Cyprus & Cypriot Cuisine

Cyprus

Lania lies in the Northern Wildland built at the foot of Mount Troodos on the main Limassol to Troodos road

also called an Artist's Village




Cypriot Halloumi Cheese made from Goat's or Sheep's Milk & is believed to be an Aphrodisiac
for the Handmade Cheese, the ratio depends like 60:40 Goat's:Sheep's
Handmade baskets from the mountains
cheeses are flipped & pressed in the baskets

Whey mixture prepared with salt
Ruby straws scrapper ladle
scopped into cylindrical plastic mould
drained overnight & hung to dry for few weeks
young Haloumi placed on grease proof paper & put in the boiling Whey to cook for 90 minutes
inside the folded Cheese (like Pita Bread), Salt, dried Mint Leaves are stuffed

Traditional Cypriot Pizza Pie:
Combine Flour, Olive Oil, once mixed slowly Water to form smooth dough
dough left to stand
Haloumi cheese cut in cubes, Fresh Mint
kneaded with the dough until combined
spread across a large Pita tray & baked in Moderate oven till 45 Minutes till Brown & served with Tea or Coffee

Pan Fried Grilled Haloumi with Fig Syrup:
Dried Baby Figs Coriander Seeds Cloves Cinnamon Vanilla Slit Balsamic Vinegar Simmered together till a Thick Syrup
Fresh Watermelon Honey



In Cyprus, the Carob Syrup is known as Cyprus’s Black Gold & is widely exported

Carob Juice is traditionally consumed during the Islamic month of Ramadan

It also is believed to be an Aphrodisiac

Flower Infused Fresh Honey is believed to be great for Cough/Cold etc.




Mezze: Weed Pickled with Vinegar & Olive Oil







Fresh Strawberry Salad with Halloumi Cheese:

In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some Extra Virgin Olive Oil
Season with salt and pepper. This will draw out and flavour the lovely strawberry juices
Preheat a large non-stick frying pan to medium hot and add a splash of olive oil
Press a basil leaf on to each slice of Halloumi. Place the slices, leaf side down, in the frying pan and fry for a minute
Turn over carefully and fry for another minute until the Halloumi is light golden and crisp
Put the mint, the rest of the basil leaves and the Salad Leaves into the bowl with the strawberries and toss together
Pile some of the strawberry mixture in the middle of each plate and drape the speck over the top
Finish with more Salad Leaves
To serve, drizzle with Balsamic Vinegar and Extra Virgin Olive Oil
  

Cypriot Smoked Pork (Lounza) prepared in a Traditional Way in an Deep Bottomed Clay Oven

Spinach and Feta Parcels:

Ingredients:

4 tbsp Olive Oil

1 kg Spinach, chopped, stalks discarded

1 bunch of Spring Onions, finely chopped

Salt, and freshly ground pepper

2 tbsp Parsley, chopped

½ tsp Nutmeg, freshly grated

100 g Feta Cheese, chopped

2 Eggs, lightly beaten

350 g Filo Pastry, thawed if frozen

50 g Butter, melted

Method:

1. Preheat the oven to 200°C/gas 6.

2. Heat the olive oil in a heavy-based saucepan. Add in the spring onion and fry gently until softened but not browned, around 2-3 minutes.

3. Add in the spinach and fry, stirring, until the spinach begins to wilt.

4. Cover and cook over a low heat for 5 minutes, stirring now and then.

5. Set the spinach aside to cool slightly, then season with salt and freshly ground pepper.

6. Mix in the parsley, nutmeg, feta cheese and eggs.

7. Cut the filo pastry sheets into 32 pieces, each 15cm square.

8. Brush four of the filo squares with a little melted butter. Stack the filo squares on top of each other, forming a star shape.

9. Repeat the process, making 8 filo star shapes in all.

10. Take a generous tablespoon of the spinach mixture and place it in the centre of the filo star. Fold the filo around the spinach mixture, forming a cracker-like top to the filo parcel.

