The focus of Greek cooking is on the vegetables, breads and meats and the philosophy seems to be bringing out the natural flavor of these things rather than hide it or disguise it with spices.

So lets begin with the basics, and the most basic is alati (salt). Greek cooking relies heavily on salt to bring out the flavor of meat, fish and vegetables and most of the salt used is from the sea. There are many places in Greece where salt is harvested on flat plains by the sea and Greek sea-salt is of a high quality. Next is piperi (pepper) which like salt is found on every table and is usually the normal black pepper that you eat at home. Some chefs, notably Aglaia Kremezi, use Aleppo Pepper which adds an interesting flavor to the food but if this was common in any period of Greek history it is not now unless you are lucky enough to be invited to her house for lunch.

Herbs
Rigani (oregano) is used a lot in Greek cooking appearing in most meat dishes, baked vegetables, sauces and of course on Greek salads. This is the most widely used herb. Among the other herbs which grow on the hillsides of the Greek mainland and the islands dendrolivano (rosemary) is used sparingly, in fact I can think of only two recipes. One is a vinegar sauce for fish that my mother used to make and the other is with lamb and roast potatoes though this may be more common among the Greeks I know than those of the general population. Thymari (thyme) is used in some meat dishes and for flavoring some olives as well as some of the best Greek honey. Faskomilo (sage) can be smelled all over the mountains and is used in a tea. Diosmos (mint) is used to flavor keftedes (meatballs) and in some pies and salads. Vassilikos (basil) which is one of my favorite herbs is actually not eaten in Greece though you will see it grown ornamentally or for good luck in gardens, apartments, rooftops, restaurants and even on boats. Anitho (dill) is used in pitas (pies), salads and dolmadas. Maidanos (parsley) is used as a garnish as well as in some meat and vegetable dishes. Dafnofila (bay leaves) are used in some soups and stews. Selino is actually wild celery and is used in some stews, particularly the hirino me selino which is served in the winter.

Spices
Garifalo (cloves) are an important ingredient in stifado and is also used in breads and sweets. Kumino (cumin) is used in soutzoukakia, the spicey meatballs served in tomato sauce. Sousami (sesame seeds) are used on breads and in halva and with honey to make a sweet called pasteli. Kanela (cinnamon) is used in many sauces and desserts and is sprinkled on apples for a dessert after a big meal.

In the Athens central market there are venders selling herbs and spices on the street and there are several shops that specialize in them, the best known being Elixer on Evripidou Street right near the corner of Athinas Street.

By Matt Barrett

greecefoods.com

It is great to add to childrens’ lunch boxes instead of boring sandwiches; they love the creamy flavour of the pumpkin and feta cheese mixed together. It is also healthy, packed full of nutrients in the pumpkin and feta cheese.

Ingredients

8 sheets filo pastry
butter, melted (for coating the filo)
1 large pumpkin (or marrow)
4 eggs
300 gms feta cheese, crumbled
125 gms melted butter
pepper
evaporated milk

To read more, please visit Ultimate-guide-to-greek-food.com

Try serving it with some crumbled feta on top and some great bread for dipping in the savory sauce.


Ingredients

• 1 kl. green beans, cleaned and trimmed
• 1/2 cup olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2-3 medium potatoes, cut in large wedges
• A large handful of baby carrots
• 1/2 cup chopped fresh parsley
• 2 tbsp. tomato paste
• 4-5 ripe tomatoes, skinned and crushed (substitute 1 cup canned crushed tomatoes)
• 1½ cups warm water
• 1 tsp. sugar
• 1 tbsp. chopped fresh dill
• Salt and pepper to taste

Cooking Method

In a large Dutch oven or pot, heat the olive oil over medium high heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about one minute.

Add the green beans, potatoes, and carrots to the pot. Dissolve the tomato paste in the water and add, along with the crushed tomatoes, parsley, and sugar. Lower the heat to medium low and simmer covered for about an hour or until the green beans are tender but not mushy.

In the last ten minutes of cooking, add the chopped fresh dill and season with salt and pepper to taste.

