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Ελληνικά Greek / Greece

Greeks use food for everyday gatherings. Cooking is a big part of our lives. We want to show people our hospitality.' - Ioanna Hawkins Capital (and largest city) - Athens Official languages - Greek Government - Parliamentary republic Formation First known Greek civilizations - 3000 BC Last previously independent state - 1461 Independence from the Ottoman Empire - March 25, 1821 Recognized - 1829 Population 2001 census 10,964,020 Time zone EET (UTC+2) Summer (DST) EEST (UTC+3) Calling code +30 Currency - Euro Part of my heritage
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Found this on a lady named Adriana's blog. She adapted the recipe from Tess Mallos' The Complete Middle East Cookbook. Raw milk has been drank by people for thousands of years without problems. It's delicious.

Recipe #331323

Got this from a lady named Adriana's blog. These looked so yummy I had to copy down the recipe.

Recipe #331274

From "The Olive Branch" June 2008 Issue. (By Mr. Greek restaurants) "Recipe courtesy of Maria Georgopoulos"

Recipe #315058

From "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. This recipe is for the traditional Greek "Glyko Koutaliou" or "Spoon Sweet." "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether they’ve come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." Spoon sweet can be eaten by itself or spooned over yogurt or ice cream. Yield is a guess.

Recipe #314821

From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman. I haven't tried this recipe. Greek spoon sweets are served by the tea spoon with a cold glass of water to guests. You can eat the sweet then place your spoon in your water to flavor it a bit.

Recipe #262064

One day when I decide that I like fish, I'll try it. Pandora is known as one of the tastiest fish in Greek waters. From Athens' Plus Magazine issued on Oct. 10, 2008

Recipe #331255

From the June 27, 2008 Athens' Plus Magazine. "the long, light violet Tsakoniki (is) from the Peloponnese, which is sweeter and was recently granted the status of “appellation of origin.” You can use any eggplant in this dish if you're not chilling out in Greece while making this dish. "Accompany this dish with a white wine such as a Santorini Asyrtiko." Prep time is a guess.

Recipe #313471

"So esteemed was the baking of Lesbos that according to legend, the messender god Hermes got bread there for all the other gods." Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan.

Recipe #246746

From the Oct. 3, 2008 edition of Athens' Plus magazine.

Recipe #331260

Found this at Australian Gourmet Traveller online. This was sort of a "two part" recipe so I split it up - tartlets as one recipe and the ice cream as the other. Here is the tartlet recipe: Recipe #315379. "Recipe by Jonathan Kemble, Star of Greece restaurant (edited by Adelaide Lucas)" Cook/Freeze time completely depends on your ice cream maker.

Recipe #315271

The original name of this was, "Set passion fruit tzatziki with olive oil ice-cream and chocolate baklava cigar" This is a 3 part recipe, the passion fruit "tzatziki", the olive oil ice-cream and the chocolate baklava "cigar." Here is the accompanying recipe for Recipe #315381. This recipe was found at Australian Gourmet Traveler online. This recipe was created by George Calombaris, The Press Club. Prep time is a guess.

Recipe #315273

Original recipe from "On Cookery" By the Greek philosopher and astronomer Heracleides in the third century B.C. Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan.

Recipe #246729

From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler. Yield is a guess.

Recipe #315140

From the Oct. 3, 2008 Athens' Plus Magazine. Cook time is a guess.

Recipe #329927

Original recipe from "Bread-Making" By the Greek philosopher Chrysippus in the second century B.C. Recopied into "The Philosopher's Banquet" by Athenaeus in the second century A.D. (This recipe has gone through the ages!) Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan.

Recipe #246721

From: New York’s 25: Taste Of Greece – Oct 16-Nov 18, 2006 "California legend and peripatetic chef Jonathan Waxman draws on this classic Greek meze combo to create a dish that fits in with his Manhattan bistro, Barbuto." Prep time is an approximation, Cook time is a guess.

Recipe #313922

From the July 11, 2008 Athens Plus magazine. "Ideal as a dip or a side dish with fish or chicken" Make sure you get "wild" daisy blooms. Zaar won't recognize daises as an ingredient so that is why they are posted along side the garlic in the ingredient list.

Recipe #313469

These dolmades have much more meat than rice in them which is how my dad always liked them. This is the first thing I remember cooking with my mom when I was little. She would let me "help" roll the dolmades.

Recipe #233134

From Kerasma's Summer 2006 Greek Gourmet Traveler magazine. By David Tsirekas, Owner-Chef, Perama, Sydney.

Recipe #315338

From the June 27, 2008 Athens' Plus Magazine. "The more well-known “flaska” and the green flaska (are) from the island of Tinos." Use any eggplant if you're not in Greece :-) "This dish goes well with a fresh tomato sauce with hot pepper or even a spicy sauce made of Florina capsicums (bell peppers). It goes well with a light, aromatic Macedonian retsina, or a rose with high acidity in order to balance the oiliness." Prep and cook time a guess.

Recipe #313473

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