11. Repeat the process, filling the remaining filo stacks.

12. Place the filo parcels on a greased baking sheet and brush with melted butter.

13. Bake for 20 minutes or until golden brown. Serve warm or cold.

Semolina Cake:
Sugar
Secret ingredient Mastica Powder Edible Gum is good for health
Whole Pistachios
Water
Whisk the Dough
Layer on Baking Tray
Brush with Sugar Syrup
Cut in Squares
Bake again in Oven for 10-15 Minutes

On the Hot Cake, Pour the Cold Sugar Syrup

Semolina Almond Cake:
Rose Water/Orange Blossom Water/Mastichi

Cookies:

Chocolate Orange Cake:
Wash Orange, Cut in Quarters with Skin, Put in Food Processor for Coarsely Chopped, Keep Aside

In the Processor, Add Eggs 2, 1/2 a Glass Sugar, Keo Cypriot Brandy (Optional) Olive Oil 1/2 Glass
Mix all, to this Mix Add 1 Glass each of Wholemeal Flour & Village Unbleached White Flou, 1 Tbsp Cocoa Powder 5 Tbsp Drinking Chocolate & Mix all together
Pour out in a Bowl
Add Walnuts in the Cake Batter & Mix Well
Pour in a Cake Tin 180 Degrees C for about an Hour
last 10 Minutes need to be observed
Spear the Cake to check
Pour the Cold Syrup (1/2 Glass Sugar 1 Glass Water Boiled to make the Sugar Syrup) on the Hot Cake

For Moorish Glaze:

Butter, Condensed Milk, Cocoa Powder & Drinking Chocolate
3/4 Pack of Butter Melted take off the heat
Add 5 Pouring Tbsp of Condensed Milk & Whisk
2 Tbsp Cocoa Powder & 5 Tbsp of Drinking Chocolate
Mix Well for a thick consistency

Garnish with Orange Slices & Walnuts!!

 
Sesame Seed & Anari Parcels:

Anari (Anthotyro or Myzithra) is made from the by-product of Halloumi Cheese and contains Sheep/Goat’s Milk with a Creamy, Soft texture

a local white Unsalted Haloumi Cheese similar to Ricotta Cheese

Honey, Toasted/Non Toasted Sesame Seeds
Filo Pastry brushed with Extra Light Olive Oil
Bake for 20-25 Minutes at 180 Degrees C








Famous People
George Calombaris The Press Club Restaurant in Australia

Moroccon Cuisine

Essaouira- Sea Coast Town of Morocco:

Harissa- Versatile!
Blend Red Chillies with or without Seeds
then add Cumin Seeds till smooth
Add Vinegar & Olive Oil, Lemon Juice & Blend till Smooth
Store in an Airtight Jar

Tastes best with Grilled Sardines & Fresh Moroccan Salad


Fes- the Imperial City:

Riyatzada Restaurant run by Madam Bahiya

Chicken:
Mix Fresh Coriander Paste with Cumin Powder Turmeric Pepper Salt Preserved Lemon Sliced Vegetable Oil Water well & Stuff inside the Whole Chicken (including under the Breast) & Rub the Outside as well
Layer in a Casserole Dish with Red Onion Chopped on top with Remaining Spice Mix
Cooked for an Hour on Stove
When done, Roast the Chicken coated with Butter for about 20 Minutes

Everyone takes their Sweet Pastries, Biscuits & Breads to the Local Baker following the Age-Old Tradition

Zohra Restaurant:
Dips

Boil Carrots in Salted Water & Slice into Bite sized pieces
Add White Vinegar Salt, Ground Dried Red Chilli, Paprika, Ground Cumin Sugar Lemon Juice Fresh Coriander



Harrira Soup:
Served to break Daily Fast during Ramadan

Heat Oil, Garlic Paste Celery Carrot Onion Chopped Saute till Lightly Brown
Add Ginger Paste, Tomatoes, infused Saffron, Cumin, Boiled Lentils, Boiled Chick Peas sealed Chicken, Chicken Stock & Simmer for 15 Minutes
Add Rice & Simmer for 15 Minutes
Add Lemon Juice Salt & Pepper & just before Serving add Fresh Coriander



Imlil- Harsh Atlas Mountainous Region:

Meal includes Meat Tagine, Couscous & Fresh Bread

Tagine Omelet: 
In a Pan, Heat Olive Oil Red Onion Chopped for about 2-3 Minutes
Add Cumin Paprika Turmeric till Cooked for about 5 Minutes
Add Tomatoes Chopped & Coriander Leaves til it reduces
In a Tagine, Add this Spice Mix with the Beaten Eggs
Cover & Simmer till done

Marrakech- Old world Charm mixed with Modern City:
Restaurant is Famous for their Savoury Pigeon Pie (Bastilla)

Fig & Apple Bastilla:
On an Entree Bowl, Layer 2 Filo Pastries, add the Apple Mix evenly, then a layer of Sliced Dried Figs, Brush with Water on the Edges
Layer another Filo, Apple & Figs & repeat the process till 6 Layers
Trim off the extra Edges round the Bowl
Fold the Excess Filo towards inside of the Bowl
Turn the Pie over onto a Greased Baking Sheet, Egg Wash the Top & Bake in a Preheated Oven till Golden Brown
Garnish with Chopped Praline, Dusted with Icing Sugar served with Vanilla Ice Cream





As a part of the welcome tradition, Orange Blossom Water is rubbed on the Guests hands!

