Lamb with rice and fresh cheese
Oven baked lamb or kid goat with rice and melted fresh cheese on top.
It is an Easter dish of Kaspakas village.
2 kg lamb or kid goat cut in small servings
1/2 glass of vegetable fat or oil
Lots of salt & pepper
250 gr rice (nichaki type)
1 piece of fresh cheese (day-fresh, unsalted)
Water as needed
Wash the lamb and cut in portions, place it in the pan with plenty of water and vegetable fat or oil, add salt and pepper and bake for 2-3 hours. Start baking with the pan covered with tin foil and then uncovered and make sure you turn the meat several times, so that it’s properly cooked from all sides. When the meat is cooked, measure its juice to achieve the following rate 2 juice / 1 rice. Pour the juice back in the pan with the meat and add the rice. Bake again and when the rice is almost cooked, cut the cheese in slices, about 1 cm thick and cover the food. Bake again until the cheese melts and turns golden brown. Serve hot.
Local pasta in fine pieces.
The following dose is for 4 kg
2,5 kg wheat flour
1 kg white flour
1/2 kg thin semolina
1 spoon of salt
1,5 lt. milk (a little bit less)
Corn flour to roll out the dough
Sift the flour in a basin, add salt and stir. Beat the eggs and put them in the flour. Start kneading gradually adding milk. The dough should be hard. Cover it with plastic wrap and let it rest for a while. Then split the dough into round pieces of 8cm and start to roll them out. The pastry sheets should be rather fat. Put each sheet on a table cloth to get dry so that it can be cut. Repeat the same for all the pastry sheets. In the meantime, fold each dried sheet in two and again in two and cut it in stripes of 2 cm width. If possible cut the flomaria with a sharp knife, otherwise put them in the pasta machine. Spread the flomaria on a cotton table cloth and let them dry for about a week. They are preserved in a tin box.
If you wish you can cut the pastry sheets in narrower stripes and in small squares. These are called “flentzes” or “plantzes”.
To be sure that flomaria are well-dried, put them in the oven for about 2 hours in 50 °C.
Rooster with flomaria
1 ½ kg rooster
½ kg flomaria (pasta)
1 glass of olive oil
3 big tomatoes
1 big onion
3 cloves of garlic
1 branch of basil
1 pinch of thyme
1 leaf of laurel
½ stick of cinnamon
Brown the onion and the rooster in olive oil. Then put the tomato, add water, the spices, cover the casserole in low heat until it starts boiling. After boiling, remove the rooster from the casserole and put the flomaria for 10’ until they boil
1/2 kg almonds with their skin
150-200 gr ground dark chocolate
1 cup of syrup
For the glaze: 350 gr vanilla soft fondant (ypovrichio)
Lightly grind the almonds. Put the almonds and the chocolate in a bowl and mix well. Gradually pour over the syrup to become a thick mass. After mixing them altogether, wet your hands with the cognac and make small balls with the mixture. Let them dry for 24 hours and glaze them with warm vanilla soft fondant (ypovrichio). Let them dry on a tray and then decorate with a thin line of vanilla on the top.
Source of recipes: Γαστρονομικός Οδηγός Άγιος Ευστράτιος Λήμνος Ένας Τόπος χιλιάδες αισθήσεις – Λήμνος Τουριστική ΑΜΚΕ