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standard-title Lefkadian Recipes and Cookbooks

Lefkadian Recipes and Cookbooks

Lefkada is the island of numerous options. There are so many changes in its culinary tradition, almost as many as the changes of its landscapes, beaches and beautiful country. For years, the island’s economy had been based upon its agricultural and husbandry development with the production of fine products that were famous for their uniqueness and tastiness.

The housewives of Lefkada used simple and pure products provided to them by the earth and the sea and, with clever taste combinations, they managed to create fine dishes and quick delicacies that the modern gastronomy calls “gourmet”.

Olga Manolitsi, a cook, fanatic lover of Lefkadian recipes and co-hostess of the program My Lefkada Chef says: “The traditional recipes of Lefkada reflect the way of life of our fellow people, because they have been created through the effort to implement their nutritional needs with the products of the Lefkadian nature as their sole allies. For example, “Sofigado”, which is nowadays categorised under the label of gourmet cuisine, was created due to the lack of potatoes. Thus, the women used to cook the meat accompanied by quinces and wine syrup (“petimezi”) to reduce the bitterness of the quinces. This also applies in the case of “Savoro” that is made with small fishes which are fried and salted and then put in a vessel and covered with a sauce made of vinegar and garlic, raisins and other aromatic herbs. This way the fishes can be preserved for several days without going bad. Therefore “Savoro” was the solution to the problem of the lack of refrigerators in the old days.”

Lefkadian Recipes

Here comes a list of characteristic Lefkadian recipes that make the most of every product of the island. For more information, please check My Lefkada Chef.

Lefkadian Bourdeto

Λευκαδίτικο Μπουρδέτο

Lefkadian Bourdeto

The Lefkadian version of a traditional recipe of the Ionian Islands.

Ingredients for 4-5 persons

  • A fish (preferably scorpion-fish) of about 1½ – 2 kilos
  • 4-5 medium-sized potatoes (optional)
  • 1 cup of olive-oil
  • 4 large onions (minced) and some green onions
  • 7-8 cloves of garlic (minced)
  • 3 tomatoes (grated)
  • 1 soupspoon of tomato paste
  • salt and pepper
  • some parsley (minced)
  • Clean and cut the fish in big pieces. Season with thick salt and let it stand for some time.

Pour the olive-oil in the pot, then the minced onions and sauté them. If you like, you can add some fresh minced green onions.

Add the tomatoes and the garlic and stir the pot.

Add a lot of pepper, a little salt and the tomato paste and keep stirring.

Next, add some water and let it boil. Finally put the fish, the sliced potatoes (optionally) and the parsley in the pot.

Let it boil for half an hour.


Ριγανάδα με προϊόντα της Λευκάδας

Riganada with Lefkadian products

A traditional snack. The people of Lefkada never threw away bread. The delicious “Riganada” was made with stale bread and whatever ingredients were in the house.


  • crusty country bread (4-5 days old, sliced)
  • thick salt
  • oregano
  • vinegar
  • olive-oil
  • diced tomatoes
  • salted sardines or anchovies (optional)
  • Lefkadian white goat cheese (optional)
  • Olives (optional)

Soak the bread in water to soften it, depending on how dry it is.

Then season the bread slices with thick salt and oregano. Add the diced tomatoes.

Pour the olive oil and season with olives.

Optionally, you can add salted sardines or anchovies, or white goat cheese.

Traditional lentils from Egklouvi

Φακές Εγκλουβής με χωριάτικο τυρί και σαρδέλες παστές

Lentils from Egklouvi with country cheese and salted sardines

The lentils of Egklouvi are world famous for their unsurpassed taste.

Ingredients for 6 persons

  • 500 grams of lentils from Egklouvi
  • 5 cloves of garlic, cleaned and minced
  • 1 cup of olive-oil
  • thick (or regular) salt
  • 1 sprig of oregano
  • water

Wash and drain the lentils. Put them in a pot with cold water. After they boil for 3-4 minutes drain them again.

Put the lentils back in the pot with cold water covering them and add garlic.

After they have boiled and the water is reduced, pour the olive-oil, add the thick salt, the sprig of oregano and a soupspoon of vinegar (optional).

Let the lentils boil until the soup thickens by stirring it. Also try pressing the lentils and the garlic against the walls of the pot to make it thicker.

Then remove the oregano, add a glass of water and let it boil once more.

Serve with some raw olive-oil and/or vinegar


Λαδόπιτα Λευκάδας

Ladopita of Lefkada

It is the necessary sweet of joy and celebration in the households of Lefkada, in weddings, christenings and feasts. “Ladopita” used to be the New Year’s Cake.

Ingredients for one oil pie

  • 2 large glasses of water
  • 1 big glass of sugar
  • 1 coffee cup of honey
  • 1 soupspoon of cinnamon powder
  • ½ a soupspoon of clove powder
  • 2 large glasses of olive-oil
  • 1 kilo of wheat (as much as need)
  • sesame
  • peeled almonds

Add the water and the sugar in the pot and let it boil for 10-15 minutes, until the syrup is done. Then you can add the cinnamon powder and the clove powder.

Pour the olive-oil into a bigger pot, so that it becomes boiling.

When its colour changes and it starts steaming, add the flour, little by little and stir with a wooden ladle so that it does not become lumpy.

After the flour is absorbed, keep stirring and then add the syrup little by little, always stirring the mixture until it easily comes off the sides of the pot.

Pour the mixture into a pan sprinkled with sesame. Spread it evenly everywhere and mark the surface in rhombuses and put a peeled almond on each piece.

If the “Ladopita” is meant to be a New Year’s Cake, do not forget to hide a lucky coin inside it. Bake at medium temperature for about half an hour.

Cod with potatoes

Λαχταριστός Μπακαλιάρος με πατάτες

Tasty cod with potatoes

Delicious Lefkadian dish.

Ingredients for 6 persons

  • 1 kilo of salt cod (soaked in water for one night)
  • 1 kilo of potatoes cut in big chunks
  • the juice of 1 lemon
  • 1 garlic (in cloves)
  • 1 cup of olive-oil
  • salt and pepper

Soak the cod in water from the day before and frequently change the water. Cut it in pieces and remove the scales and the rough black membrane, if there is one.

First put the potatoes and the garlic in the pot, then the cod with the skin facing up.

Add water and half of the olive-oil, without completely covering the food. Let it boil for about half an hour.

Mix the lemon juice with the rest of the olive-oil. Add some pepper and pour the mixture in the pot with the boiling fish just before the end. Shake the pot to spread the mixture of lemon juice and olive-oil everywhere and after 3 or 4 minutes take the pot off the fire.

Cookbooks with Lefkadian Recipes

  • Lefkadian cuisine. The snacks of the Nanny, the foods of the Granny, Toula Sklirou, Lefkada 2001.
  • Lefkadian cooking, Evi Voutsina, Fagotto Publications
  • A shade of Lefkada, traditions, flavours, scents, Ntina Filippa, Typo Center Publications.
  • A Journey into the flavours and scents of the Lefkadian cookhouses, Lefkada 2000.


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