Kos Island Greece, The Official Travel Guide

agkinares-avgolemono Ingredients (serves 4):
8 artichokes
1 kilo of potatoes
1 large onion
1 egg
1 glass of oil
Lemon juice
Dill, salt, pepper
1 tablespoon of flour
Preparation:
Clean the artichokes and cut in pieces. Leave them in bowl with water and lemon so they don’t go black. In a pot pour some oil and add the chopped onion and dill. When the onion is translucent add 2 glasses of water, potatoes, salt and pepper and cook for 10 minutes. Then add the artichokes that you have taken out of the water. Mix and add some more water. Place the lid on the top and let it cook. When the food is cooked, take some gravy from the pot and in a mixer add flour, egg and the lemon juice to make the sauce. Mix for 1-2 minutes and then pour over the artichokes when serving.

gemista Ingredients:
6 large tomatoes
6 large green peppers
3 potatoes
500 gr of finely chopped onions
1 ½ cup of rice
2 cups of olive oil
1 bunch of parsley finely chopped
Salt, pepper
Preparation:
Wash the tomatoes and peppers, slice off the top part and save it for later. With a spoon empty all the seeds from the peppers and the inside from the tomatoes and save for later. Sauté the onion on a frying pan with some oil and then add the rice, parsley and dill, the inside part from the tomatoes and season with salt and pepper. Stir well and with this mixture fill the inside from the opened up tomatoes and peppers. Cut the potatoes in a half-moon shape and place tomatoes, peppers and potatoes on a oily pan. Cook for 45 minutes at a medium temperature.

karavoli-mousaka Ingredients:
½ kilo of escargot
1 kilo potatoes
1 kilo courgettes
1 onion
3-4 ripe tomatoes
1 cup of oil and cooking oil for frying
1 cup of wine
Fennel, salt, pepper
Cream:
1 cup of milk
3 teaspoons of butter
4 tablespoons of flour
2 egg yolks
Half a cup of grated cheese
Bread crumbs
Preparation:
Cut the potatoes and courgettes into thin slices and sauté. In a large pan make a layer half of the potatoes in a line and half of the courgettes in another line. Prepare the escargot by boiling, straining and cleaning them. Break the back sides to be able to remove the whole part from the shell. Sauté the escargot with finely chopped onions in a large pot. Add some mashed tomatoes, fennel, wine, salt and pepper. Cook for half an hour and then pour the mixture on top of the potatoes and courgettes and prepare the cream. Pour the butter and milk in a pot. In another pot empty the tomato sauce, flour, the slightly beaten egg yolks and some salt. Then pour in the first pot and boil until the cream thickens always stirring. Take off from heat, add the cheese and pour evenly in the escargot pan. Cook at medium temperature until it is golden brown and there is a crust on top.

evraiko Ingredients:
5 onions (medium sized)
8 tomatoes
6-8 eggs
1 daphne leaf
Salt, pepper
Preparation:
Cut the onions, and tomatoes into small pieces. Sauté the onion and add the tomato, then salt, pepper and daphne and let the sauce cook for 30 minutes. Finally break the eggs and pour in the sauce and cook for another 15 minutes.
Hatzidavid Giasemi

katsikaki-kokkinisto Ingredients:
1 kilo of goat meat
2 onions whole, small and dry
250 gr tomato sauce (Pummaro)
10 cloves
1 cup of oil
Salt, pepper
Preparation:
Cut the meat into pieces. Stick the cloves in the onions and sauté (as a whole) in half a cup of oil. When ready, add the onions in the tomato sauce for 15 minutes to cook. Then sauté the meat and finally add it to the sauce and let it cook. When ready serve with chips or rice.
Tsikni Ioanna