Note: Make sure to monitor your liquid levels while the beans are cooking. You can add a little bit of water if needed.



Recipe Source: The Spruce Eats

 

Traditionally this bread is also made with an assortment of greens (spinach, chard etc,) with which you could substitute part of the leeks. You can also use less feta cheese if you want a lighter, healthier result, as I don’t believe it would greatly affect the final result or the texture of the bread.

INGREDIENTS for a rectangular pyrex dish or roasting tray measuring 30x40cm

• 500g leeks, white and light green part only, finely chopped
• 600g Greek feta cheese, crumbled
• 3 eggs, lightly beaten
• 1 cup corn meal
• 1 cup hot water
• 2 tsp baking powder
• olive oil, freshly ground black pepper

DIRECTIONS

1. Heat 2-3 tbsp of olive oil in a large skillet and gently cook the leeks until soft, about 15 minutes. Set aside to cool.
2. Preheat the oven to 180 oC.
3. Mix the cornmeal with baking powder
4. Place the water in a large bowl and slowly add the corn meal stirring with a wooden spoon to combine. Then add the leeks, feta cheese and eggs, making sure everything has been well incorporated. Season with pepper.
5. Butter or oil your dish and spread the mix evenly. Bake for about 40 minutes. Take the dish out of the oven and brush the top with some olive oil. Continue baking for another 15-20 minutes (if the top gets too brown, cover with foil).
6. Let the bread come to room temperature before slicing. It can also be made a couple of days in advance as it keeps well in the fridge.
7. Enjoy warm or at room temperature. Refrigerate if keeping it for more than one day.

(recipe adapted from Diana Kochylas’ The Glorious Foods of Greece. I have halved the recipe, but if you are making this for more than 6 people you will need to double it and use a larger dish. Kochylas uses the same sized dish for double the recipe and also almost double the baking time. )

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Ingredients:

1.5 kg Free Range Lamb Knuckles

100 ml extra virgin olive oil

10 mls Butter

8 Shallots or small onions – peeled and left whole

6-8 Fat cloves garlic – left unpeeled

1 Clove Garlic – peeled and finely grated or crushed

2 Tbs Fresh Rosemary – removed from stalks and chopped

1 Tbs Fresh Lemon Thyme – picked from stalks

4 Sprigs Fresh Oreganum -  left on the stalks

1 Fresh Bay leaf – use dried herbs if you don’t have access to fresh but remember to use much less of the dried

1 Lemon – juice and finely grated zest 

8-10 Baby Potatoes – washed  I used regular potatoes as that was all I had in the house. Just cut them into quarters or smaller depending on size

250ml Boiling Water

10mls NoMU Lamb Fonds -  stirred into the boiling water. I love this product but if you don’t have access to it use your stock of choice

10ml Runny Honey

Salt and freshly ground pepper to taste

 

You will need:

A deep large casserole dish or oven proof saucepan with a good fitting lid

Aluminum Foil

 

Method

1. Preheat the oven to 150 degrees Celsius

2. Heat half of the oil and all the butter in a large, heavy frying pan over a medium heat

3. Add the lamb a few pieces at a time and brown on all sides. Remove from pan and drain on paper towel

4. Line your casserole dish with a large sheet of aluminum foil so that it overlaps on all sides

5. Place your browned meat into the casserole, sprinkling over a good grinding of salt and pepper

6. Add the potatoes and onions to the dish and tuck in the whole garlic cloves

7. Sprinkle over the zest, crushed garlic, herbs, lemon juice and drizzle over the honey

8. Tuck in the herb sprigs, pour over the hot stock

9. Bring the sides of the foil up around the contents to make a an airtight parcel

10. Place another sheet of aluminum foil over the top so that it slightly overlaps the edges of the casserole dish

11. Place the lid on tightly then pop it into the preheated oven for 6 hours. Don’t open until the 6 hours are up

12. Remove from oven, open up the parcel and drain off the liquid into a smallish saucepan skimming off most of the fat and oil

