GreekEnglish (United Kingdom)Russian (CIS)
AmorgosAnafiAndrosAntiparosYarosDilosDonoussaFolegandrosIosIrakliaKeaKerosKimolosKoufonisiaKythnosMakronisosMilosMykonosNaxosParosSantoriniSerifosSifnosSikinosSpecial IslandsSchoinoussaSyrosThirasiaTinos

You are here: For visitors / The Islands / Syros / Local Recipes

Local Recipes

Syros holds many tasty surprises for its visitor: octopus in vinegar with sun dried tomato, fish with dry capers,atherina fried with onions, marathopita, strapatsada, and marvellous dairy products such as the leading “San Michali”- cheese that is produced exclusively in Syros,  and the hard small cheese. Certain rare varieties of vine are cultivated on the island: white “avgoustiatis”, “katsano” and red “armeletousa”, “proniko” and “romeiko”.

Koumbemba with plumbs from Syros

20 plums
10 walnuts
½ kilo mincemeat
2 egg yolks
1 cup of chopped walnuts and almonds
½ cup pine nuts
5 spoonfuls of crushed bread
2 teaspoons onion juice
Parsley
Salt, pepper
2 spoonfuls of lemon (juice)
1 cup butter
1 glass of white wine
1 glass of red wine
1 glass broth

Mix mincemeat,egg yolks, salt, pepper, 2 spoonfuls good butter, bread,juice of lemon and onion, walnuts, almonds (peeled),pine nuts and parsley.

Knead the mix and mould in big relatively conical meatballs.

Put the meatballs in the buttered baking pan, add melted butter and cook them in a hot oven for a quarter of an hour.

When they roast, poor  wine and broth and leave them to cook, for a quarter of an hour.

Simultaneously you can prepare the plums as following: soak them in red wine,remove the stones and in their place put half a walnut.

You add them to a baking pan, until they are cooked and then serve the meatballs with the plums.
syros map
gamebanner

panigiriEN

islandhopingEN