Tajine

The famous terracotta pot with a conical lid is essential. It is synonymous with Moroccan cooking and chefs say anything cooked in a tajine tastes absolutely amazing!  The secret is that food is gently cooked in terracotta and that the steam circulates to cook it perfectly.

Couscousiere

A deep, metal 2 part cooking pot. Top of the range couscousieres come in copper. The bottom is where the meat or vegetables are cooked.  And the top section, which fits snugly over the base and forms a “waist” is where the couscous is steamed, with the fragrant steam rising to make the couscous fluffy and light.  You can substitute a metal steaming basket that fits over a large saucepan.

Couscous

Couscous is known as a gift from Allah and is a staple of North African countries. When prepared traditionally, fine semolina is rubbed with super fine semolina to coat until it resembles a grain. When steamed it becomes light and fluffy

Saffron

Saffron is the stigma of the crocus flower and also the world's most expensive spice. It is used both for its distinct flavour and colour. Too much can be overpowering.

Cinnamon or Cassia Bark is harvested from the bark of the tree with Cinnamon being much finer than Cassia

Cumin is available both as Seeds and Ground, it has a slight Liquorice flavour and is an essential spice in Curry blends. also used in Marinades and Salads

Sweet Paprika is made from sweeter, milder varieties of Capsicum, it has a good depth of flavour and also adds a vibrant colour

Orange Blossom Water is a distilled water with the flavour of orange derived from the essential oil found in the blossom, used in sweet and savoury dishes. It is also splashed onto the palms of guests when greeting them into the home

Preserved lemons

Preserved lemons are lemons which have been preserved in salt and either brine or oil. Kept away from light for at least 40 days,  their flavour changes from acidic to mellow and sweet. Used as an ingredient, in marinades and as a garnish.

Harissa

Harissa is a paste made from chillies, garlic and oil and often flavoured with ground coriander and cumin. Served as an accompaniment with many meals.

A basic Baharat Spice Mix has Green Cardamon, Coriander Seeds, Cassia Bark, Black Peppercorn & Cumin Seeds

Another integral part of the Cuisine is Pomegranate Molasses

Moroccon Mezze 

 
Orange Blossom Zabaione:

Beat Egg Yolks Sugar in Copper Bowl Add Orange Blossom Water

Add Fruit Salad & Serve Fresh

Marinated Lamb (Mechoui)

Lamb Backstrap
Cumin Paprika Salt Black Pepper Garlic 2 Tbsp Coriander Parsley Lemon Juice Olive Oil mix with hands
place each strip on the Grill & brush with Oil as needed 
Serve fresh with Mint Sprigs!

North Morocco Specialty:
Bissara Dip:
Heat Olive Oil Garlic Paste add Split Baby Fava Beans 2 Cups & 6 Cups Water & boil till the Lentil is done
When it thickens, add Salt White Pepper in to the Thick Soup
Garnish with Cumin Paprika Black Olive in the centre & Drizzle Olive Oil
Serve with Pita Chips!!

Carrot and Orange Salad

Cheat's Couscous with Seven Vegetables

Chicken Fajine with Preserved Lemon and Olives

Fruit Salad with Moroccan Dressing:
Boil Water with Cinnamon Orange Blossom Water Sugar for about 10 Minutes & let it cool
Pour on the Fresh Cut Fruits & Serve Fresh!

