Meropi's recipies are enclosed in our grand-mothers Maria and then in Meropi's cook book. They are local Lesbian recipies, like the old women of the villages in the whole island were traditionally cooking them for hundreds of years. Simple ingredients, simple recipes! Enjoy and Kali Orexi (which means have a good appetite )!

1. Shrimps saganaki with feta and ouzo

(For a medium saucepan) 

1/2 kg medium shrimps (fresh or frozen raw in shell) 
150g Greek feta cheese without trimmings 
4 ripe tomatoes, cut into thick slices or cubes
1 large onion sliced 
​​2 garlic cloves 
2 chopped green peppers
1 small glass ouzo 
2 tbsp chopped parsley 
100ml Organic Extra Virgin olive oil Meropi
salt and freshly ground pepper 

Wash the shrimps clean the mud, holding the head and season with salt. In a similar pan heat 5 tbsp olive oil. Pour separately (for not to drop the oil temperature) shrimp with their heads together with the cloves of garlic, cut in half and sauté over high heat until they change color and become pink, 1'-2 ' from each side. Then add ouzo and let it evaporate for 1min. Take away the pan from the heat.  In another pan, medium and deep, heat 4-5 tbsp olive oil Meropi and sauté the onion at medium heat. When translucent, add the tomatoes and the peppers, but turn down the heat.  Add salt and cook turning frequently for 6 minutes or so, until they shrimps let their juices, creating a thick sauce, not melted completely. Then add the shrimp juices left in the pan, slice and freshly ground pepper. Let it cook all together over medium heat for 2'-3 ', until cooked and soft feta without stirring often, to not dissolve the pieces. Sprinkle with a little olive oil, sprinkle with parsley and serve as it is, inside the pan. 

Tips: When browning the shrimps manage to keep the juices and taste, something that would not happen if you boil them. If, again, to take raw in tomato sauce will leave plenty of fluids.  It is important not to cook too, to keep their taste and stay juicy. If we are not ripe and sweet tomatoes, better use of the box. 


2. Small cheese pies called “Giouzlemedes”

100ml Organic Extra Virgin olive oil Meropi

250 ml lukewarm water

1 kg flour for all purpose

2 tablespoons vinegar


For the filling

250g ricotta cheese or 200g feta cheese

2 whole eggs

Half bunch of fresh chopped spearmint or 2 tablespoons dry spearmint

Freshly grounded pepper

Corn flour to open the dough (called phyllo in Greece)

Salt (if you use feta cheese maybe it is not needed)

Mix lightly in a bowl: feta, eggs, mint and pepper and set them aside. Place in a bowl the flour and roll out a small well in the middle. Pour there a pinch of salt, and, gradually, olive oil, vinegar and water, taking little by little flour from the center to the edges. Knead well until the materials combine.  Cover with cling film and leave to rest for about 1 hour. Once prepared, on a floured surface roll out with rolling pin middle sized sheets and sprinkle them with some corn flour. Cut into strips of 5 × 10 cm. Set aside each strip, put 1 tablespoon filling and wrap into small triangles that fold well, so as not to spill the contents. Fry them into a pan, where you have red- hot extra virgin olive oil for approx. 2 minutes on each side until the dough becomes gold. 


3. Zucchini stuffed with rice with sauce avgolemono

4 large zucchini

1/2 kilo minced pork or calf

130ml Organic Extra Virgin Olive Oil Meropi

2 onions

1 bunch of parsley finely chopped

1 tomato finely chopped

5 tablespoons rice Carolina

2 glasses of water

2 tablespoons sugar



For the filling

Saute the minced onions with 5 tablespoons of olive oil for 10 minutes and add salt. Then add the tomato and rice, water and sugar, low the heat and simmer for 15 minutes. Finally add the parsley and leave it for another five minutes at the fire.

Put the zucchinis until the middle of a large pot with salted water and boil for 8 minutes. Drain and leave them to cool down. Cut with a knife the lid from the zucchini and roll with a teaspoon and discard the crumbs of it. Salt it well, add the filling and close each lid (zucchini lid), sprinkle each zucchini with 2 tablespoons of olive oil  and bake at 180 0C for 1 hour and 10 minutes.

Finally, for the avgolemono sauce, in a bowl, beat 2 eggs with the juice of one big lemon and add it slowly beating constantly into hot vegetable broth (about half a liter). In a glass of cold water, add 1 1/2 tablespoon of flour and mix well until completely dissolved. Continue beating the mixture and gradually add water to the flour to tie the lemon sauce. Add with salt if necessary and serve the hot lemon sauce over the cooked zucchinis.






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