Κάθε χρόνο γιορτάζουμε το χριστιανικό Πάσχα στον Αρόλιθο, με βάση τα πατροπαράδοτα ήθη και έθιμα! Ιδανικός χώρος για οικογένειες, μιας και δεν υπάρχουν αυτοκίνητα ή βεγγαλικά
From 10/04 until mid-October
Every Wednesday at 20:00. For 2 hours and 30 min. An open event for several tour operators and nationalities!
Enjoy music & dances from Crete, islands of Greece and general Greece!
Taste traditional recipes with local products!
Discover a Museum and Village Tour!
Do not miss the chance to be there!
Ask your travel agent or book directly!
Reservations: 2810 821050 firstname.lastname@example.org
Official Website: www.arolithos.com
A delicious recipe! Try it at home
1/2 kg of sugar
1/2 liter of water
a few drops of lemon juice
40 g gelatine
a few drops of pastry color
little rose water
200 g powdered sugar
2-3 tablespoons of cornflaur
Mix the sugar with water and lemon in a deep saucepan and boil in a low heat to make syrup. Make gelatine according to the instructions of the package and add it to the syrup together with the rose water and the color.
Pour the mixture into a square baking pan which has a height of up to 2 or 2.5 cm at most. Let it all night long.
The next day, cut into cubes (loukoumia) and pass the pieces of icing sugar mixed with little corn flour. If we want our loukoumia to have nuts ( almonds), put them on the baking pan before the syrup mix.
If you want, you can visit www.cretaneshop.gr to find excellent quality of Cretan Delights!
An amazing and healthy recipe! Cook a delicious dessert, for you and your family with minimal effort! Lets go!
1 ½ cup Sesame
3 to 4 tablespoons tahini
¾ cup honey
1 tablespoon vanilla extract
3 tablespoons cocoa
Mix in a deep dish well all the ingredients to be homogenized.
We divide our halva into two parts. In one place add the cocoa and knead the halva to incorporate the cocoa. If we want we can add some more honey to the cocoa halva.
In a small cake form (long or round, we put the halva and press it with the fingers to take the form)
We can lay it first and over it with cocoa.
Put for an hour in the refrigerator. Serve it in small pieces with cinnamon or nuts.
An amazing recipe to prepare a delicious greek dessert!
Sugar 260 gr
10 g glucose
450 g tahini
80 g chocolate couverture finely chopped
In a saucepan, put the sugar together with a spoonful of water and start stirring continuously. When preparing tahini halva we need attention in grams of material.
Then add glucose. Stir with a wire constantly to prepare the mixture of caramel.
Caramel is ready when it gets a dark brown color. We do not stop to mix because the sugar can stick to the pot.
In a bass we’ve thrown the tahini. Add vanilla and chocolate. We prepare this shortly before the caramel mixture is completed.
When the caramel is ready it starts the most important step. Wearing the special glove, add carefully (because the caramel is at high temperature) the caramel in the mixture with the tahini.
The mixture of caramel is added gradually and not all with the first attempt. Pour the caramel mixture in 2 successive phases, stirring constantly.
When we have finished adding the caramel to the tahini mix, we mix cyclically until the two blends are joined and all the halva materials are united .
Our halva is ready when all the ingredients are homogenized and when we lift the materials of the halva with tahini they are not scattered. All materials must be bonded.
Pour the halva into a bowl and give to halva the shape we want.
Let the halva cool down for 20-30 minutes. Depending on how ‘’hard’’we want to be the halva, we can leave it for longer. We turn around very carefully.
If you want, you can visit www.cretaneshop.gr to find excellent quality of Halva!
We can make tsikoudia in our house as long as there is appetite and passion for creation!
Grapes ripe and clean, the more sweet grapes the more tsikoudia will give.
Plastic containers, open from top and closed with lid.
Ambuka, retriever (we can find a shop with agricultural supplies but we can also make ourselves with an old pressure cooker).
Alcohol measurement track.
And we begin:
We clean the grapes from any rotten
We push the grapes to the same degree that the berries break and put them in the pot.
Allow 20-30 cm of vacuum from the top to avoid overflowing with boiling.
Lay up clean and washed blocks and clean them with clean and washed stones or marbles. (no metals)
Cover the container without storing it for the boil fumes to escape.
We check it every day.
After 20-30 days of boiling, the sugars have been converted into alcohol, we set the retort.
Put the grapes in the retort mixed with the juice, seal it and boil it on medium heat.
Once boiled, lower the heat to make distillation slowly.
We check the container with the water that passes the spiral with the steam, always be cold and refresh it to make the liquefaction complete.
We start collecting raki that is 25-28-30 degrees. This depends on how sweet the grapes were, raki will start with high points.
As the distillation progresses, the grades are lowered, they will go down to 15-14-13 until ‘’water’’ runs. So we put the raki together in a pot and we measure it at intervals and when we see that it has around 18-19 degrees we stop distilling.
However, the easiest way to drink raki, is to visit www.cretaneshop.gr to buy the best quality!
image source: here