DAVLIA (Δαύλεια) MUNICIPALITY OF DAVLIA ::. Parnassos, Viotia, Central Greece .::

	TRADITIONAL PRODUCTS The Greeks are credited with laying the foundation for the culinary arts. Genuine Greek cooking, unique and vibrant like the people of the land, marries the flavourand aroma of the freshest ingredients drawn from the fertile Greek earth and the surrounding blue sea;Scientists worldwide have acknowledged the value of this diet.Davlia is famous for her rural and veterinary surgeon activities and for her high quality produced products. The idea of biological and ecological products is not something new since it constitutes a way of living for a lot of centuries and it is proudly proved by the longevity of her residents. The researches showed that the model of diet that it protects from infarctions as well as from various forms of cancer is what followed the rural population. Frugal diet, rich in vegetables, fruits, integral black bread, ship cheese and foods cooked with olive oil. Milk-Cheese
	The eminent "Feta Parnassos", the yoghurt, the mizithra, the noodles, the frumenty, are of the most excellent quality products being produced from milk that comes from animals that fully adapted and their diet is based on the flora in the mountainous meadows of Parnassos and Elikonas. Feta is the most popular and widely consumed of the Greek cheeses and has a worldwide reputation. It has been produced in Parnassus area since ancient times (since the time of Homer). It is made from sheep's milk or from sheep's and goat's milk using traditional technology.


	Meat The sheeps and goats that graze in Parnassos apart from the milk they give also a very tasty meat. Do not omit to eat the local greek foods of the area like the "kontosouvli", the "kokoretsi", the "splinantero" and other traditional foods that are accompanied from vegetable pies, cheese pies and other delicatessen.


	Sweets It would be inapropriate not to mention the traditional "sweet flavours"; like the "Baklavas", the "karydato", the pancakes, sweets with syrup such as quince, sour cherry, grape and jams, that the women of Davlia prepare from pure ingredients and recipes that pass from grandmother to granddaughter.


	Wines-Drinks From the vines that still exist in Davlia, it is produced a wine of good quality and also the "raki" which is produced by the distillation of grapes and is accompanied with the traditional tidbits from Davlia.


	Dishes The Greek foods follow the Mediterranean diet and are always accompanied by traditional delicacies giving a pleasant tone in when eating. Some famous dishes are the "sarmades" made with fresh vine leaves; and the "kolokythokorfades" made from pumpkin leaves filled with rice and herbs.


	Olive Oil The olive grove of Davlia is one from the biggest in the county of Viotia. The olive oil that is produced is virgin with excellent quality and taste and its use is an integral piece of the Mediterranean diet.


	Recipes Today, with the reduction of mountainous mainly population, the abandonment of the regions of countryside and agricultures and the invasion of new industrial and imported products, the diet in the countryside, but also in the city henceforth has changed radically. The old recipes and the frugal healthy traditional food in the new conditions are near forgotten and tending to become only folkloric elements. In case some nostalgic people, or even lovers of the traditional Greek food still searching original tastes. For them - and not only - we mention here certain recipes of traditional foods and sweets.


	Kourampiedes
	Ingredients: 2 cups butter at room temperature, 1 cup of sugar, 2 egg yolks, 1/4 cup brandy, 1 tsp baking powder, 1 tsp vanilla extract, 4 cups flour, 2 cups peeled and chopped almonds, confectioner's sugar.
	Directions: Preheat oven at 200 C or 350 F. Sift flour and add baking powder and vanilla. Beat butter until white. Add sugar and beat. Add eggs and brandy. Add almonds. Add flour and knead well Form small round cookies. Bake for 20 minutes. Let cool and sprinkle confectioner's sugar over them.


	Diples
	Ingredients: 5 cups flour, 1 cup sugar, 8 eggs, 1 tsp baking powder, 1 tsp vanilla extract, oil for frying, 1 1/2 cups sugar, 1 1/2 cups water, 1 cup chopped walnuts.
	Directions: Place flour in a bowl. Add 1 cup of sugar, vanilla, eggs and baking powder. Knead until dough is smooth and firm Let rest for 30 minutes. Cut in small pieces and roll out to sheets. With a knife cut sheets into 2 inch wide strips. Heat oil. Add "diples" and fry both sides. When done place them on paper to absorb excess oil and then in a platter. Sprinkle with nuts In a sauce pan bring to boil the water and the rest of sugar. Pour cold syrup over cold "diples"


