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SHEPHERD'S MEATBALLS 600 gr ground meat, 2 medium onions, 3 slices of bread, 3 large tometoes or 21/2 tablespoons unsalted tomato paste, 8 garlic cloves, 2 tablespoons margarine, 1 egg, 1/2 bunch parsley, 1 teaspoon salt, 1/2 teaspoon black pepper. Add the grated onions, the soaked and minced slices of bread, the egg, black pepper, garlic, parsley and 1/2 tablespoon salt to finely ground meat and knead for 10 minutes to blend well. Moisten hands, take walnut-sized pieces of the meat and form into flat round shapes by pressing and rolling with palms. Place meatballs in pot containing heated margarine. Add minec tomatoes or tomato paste mixed with 1 glass of water ans 1/2 teaspoon salt, cover and allow to cook for approximately 30 minutes over modrate heat. serve hot.
DONER KEBAP 1 1/2 kg.'s leg of lamb, 50 gr. black pepper, 2 kg's lamb fat, ground, 1 egg, 50 gr. salt, 1 litre onion juice, 1 cup of olive oil. Remove any bits of skin and bone from the meat. Cut into serving-size pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive-olil, salt and pepper, and soak meat in the marinade. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The chunk of meat is broiled in the "Doner Kebab" broiler, made specially for the purpose.
POACHED ANCHOVIES (Hamsi) 1000 gr. fish, 1/4 glass olive oil, 1 lemon, 1/2 bunch parsley, 1/2 bunch dill, 1/2 tablespoon salt, 1/2 teaspoon black pepper. After gutting the fish,lay it in a shallow pan. Add olive oil, black pepper, salt, chopped parsley, chopped dill, lemon (sliced) and the necessary amount of water to cover the fish. Cover the pan and cook for 10 minutes on a moderate heat. Remove from heat and serve. This poaching can be done with fish such as horse mackerel ans striped mullet. All are equally appetizing. During the periods when the fish has a lot of fat there is no need to add olive oil.
SHEPHERD'S SALAD 2 large tomatoes, 1 small onion, 3-4 green pepperones,2 cucumbers,1/4 bunch parsley, salt to taste, 2 tablespoons olive oil, 2 tablespoons lemon juice . Peel, wash and slice the onion. Press the onion slices by hand with some salt so that the onion becomes less bitter. Rinse the onion under cold water and place in a salad bowl. Wash and chop the tomatoes and put them on top of the onion slices. Wash, peel and dice the cucumbers. Slice the green pepperones. Add the cucumbers and green pepperones to the salad. Chop the parsley leaves and put into the salad. Add the salt to salad and mix well. Serve with olive oil and lemon juice dressing.
KEBAB WITH YOGHURT900 gr. mutton meat, 3 Pides (Pide is slightly leavened bread., For this dish you may obtain the pides from a Turkish Restaurant), 5 tablespoons butter or margarine, 2 medium tomatoes (very ripe). Sauce: 500 gr. unflavored natural yoghurt, 1 large tomato, 6 green peppers, 1/2 tablespoon red pepper Place pides on a grill and heat both sides gently. After cubing the pides, put them on a preheated plate and top of with 2 1/2 tablespoons of melted butter or margarine. Mix well and set aside. Marinate the cubed meat in onion juice and olive oil. Skewer the meat cubes, leaving 1/2 inch between each meat cube, place skewers 2 inches above moderate coal fire and grill all sides until golden brown for 4-5 minutes. While the kebaps are being grilled, peel and dice the medium tomatoes, put in a pan and cook gently for 2 minutes. Spread the cooked tomato sauce on the pides, beat the yoghurt with a fork and add on top of the tomato sauce. Place the kebab again evenly and decoratively on each plate, top with red pepper and melted butter or margarine. Slice the tomato and grill very gently while grilling the green peppers well. Top with the grilled tomato and green pepper slices and serve hot.