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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.

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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Chicken with bulgur and pickled cabbage (Lachania)
Chicken with bulgur and pickled cabbage (Lachania), Greek cooking recipes, greekcookingrecipes.com
1 medium chicken (2kg)
250g giblets, parboiled and chopped,
250g ground beef
1/2 cup dry white wine
200 g bulgur (cracked wheat)
1 large onion, finely chopped
50 g pine nuts
1 cup olive oil
1 tsp salt
1 tsp paprika
cayenne pepper, to taste
1 1/2kg pickled cabbage or sauerkraut

Soak the bulgur in water and milk until soft and strain. Heat half the oil and saute the onion with the ground beef, giblets, drained bulgur and pine nuts. Add salt and pepper and simmer for 5 minutes. Cool slightly and stuff the chicken with the mixture and close the opening with skewers or sew shut. Brown the chicken on all sides in the remaining olive oil. Line the bottom of a ceramic casserole or roasting pan with cabbage leaves and place the chicken on top surrounded by the pickled cabbage. Sprinkle generously with paprika and cayenne as desired. Pour the wine and some vhicken broth on top and bake at 180*C for 50-60 minutes, basting occasionally untill chicken is tender. Remove stuffing and serve as a side dish with the cabbage. NOTE: Instead of pickled cabbage, you can use fresh cabbage, scalded in hot water and a little vinegar. (serves 6)

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