Fresh fish and sea food, as well as the products of the local livestock breeding and agricultural sectors are the prevailing elements of Kavala courses. In Kavala, the traditional local recipes have been influenced by the cuisine of the refugees from Pontos, Asia Minor and Kappadokia.
Fresh fish and sea food, salted food, mackerel "gouna" (sun dried mackerel on the grill), sardine pantremeni, mussels with rice, herring saganaki, anchovies wrapped in grape leaves, stuffed eggplant: these are some very renowned recipes in Kavala and the coastal settlements of the region. The meat, offered in the villages which are scattered on the massifs of Lekani and Paggaio are delicious.
The grapes, wine and tsipouro produced in the area, as well as the kourabiedes (sugar-coated almond biscuits) from Nea Karvali are particularly famous.
Let's try some of the region's recipes!
Pilaf with anchovy from Kavala
For each portion you will need:
3 anchovies (boneless, open)
1 cup of boiled rice
3 finely chopped green onions
1 grated carrot
spoonful of grated wallnuts
1 spoonful of finely chopped dill
½ cup of olive oil
Sauté the green onions and the carrot in the oil until they “wither". Remove from the heat and add the rice. Mix very well and then add the walnuts and the dill. Place the anchovies in a baking dish (preferably made of clay) and place the mixture containing the rice in the center. Bake it for 10 minutes in the oven. When it is ready to serve, just reverse the content of the dish on a plate and... enjoy!
Kardydaki glyko Thassou
50 medium-sized fresh walnuts
1 large spoonful of citric acid
900 gr. of sugar
300 gr. of glucose
300 gr. of honey
This is a traditional recipe, tested for decades. The result will be a confiture full of aroma and flavor.
Cut 50 medium-sized fresh walnuts from the tree.
Pill them and make holes along them with a thick knitting needle.
Then, wash them and boil 4 times. This means using a casserole full of water; when the water starts boiling, we boil the walnuts for 3 minutes.
Then dispose of the water and repeat the process.
The fourth time add 1 table spoon of citric acid (sour salt), boil for three minutes and then drain them.
Afterwards, you have to prepare the syrup with the sugar, glucose and honey.
Place the walnuts in the syrup and boil the mixture for 5 minutes.
Let the mixture rest for 24 hours and then boil it one more time adding the clove-gillyflowers placed in tulle.
That’s it! Place the sweet in glass vases and preserve it in the fridge for immediate use (moderate though).