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Recipes and Tastes of Crete

"Kaltsounia" in cake tins

by Mirsini Lambraki

For the dough:

1 cup butter

2 egg yolks

1 tbs. sugar

1 cup milk

5-6 cups soft flour

1 tsp. ground cinnamon

For the filling:

1 kilo mizithra or ricotta cheese

3 tbs. sugar

2 eggs

½ tsp. grated orange peel

PREPARATION:

Measure flour into mixing bowl. Make well in center. Pour melted butter. Pour melted butter into well, with egg yolks, half the milk, and sugar. Knead ingredients together, adding remaining milk as needed to form a soft, smooth dough.
Divide dough in three. Roll out each piece until about 1 cm thick. Cut into circles, about 4-5 cm in diameter.
Combine cheese, sugar, 1 egg, and grated peel.
Place a spoonful of filling in center of each dough circle. Carefully push dough in from edges to form small tarts. Brush surface of each tart with beaten egg and sprinkle with cinnamon. Bake at 180^oC for 25-35 minutes.

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Myrsini Lambraki was born in Heraklion, Crete in July 1965.She studied Political Sciences and Public Administration at the Law School of Athens. She published a first selection of poems in 1990, under the title “Tritones”, and a second selection, “Oneireutis”, in 1992.

In 1993, following a family tradition of three generations, Myrsini Lambraki consecrated herself exclusively to the art of cooking. Her interest in diet has led her to research traditional Greek and Cretan food in al their aspects, turning her into an expert advisor in the art of using, serving and promoting traditional products.

She writes a gastronomic column in one of the country’s most important newspapers “Kathimerini” and has published articles on traditional cooking in Greek, American and European Union + Switzerland, Iceland, Norway, Cyprusan magazines. She teaches Traditional Cretan - Greek Cooking in educational programs

She is a member of SLOW FOOD Administration Board, an international organization that promotes traditional cooking, and a member of ARCHESTRATOS, an association promoting the preservation and dissemination of Greek Cooking.

In 1997 she published her first gastronomic research on the edible greens in Crete and Greece “EDIBLE GREENS” which has become a national best-seller (five editions to date), and in 1998 a gastronomic treatise on cod-fish, “SALTED COD” (second edition).

In 1999, Lambraki published her book on the olive tree and its produce “OLIVE OIL: the Elixir of life” with a detailed description of the history of this tree and the use of olive oil in Greece from Antiquity to the present.

Learn more on the Mediterranean diet

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