	Melomakarona
	Ingredients: 1 glass olive oil, 1/2 glass sugar, 1/2 glass beer, 1/2 glass orange juice, 1/2 glass milk, orange zest, 3 glasses flour, 1/4 cup brandy, 1 tsp baking powder, 1 glass sugar, 1 glass honey, 1/2 glass water, choped walnuts, sugar, cinammon.
	Directions: Preheat oven to 190 C or 300 F. Sift flour and add baking powder. Beat oil until white. Add sugar, add beer, brandy, milk, orange juice and zest. Add flour little by little until dough is soft and smooth. Form melomakarona in longish balls. Bake for 20-30 minutes. Bring sugar, honey and water to a boil for 3 minutes. Place 4 melomakarona at a time in pan with boiling syrup and boil for 5 minutes Remove and sprinkle with walnuts, sugar and cinammon.


	Fried Cheese Bread (TiganoTyropsomo)
	Ingredients: 2 lbs bread flour or, 1 lb whole wheat flour and 1 lb bread flour or, 2 lbs whole wheat flour, 1 package of yeast or 1/2 tsp dry yeast, 1/4 cup of lukewarm water, 1/4 cup of olive oil, 2 cups of crumbled feta cheese, 1 tsp salt, pinch of sugar.
	Directions: In a bowl mix yeast and water. Let stand for 15 min Put flour in a bowl, add dissolved yeast and gently mix. Add salt and sugar. Knead adding lukewarm water until the dough is soft not sticky. Cover with a towel Let stand and rise. Knead 2 or three times and divide dough in 8 little pieces. With the rolling pin spread the dough forming round flat cakes. Spread some oil on each cake. Place 1 tsp of crumbled feta on each cake and fold. Deep fry until golden.


	Spinach Cheese Pie
	Ingredients: 2 lbs of frozen spinach, 2 chopped onions, 10 green onions chopped, 1 1/2 cup olive oil, 1 bunch of dill chopped, salt and pepper, 4 eggs, 1/2 lb feta cheese, 1 cup butter, 1 pack of phyllo dough.
	Directions: In a pan, heat the oil and saute the onions. Add spinach Let cook until all water is absorbed. Season. Crumble feta cheese with a fork Beat the eggs and add to feta cheese. Season and mix well. Add cheese mixture to spinach. Melt butter Line a buttered baking pan with half phyllo brushing each sheet with melted butter. Cover with cheese and spinach mixture. Place on top the rest of the phyllo, again brushing with butter. Fold the ends of phyllo inwards. Cut pie into individual servings. Sprinkle with butter and water. Bake at 200 C or 350 F for 30 to 45 minutes.


	Zucchini Balls
	Ingredients: 2 lbs zucchini, 1/4 cup olive oil, 2 medium onions chopped, 1 cup of grated yellow hard cheese, 1 cup bread crumbs, 2 eggs, salt and pepper to taste, oil for frying.
	Directions: Clean zucchini. Boil until soft. Let cool and drain. Heat olive oil in a skillet and saute onions. In a bowl place zucchini, sauteed onions, bread crumbs and eggs. Season and mix very well. Form medium sized balls. Fry in medium heat


	Moussaka with Eggplants
	Ingredients: 2 lbs eggplants sliced horizontally, 4 large potatoes sliced horizontally, 1 lb minced meat, 1/2 cup olive oil, 1 large chopped onion, 2 cloves of garlic, chopped, 1/2 cup wine, 1/2 bunch parsley chopped, 1 can tomatoes, 1 tbs tomato paste, 1 cinammon stick, salt and pepper, 2 cups grated cheese (Greek kefalotiri), 4 tbs butter, 6 tbs flour, 1 can evaporated milk, 2 cups water, 1/2 tsp nutmeg, 1 egg yolk.
	Directions: Place eggplants in a bowl with salted water for 30 minutes. Strain and wipe dry with paper towels. Fry potatoes and eggplants in sunflower oil In a pot heat olive oil and saute onion. Add meat and saute while pushing down with a fork and stirring. Add garlic and cinammon. Season. Add wine. Add parsley. Add tomatoes and stir. Simmer until all water is absorbed. Line the bottom of a baking pan with potatoes. Place on top eggplants. Place on top meat. Bake in medium oven until golden. Warm milk and water. Add to butter, flour and stir. Add milk on a steady thin stream stirring constantly. Add egg yolk and nutmeg. Place bechamel sauce on top of minced meat in baking pan. Sprinkle with cheese. Bake over medium heat until golden.