Minted Yoghurt

Moroccan Mint Tea:
Better replacement for Coffee, the Tea Ceremony is one of the hospitality features, Silverware is used for the entire process
Rolled Green Tea/Gunpowder Tea/Pearl Tea

1st layer of Tea is bitter so thrown away
Bunch of Mint & Sugar is put in the Pot & then Boiling Water put all the way to the top
pour a couple of glasses with out stirring & Serve from a distance

Preparing a new Tajine Pot:

To prepare a new Tajine before cooking; soak both the Pot & the Lid overnight in water (so that they are completely immersed in water)

Then fill the Pot with water, add same salt and a few Bay leaves and a few Cardamom pods

Heat over a Low gas Flame, until boiling to infuse the herbs into the porous terracotta

(If the Tajine is used regularly this won't need to be redone

Tajines can be used on the Barbecue, Charcoal or Low gas Flame but are not recommended for electric cook tops or in the oven)

Using a Tajine:

Layer celery stalks on base of tajine before filling with meats etc. This acts as a trivet, lifting the meat off the base of the dish and prevents burning.

Harissa Paste

Cover harissa paste with a layer of olive oil to preserve

Toasting spices

Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.

Sweets:

Every meal ends with Sweets especially during Ramadan

Fast ends each day with a Date Special Biscuit called Chabakiya (Rose water scented rolled deep fried sweet sprinkled with Sesame Seeds)

Chick Pea Dip (Hummus)

International Egg less Dips Special

Middle Eastern Cuisine

Chick Pea Dip (Hummus) with Sun-dried Tomatoes

Serves 2

Ingredients:

Chick Pea/Garbanzo Beans (Kabuli Chana/Chole)- 480 Grams or 1 Can, Drained and Rinsed

Tahini (Sesame Seed Paste)- 2 to 5 Tbsp.

Olive Oil- 2 to 5 Tbsp.

Garlic- 2 Cloves, Grated

Sun Dried Tomatoes- 150 Grams (optional)

Lemon Juice- 1½  

To Serve- a Selection of Fresh Vegetable Crudités of Choice

Method:
In a Grinder, Add the Soaked/Drained Chickpeas & Grind until Roughly Chopped

Add the Tahini & Olive Oil (about 2 Tbsp. of each) & Blend to a Fine Paste

Add the Grated Garlic, Lemon Juice & Blend to combine

Season with Salt, Pepper, Sun Dried Tomatoes & Blend the Hummus along with some of the Sun Dried Tomato Flavoured Oil until Nicely Combined

Check for Taste; adjust the Tahini and Olive Oil (as Desired)

Spoon the Hummus into a Serving Dish, Garnish with about 5-6 Sun Dried Tomatoes

Serve with Crudités!

Variations:


Chickpeas- 1 Cup, Soaked & Boiled in Salted Water
Tahini- 2/3 Cup or Tbsp.
Olive Oil- 1/3 Cup or 2 Tbsp.

Lemon Juice- 2 Tsp.
Salt- to Taste
Roasted Cumin Powder- Tsp.
Paprika Powder- to Garnish
Pine Nuts- to Garnish, Toasted
Black Olive- to Garnish



Feel free to share your views & do let us know how this one turned out :)

Greece & Greek Cuisine!

Greece has many Regions & different Islands which in turn have their own distinct cooking process like in the Islands of Lesbos and Chios
Islands of Lesbos is Greece’s 3^rd Largest Island with distinctive Landscape, Sea & is known for its Famous Drink Ouzo (one of the main Ingredient in Ouzo is Aniseed (some include Fennel) which is distilled over 3 times)
It is a Strong Alcoholic Drink distilled from the Wine Residuals, including Pits, Seeds & Skins

The Coffee shops in Lesbos serve the Ouzo which is consumed diluted with Water accompanied by Small Plates called Mezes H'orderves/Appetizers
There are over 11 Million Olive Trees on the Island of Lesbos

Cretan Cuisine comprises of Olives, Olive Oil and Fresh Produce
Some Olive Trees in the Island are almost 3000 Years old with Organic Olive Oil produced, the branches of this Ancient Tree were also sent to the Olympic Committee for World Peace
The Olives are ground, Cold Pressed, without Heat so that the Nutrients & Beneficial Properties of the Extra Virgin Olive Oil are preserved in its Purest Form
The Oil is filtered & is so good for health that it helps reduce Cholesterol & Coronary Heart Diseases

Even though a Cretan Diet of a Poor Family may look unappealing especially the Lunch is an essential meal for the day, but as it mostly includes Wild Greens, Beans, Grains, Vegetables Milk Products & Olives the diet is known for its Medicinal properties of Longevity

Greek Cuisine

In Greece, just like the Ancient times, the Athens Central Market is a hub of activity filled with Tourists, Food Enthusiasts & the regular Local Shoppers!

