The Patatato of Amorgos is a traditional and delicious dish of the Amorgian locals! It is made with lamb and goat (kid) meat, and is served in local restaurants as well as on the eve and on the day of Agia Paraskevi (July 25th) in Kato Meria where it is served to guests in terracotta dishes at large family gatherings (2 with 2,500 people).
Patatato Amorgos
These are κοκκινιστό αιγοπρόβειο κρέας that can be combined with local veal. The secret of this dish lies in slow cooking with tomato paste, tomatoes, spices, garlic, onions, cloves, cinnamon, and hand-peeled potatoes.
Accompany the dish with the traditional “Eftazimo” (left to rise 7 times before baking) brown bread that is made with flour leaven. The cauldrons used to boil the traditional dish suffice for hundreds of portions, as the number of people present on the day of the celebration is massive!
Preparation requires the participation of the inhabitants for at least a week, before the celebration.
Δείτε αναλυτικά μια εκδοχή της συνταγής από τον Άκη Πετρετζίκη.
Last updated: 14/03/2021
