Corfiot Cuisine

Corfiot cuisine is neither spicy nor bland, but rich in the flavours of the Mediterranean. It is steeped in history and tradition. Specialties consist of local ingredients found on the island, especially olives, lemons, vegetables, tomatoes and fish. Many dishes hark back to the days when cooks put all the ingredients in a single pot and left it to simmer all day.

Lamb is traditionally the principal meat in Corfiot cooking. It can be found in dishes such as the classic Moussaka, or, cut into pieces, marinated in olive oil and lemon juice, it is grilled on skewers. Fresh oregano is commonly used with skewered lamb. Rosemary is traditional with leg of lamb, which is served with avgolemono sauce made with eggs and lemon. Other common Corfiot herbs are basil, parsley, mint, and dill. Garlic and onions are, of course, an integral part of Corfiot seasoning. Pork, beef, and game are marinated, grilled, and baked. Chicken is usually grilled or roasted.

Fish are traditionally cooked whole, with the head and tail still attached. They are often seasoned with herbs, and marinated in olive oil and lemon juice. Fish are grilled over hot fires, or baked. Shrimp, octopus, and squid are also popular.

Cheese is an important part of Corfiot cuisine. Feta cheese, made from goat's milk, is white, crumbly, and very pungent. It is used on salads, meat dishes, spread on bread, or even wrapped in vine leaves and grilled. Kefalotiri is another popular variety that is harder; it is grated and used like Parmesan.

Pasta is a favourite food in Corfu, particularly orzo, which has a distinct rice-grain shape. Thin pastry sheets, called filo, are used for appetizers like cheese or spinach pies and desserts such as the distinctive nut and pastry-layered baklava oozing with honey syrup.

We have included some of the more straight forward recipies to try.

Featured Link: Corfu Cooking, a recipe book by Alice Padova Anderson