You could say that it looks like any kind of cream pie that you tried. But it isn't. There is also a big debate—Athens thinks bougatsa is just an ordinary pie filled with cheese or cream. But Thessaloniki knows the secret. The pastry is made differently and tastier than the ordinary cheese pies.
Here is the recipe for you to try.
• Serves: 10 slices
• Prep Time: 15 minutes
• Total Time: 50 minutes
Ingredients
• 6 cups milk
• grated rind of 1 lemon (optional)
• 1 1/2 cups sugar
• 1/2 cup melted butter
• 3/4 cups fine semolina
• Confectioner’s sugar
• 3 eggs
• cinnamon
• 1 tsp vanilla
• pastry sheets
Instructions
Beat the eggs in a bowl with the sugar until creamy. Mix in the semolina. Slowly add the milk while beating continuously. Pour the mixture into a medium sized pot and add the lemon rind (if you are using it) and the vanilla. Over medium heat, bring the mixture to a boil, stirring constantly with a wooden spoon. Be careful that the mixture doesn't stick to the bottom of the pot and burn. When it has thickened, remove the pot from the heat, set aside and cover with a lid so 'skin' doesn't form over it.
Take 4 pastry sheets and lay them out on a counter on top of each other. Cut the pastry into 4 quarters - cross wise so you have 16 equal rectangles (1). Brush each fillo rectangle with butter and put to one side.
Take one whole pastry sheet and lay it out. Brush it over with butter. Place 2 of the cut rectangles in the center of the bottom half of the sheet to form a base.(2) Spoon 2 or 3 tablespoons of the cream filling into the center of the base. Fold the pastry on the long sides of the base and the shorter end into the center, enclosing the cream filling, then carefully fold the rest of the pastry over and over into a neat package shape.(3, 4 & 5) Use butter, brushed on the pastry sides and ends as a' glue' to hold the fillo down. You can fold them as small or large as you like. Repeat this procedure to make more Bougatses until the cream and fillo are used up.
Arrange the finished Bougatses on a buttered cookie sheet, and brush them with more butter. Bake at 350°F for about 35 minutes or until the pastry is flaky and golden. When done, remove them from the oven and sprinkle them with powdered sugar and cinnamon.
XpatAthens
Monday, 13 January 2020 09:33
3 Ways To Make Your Wish A Reality!
"Good morning! Happy New Year," is our wish to others. "Did you make a New Year's resolution? Did you set your goals? Well done! Oh, yes, of course me too."
While at the same time we're all thinking: "Will I succeed this time? Or will I start with enthusiasm, as I usually do and then something will happen, my time will be limited, I'll have so many other things to do, kids will be waiting for me at home...etc. etc. etc."
While at the same time we're all thinking: "Will I succeed this time? Or will I start with enthusiasm, as I usually do and then something will happen, my time will be limited, I'll have so many other things to do, kids will be waiting for me at home...etc. etc. etc."
If you really care to make your wish come true, to succeed in whatever it is you say you want, first you need to find it. So, think if it’s something you really want or if it is someone else’s wish for you that you have adopted as “your own.” Once you clarify that and in order for you to bring results that last, you need to change some of your beliefs and begin taking action in a different way. Yes, that’s right. You need to move. You need to get out of your comfort zone.
To help you get started on your journey, there are three beliefs you need to change right now:
1. This (whatever is bothering you) MUST change NOW (not maybe, perhaps, it would be nice, later...)
2. I (yes, you!) MUST change NOW (not my situation, my partner, my work...)
3. I CAN (you have the power) change NOW (not I'm not sure if I can, it's difficult, I need time...)
You can make a wish - and just let it stay a wish - or you can make it happen! The choice is yours!
If there’s a topic you’re interested in and would like to learn more about you may contact me via email. For more information about me and my work check the XpatAthens Directory or visit my website. Because this is your life!
Published in
Mind
Tagged under
Monday, 18 May 2020 01:10
Drive-In Cinema To Open In Athens
Drive-in cinemas were very popular during the 50s and 60s, and their popularity has lately been on the rise, due to the global coronavirus outbreak and the need for social distancing.
