 cm. 0.5 cm thick With a round 12 cm coupe. cut the dough into 15 pieces.
We’re so close to the end. Put into the center of each circle 1 tablespoon of the filling. Sprinkle the edges with a little water and close in crescent moons, pressing the edges well with a fork.
Add the pie in 3 batches to the hot oil for 1-2 minutes until they are gain a golden color. Remove with a slotted spoon and leave the unnecessary oil on absorbent kitchen paper.