Greek Cuisine
Greek cuisine is the indigenous
cuisine of the Greeks and their territories but also barrows
elements from its neighbours: Turkey, Italy, the Middle East,
and the Balkan. The Greek cuisine is one of the oldest and
almost distinctive in the world. It’s also one of the healthiest
cuisines known. The first (known) cookbook was written by a
Greek, named, Archestratos in 330 B.C.
Greece’s countryside provides
highly variable landscape and climate. , Greece’s historical
interaction with many different foreign cultures makes Greek
cuisine one of the most diverse and interesting ones in the
world. Whether it be stews, soups or simple side dishes,
traditional Greek food commands the freshest of ingredients from
land and sea and creates a highly appetizing and healthy
cuisine.
Some
Greek flavorings used more often than other Mediterranean
cuisines include: oregano, mint, garlic, onion, dill, lemon,
salt, and bay laurel leaves. Other common herbs and spices
include basil, thyme and fennel seed. In Greek cooking they are
also "sweet" spices used to enhance meat, such as cinnamon and
cloves in stews. Greek flavour is set apart from other flavors
by the use of mint and nutmeg. Lamb, pork, kalamata olives, feta
cheese, grape leaves, zucchini and yoghurt are some classical
ingredients. Fish dishes are also common, especially in coastal
regions and the islands. A great variety of cheese types are
abound in Greek cuisine, including Feta, Kasseri, Kefalotyri and
Mizithra. The Desserts in the Greek cuisine are very unique
because of the nuts and honey that are used to create them
The myriad of
temperate islands afford Greece a tantalizing cuisine both fresh
and fragrant and customarily served with warmth and vitality.
Greek cooking is not only souvlaki and moussaka found in every
taverna, but also regional specialities to be discovered by
the more intrepid tourist. During your vacation in Greece, stay
in a place where you can sample some excellent traditional Greek
food.
The following
recipes are traditional dishes not to be found in your favourite
restaurant. These treats are regional staples of lesser known
Islands of Mathraki, Othonous and Ereikousa, hidden off the
northwest coats of Corfu. The locals love to treat the tourists
to their specialities.
These dishes
are a well kept secret of the daily Mediterranean Island life.
(On a
personal note here are two of my favourite dishes which are also
my mom’s specialty. I’ve tried making both dishes but they
don’t come out like Moms’.)
Kolokethopita ( Zucchini Pie) with homemade pastry (filo)
Ingredients:
For the dough:
1 cup flour
1 cup water
1 tablespoon olive oil
You combine
the above ingredients if the dough is sticky to your hands add
more flour , knead as needed when dough no longer sticks on your
hand it’s ready to roll out with a rolling pin , dough must over
lap in the pan. Before placing rolled out dough into pan , apply
olive oil to the pan( it prevents stickiness) and tastes better
than butter.
Filling:
2 pounds zucchini
2 pounds onions
1 cup flour
2 spoonfuls of mint (dhiosmo)
1 tablespoon salt
1 teaspoon pepper
A pinch of paprika (for topping)
Olive oil
Cut zucchini
and onions in small pieces (do not shred, it won’t come out
right)
I’ve tried
it. You mix these ingredients with salt, onions, pepper and the
mint. (Mix using your hands) After this you mix in the flour,
once again using your hands.
When done
place your filling in the pastry the part of the pastry that
over laps in the pan should be rolled over the filling forming a
crust. Spread filling evenly in the pan using your hands. Once
done pour a little bit of olive oil on the crust and in the
middle. Top with red pepper or paprika for a zesty taste. Place
in oven bake at medium heat/range for ½ hour or until done. This
pie is pure heaven.
Stacy’s
Bourdeto AKA (Chicken Stew)
Ingredients
1 chicken*
1 pound spinach
5 medium potatoes
1 tablespoon tomato paste
1 tomato
2 pieces garlic
1 Spanish onion
3 to 4 fresh onion sprigs
Fennel
3 to 4 leeks
4 – 5 cups water
½ cup olive oil
Salt, Pepper to taste
Instructions
First wash
your chicken then cut it in pieces. You sauté Spanish onion ,
garlic, fennel and tomato add chicken and sauté for about 3
minutes add water until chicken is covered. Boil for about ½
hour. Then add leeks let boil for 15 minutes then add fresh
onions, let boil for another 15 minutes add spinach and
potatoes (which have been previously cut into small pieces).
Add water if
it’s needed then add your tomato paste. Let cook for 1 hour
should be ready when water starts to simmer and when you can
easily fork your potatoes.
Serve with
red or white wine. I prefer red sweet wine.
-
You can
substitute chicken with pork or beef.
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