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    You are in: Home / Cookbooks / Ελληνικά Greek / Greece
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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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    From the June 20, 2008 Athens' Plus magazine. This recipe was submitted by Argyro Barbarigou. According to epikouria.com, "Argyro Barbarigou is an award-winning cookbook author and host of a popular food show. She is also an experienced restaurant owner and well-known chef, especially to habitués of the Cycladic island of Paros, where, in the little harbor of Naoussa, she opened her first restaurant."

    Recipe #313550

    Mahlepi may be difficult in the US to find. It has alternate spellings such as Mahlepi, Mahlab and Mahlebi. Penzy's and thespicehouse.com carry this spice which is made by grinding sour cherry pits from the Saint Lucie tree. Recipe from Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman

    Recipe #262178

    Greek oregano flavored lavash chips. Think pita chips but made of lavash bread instead.

    Recipe #218086

    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 #314793

    I'm always on the lookout for something Greek and delicious sounding. I found this in the September 16, 2008 edition of the Dallas Morning News. This recipe was accompanied by an article stating, "Kathy Naftis of Colleyville, a parishioner at Holy Trinity Greek Orthodox Church in Dallas, says her recipe for Chicken Kapama has been in her family for 100 years." This is her recipe. This pasta, Macaroni No. 2 can be found here:http://www.greekinternetmarket.com/0602-05005.html or at your local Greek market.

    Recipe #331191

    From the July 11, 2008 Athens Plus Magazine. Dried hibiscus blooms are available at spice stores. (I had to add them to the garlic in the ingredient list because Zaar doesn't recognize them as an ingredient.) Boiled potatoes or couscous go well with this dish.

    Recipe #313545

    Think of this as what a college student makes after the tuition and books bill has been paid. Not really a dish served for guests - just a soup you make when you're low on ingredients. Has a very strong "Greek" flavor and is more oily than other soups. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman

    Recipe #260659

    “The simplicity of Greek cuisine forces the use of fresh, flavorful ingredients, which then become the focus of the dish, rather than complex preparations and cooking techniques. At Trata” says owner Chris Georgou, “we want to introduce and expose ingredients that are not well known outsideof Greece. For instance, while everyone knows Feta cheese, Manouri cheese is not as well known, and we use it exclusively in our cheesecake recipe.” - Chef Chris Georgou of Trata. Prep time is a guess, Cook time is an approximation.

    Recipe #313940

    Use on baklava or Kadaifi. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman.

    Recipe #261955

    From Kerasma's Food & Wine: An Odyssey Special Report. "The ubiquitous tyropitta bears little resemblance to the dizzying variety of savory and sweet cheese-based Domokou and honey pies popular throughout Greek regional cuisine. In this version, from the Cycladic island of Folegandros, the filling is flavored with onions–almost as strong a presence as the feta–and encased in a thick bread crust. Kalasouna was traditionally made on Saturdays, the same day on which bread was baked, since the shell was made from a piece of the leavened dough to which some olive oil was added. This version is slightly simpler, but as tasty." Prep time is a guess.

    Recipe #314125

    From: New York’s 25: Taste Of Greece – Oct 16-Nov 18, 2006 "At Avra, we mainly serve ‘nostalgic’ Greek cuisine, explains chef Fermin Chavez, "the kind of food you might find in a Greek village or on an island. “But we allow ourselves creative license, just enough so that we are always considered Greek” adds manager Reno Christou." - Chef Fermin Chavez of Avra. Prep time is a guess, Cook time includes chill time.

    Recipe #313829

    From the Oct. 3, 2008 Athens' Plus Newspaper in the Gastronomy section. "Serve with ouzo or retsina." MMM! Serving size & Cook Time is a guess

    Recipe #329980

    This is my mom's recipe for Spanakopita. She makes it with more feta than spinach, just the way I like it. (I made the spanakopita in the picture with my friend Seth in my dorm's kitchen.)

    Recipe #218012

    From Kerasma's Food and Wine: An Odyssey Special Report. "The Greek version of macaroni and cheese, this simple dish is one of the classics of Greek rustic cuisine and found on mainland and islands. It also works well with thick spaghetti."

    Recipe #314313

    From the September 26, 2008 Athens' Plus magazine. Plums are one of my favorite fruits (I like pluots too - a hybrid of plums and apricots) This listed the yield as "2 jars" but the pictured jar looks about 1/2 the size of a Mason jar. This recipe listed "1 wine glass of brandy" but thanks to Evelyn/Athens conversions here:http://www.recipezaar.com/bb/viewtopic.zsp?t=220845, I'm listing this as 225 mL. Cook time is a guess.

    Recipe #331108

    From Kerasma's Fall 2005 issue of Greek Gourmet Traveler. * * * * * * * * * ***************************************************************************************COOK TIME IS A GUESS! * * * * * * * * * *************************************************************************************** This recipe is for the traditional Greek "Glyko Koutaliou" or "Spoon Sweet.* * * * * * * * * ***************************************************************************************"This description of what a "spoon sweet" is is from "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. "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.

    Recipe #315183

    Found this on Adriana Shum's blog. It looks intriguing so I wanted to post it so I can have easy access to it. She says that it's a way not to waste watermelon rinds and said it goes well with Greek yogurt. I have no idea what the yield is.

    Recipe #331338

    Summer 2006 edition of Kerasma's Greek Gourmet Traveler. This was originally called, "Pasteli with Greek Honey and Aegina Pistachios.' The purple of the lavender and the green and reddish purple of the pistachios looked BEAUTIFUL! Yield, prep and cook time are guesses.

    Recipe #315048

    From the June 20, 2008 Athens' Plus Magazine. I LOVE LAMB!!! MMMMM!

    Recipe #313548

    From: New York’s 25: Taste Of Greece – Oct 16-Nov 18, 2006 “Greek cuisine is truly a natural cuisine. It exemplifies garden to table cooking,” says chef Marc Meyer. He says he "loves" Greek yogurt. “I've always been fascinated by the fact that its use runs the gamut from sweet to savory. In the States we think of yogurt as a sweet or a bedtime snack. But it makes a great sauce or marinade and I wanted to incorporate it in that way." - Chef Marc Meyer of Five Points

    Recipe #313931

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