The second largest island after Crete, in Greek archipelagos and the third after Cyprus in the eastern Mediterranean. It is separated from the mainland of Greece with the Evian Gulf.





Traditional recipes of Skyros


Lobster with spaghetti



1 lobster 1 ½ kilos

2 onions grated

1 bunch of dill

1- 1 ½ kilos of chopped tomatoes or 2 cans of chopped tomatoes

Salt, Pepper

1/2 cup of  water

1/2  small glass of olive oil 

1/2 cup of  brandy  wine

500g. spaghetti No6



In a large saucepan we put   the oil and we heated, be careful not to burn it, add the onion until it is brown.

We add the tomatoes and star mixing the ingredients. We pour  the water, the salt and pepper, we  boil it until they become  chylos.

We pour the lobster and the brandy wine. We mix with care not to dissolve and the lobster melt. We cook over low heat for about 5 minutes to mix  all the ingredients together.

In another pot we boil water and some oil. We add the pasta  and  mix  to prevent the sticking.

Without the strained juices, we remove from the pan using a fork and we put them  to the pot with the lobster  with  some of the water that have kept on them.

After  adding  all the pasta, we Increase the heat and add the dill, we  mix  carefully and simmer for about 5 minutes.

We turn off the heat and start dangling right- left the pot and let it standing  for 5 minutes.

We serve on a platter  the pasta and above the  pieces of lobster.


oil Pie


Ingredients for 6 portions

3 ½ cups flour

1 sachet of dry yeast

1 pinch of salt

Lukewarm water (as needed)

Olive oil



In a  bowl we  pour and mix the flour and the salt.  After  we mix the ingredients to create a small core in the  center,  where we add the yeast. Immediately after we add

about 1 ½ cups of water. We mix the dough until it becomes a solid piece,  for about 10 minutes.

We cover the dough and let it rise in a warm place for about an hour.

Then we divide the dough into 6 portions and knead again briefly

We  cover it and let it to  rest for about 20 minutes

After  20 minutes we pour into a nonstick pan a little oil.  After the warming  up well we place theportions  in to the pan and fry one by one,  until browned both sides of Oil Pie. Then they are ready.

We serve plain or with Skyrian Ksynotyri



Split peas  with fennel



400 grams of split peas

3-4 sprigs of fennel

1 medium onion



1 onion

2-3 sprigs of fennel

2-3 sprigs of dill




We put the split peas  in a pot, we  add about 1 litre of  water and we heat it.

After it is boiled we add sprigs of fennel, a purified whole onion, a little coarse salt and wait to simmer and  becomes like jellied puree.

When it is  boiled we press  with a fork until it becomes like a puree .After we  pour it in the bowl and chop over 1 onion, salt and lots of olive oil.  We add the fennel and the dill chopped, a few olives and anything else you prefer, such as capers.



Lamb or goat in a pot


-2-3 Kilos of lamb, or goat (from animal  10 kg)

- Salt

- Pepper

- Oil



We salt and pepper the meat well.

We brush with oil a heavy cast-iron pot.

We  put it  into a  preheated   oven.

After 10  minutes we put  in it the meat without adding any liquid.

Adjust the oven to 220-230 degrees Celsius. After 1.5 hours we turn around the meat and bake for another half an hour, without unnecessarily open the oven until the crust becomes crispy.

Serve it with mashed potatoes and vegetables.



Fried shrimp (with sauce or lemon)



1 kgof chopped tomatoes

10 boiled shrimps

1 wine glass of tomato juice

Salt and pepper

3 drops Tabasco

2 onions, grated

150 g. grated cheese

Parsley chopped

200 g. grated cheese

A little lemon

1 cup broth from the boiled shrimp

1 Wineglass of olive oil

2 green peppers, thin slices



We boil  the shrimps for short time, (because if you boil enough they will be hard) and we pour the lemon juice. Sauté shortly onion in oil  adding the tomatoes and the juice from the shrimps  and let  the  sauce becomes thick. Then we add the salt and the pepper.  In a pan add the  half of  the sauce over the shrimps,  the tabasco, the cheese and finally the rest of  sauce and the parsley. Bake for around 15 minutes in a moderate oven.



Octopus in wine


1 large octopus,

1 onion,

1 glass of wine,

1/4 cup of olive oil,

1 1/2 cup water,



Bay leaves




Wash the octopus well, and pour the water in a pot to boil it.  After  it  hasbemmhalf cooked we take out it  from the water. Then we  cut it in  pieces and put together with chopped onion and olive oil to fry in and extinguish it with wine. We add the vinegar, the pepper, the bay leaves,  the oregano and the water and lower the heat for 20 minutes  adding a little salt.

The cooking is based on the size of the octopus


Traditional large donuts (loukoumades)



3 cups flour for all uses

1 cup  warm fresh milk

1 cube of fresh yeast or 2 sachets of dry yeast

2 tablespoons butter

3 tablespoons sugar (white granulated)

1 pinch of salt

2 vanilla (

½ shot of tsipouro without anise

Sugar for sprinkling

Cinnamon for sprinkling (optional)




We sieve the flour and put it in a wide bowl.

In the warm milk we melt the yeast and the  sugar.

We  melt the butter without to burning it.

We make a hole in the middle of the flour and pour there milk with the yeast, the butter, the salt and the vanilla.

We begin slowly to   mix the flour with the other ingredients in the centre.  We knead until   we  achieve a  pliable dough.

We cover   the dough and leave  until it is doubled in size.

In a deep pan   we burn  oil and fry the donuts (loukoumades).

When they browned are ready. Take out the donuts and  put them on an absorbent paper to drain.

We pour honey and  sprinkle with sugar and cinnamon.



Macaroon (sweet with  almonds)




1500 gramsof raw almonds peeled

6 tablespoons breadcrumbs

3 cups of tea sugar

4-5 tablespoons rosewater

6-8 eggwhites(slightly beaten)

powdered sugar




We dry little almonds in the oven, we cut them in a food processor, then mix with the other ingredients and then we pour the egg whites that we have beaten  they have become diluted  meringue. We   knead the mixture in order to mix  all the ingredients together.

We preheat the oven to 180 degrees. We make  the dough in shape of small apple and put it  in greased pan away from one another.

We put a carnation in their top and put it into  the oven until  to get a golden colour (about 20 minutes).

After   taking  them out  of the oven we leave  them  to cool slightly and then we  dip in rose water and immediately in the powdered sugar.

We put them in fluffy towel and   after  they been half drid we  sprinkle them  with powdered sugar.