Toumba cafe is also a great place to simply share an afternoon with some friends and enjoy some fresh-brewed coffee or homemade tea, in the open air and sublime beauty of the mountainous Greek countryside.

RECIPES

 

Here are a few simple recipes for common dishes that our guests really love:
 

HALVA

1/2 cup olive oil
2 cups semolina
3 cups sugar
4 cups water
1 orange peel
1 cinnamon stick
2-3 cloves

Put the water and the sugar in a pot. Add the cinnamon, peel and cloves. Set the temperature to medium heat, stir until the sugar dilutes and let it boil for a couple of minutes.
In another pot, heat the oil and add the semolina to simmer, until it starts to turn golden brown.
Remove the semolina from the heat and strain the syrup.
Pour the syrup into the semolina and continue simmering on low, stirring constantly, until it thickens like a cream of wheat.
Pour the creamy mixture into a baking pan, cover it with a kitchen towel and let it cool, then dust with cinnamon powder.
Alternatively, you can add nuts or raisins in the semolina, before mixing it with the syrup.
 

SPICY FETA DIP

250 grams feta
4-5 Tbsp olive oil
3 Tbsp greek yogurt
sweet paprika for color
black pepper
1 tsp vinegar
1 tsp cognac
the hot chili of your preference, fresh or dried

First mix the feta with the oil, crumbling the feta with a fork.
Add all the other ingredients and mix well.
Enjoy with bread, french fries, grilled meat, etc.
 

LEEK PIES

The filling:

2 medium leeks
2 medium onions
a couple of spring onions with the stalk
a handful of parsley, chopped
a handful of dill, chopped
150 grams feta
50 grams hard aged cheese (we use lathotiri, parmesan can be substituted)
1 egg
salt and pepper
3 Tbsp olive oil

Put all the greens and onions, finely chopped, in a pot with the lid on, and set to very low heat.
Leave until all the juices have evaporated, stirring a few times.
Add 3 Tbsp of olive oil and some salt and pepper to taste and simmer for three minutes.
Turn off the heat, and when it has cooled, add the cheeses, crumbled and grated, and the egg, and mix.

The dough:

2 1/2 cups flour
1/2 Tbsp baking powder
salt and pepper
bit of vinegar
2 Tbsp olive oil
40 grams hard grated cheese
lukewarm water as needed

Combine the dry ingredients in a bowl, and add the oil and vinegar.
Mix together by hand adding water as needed, until it stops sticking on your hands.
Add the grated cheese and knead for at least ten minutes to soften the dough.
Cover with plastic wrap and leave at room temperature for a least half an hour.
Separate small handfuls of dough and roll into circles 20 cm in diameter and 3 mm thick.
Put about 2 Tbsp of filling mixture onto half of each circle. fold the dough over and pinch it closed with your fingers.
Fry in olive oil over medium heat until they turn golden brown.
 

RED CHICKEN

1 chicken cut in eighths
2 large onions, sliced
1 cup dry red wine
salt and pepper
1 cinnamon stick
3 cloves
5 bachari
1 1/2 Tbsp sugar
400 grams tomato sauce
1/2 cups olive oil

Simmer the chicken in oil until it browns.
Add the onions to the chicken and simmer them until they brown.
Add salt and pepper.
Pour the wine and let it reduce.
Add remaining ingredients and some water.
Keep cooking, covered, over low heat for almost an hour, making sure not to let the water completely evaporate.
Add extra salt or sugar as needed.
 

ZUCCHINI KEFTE

3 grated zucchini
1 large onion
1 green onion
1-2 Tbsp fresh mint
salt and pepper
120 grams feta
1 egg
2-3 Tbsp flour

Salt the grated zucchini.
Let it sweat and squeeze the water completely out.
Chop the onion and mint, crumble the feta.
Mix everything together well and form into balls with spoons.
Fry in very hot oil until golden brown on each side.