allcorfu.com
Corfu Recipes

  » Home
  » Accommodation
  » News & Weather
  » Activities
  » Travel
  » Food & Drink
  » Out & About
  » Culture
  » Information
  » Property
  » Non-Profit
  » Contact Us
  » Site Search
  » Site Map

Corfu Recipes - Sikomaida

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This time, Sikomaida (or Sikopitta) which are figs and wine must, flavoured with aniseed, pepper and ouzo, and wrapped in fig leaves. Traditionally, they are are dried in the sun, but a slow oven works just as well. Sikomaida is sweet, but it's a fabulous meze with all kinds of spirits. It's almost impossible to eat a whole Sikomaida at one sitting, but they can be stored in the leaves or in a plastic bag, and will stay fresh and edible for up to a year. In Corfu you can still find them in a few greengrocer's.

Corfu Recipes - Sikomaida

Ingredients - 1 kg dried figs. 1 ltr mastic liqueur. I ltr ouzo. 1 cup grape must. 1 cup crushed walnuts. 1 bunch fresh fennel. 2 tbsp of freshly ground black pepper. 1 tbsp of aniseed. 1 tbsp of ground cloves. 1 tbsp of cinnamon. Fig leaves. String.

Instructions - With a large knife, chop the figs into small pieces. Sprinkle with a little ouzo and let them sit for 15 minutes to soften and become more malleable. Put the figs in a large bowl and knead until they become a smooth mixture. Add all the remaining ingredients: mastic liqueur, remaining ouzo, walnuts, fennel, pepper, aniseed, cloves, and cinnamon. Knead all the ingredients until well and evenly blended. Taste, and if too bitter, add a little sugar. When the mixture is well kneaded, form into balls the size of large flat meatballs (the traditional shape is round, however they can be made in almost any shape). Brush each ball with grape must to make it more flexible and shiny. Wrap each ball in fig leaves. Generally, one leaf on top and one on the bottom will be enough. Wrap edges of the leaves around the ball to cover, tie with string, knot, and cut off excess. Cook in a slow oven 120 - 125F (50C) for two hours.

Recipe Archive

Chick Pea Soup
Beef and Peas
Garlic Potatoes in the Oven
Chicken in Red Sauce
Meat and Green Beans
Fish Stew "Bianco"
Ginger Beer
Walnut Cake
Keftedes
Halvas

Loukoumades
Bourekakia
Melomakarona

Melitzanosalata
Lamb Kleftiko
Cuttlefish and Spinach
Rabbit Stifado
Moussaka
Fasolada
Baklava
Pitta Souvlaki
Artichoke Stew
Prawn Saganaki
Papoutsakia
Peas in Tomato Sauce
Octopus with Paprika
Pork and Leeks
Bordetto
Tsoureki
Stuffed Onions
Baked Mackerel
Bougatsa
Beetroot Salad
Lamb Fricassee
Corfu Omelette

Bekri Meze
Lamb Youvetsi
Baked Stuffed Aubergines
Marinated Fried Fish
Baked Fish
Red Easter Eggs
Kourabiethes
Kumquat Preserve
Swordfish Souvlaki
Sofrito
Olive Bread
Spit Roast Lamb
Green Beans in Tomato Sauce

Lentil Soup
Skordalia
Avgolemono Soup
Christopsomo
Kolokythokeftedes
Taramasalata
Potatoes with Thyme
Gemista
Galaktoboureko
Stuffed Cabbage
Psarosoupa
Pastisada
Stuffed Turkey
Vasilopita
Stuffed Courgette Flowers
Yigandes Plaki
Prawns with Spaghetti
Spetsofai
Sikomaida
Bourou-Bourou
Chicken in Lemon Sauce
Ekmek

Corfu Premier Property
A selection of the most prestigious, exclusive, stunning & interesting
Corfu Property For Sale

Corfu Pool Villas

Corfu Pool Villas
Privately Owned
Seaside and Country.
Apartments, Studios &
Corfu Villas with Pools

Corfu Excursions

website designed and maintained by Truetype Web Solutions