Santorini Food  
 

See also : Santorini Restaurants and Tavernas

Santorini main food products

Fava

A yellow dip made from split yellow lentils, served with olive oil, onions and parsley
 

Cloro Cheese

White cheese unique to Santorini
 

Cherry tomatoes

Baby tomatoes
 

White Aubergine (Eggplant)

An unusual pale type of this well known Mediterranean vegetable
 

Capers

Well known throughout Cyclades islands, used to liven up salads or sauces
 

Figs

This delicious Mediterranean desert fruit grows particularly well in Santorini
 

Pistachio Nuts

Although famed throughout the whole Greece, Pistachio is grown here in abundance

Recipes
 

Tomato Keftedes from Santorini (Tomato rissoles)

Ingredients

500g Santorinian cherry tomatoes
2 finely chopped onions
150g self-raising flour
40g fresh chopped mint
10g fresh chopped parsley
20ml Olive oil
Pinch of chilli or paprika to taste
Salt & black pepper

* Remove the skins from the tomatoes and mash into a large bowl

* Once mashed add the remaining ingredients and enough flour to thicken enough to make patties that keep their shape.

* Lightly dust each rissole with a light covering of flour

* Heat olive oil in a pan and when hot (not smoking) fry rissoles on each side until golden

* Serve hot as a starter or with a fresh green salad for a main course

Fava

Ingredients

500g Yellow split lentils (Fava)
2 –2.5 litres of water
1 and a half large onions
Olive oil to taste
1 and a half lemons
Salt to taste

* Lightly fry 1 onion in oil until transparent in a large saucepan

* Wash lentils and add to the onions, simmer for 1-2 minutes

* Add enough water to cover lentils, bring to the boil and then simmer for 1.5 - 2 hours, adding more water until it resembles a thick mixture.

* Once cooked, mash with fork and leave it to stand for a couple of hours before serving

* Serve with chopped raw onions, fresh lemon juice and olive oil hot or cold

Stewed Capers

This recipe should be made with dried and soaked capers; buy these in Santorini, as they are very difficult to get hold of elsewhere. If not, use pickled, but soak overnight and rinse well to remove vinegar.

Ingredients

200g capers
20ml Olive oil
3 large onions chopped
2 grated tomatoes (remove skins)
Salt & Pepper to taste

* Heat the oil in a large pan and gently fry the onions until they start to become transparent

* Add tomato pulp and simmer for about 10 minutes

* Stir in the capers, season and add enough water to prevent the mixture from burning, cook for 15 minutes

* Cool and serve with fava or as a separate sauce (in room temperature)