• 1 cup grated graviera cheese
  • 1 cup grated kefalotyri cheese
  • ½ cup kasseri cheese
  • 2 tbsp finely chopped mint
  • 1 tbsp dill
  • 2 large eggs (beaten)
  • ⅔ cup self-rising flour
  • Pepper to taste
  • 1 cup all-purpose flour, for coating
  • Sunflower oil, for frying

For the Tomato Sauce

  • 6 firm, ripe tomatoes
  • 1 garlic clove, finely chopped, core removed
  • ½ cup fresh basil leaves
  • 1 tsp salt
  • Freshly ground pepper
  • 1 tbsp rinsed capers
  • 1 tbsp black raisins
  • 2 tbsp balsamic vinegar
  • 1 cup extra virgin olive oil


  1. In a bowl, mix the grated cheeses, herbs, beaten eggs, and pepper.
  2. Gradually add the self-rising flour until a pliable dough forms, similar to a meatball consistency.
  3. In another bowl, place the all-purpose flour.
  4. Shape the mixture into small balls using a spoon and coat them in the all-purpose flour.
  5. Once all cheese balls are coated, fry them in a pan with hot sunflower oil for a few minutes on each side until golden brown.
  6. Place them on absorbent paper to drain excess oil.

For the Tomato Sauce

  1. Wash the tomatoes, make a shallow cross cut on the tops, and immerse them in boiling water for 30 seconds.
  2. Transfer the tomatoes to a bowl of cold water with ice to stop the cooking process.
  3. Peel the tomatoes easily and blend them.
  4. Place the pureed tomatoes in an airtight glass jar.
  5. Add the garlic, fresh basil, salt, pepper, capers, black raisins, balsamic vinegar, and olive oil.
  6. Mix all ingredients with a spoon.
  7. Seal the jar and store the sauce in the refrigerator.

Source: Argiro Barbarigou