13. Reduce rapidly over a high heat until thickened into a nice rich sauce

I served my Kleftiko simply, over a bed of just al dente Risoni pasta, some fresh Italian Parsley and a lemon wedge….HMMMMMMM!!! Sticky, moist, lemony, falling off the bone, rich and delicious! Be sure to squeeze the sweetly roasted garlic out of the skins onto your meat and ENJOY!!

browniegirl xx

 

 

 

Ingredients

For the cookies:
2/3 cup of sugar
6 eggs, separated
1 cup of flour
6 1/4 tablespoons of cornstarch

For the filling:
1 cup + 3 1/2 ounces of whole milk
2/3 cup of heavy cream
6 tablespoons + 1 teaspoon of sugar
1 egg
1 egg yolk
1/3 cup of cornstarch

For the syrup:
2/3 cup of water
3/4 cup of sugar

For the chocolate glaze:
2/3 cup of heavy cream
8 3/4 ounces of bittersweet or semi-sweet couverture chocolate (or baking chocolate)
1 teaspoon of honey

Preparation:

Preheat the oven to 390F (200C).

Cookies

Cream 3/4 of the sugar and the egg yolks. Beat the remaining sugar and egg whites to stiff peak stage. Add half the egg white mixture to the egg yolk mixture, stir lightly and slowly add the the flour and cornstarch. When mixed, add the remaining egg white mixture.

Line a cookie sheet with parchment paper. Using a pastry bag, squeeze out small cookies the size and shape of vanilla wafers: circles about 1 1/2 inch in diameter and 1/4 inch high. Bake for 12 to 15 minutes, until golden. Cool on a rack.

Pastry Cream

Place milk and cream in a saucepan over medium-low heat. Combine sugar, cornflour, egg and egg yolk, and add 1/3 of the warmed milk and cream mixture before it boils. Stir well, then pour back into the saucepan and continue to stir. As soon as the cream melds and begins to bubble, remove from heat. Empty the cream into a clean bowl, cover with plastic wrap, and set aside to cool.

When the cream cools, stir gently with a wire whisk to soften, then place a small amount of cream (1-2 teaspoons) of cream on the flat side a cookie and place the flat side of another on top to create each pastry.

Syrup

Boil the sugar and water together for 2 minutes. Allow to cool slightly, then dip one side of the filled kok cookie in the syrup. Set aside, syrup side up, on wax paper.

Chocolate Glaze

Bring the cream to a boil in a saucepan over medium heat. Break up the chocolate into small pieces and stir into the cream. Add the honey and allow to boil for 2 minutes. Stir well until very smooth.

Dip the kok into the chocolate glaze on the same side as the syrup.

Refrigerate in a covered pan or dish for 1/2 hour before serving.

Yield: approximately 30-35 pastries

Coconut Kok: As an alternative, omit the chocolate glaze. Dip both sides of the filled kok in syrup, then roll in shredded coconut.

Easier Preparation: Instead of making the cookies, use ladyfinger cookies or Savoyard biscuits.

greekfood.about.com

Sahlep comes from the root of an orchid and apart from its interesting taste, it is also a very strong thickening agent, so very little goes a long way (which is fortunate as it costs 98 euro per kilo!). The most interesting attribute of sahlep, however, is that it gives the ice cream an interesting elasticity, typical of kaimaki.
This recipe is perfect for those avoiding egg-based ice cream and it will keep in the freezer for longer. Serve it on its own with sour cherry syrup called vissinada (another traditional Greek combination) and some pistachios.

KAIMAKI ice cream

• 1tsp salepi (sahlab) or 1tbsp corn starch
• 2 cups milk
• 2 cups heavy cream
• 1 1/4 cups sugar
• 1/4 tsp mastic powder
• chopped pistachios for decoration

DIRECTIONS

1. Dilute salepi in 1tbsp cold milk.
2. Bring milk, cream and sugar to boil, add salep (I used immersion blender because it wouldn’t dilute). Stir in mastic and simmer for 15 minutes, stirring constantly.
3. Add the slice of orange rind and remove from heat. Let it cool and place in the fridge. Churn in an ice cream machine.
4. Keep in the freezer until needed.

KALI OREKSI!

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