According to the Popular Greek Food Journalist & Cookbook Author Aglaia Kremezi, the most unlikely Herb Coriander was originally from Greece which was taken to India by Alexander! If given a serious thought, its Usage in the Indian Cuisine especially the North Indian Region had also started just after the Mughal Empire moved away

In the Ancient Greek Cuisine, the Coriander in its Fresh, Dried & Seeded form was used in abundance though it gradually. The Olives that are picked earlier than the Black Olives would be the Green ones & Greeks always prefer the slightly bigger Green Olives!

Other Important Vegetables in the Greek Cuisine are Large Brinjal/Aubergine (mainly came from India brought in Greece by the Arab Travellers), Green Beans are a Local favourite, & most importantly the ever present Tomatoes were only introduced in the Greek Cuisine in the 20^th Century  

In Greece, the Northern Region Cuisine is mostly Plains where the Animals are found in abundance, so most of the Animal meat needs to be heavily cooked with rich spices while in the Southern Region Cuisine is a lot simpler, uses a lot of Fresh Seasonal Vegetables & Sea Food like Fish

The few Cultural Food Tricks to learn from the Greeks would be how to choose the best Olive Oil, how to pick a Good Feta Cheese, how to pick great Spices like Natural Resin Masticha & the Quintessential Herb such as Rigani (Oregano)

Olive Oil is the Main Oil used liberally for Cooking, Dressings, Salads & Dips
Olive Oil also has a Religious Importance as it is used in the Christening Ceremony

The Flower Buds of the Rigani are used more than its leaves

Masticha is the Sap from trees which grow only on Chios Island 

Translucent Droplets are referred to as ‘Tears’ It has an Earthy Musk Vanilla flavour & used for the consistency it gives to the Ice Cream, Sweets, Chewing Gum & Liqueur & even used in the manufacture of Varnishes

Halloumi Cheese is from Cyprus, usually fried & tastes great with Watermelon as a Salad also

Kasseri Cheese is mild & soft used mostly in Saganaki dishes

Kefalogravierais is a Hard & Salty Cheese

Piperati is a Barrel-aged Piquant Cheese with a Creamy Flavour, can be used for Greek Salad & is of a higher quality than Feta Cheese

Ladi is Greek Olive Oil, Ladthera refers to Dishes prepared with a lot of Olive Oil (though rare to find any that use less) such as Tomatoes stuffed with Rice, Sautéed Okra, Giant Butter Beans (also known as Gigantes) Stewed with Tomato

Mezethes (plural for Meze) are served either to enhance the taste of any Drink (Wines, Ouzo, Raki etc.) or for a Social Setting like Small or Big Scale get together of Family, Friends etc.

Stoforno literally means 'in the Oven'

Dishes such as Lamb with Lemon Potatoes, Lamb Shoulder Meat with Baby Fennel & Parslety, Beef in Tomato Sauce, Lamb cooked in a Clay Pot are all prepared using this method

Tiganita refers to 'Shallow Fried Food in Olive Oil'

The Greeks love Fried Meatballs, Potatoes, Sardines & Pumpkin Balls

A popular Entrée is Fried Eggplant/Zucchini Slices

Psito means 'Roasted' which is the Greeks Favorite for Pork, Wild Boar & Lamb just like the Most Famous Greek dish, Ograten (literally means 'a Dish covered with Béchamel Sauce with Cheese')

Moussaka (a layered dish of Beef and Eggplant topped with Béchamel Sauce and Cheese)

Avgolemono is the light and delicious Egg & Lemon Sauce, known to adorn Spring Artichokes and Peas as well as add Flavour to Pork Fricassee & Fish Soup

Yachnee is a Hearty Tomato based Stew often served with Tiny Pasta shapes

Vrasto means Boiled and usually applies to Wild Greens picked during the Rainy season

Stifado indicates the addition of Small Pearl Onions and Cinnamon to a dish, the most famous being Slow cooked Beef/Rabbit

Kokkonisto means Red and this is always a Tomato based Oven Baked dish, usually with Beef/Chicken

Plaki (means Flat/Spread out) which usually refers to Fish arranged Flatly in a Baking dish and Baked in the Oven

Saganaki refers to the Skillet/Heavy Cast Iron Frying Pan used in the cooking process 

One of the Popular Meze Greek Cheeses either Kefalotiri or Keflograviera is dusted with Flour and Fried in Olive Oil in this style of Vessel is also referred to as Saganaki