According to the Athens Drive-In website, in a few days, Athens will get a drive-in cinema, after many decades. There is a countdown timer counting down to June 1. The drive-in's location is a secret and is not mentioned anywhere on the cinema's website or Facebook page.
On the website, there's one bold question, 'Do you want to be the first to live the drive-in experience?' prompting users to sign-up for updates!
We are looking forward to giving our evenings a dash of retro charm while staying safe at the same time. Stay tuned!
We are looking forward to giving our evenings a dash of retro charm while staying safe at the same time. Stay tuned!
This content has been sourced and prepared by Codico Lab
Published in
Local News
Tagged under
Tuesday, 01 June 2021 15:40
Exploring The Urban Soul Οf Athens With Sofka Zinovieff
Want to scratch beneath the surface of a city? Who better to ask than a former anthropologist?
Especially one who has spent two decades living in the said city; bringing up her two daughters around Greek traditions; and penning several best-selling novels set in Athens. London-born Sofka Zinovieff, the author of “The House on Paradise Street”, global bestseller “Putney”, and the memoir “Eurydice Street: A Place in Athens”, studied social anthropology at Cambridge and researched her Ph.D. in Greece. It was the beginning of a lifelong bond with the country. Especially Athens, where she still lives in Vouliagmeni on the Athens Riviera, with her Greek husband Vassilis.
Recently, she launched her new podcast series “Athens Unpacked” for This is Athens and she shares some snappy tips for digging beyond the Acropolis—to the heart and soul of this captivatingly complex city.
You’ve called Athens home for 20 years. How has your relationship with the city changed and matured since you first moved here from England?
I’ve had several phases in my relationship with Greece. I first came as a research student in the late 80s, learned the language, and became involved with the place. During the last two decades, my relationship with Athens has been like a marriage – committed and based on love, but with squabbles and occasional rough patches.
What’s the most common misconception people have about Athens that you’d most like to correct?
People often visit during the hottest time of year, in a rush on the way to an island. Athens appears impenetrable and overheated. It’s a completely different city at other times of the year and can’t be rushed. I’d advise talking to locals and adopting their timetable (not going out during the middle part of the day in summer). I’d also suggest that it’s the perfect city to visit in autumn, winter or spring.
Athens is a hectic metropolis with the heart and soul of a village. Would you agree with this statement and if so, how does that village vibe manifest?
Yes, Athens has been settled by villagers ever since it became the capital of modern Greece in the 1830s. Even today, most people have roots elsewhere and return to their village or island. And that’s before we look at how neighborhoods can be quite villagey, designed around their plateia (main square) with a traditional coffee shop and church, etc.
Would you classify Athens as a city that’s easy to get to know; that reveals itself readily to visitors?
Athens is a mysterious city and sometimes challenging. But many of its charms are readily apparent: the intertwining of the ancient and the modern; the neighborhoods for strolling; and the fabulous places for eating out are all there and waiting.
If someone has only 48 hours or a weekend here, how can they best tap into the authentic pulse of Athens?
Stroll around the neighborhoods. Eat and drink where Athenians do. Pause to notice the details rather than ticking off a list of ‘the sights’. And, to get a sense of perspective, go up a hill—I don’t mean the Acropolis—there are plenty of others, such as Lycabettus, Philopappou, or even a more off-radar one like Tourkovounia (the Turkish Mountains).
To read this article in full, please visit: thisisathens.org
Recently, she launched her new podcast series “Athens Unpacked” for This is Athens and she shares some snappy tips for digging beyond the Acropolis—to the heart and soul of this captivatingly complex city.
You’ve called Athens home for 20 years. How has your relationship with the city changed and matured since you first moved here from England?
I’ve had several phases in my relationship with Greece. I first came as a research student in the late 80s, learned the language, and became involved with the place. During the last two decades, my relationship with Athens has been like a marriage – committed and based on love, but with squabbles and occasional rough patches.
What’s the most common misconception people have about Athens that you’d most like to correct?
People often visit during the hottest time of year, in a rush on the way to an island. Athens appears impenetrable and overheated. It’s a completely different city at other times of the year and can’t be rushed. I’d advise talking to locals and adopting their timetable (not going out during the middle part of the day in summer). I’d also suggest that it’s the perfect city to visit in autumn, winter or spring.
