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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.

Anchovies with leeks (Hapsolavason)
Anchovies with leeks (Hapsolavason), Greek cooking recipes, greekcookingrecipes.com
15 "hapsia" (achovies)
1/2kg corn meal
1 tsp salt
1 kg leeks (only the white part)
1 cup olive oil
boiling water

Mix the corn meal with the salt in a bowl and add some boiling water, just enouph to moisten. Stir and leave for a while, until the mixture is warm. Meanwhile, gut the anchovies, cut them down the middle and remove the heads and backbones. Rinse well. Chop the leeks finely and add them to the corn meal mixture, along with the anchovies and olive oil. If necessary, add some more water. Mix carefully. Put the mixture on an oiled 2 cm high baking pan and bake in the oven at 180*C. (serves 4)

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Pickled purslane (Pirpirimia stipa)
Pickled purslane (Pirpirimia stipa), Greek cooking recipes, greekcookingrecipes.com
Purslane
Salt
Vinegar
Olive oil
Tsipouro (fiery spirit also known as raki)

Rinse the purslane, after cutting off the tough dry parts of the stems. Blanch in boiling water for a minute or two, adding a generous quantity of salt. Drain the purslane and put it in a jar, filled with vinegar. Leave in the jar for 3-4 days, then remove some purslane, put it on a plate and sprinkle with olive oil. Serve with tsipouro, as you would do with most pickled vegetables.

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