A Classic Watermelon & Feta Salad is also very popular in Greece

Tzatziki is a great Cold Dip for Vegetarians made of Strained Yoghurt, Cucumbers, Olive Oil, Garlic, Pepper, Lemon Juice, Parsley/Mint/Dill

A Vegan Tzatziki can also be made with Soy Yoghurt & with the same ingredients as the Original

Filo are Thin Pastry Sheets which are brushed with mostly Melted Butter before cooking, is used in many ways to Wrap or Roll fillings in either Main Course Dishes or Sweets

Filo Pastry is liberally used in Greece like about once or twice a week

Spanakopita (Spinach Pie):

The tip is to use the best pick of the crop for this Dish

Can use about half a packet of Filo Pastry on the Bottom & other half on the Top

Brush up with Melted Butter on every Layer & also in between every layered sheet

In a Bowl, Whisk the Ricotta Cheese, Eggs, Nutmeg Powder, Breadcrumbs, Pepper Powder, Olive Oil, Shredded Spinach Greens & Put the Filling in the Filo Pastry

Cover the Bottom Layer with another set of Brushed Filo Sheets one by one

Wrap the Sheets to the sides of the Baking Pan so that the extra can be cut

Cut into Diamond Shaped Pieces

Bake for about 45 Minutes & Serve Fresh!

Gyros (Yeeros):

The Vegetarian Version of this Classic Sandwich can be made with Whole Wheat Pita Bread with Slices of Lettuce, Onion, Tomato, Cheese, Cucumber, Garlic, Dill flavoured with Sauces like Tzatziki, Tahini, Hummus, Yoghurt, Oregano, Cumin, Mustard etc.

Bean Skordalia:

Skordalia is traditionally a Sauce/Dip usually made with Potato flavoured with Garlic, Olive Oil, Lemon Juice & Parsley but a little change can be to add White Cannellini Beans instead & keep the Lemon Juice, Garlic & Olive Oil to make a Dip

Mosaka:

An Urban Dish invented by Nicolas Solemon Vaz (originally an All Arab Recipe transformed by him!) It is a Casserole Dish made with Vegetables, Meat but I tried to modify it for us Vegetarians with Cottage Cheese (Paneer) & retain the original Béchamel Sauce

In this Dish, there is an abundant use of Fresh Colorful Assorted Vegetables like Potatoes, Brinjal/Aubergine, Green Bell Pepper, Red Onion etc.

Potatoes- 2 Large, Peeled, Sliced, Half fried in Olive Oil, Layer the Slices in a Baking Dish

Large Brinjal/Aubergine-1, Washed, Dried, Thickly Sliced, Sprinkled with Salt & kept Aside for 30 Minutes till most Water Releases & the Slices are Soft, Dry with Cloth/Paper & Fry in Oil till Brown & Layered in the Baking Dish over Potatoes

Green Bell Pepper- 2, Thinly Sliced, Fried in Oil & Layered in the Baking Dish over Brinjal

In a Deep Pot, Heat Olive Oil, Add Sliced Red Onions & Saute

Add the Crumbled Paneer & Saute

Add Red Wine & Cook on High Heat

Add the Cinnamon Sticks 2 in the Sauce (Whole Cinnamon Stick is used widely in the Greek Tomato Sauce Base)

Add Mediterranean Powdered Aleppo Pepper (not as Spicy but adds a Smoky flavour to the dish)

Grate the Pulpy Tomato on a grater with the Skin, Add this Pulp to the

Add a Handful of Currants,

In Olive Oil Add Flour, Add Milk 2 Cups, Yoghurt  

Add Grated Cheese, A pinch of Pepper

Spread the White Sauce over Vegetables

Keep the Dish to Bake in the Oven for about an Hour & don't forget to add the Butter at the End!

In the Modern Day Greek Household, the Greeks consume more Cheese & White Sauce than the Europeans!

Greek’s most famous Cheese is Feta Cheese made from 30 % Goat’s Milk & 70 % Sheep’s Milk

In the Process, Salt is sprinkled on the Cheese so that it absorbs most of the moisture & Feta gets its Crumbly Texture

Also just like the Wine, the Cheese matured in Old Barrels allows the Cheese to take on more complex flavors

During Summer time, Athens (the capital of Greece) has the local youth hanging out with Friends at the Sidewalk Cafe’s (Theme based) drinking Coffee & indulging in the various activities like Board games, reading Comics all day long etc. Frappé is an instant foamy Cold Coffee with Ice

People usually don’t have Breakfast in Greece as they have pretty late Dinners

One of the Snack items Kouluri/Kuluri is a Bagel like Breadstick Ring sprinkled with Sesame Seeds (so a non-steamed Bagel)

When in Athens, make sure to taste the variety of Finger Sweet items like Baklava (all lay its claim on this) or the Tavuk Göğsü (a Milk & Chicken Breast Dessert with Cinnamon flavour)!  