Athens is a hectic metropolis with the heart and soul of a village. Would you agree with this statement and if so, how does that village vibe manifest?
Yes, Athens has been settled by villagers ever since it became the capital of modern Greece in the 1830s. Even today, most people have roots elsewhere and return to their village or island. And that’s before we look at how neighborhoods can be quite villagey, designed around their plateia (main square) with a traditional coffee shop and church, etc.
Would you classify Athens as a city that’s easy to get to know; that reveals itself readily to visitors?
Athens is a mysterious city and sometimes challenging. But many of its charms are readily apparent: the intertwining of the ancient and the modern; the neighborhoods for strolling; and the fabulous places for eating out are all there and waiting.
If someone has only 48 hours or a weekend here, how can they best tap into the authentic pulse of Athens?
Stroll around the neighborhoods. Eat and drink where Athenians do. Pause to notice the details rather than ticking off a list of ‘the sights’. And, to get a sense of perspective, go up a hill—I don’t mean the Acropolis—there are plenty of others, such as Lycabettus, Philopappou, or even a more off-radar one like Tourkovounia (the Turkish Mountains).
To read this article in full, please visit: thisisathens.org
Photo by: Thomas Gravanis
Whether you've just arrived in town – or have been here for years – Athens always has new secrets to share!
This is Athens is the official guide to this captivating city of ancient energies and booming urban culture. Compiled by a team of specialist local writers, This is Athens brings you an authentic and intimate portrait of a living Athens beyond the guidebooks – along with daily curated listings of all the best events and great weekend inspiration all-year round. From must-know neighbourhoods and emerging art hubs to gourmet hotspots, cool shopping, and the buzziest bars, This is Athens will help you to get the most out of living in Athens!
Thank you This is Athens for your contribution as an XpatAthens Partner.
Published in
People
Tagged under
Tuesday, 26 October 2021 07:00
Patsas: Greece's Hangover Soup
Yesterday, the 25th of October, 2021 was International Patsas (Tripe) Day, celebrating Greece’s famous hangover soup!
Greek Tripe Soup
Patsas is traditionally made from tripe, legs of pig or cow and many also add pig intestines to the recipe. Some people prefer to use beef or lamb, depending on their personal taste.
In Greece, especially in Athens and Thessaloniki, this strong-smelling soup is highly consumed after a big night at the Bouzoukia, as apparently it relaxes the stomach, making it Greece’s favorite hangover food.
It is very common to find people heading to a Patsazidiko, which is a tavern normally found close to the meat markets in the city centre, to eat a bowl of patsas before heading home after a huge night.
Patsatzidika often serves up multiple varieties of this dish. Patsas in the taverns are usually made either with tripe or with feet and the two are occasionally combined and accompanied by other organ cuts, such as the large intestine or pancreas. Greek chefs cut, pre-boil, then simmer the organs for hours to get a soft texture. Then they add salt, pepper, lemon, and sometimes red pepper and onion.
Patsas is sometimes topped with kokkino (fat from the broth mixed with red pepper), skordostoubi (chopped garlic in vinegar), or red pepper shavings.
Tripe soup is also popular in Turkey, Spain, Portugal, and other parts of Europe!
To read this article in full, please visit: greekcitytimes.com
Greek Tripe Soup
Patsas is traditionally made from tripe, legs of pig or cow and many also add pig intestines to the recipe. Some people prefer to use beef or lamb, depending on their personal taste.
In Greece, especially in Athens and Thessaloniki, this strong-smelling soup is highly consumed after a big night at the Bouzoukia, as apparently it relaxes the stomach, making it Greece’s favorite hangover food.
It is very common to find people heading to a Patsazidiko, which is a tavern normally found close to the meat markets in the city centre, to eat a bowl of patsas before heading home after a huge night.
Patsatzidika often serves up multiple varieties of this dish. Patsas in the taverns are usually made either with tripe or with feet and the two are occasionally combined and accompanied by other organ cuts, such as the large intestine or pancreas. Greek chefs cut, pre-boil, then simmer the organs for hours to get a soft texture. Then they add salt, pepper, lemon, and sometimes red pepper and onion.
