Persian Cuisine

Basmati Rice

Black Tea consumed with Sugar Cube in the mouth after every meal

Dried Figs (Shirazi Anjeer grown in Shraz, Iran are sweeter) soaked in Water or Milk & consumed in morning as Cereal or Snack


Dry Fruit especially Persian (Polloei Sultanas/Kismish are Sweet & Sour)


Kashk is a type of Yoghurt with Buttery Flavour used in Kashk e Badamjan

Barberry/Zereshk used widely in Zereshk Polow & is grown in the North West Frontier of Iran

Starters like Kebabs are adored 
some of the top Kebab makers are in great demand whose job is to Skewer the fine lean meat for Barg or Lamb fillet Kebab, Mould the minced Meat on a sword-like Skewer (soldiers used to put their Meat non their swords & put it on Fire) for Koobideh Kebab
Marinate the Meat and to cook up to 40 Kebabs at a time & also making sure they cook evenly and perfectly over Charcoal preferably or Gas

Kebab Barg Skewers are dipped in Mix of Saffron-Onion Juice Liquid before putting on the Grill

Persian meal is incomplete without a Soft Spongy Bread
Taftan Bread just like Naan made with Wholemeal, White Flour & sometimes Rye Flour is a must in every meal

Qormeh Sabzi is a Slow cooked dish with Duck & spices
Saute Onions Chopped in few Tbsp. of Ghee, Rich Flavor of Duck (famous in North West Region of Iran), pinch of Turmeric, Sealed Duck is Removed from Heat
In the Same Ghee, Add Fresh Herbs Chopped (Parsley Coriander Mint Leaves Herbs) Add Dried Fenugreek Leaves
Add the Sealed Duck back again, Chicken Stock/Plain Water, Dried Lime Smashed, Salt & Pepper, Boiled Red Kidney Beans
Cover & Simmer for 2 Hours on Slow Flame & served with Steamed Rice

Dizi is served in Tea Houses in a special Dizi/Container
Traditionally it was & still is a Labourer's High Calorie High Fat Meal
it has cooked Mixed Beans, Meat with Fat
the Smashed Dip is eaten with Bread, Onion, Fresh Mint Leaves etc. but the leftover Juices are also playfully eaten with soaked Bread served with hand smashed Beans in the container

Kaleh Pache is a Soup made up of clean Lamb’s/Sheep’s Head, Hooves, Feet and Brains  

most of the times the Skin, Tongue, Eyes are also added along with Salt, Lemon Juice, Cinnamon flavours

This dish is only served from around 3 AM until Dawn

 

Polow (eg. Zereshk Polow) is when rice is part of the dish and mixed with other things like a Biryani
There are special ways to steam the rice in Iran (with towels etc. to prevent any steam from escaping) but the ‘piece de resistance’ to any rice dish is the golden rice crust that’s created at the bottom of the pot called Tah-deeg/Tahdig (literally meaning ‘bottom of the pot’) is the Golden crust created at the bottom with the Sliced Potatoes & Butter while the Rice steams for the second time
Chelow means cooked Rice (either plain or with Saffron and Ghee)
Chelow Kebab is a Kebab (with either Meat, Chicken or Fish) on Rice

Rice is called the 'Pearls of Persian Cuisine' 

The Iranian taste buds are used to the Sweet and Sour flavours together so in Savoury dishes, Fresh/Dried Fruit like (Sultanas, Figs, Dried Limes, Lemon, Pomegranate) is added
This Cooking Technique can be tasted in the Slow Cooked Stews like ‘Khoresh’ (called the 'Heart and Soul of Iranian Cuisine') which are a Gentle Mix of either Meat (Beef/Lamb/Veal), Poultry (Chicken/Duck) or Fish with Vegetables, Herbs, Fresh/Dried Fruits, Beans, Grains & of course Nuts, so after long hours of Cooking this Rich Stew with different Taste & Textures is like Bliss in the Pot!

Iran’s Dry climate is great for the Livestock of Sheep and Goats, so Dry Cheeses and Rich Yoghurt are part of everyday Meal

One of the Favorite Ingredient is Yoghurt & Kashk (a By-product of Cheese making process like Whey) as most Homes prepare these & use in their Daily Dishes as well 

GRAND is the word for Sweets prepared in Iran with use of Rosewater, Orange Blossom water, Pistachio, Honey, etc.  
Sweet Poppy Seed & Pistachio Biscuits made with Chick Pea/Rice Flour are a delicious Afternoon Pick-me-up with a cup of Tea

Ice Cream and crushed Ice treats, Falooda are popular in the Hot, Dry Weather

Persian Fairy Floss is World famous for it’s Delicate Texture and is the perfect accompaniment to other Western Desserts

English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu

In Austrailia:

Jason Cafe & Bakery for Bread & Sabzi


Kami Shabari serv es Dizi

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 :)