Kontosouvli

 For the marinade

• 1 clove of garlic
• 1 tsp dry oregano
• 1/2 green pepper
• 1/2 onion
• 1 tbsp mustard
• 2 tbsps of olive oil and 3 water
• 1 tsp paprika
• salt and freshly ground pepper

For the kontosouvli

• 800g pork(shoulder), cut into large pieces (28 ounces)
• 1/2 green pepper, sliced
• 1/2 onion, sliced
• 1/2 tomato, sliced
• 1-1.5 kg potatoes, cut into wedges (40-50 ounces)
• one large wooden skewer

Instructions

1. Place the pork, cut into large pieces, into a bowl (large enough to mingle easily with the marinade). Season with salt and pepper and add a pinch of oregano.
2. Into a blender, add all the ingredients of the marinade and mix. Pour the mixture into the bowl with the pork and blend. Cover with some aluminum foil and put the bowl in the fridge for 3 hours. Ideally leave it overnight.
3. Soak the wooden skewer into some water and thread the pieces of pork, comfortably, onto the skewer. In between the pieces of meat, add some sliced onion, pepper and tomato.
4. Place the kontosouvli on a large baking tray and add the potatoes, cut into wedges and season them with salt and pepper. Add 4 tbsps olive oil, 1/2 glass of water and sprinkle with a good pinch of oregano.
5. Cover with some aluminum foil and bake in preheated oven at 180C for 80 minutes. After 60 minutes, remove the aluminum foil and bake for another 20 minutes, until crunchy on the outside, tuning it upside down halftime through cooking time.
6. Tips: Use a piece of pork with some fat; this will make it even more delicious. While baking the pork, brush it with some olive oil an lemon juice; repeat 2-3 times. Personally, I prefer it, when the meat is a little burnt on the outside, as it reminds me of the traditional way of cooking it, over an open charcoal pit.

Siftalies from Cyprus

Ingredients

1/2 kilo minced pork mixed with lamb 

1/2 bunch parsley, finely chopped

1 large chopped onion

2 slices of stale bread grated

1 chopped tomato

Oregano

Thyme 

1 cup of wine 

salt

pepper

1 large Gym ( The diaper gym is The white adipose tissue of the pig will usually find frozen)

Tip 

It’s best to fry a small peace and taste before assembling 

Method 

Wash the Gym and open a little bit.

Knead all the ingredients together.

Shape oblong rolls with the dough and place them one by one in the Gym (bowl).

Wrap them in the same way that wrap the koupepia (stuffed vine leaves).

Always cooked on the grill.

Served with pita bread tomatoe and Sanziki sauce  

Orange and Chocolate Cookies( Koulourakia)

Ingredients 

4-4 1/2 cups flour soft for all uses

3 teaspoons baking

1 cup soft butter

1 cup sugar

2 egg yolks

1/4 cup orange juice

1 cup fresh cream

2 tablespoons brandy

zest of 1 orange

3 tablespoons cocoa

 Method 

Sift the flour with the baking.

Cream the butter with the sugar until it becomes white.

In a bowl whisk the egg yolks and stir in the orange juice and brandy.

Pour slowly into the bowl of the mixer to incorporate the butter.

Stop beating and pour and mix the zest and the flour with the baking in installments, adding as needed to make a soft dough that does not stick to fingers.

Divide the dough into 2 parts and one if you add sifted cocoa to make chocolate.

Take a small amount of dough and roll in to balls. With finger make a hole in the middle to bottom, so you get a nice bun.

You can make and assorted cookies such as photo and design you like.

Put in a pan lined with wax paper and brush with egg yolks beaten with a little water.

Bake at 180 degrees for 20-25 minutes.

Allow to cool and store them in a box of biscuits, reserved one month.

Cypriot Flaounes

Yeast dough 

1 ½ lbs (750gr) strong plain flour

1 sachet easy bake yeast

1 teaspoon salt

2 teaspoons sugar

2 tablespoons olive or vegetable oil

water to mix

Cheese filling

12oz flaouna cheese or 8oz (250gr) cheddar cheese
4oz (100gr) halloumi
1 tablespoon flour
1 teaspoon baking powder
1 tablespoon crushed dried Mint
4 eggs lightly beaten 

1/2 tsp of mastic crushed in to powder

1/2 tsp of mahlepi powder

To finish

1 egg beaten
sesame seeds

Preparation

For the dough, sift flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make it firm. Knead for at least 5 minutes until it has a smooth and elastic feel. Put the dough into a plastic bag and leave in a warm place for an hour to rise. 

For the filling, coarsely grate the cheeses, add the flour and baking powder mahlepi and mastic then gradually stir in the beaten egg and seasonings until you have a stiffish paste (if the mixture becomes runny don’t use all the beaten egg). 

Divide the dough into egg sized pieces and roll these into 4'' (10cm) discs. 

Place a generous tablespoon of filling into the centre of each pastry disc, spreading it slightly. Pull dough up at 3 points to make a triangle, or 4 points to make a square. You should still be able to see the filling in the middle. 

Press corners together to seal and leave to rise. Just before baking, brush with beaten egg and sprinkle some sesame seeds over them.

Bake in a hot oven gas 8, 450'f, 230'C for 12-15 minutes until cheese filling is puffed and flaounes are golden. 

Serve hot or cold.

Easy Tsourekia Easter Bread recipe by Katie Karamanakis