Patsas is sometimes topped with kokkino (fat from the broth mixed with red pepper), skordostoubi (chopped garlic in vinegar), or red pepper shavings.
Tripe soup is also popular in Turkey, Spain, Portugal, and other parts of Europe!
To read this article in full, please visit: greekcitytimes.com
Published in
Greek Food & Diet
Tagged under
Thursday, 13 January 2022 14:20
A New Year, Full Of New Beginnings
Published in
Newsletters
Tagged under
Wednesday, 18 February 2015 13:19
Discovering The Natural Wealth Of The Gorge Of Samaria
As they walk through the gorge, visitors are often stunned by the dense vegetation around them: towering pine trees and ancient cypress trees with massive horizontal branches stand proud on the slopes. At higher altitudes there are forests of maple, and where moisture is more plentiful, there are sycamore, oleander and willow trees.
In the National Park area there are more than 450 species of plant, 70 of which are species and sub-species native to Crete, such as Cretan dittany (Amaracus dictamnus – a type of mint), Ebenus cretica - a species of perennial flowering plant of the Fabaceae family, zelkova (Zelkova abelicea) and the Cretan Pine (Pinus brutia cretica).
Some of the plants, such as Bupleurum kakiskalae, a species of flowering plant of the Apiaceae family, Myosotis refracta refracta (a type of forget-me-not) and the orchid Cephalanthera cucculata are found only in the gorge. An idea of the natural wealth of the gorge is given by the fact that no one is yet sure precisely how many species actually exist within it.
There is also, of course, an impressive array of fauna in the gorge, which is home to a host of species and sub-species which are exclusive or almost exclusive to Crete (32 species of mammal, 3 species of amphibian, 11 species of reptile and around 200 species of bird).
To read more, please see visitgreece.gr
Published in
Travel Greece
Tagged under
Friday, 20 February 2015 15:15
Mmmmm….. Bougatsa
Maybe some of you occasionally have bougatsa for breakfast. Have you ever wondered what bougatsa is? History claims that ancients Greeks used to make pies with every kind of filling called "placountas". Years went by and bougatsa stayed popular in Constantinoupolis and Smyrna. Bougatsa in Turkish means pie filled with cream and topped with sugar powder and cinnamon powder. After the destruction of Smyrna and the exchange of the Greek-Turkish colonies, bougatsa became extremely popular in north Greece and especially Thessaloniki.
We love eating bougatsa early in the morning or really late at night after bouzoukia or clubbing. And I hope you love it too!
squidoo.com
Published in
Greek Food & Diet
Tagged under
Friday, 06 March 2015 12:25
The Six Reforms To Be Submitted At Monday’s Eurogroup
The Minister of Finances Yanis Varoufakis announced that he will submit six reform proposals at the Eurogroup on Monday, which will address the humanitarian crisis, taxation and public administration, among others.
According to high-ranking government sources, the six reforms which Mr. Varoufakis intends to submit in Brussels are:
1-2 Humanitarian crisis – Administrative Reform: The government sources claim that this will be an effort to combat the “poverty triptych” of food, housing and energy sufficiency, which will be combined with the necessary administrative reform.
3. Addressing outstanding debts towards the state and insurance funds: The goal is to get millions of debtors to begin paying taxes and to create a “tax awareness”. The debts will not be slashed and the bill will aim to reward consistent taxpayers.
To read more, please visit tovima.gr/en
Published in
Local News
Tagged under
Monday, 04 May 2015 18:11
Traditional Greek Pasta - Pastitsio
Regardless of where pasta originated from, the Greeks have embraced it with open arms and typically incorporated it into their cuisine to make it their own. As well as the many known dishes such as Spagetti Bolognese and Carbonara, which is just as popular in Greece as abroad, there are many other pasta dishes which have been given that Greek touch to them to make them uniquely Greek, such as Pastitsio. Pastitsio is an all time favourite in Greece, especially with children.
This pasta recipe is a great meal to make for a casual dinner with friends, you can make the meal ahead of time, and then, when ready, put it in the oven to bake before serving. Ideal when you don't want to spend a lot of time in the kitchen.
