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Greek Gastronomy

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.

Wild boar casserole with onions and spices (Agiogourouno kapama)
Wild boar casserole with onions and spices (Agiogourouno kapama), Greek cooking recipes, greekcookingrecipes.com
Meat is often cooked as kapama, from the Turkish word "kapama > kapamak", which means "to cover, to enclose".

1 1/2 kg wild boar, cut in serving portions
1 1/2 kg boiling onions (like those used for stifado), blanched and peeled
2 large onions, finely chopped
1 cup red wine
bay leaves, allspice
salt and pepper

Put the finely chopped onions in a clay casserole, adding the meat and the onions for the stew. Pour the wine over them, add the flavourings, salt and pepper, and seal the lid carefully with dough. Bake in the oven at 150*C for 4 hours. Alternatively, this dish can be cooked with other kinds of meat, such as venison, veal, pork ar chicken. (serves 6)

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Lamb offal in caul (Tzigerosarmas)
Lamb offal in caul (Tzigerosarmas), Greek cooking recipes, greekcookingrecipes.com
The word derives from the Turkish "ciger", pronounced tsigeri, tzieri, that is to say entrails, lever, lungs, and the verb "sarma > sarmak" which means "to roll". The dish is made with entrails wrapped up in caul (skeppi in Greek).

1 lamb offal (about 800g)
3 tbsp olive oil
1 cup green onion, finely chopped
salt and pepper
1/2 cup dill, finely cut
1/4 cup tomato juice (optional)
2 lamb cauls

Scald the offal in hot water and chop it. Put the olive oil in a saucepan, add the onion and a cup of water and simmer until almost all the water has evaporated. Add the offal, season with salt and pepper, mix and simmer until the mixture has cooked down to the oil. Rinse the cauls in water, if they are large, cut them in squares. Fill each piece of caul with the offal mixture to form round rolls (tzigerosarmas) and place them on a baking dish, with the folded side down. Pour some oil over them and bake in the oven, at 180*C, until the caul fat melts and the rolls (sarmas) are browned. Use a slotted spoon to remove them from the baking dish and serve hot. If you want, once they are browned, you can beat some yogurt with egg yolk, pour the mixture over the sarmas and return to the oven for another 10 minutes. (serves 4-6)

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