Recipe of the day

Hyderabadi

You did!

I've been trying to guard them and remain anonymous! Actually, had this letterpress machine, postcards,maps, tea, chai, sulfuric acid flavor,and other money making schemes in mind....

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Hyderabadi

I'm still trying to recover that Dry Coconut & Khus Khus Mutton recipe (goat meat only please, hind leg, each leg not to weigh more than 3-4 pounds approx). Just too lazy to type all up again, but will post it later today hopefully.

Meanwhile, Theyyamdancer, I saw an awesome show on Food Network, couple of days ago - Extreme Cuisine with Jeff Crowin:

None of it seemed 'extreme' to me.

Hyderabadi

OK, found it!:

(I'll have to credit the site I originally posted it on though, simply because: I lost it, they did not. Thanks to Google as well. http://www.gourmetindia.com/findpost-p7570.html )

theyyamdancer

Extreme food - ha, ha, ha. What a great way to start Sunday morning!

Hyderabadi, I have to admit that I had never even heard of "toulumotiri" (τουλουμοτύρι) until you mentioned it. But Mr. TD tells me that it is originally a recipe from Lesbos, where the cleaned sheep's or goat's stomach was used as a receptacle in the absence of a fridge to ferment and preserve the white cheese. Nowadays the belly has been phased out and replaced by a coarsely woven basket called "toulumi" (τουλούμι).

As for kakavia, yes that is a well-known local speciality! I love it! It is usually made with ροφός (rofos) which is a local fish that I don't know how to translate (!). It is a large shiny grey fish usually weighing ten kilos (twenty pounds). The best bit is the head of the fish. It is a bite reserved for the favoured guest at the table. As well as the fish, it contains carrots, potatoes, courgettes, tomato and celery. The broth is served separately with avgolemono sauce incorporated (i.e. an amalgam of egg and lemon, a typical Greek sauce).

And as for kokoretsi, it is an Easter delicacy, usually made by men during the Paschal feast. Kokorestsi makes use of the parts of the sheep which would normally be discarded (intestines) and various organ meats (thoroughly cleaned) skewered and secured with the intestines. It is a lot like haggis.


Snails are used a lot in Cretan cuisine. The most common method is a stew with lots of onions, garlic, tomato and potatoes. It is delicious. (I quite prefer it to the French method of garlic butter which drowns out the earthy taste of the snails.)

Octopus, squid, cuttle fish - also extremely commonly eaten here - usually they are left to dry in the sun and then grilled on charcoal. But there are other ways of cooking them. A local speciality of cuttle fish is with olives and dill. Well, I could write a whole thread on ways of cooking fish and seafood in Crete...

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