Ingredients
500g pastitsio or macaroni pasta
500g mince
1 onion, finely chopped
1 carrot, peeled and grated
1 tablespoon parsley
2 tablespoons butter
pepper, salt
2 large fresh tomatoes, grated (or 3/4 tin of tomatoes, chopped)
1 or 2 egg whites
2 teacups grated cheese
Bechamel Sauce
1 litre milk, warmed
4 tablespoons heaped plain flour
fresh nutmeg - grated, 3 quick grates (or 3 pinches dried nutmeg)
125g butter
2 egg yolks
salt, pepper
Preparation
Fry onion in butter until soft.
Add mince, fry until brown, breaking up any lumps of mince so it is all small.
Add the grated carrot and parsley and mix in.
Add the tomatoes, which have been grated or put in a blender.
Add salt and pepper. Add some water - about 100-150ml.
Cover and leave to simmer for half an hour.
When ready, cool slightly and stir in the egg whites.
Boil the pasta until al dente. Drain.
Meanwhile you can make the bechamel sauce
To make the bechamel sauce:
Melt the butter in a large saucepan.
Add the flour and mix in well for a while until it goes a bit yellow but doesn't burn.
Add a little milk, mix it in well and slowly add all the rest of the milk.
(At the start use a wooden spoon to mix the flour with the butter, then change to a whisk when adding the milk.)
Whisk thoroughly to make sure there are no lumps.
As you add the milk, have it on a low heat then once all the milk has been added and there are no lumps, you can increase the heat slightly to heat the milk and stirring regularly, the sauce will thicken.
When you add the milk, this is the time that it is possible for the sauce to get lumps in it, especially if you haven't made this sauce before.
To rectify, take the saucepan off the heat, and use an electric hand mixer on the sauce (in the saucepan), until you have a smooth sauce and all the lumps are gone. Return to the heat and warm until it thickens.
Add a little salt and pepper and the nutmeg, be careful not to add too much nutmeg - it really only needs a little amount to give the sauce a wonderful flavour. About 3 quick grates of a fresh nutmeg or 3 small pinches of dried nutmeg.
Nutmeg is only used in bechamel sauce when made to go with pastitsio. If you are using this recipe to go with another meal, you can omit the nutmeg.
When the sauce thickens, leave to cool a while, then add 2 egg yolks, and stir in to the sauce.
In a large deep baking tray, place half the pasta in the tray.
Sprinkle 1 cup cheese over the pasta.
Spread all the mincemeat over the pasta evenly.
Finish with the rest of the pasta, flatten out over the mincemeat.
Sprinkle over the pasta the other cup of cheese.
Pour bechamel sauce all over the top of the pasta and ensure it covers all the pasta.
Dot little pieces of butter over the top of the sauce to give it colour.
At this stage you can leave the pastitsio to bake later or bake straight away.
Bake in a moderate oven for approximately 30-45 minutes, depending on whether the food is already hot or not.
The sauce should have a lovely golden colour.
As with all baked macaroni recipes, even if the food is hot, baking it will help set the layers of food.Source: Ultimate-Guide-To-Greek-Food
Published in
Greek Food & Diet
Tagged under
Thursday, 03 December 2015 07:00
No More Plastic Bags: Alonnisos Gets Pioneering
From December 1st 2015, Alonnisos is abolishing the use of plastic bags. The ambitious project is backed by the entire island, which in the last few years has made major leaps forward on issues concerning environmental protection. If it succeeds, the Greek island will become the country's first area to implement such a pivotal change in daily consumption habits.
Protected by the European Union's Natura program and located in the heart of the National Marine Park of the Nothern Sporades, Alonnisos hopes to earn the title of the country's 'greenest' island.
"People here have had environmental concerns for a number of years, regardless of laws and prohibitions," said Alonnisos Mayor Petros Vafinis. "There is an eco conscience, which the older generation might have referred to in another way, but essentially, it exists."
Vafiinis sounded enthusiastic with regard to the island's recent environmental achievements. "When we started the recycling program in 2012, I did not expect people, especially older citizens, to participate in the effort. Grandmothers are now first in line at the recycling bins. I am very pleased with the progress made."
And now the island has declared war on plastic bags.
To read more, please visit: ekathimerini
by Giorgos Lialios
Published in
Local Environment
Tagged under