GREEK food culture
GREECE Greece is the southernmost country in the Balkan Peninsula, the region that includes Albania, Macedonia, and Bulgaria to the north. It has a total area of 131,940 square kilometers (50,942 square miles). About a fifth of the area is composed of more than 1,400 islands in the Ionian and Aegean seas. About four-fifths of Greece is mountainous, including most of the islands. Oranges, olives, dates, almonds, pomegranates, figs, grapes, tobacco, cotton, and rice abound in the areas of lower elevation, primarily in the east.
About a fifth of the area is composed of more than 1,400 islands in the Ionian and Aegean seas
W H AT D O GREEKS LOVE? SEA FOOD OLIVES LEMONS VEGGIES
Fresh fruits and vegetables play a large role in the Greek diet. With its long coastline, Greece also relies heavily on fish and seafood. Meat tends to play a less important role. It is often used as an ingredient in vegetable dishes instead of as a main dish. The islands and coastal areas of Greece favor lighter dishes that feature vegetables or seafood. In contrast, the inland regions use more meat and cheese in their cooking.
The islands and coastal areas of Greece favor lighter dishes that feature vegetables or seafood.
GREEK TRADITION Greek cooking traditions date back thousands of years. Greeks today eat some of the same dishes their ancestors did in ancient times. These include dolmades (stuffed grape leaves) and many of the same fruits, vegetables, and grain products. A Greek, Archestratus, is thought to have written the first cookbook in 350 B.C. The Greek diet has been influenced by traditions from both the East and West. In ancient times, the Persians introduced Middle Eastern foods, such as yogurt, rice, and sweets made from nuts, honey, and sesame seeds. In 197 B.C. , when Rome invaded Greece, the Romans brought with them foods that are typical in Italy today including pasta and sauces. Arab influences have left their mark in the southern part of Greece. Spices such as cumin, cinnamon, allspice, and cloves play a prominent role in the diet of these regions. The Turks later introduced coffee to Greece. Potatoes and tomatoes were brought from New World after exploration of the Americas began about five hundred years ago.
SEASONED LAMB • Place the lamb on the spit and start cooking over high heat around 400– 450°C (750–840°F) • You will slowly reduce the temperature over the next 6 hours. • Start to baste after 30 minutes, then again every 30 minutes or so until the lamb is cooked. Popular Seasonings: Olive oil, garlic, lemon peel, onion, black pepper, fennel, rosemary, Mediterranean thyme, sage, basil, parsley, Greek oregano, spearmint and marjoram.
Greeks traditionally prepare a roasted lamb for Easter that is cooked over hot coals on a spit.
Greece has an abundance of native herbs, including thyme, basil, oregano, rosemary, and sage. Spices such as cumin, cinnamon, allspice, and cloves play a prominent role in the diet of Greek regions.
PORK SOUVLAKI INGREDIENTS: 1 1⁄2 lbs boneless pork loin or 1 1⁄2 lbs pork tenderloin 1⁄4 cup lemon juice 1⁄4 cup olive oil 4 garlic cloves, smashed 1 tablespoon dried oregano 1⁄4 teaspoon salt 1⁄4 teaspoon pepper 3⁄4 cup prepared tzatziki, sauce (make your own, recipe in’zaar) 6 Greek pita breads
DIRECTIONS: • Trim and cut pork into 1 inch cubes. • In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper. • Add pork and stir to coat. • Marinate for 10 minutes (make ahead: cover and refrigerate for up to 24 hours). evenly thread pork onto six 8 inch skewers; place on foil lined baking sheet. • Brush with marinade. • Broil 6 inches away from heat, turning halfway through, until just a hint of pink remains inside, about 12 minutes. • Spread tzatziki over each pita. • Remove pork from skewers and place on pitas; fold over.
