AMORGOS, the easternmost island of the Greek Cyclades is a stunner,
with whitewashed houses, trestled alleyways and fiery rust sunsets ...
Kevin Raub in New York Post, 2010

Greek dishes easy to cook

Michael Jagd, Journalist

Michael Jagd, Journalist

The video Local Greek dishes easy to cook was taken by the Danish travel journalist Michael Jagd who participated in YPERIA 2011.

On the last day of the YPERIA conference a demonstration of cooking took place in the Aegialis Hotel, and Michael recorded it – like he had done with a lot of the other experiences along the YPERIA.

Being a very instructive and definite story, it called for an immediate cutting. So this became my first editing result from the trip. I’ll now go on with some more touristic cuttings of the outdoor attractions, he says. The video media is quite new to him, but he will now learn to master it for use on the Internet.

In the video we experience how to cook Favátokeftédes, balls or croquettes based on fava (a mash of yellow split peas), and Hortápites, pirogs of horta which may be all kinds of edible green leaves. The item has been added some Amorgian nature and folklore with local musicians and dancers.

Ingredients for the Favátokeftédes:
Fava (mash of yellow split peas), flour, onions, eggs, herbs, spearmint lettuce (e.g. dandelion) and olive oil.

Ingredients for the Hortápites:
A glass of olive oil and a glass of white wine blended with a pound of flour. Horta and onions chipped, then blanched with anise or spearmint plus a creamy sour myzitra cheese.

For details follow the video.

Michael Jagd has written the Danish guide-book Turen Går Til Kykladerne (The Trip Goes to the Cyclades), and this was his 5th visit to Amorgós.

Homepage of Michael Jagd:

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