Recipes from Serifos

Step by step directions for the traditional recipes of Serifos

Traditional recipes of Serifos

Fennel pankakes


  • 2 bundles of fennel
  • 1 onion
  • 10 spring onions
  • salt
  • pepper
  • all-purpose flour
  • 1 teaspoon of baking powder
  • 1 drop of lemon
  • frying oil


Wash and mince the fennel, the green onions and the dry onion. Put them in a bowl with some salt and pepper and work them into a homogenous mass.

Add flour and baking powder into the mixture and as much lukewarm water as it needs to become a semifluid gruel. At the end, pour a drop of lemon so that the pancakes become crispier when they are fried.

Pour the oil into the frying pan and when it’s hot take a soupspoon and drop spoonfuls of the mixture into the frying pan.

Honey-sesame bars wrapped in lemon leaves


  • 2 cups of sesame
  • 1 cup of honey
  • 1 soupspoon of sugar
  • 1/2 teaspoon of cinnamon
  • lemon zest
  • 1 soupspoon of flour
  • lemon leaves washed and dried


Put the honey and the sugar into a casserole on low heat. Once it starts setting, add the sesame and stir. Gradually add the cinnamon, the flour and the grated lemon rind. Note that the mixture should not firm up.

Wet a marble plate with water and spread the mixture over it uniformly. Let it cool, cut it in stripes and then into rhombs. Put the pieces on the lemon leaves and serve them in a platter.

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