Type of Recipe: Traditional
½ kilo baby tomatoes or ripe tomatoes / 1 onion/ 5-6 mint sprigs/ 300gr farina or flour/ 200gr grated kefalotyri cheese/ Olive oil/ Salt, pepper
Finely chop the tomatoes, onion and mint leaves in a bowl. Add the cheese and stir together. Add salt, pepper, oil. Add the flour and stir until the mixture becomes thick and creamy. Fry the mixture over medium heat in plenty of oil from both sides.
Tip: Let the purée ‘sit’ for about 4 to 5 hours before frying.
(Recipe by DimitrisLazarou “Saltsa” Restaurant, Fira)