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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.

Browed flour porridge (Pousund)
Browed flour porridge (Pousund), Greek cooking recipes, greekcookingrecipes.com
Pontic women claim that they could make poosundia very quickly, as they always had a stock of browned flour. When relatives or friends came to visit, they could turn it into a nutritious meal in minutes.

Flour
Salt
Butter
Honey or Sugar (optional)

Put some wheat flour in a frying pan and start parching it slowly until it is browned. Allow to cool. When needed, put the browned flour in a bowl with a pinch of salt and pour boiling water onto it, mixing with a wooden spoon. Keep adding water until thick and smooth but not stiff. Place in a deep bowl and press with the back of a spoon to even the surface and there is a hole formed in the middle. Pour some melted cow's butter and honey into the hole and serve. Each person takes a large spoon, dips it into the liquid and eats it. Honey is optional. According to a more recent version of the recipe, you can mix some sugar with the flour before adding the water and fill the hole simply with some butter.

» Greek cooking recipes » PONTIC CUISINE

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)

» Greek cooking recipes » PONTIC CUISINE



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