The refugees & Alexander brought back with them the Eastern Cuisine influence in Greece, so the Modern Greek Food uses a lot of the Spices that like the Black Pepper, Cumin, Maztec (a Natural Chewing Gum that aids in Digestion), Cinnamon etc. are found in the local Spice Shops

Yamista:

Stuffed Vegetables Tomatoes Peppers

Thickly Slice Tomatoes

Scoop the inside part of the Tomatoes, Green Peppers, Add some Salt so that the Vegetables Dry Fast

In Olive Oil, Add Finely Chopped Onions, Dried Chilli Flakes, Cumin Powder,

Add Finely Sliced Carrots, a Handful of Pine Nuts, ½ Kg of Minced Beef & Stir till Meat loses its Color & Brown

Add 1 Tbsp of Concentrated Tomato Puree (diluted in Fresh Tomato Sauce), Season with Salt & Pepper, Spoonful of Brown Sugar, Few Broken Cinnamon Sticks & Stir Well

Add Dry Raisins, Add Rice, Water Cover & cook on Low Flame for 5 Minutes

Add Fresh Parsley

Fill the Rice in the Scooped Vegetables, Cover with the Top Layer of the Vegetables

Add some Chopped Potatoes filling the Dish, sprinkle Water & Bake for Minutes till Done

A Great Cup of Greek Coffee is traditionally made using a Briki (Coffee Pot)

Briki is a Metal Pot with a Long Handle used on the Stove top to make a Thick Coffee

Every Greek girl’s rite of passage includes learning to make Greek Coffee which has a Kaimaki (mean the Nice Thick Foam that forms on top of the Coffee)!!
The shape of the Briki is important in the creation of the Kaimaki

For a Metrion (Mildly Sweet) Coffee, use a 1:1 ratio of Sugar: Coffee with about a Heaped Tsp. each for every cup of Coffee

Sweets:

The Greek have 3 different categories of Desserts; first are the Nutty Syrupy ones, second are the Divine Biscuits & third are the Luscious Custards

One of those Greek Grandmother's Favorite Recipes that she would like to make for her Grandkids!!

Fig Loukomadas with Raspberry Filling:

Fresh Green Figs- 12 No’s

For Batter:

Plain Flour- 1 Cup

Dried Yeast- 1 Packet

Sugar- 2 Tbsp.

Sea Salt- a pinch

Water- To Make Batter

For Syrup:

Sugar- 2 Cups

Water- 2 Cups

Juice of 1 Lemon

Raspberries (Fresh/Frozen)- 1 Cup

Rose Water- 1 Tsp.

Plain Flour - 2 Tbsp., For Dusting

Whisk the Flour, Yeast, Sugar, water & leave it for about 2-3 Hours

Make Sugar Syrup with 2 Cups Sugar & 2 Cups Water

Add Fresh Raspberries, Rose Water & stir to loosen the Raspberries

Dust the Fresh Figs with Flour, Roll them iman the prepared Batter & Deep Fry

Pour the Sauce over the Fried Figs & Serve Fresh!

Feta Cheese Wrapped in Filo Sheet with Honey & Sesame Seeds is a Greek Cretan Cuisine Dessert

Cut Feta into 1cm-Thick Pieces

Brush the Filo Pastry Sheet with Olive Oil one at a time

Wrap the Feta Cheese in the Brushed Filo Pastry Sheet into a Square Shape

Heat Olive Oil in a Wide Pan & Deep-Fry the Squares till Golden in Color

Drain the Squares onto a Plate with Kitchen Paper

Drizzle Honey, Sprinkle Poppy Seeds & Sesame Seeds

Serve Fresh & Warm!


Places to visit in Greece:

FT Bletsas is a Greek Cookery Show Host & Song Writer




Places to visit in Australia:

As shared by one of my Blogger friends (many thanks for that), Lopi from Greece, Ryzogalo is the Greek Rice Pudding equivalent of the Kheer- Indian Rice Pudding

Feel free to share your views & do let us know how this one turned out :)