Dolmades INGREDIENTS: 1 (8 ounce) jar grape leaves (about 25 leafs) 1 lb ground round 1 lb ground lamb (You can use two pounds of Ground round if you can’t find ground lamb) salt, to taste pepper, to taste 1 tablespoon fresh parsley, minced 1 (4 ounce) box tabouli mix (I cup raw rice if you can’t find Tabuli) 1 onion, fine chopped any size you want, I prefer mild sweet onion 1 garlic clove (crushed or pressed into meat mixture) 3 (16 ounce) cans chicken broth (you can use just water if you want.) 4 lemons, squeezed or 4 lemon juice, equivalent 4 eggs
Drain, rinse and dry grape leaves. Place off to the side. In a large bowl mix ground round, Lamb, salt, pepper, minced parsley, onion chopped, crushed or pressed garlic and Tabuli (or rice); mix well. Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem. Fold stem up over meat mixture fold one side leaf over mixture, fold top over then roll the rest but not tight. This is just like making a burrito. I use toothpicks to keep the stuffed leaves together. Place in at least 1 gal pot. Continue until all leaves are filled and snug in pot.
Greeks today eat some of the same dishes their ancestors did in ancient times. These include dolmades (stuffed grape leaves) and many of the same fruits, vegetables, and grain products.
POPULAR GREEK DISHES
BREADS Lagana: a Greek flatbread traditionally baked for Clean Monday, the first day of the Great Lent Daktyla: a leavened ‘country’ or ‘village’ bread. Also called “finger bread” Eliopsomo: bread with olives Paximadi: Cretan bread Karydopsomo: bread with walnuts Pita: a soft, slightly leavened flatbread baked from wheat flour Stafidopsomo: bread with raisin
APPETIZERS AND SALADS Greek salad: the so-called Greek salad is known in Greece as village/country salad (horiatiki) and is essentially a tomato salad with cucumber, red onion, feta cheese, and kalamata olives, dressed with olive oil. In Cyprus it contains also cracked wheat (bulgur), spring onions instead of red onions, and lemon juice. Kalamarakia: deep-fried squid Saganaki: fried yellow cheese, usually graviera cheese; the word “saganaki” means a small cooking pan, is used to say “fried” and can be applied to many other foods. Tzatziki: yogurt with cucumber and garlic puree, used as a dip. Served with warm pita bread
TSAZIKI 1 cup Greek whole milk yogurt 1 English cucumber, seeded, finely grated and drained 2 cloves garlic, finely minced 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh dill Kosher salt and freshly cracked black pepper
In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill. BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za'atar on top. Bake in the oven until crispy and serve.
Tsaziki is one of the most commonly used dips/garnishes in Greek food.
Flaounes are usually prepared over the Easter holidays with the whole preparation routine being a large family affair
W H AT ’ S F O R D E S S E RT ?
Traditional Cypriot Flaouna Greek Flaouna is a cheese-filled pastry from the island of Cyprus, which may include raisins or be garnished with sesame seeds.
500g plain flour 2 eggs 1 tsp baking powder 1 teaspoon Mahlab ground to a fine powder 1 teaspoon Mastic ground to a fine powder 1 teaspoon of sugar 125g butter, melted 1 sachet easy bake yeast a pinch of salt A dash of warm milk for kneading (about 80ml) 60ml warm water
Pour the flaouna dough out of the bowl and roll out in thin sheets. Cut into 12 by 12 cm rectangles, about 5 inches in each dimension. Sprinkle the sesame seeds on a small plate with approximately the same size as the flaouna dough rectangles Glaze the outer side of the flaouna dough with the whisked eggs and press it down on the sesame seeds. That will ensure that the seeds are firmly embedded in the dough. Grab a handful of the cheese filling and form a ball. Place in the centre of the dough (sesame seeds facing outwards), glaze the edges with a little more whisked egg and fold, pinching the corners together to form the flaouna shape. Once all your flaouna are shaped, place them on a baking tray lined with grease proof paper, let them rise for about 30-45 minutes and then bake in a pre-heated oven at 200C for about 40 minutes, or until golden brown.
CREDIT TO: http://www.mygreekdish.com https://en.wikipedia.org http://www.food.com http://www.foodbycountry.com
TAYLOR MIZERA