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AEGEAN CUISINE

Regional Greek traditional cuisine - Aegean Cuisine, Greek cooking recipes, Cooking in the Aegean, fish and seafood, Aegean cheeses, Aegean goat meat recipes.

Today is the common knowledge that gastronimy is closely associated with the history and culture of each country and its people. Furthermore, it is a material aspect of life interwined with enjoyment and health. Traditional Greek cuisine displays great interest, for it is one of the few in the world characterized by a millennia-long history, impressive lastingness, and a logic that pays heed to tastiness and healthy culinary practice. It is apt, therefore, to become one of the country's most powerful ambassadors abroad especially now that the rest of Europe, and the American continent, are in the process of discovering the advantages of Mediterranean cookery.

Aubergine (eggplant) dip (Krema melintzana) Santorini
Aubergine (eggplant) dip (Krema melintzana) Santorini, Greek cooking recipes, greekcookingrecipes.com
1 kg aubergines (eggplants), quartered
1 lt milk
1/2 bunch fresh thyme. chopped (or 1 tsp drilled)
250 g goat cheese
3 tbsp chopped parsley
1 tbsp chopped dill
salt (only a little) and pepper
1 tbsp vinegar

Peel the aubergines (eggplants), remove the caps and stem, and cook in milk and thyme until temder. Drain and blend in the food processor with the cheese until thick and smooth. Add the dill, parsley, salt, pepper, and a bit of vinegar to taste. (serves 4-6)

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Spinach pies with spearmint (Spanakopitakia me diosmo)
Spinach pies with spearmint (Spanakopitakia me diosmo), Greek cooking recipes, greekcookingrecipes.com
Chania

For the pastry:
2 eggs
1 cup milk
1 tsp salt
1 cup olive oil
700 g soft white flour

For the filling:
1 1/2 kg spinach
1 bunch parsley
6-8 fresh onions, (only the green part), finely chopped
2 tbsp finelly chopped spearmint
2 cups sour myzithra cheese (or feta), crumbled
1/2 cup olive oil
salt and pepper
1 egg yolk
sesame seeds

Put the eggs, olive oil, milk, salt and two cups of flour in a blender or food processor. Blend at medium speed, slowly adding as much flour as you need until the dough is smooth and uniform. Knead with your hands for another 4-5 minutes on a surface covered with a thin layer of flour. Cover the dough with a towel, sey aside and start preparing the filling. Wash the spinach and parsley. Chop finely, sprinkle with salt, and rub with your hands until wilted and the greens acquire a deep, dark green color. Drain, mix with the onions, spearmint, pepper and cheese. Separate the pastry in manageable pieces and place them on a surface sprinkled with flour. Roll out the pastry and cut into small rounds, 7-8 cm across. Spoon the filling in the middle of each round and fold in half. Press the edges with a fork so that the filling does not ooze out. Brush the tops of the pastries with beaten egg yolk, sprinkle with sesame and bake in the oven at 180*C for 20 min, until lightly browned. Makes 3 dozen. (Serves 6)

» Greek cooking recipes » AEGEAN CUISINE



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« AEGEAN CUISINE »
Regional Greek traditional cuisine - Aegean Cuisine, Greek cooking recipes, Cooking in the Aegean, fish and seafood, Aegean cheeses, Aegean goat meat recipes.