Ntomatokeftedes are tomato patties. Before going to the recipe I promised you some photos from our summer escapes and shall try and combine useful information for each place together with a local recipe as well.
Euboea(Greek: Εύβοια, Évia; Ancient Greek: Εὔβοια, Eúboia) is the second largest of the Greek Aegean Islands and the second largest Greek island overall in area and population, after Crete. It is separated from the mainland of Greece by the narrow Euripus Strait. In general outline it is a long and narrow, seahorse-shaped island; it is about 150 km (90 miles) long, and varies in breadth from 50 km (30 miles) to 6 km (4 miles). Its general direction is from northwest to southeast, and it is traversed throughout its length by a mountain range, which forms part of the chain that bounds Thessaly on the east, and is continued south of Euboea in the lofty islands of Andros, Tinos and Mykonos.
Like most of the Greek islands, Euboea was originally known under other names in ancient times, such as Macris and Doliche from its shape, Ellopia and Abantis from the tribes inhabiting it.
Euboea was believed to have originally formed part of the mainland, and to have been separated from it by an earthquake. This is fairly probable, because it lies in the neighbourhood of a fault line, and both Thucydides and Strabo write that the northern part of the island had been shaken at different periods. In the neighbourhood of Chalcidad, both to the north and the south, the bays are so confined as to make plausible the story of Agamemnon’s fleet having been detained there by contrary winds. At Chalcida itself, where the strait is narrowest at only 40 m, it is called the Euripus Strait. The extraordinary changes of tide which take place in this passage have been a subject of note since classical times. At one moment the current runs like a river in one direction, and shortly afterwards with equal velocity in the other. A bridge was first constructed here in the twenty-first year of the Peloponnesian War (410 BC). The name Euripus developed during the Middle Ages into Evripo and Egripo, and in this latter form transferred to the whole island. Later the Venetians, when they occupied the district, altered it to Negroponte, referring to the bridge which connected it with the mainland.
The main mountains include Dirphys (1,745 m), Pyxaria (1,341 m) in the northeast and Ochi (1,394). The neighboring gulfs are the Pagasetic Gulf in the north, Maliakos Gulf, Northern Euboean Gulf in the west, the Euboic Sea and the Petalion Gulf. At the 2001 census the island had a population of 198,130, and a total land area of 3,684.848 km².
When we reached Evia, we continued our trip towards north east and stayed one night at the charming coastal village of Kymi which is one of extreme beauty and an ideal place in which to enjoy relaxing and interesting holidays on this wonderful Island.
Next day we headed back staying a couple of days at Amarynthos with frequent visits to nearby Eretria.
Amarinthos and Eretria, with their historical background are the most historically interesting places of Evia.
But its history and the great number of monuments are not the only motives for a visit to that region. The beaches of Eretria and Amarinthos are considered to be among the most prized in the gulf of Evoikos, while a plethora of taverns on the seaside, which can satisfy every taste.
Although I did not have the stress test at the time we visited Evia, early August, I was still trying to loose some weight and I mostly ate grilled fish or chicken with salads, but I did try and enjoy some of the delicious mezedes. When we returned, I recreated one of the recipes my husband liked very much: ntomatokeftedes (tomato patties), which are served in nearly all the islands of the Aegean.
Ntomatokeftedes (tomato patties) – Recipe by Ivy
Preparation time: 30 minutes
Cooking time: About 35 minutes
Makes: About 15 patties
5 tomatoes, peeled and cubed
4 sundried tomatoes, finely chopped
250 grams crumbled feta
1 small leek, only the white part, finely chopped
2 spring onions, only the white part, finely chopped
1 clove garlic, finely chopped
3 tbsp olive oil
½ cup parsley, finely chopped
¼ cup dill, finely chopped
1 – 2 tbsp fresh mint, finely chopped
1 tbsp fresh oregano or a ½ tsp dried oregano
1 tsp sweet smoked paprika
A few tbsp all purpose flour
1/3 cup fine bulgur wheat
Freshly ground black pepper
Olive oil, for frying
Peel tomatoes, remove any seeds and place in a colander to drain any juices.
Heat the 3 tbsp olive oil and sauté the onions, leek and garlic. Set aside to cool.
Add the tomatoes, sundried tomatoes, feta, eggs, mint, dill, parsley, paprika, salt, pepper and oregano.
Add the bulgur wheat and gradually add the flour until they have absorbed all the liquid and can be shaped into patties.
Leave the mixture in the refrigerator for at least one hour in the refrigerator.
Heat plenty of olive oil in a non stick frying pan and with a spoon add some of the mixture in the frying pan.
Fry on both sides until golden.
Note: If you want to shape them you will have to dredge them in flour again.
I would like to thank you again for all your support and lovely comments. I feel great and my hand seems to be healing well. I have not seen my cardiologist yet as my doctor is on holidays and will be returning on Monday but shall see what she has to say when I visit her.