	Dolmades (Stuffed Grape Leaves with Meat)
	Ingredients: 1 jar grape leaves, 1 lb minced meat, 3/4 cup of rice, 1 minced onion, 1/3 bunch of dill chopped, 1/3 bunch of parsley chopped, 4 tbs butter, 2 egg yolks, 2 lemons, 1 cup olive oil, salt and pepper.
	Directions: Wash the leaves. Blanch fresh vine leaves or cabbage leaves in boiling water drain then leave to cool. If using leaves in brine just rinse the excess brine off and pat dry. Place all ingredients in a bowl except leaves and half the oil and mix well. Put a tsp of mixture in one end of each leaf and fold as follows. Roll mixture end twice to cover. Fold the two vertical ends inside and continue rolling until done. Melt half the butter in a large pot. Remove from heat, place at the bottom leaves you did not use. On top place the dolmades next to each other. Continue until you place all dolmades in the pot. Cover with water almost to the top of the dolmas and place a plate on top of dolmades and simmer over low heat. Check from time to time for enough water.At all times you must have at least 2 cups. When done remove from heat and pour off liquid into a bowl. In another sauce pan place the rest of the butter and when melted whisk in the flour. Add slowly into the flour, the broth from dolmades. Add the yolks stirring constantly. Add lemon juice and salt. Pour sauce over dolmades.


	Lamb with Chestnuts and honey
	Ingredients: 2 tbsp olive oil, 1.800g (4lb) leg of lamb (chopped into serving slices, large), 1 onion finely chopped, 1 kilo (2lb) chestnuts cleaned, 5 tbsp brandy (cognac), 2 tbsp honey, salt/pepper.
	Directions: Wash and dry the meat. In a large pan heat the oil and add the onion. Fry for 3-4mins. Add meat and fry on all sides to seal. Add the brandy. Add 2 cups water, cover and simmer for 1 hour. Add the cleaned chestnuts, salt and pepper and simmer for a further 40mins, until the meat and chestnuts are tender. Remove the lamb and chestnuts from the pan and keep warm. Add honey to pan and simmer for 5 mins until the remaining sauce from the meat has thickened. Serve with a green salad.


	Stuffed tomatoes, eggplants and peppers with meat (Gemista)
	Ingredients: 4 big ripe tomatoes, 4 big bell peppers red or green, 2 big eggplants, 2/3 lb ground beef, 1 stick cinnamon, 2 medium sweet onions, chopped, 1 tbs mint, 1/2 cup of wine, 1/3 bunch of parsley chopped, 9 tbs rice, 1 1/2 cups olive oil, 1 tsp sugar 3-4 potatoes, 2 tbs bread crumbs, 2 tbs grated cheese, 2 tsp salt, 1 tsp pepper
	Directions: Wash vegetables thoroughly. Carefully holding the tomato stem up cupped in your hand, trm a slice off the stem, creating a small lid (this will be used to cover the opening in the end). Then carefully take out the flesh of the tomato with a teaspoon or with the knife the following way: put the knife vertically half an inch from the edge of the tomato being careful not to make a scratch on the skin. Turn it so to separate the flesh from the skin forming a circle. Put aside the flesh from all the tomatoes into a plate. Shake the tomatoes above the plate so the excess juices will fall. When you prepare all the tomatoes put salt in them and put them in the baking dish with the opening facing downward. In a big skillet heat the oil and saute the onions and parsley until golden. Add the meat and 2 -3 tbs of water and stir with spoon, until brown. Add wine, flesh of tomatoes and their juices and some water. Add cinnamon, mint, salt and pepper and let simmer until completely cooked. Saute rice until transparent. Add to cooked meat, add cheese, bread crumbs and sugar. Turn off heat. Use a spoon to stuff each tomato with meat mixture. Place stuffed tomatoes in a baking pan and sprinkle them with melted butter. Sprinkle also with salt sugar and bread crumbs.Add sliced potatoes. Cover the pan with aluminum foil. Bake in medium oven for an hour. Remove aluminum foil and occasionally baste them with their juices. Bake until all water is absorbed. Serve hot or cold / Serves 4 / Serving Suggestions: with feta cheese and freshly baked bread.


	Greek Traditional Salad
	Ingredients: 2 large and ripe tomatoes sliced, 1 cucumber sliced, 1 large pepper sliced, 1 onion sliced, Some olives, 2 tsp oregano, 1 piece of feta cheese, salt and pepper, olive oil, 1/8 cup vinegar.
	Directions: Wash vegetables thoroughly. Slice vegetables. Place in a bowl and add the olives. Season and mix. Place feta cheese on top. Pour the olive oil and vinegar on top of salad.