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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.

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.

» Greek cooking recipes » PONTIC CUISINE

Rustic red pasts pebbles (Kokkinos trachanas)
Rustic red pasts pebbles (Kokkinos trachanas), Greek cooking recipes, greekcookingrecipes.com
The dough for this rustic pasta is kneaded with bits of red pepper, squash, potato, ect. and dried in the sun. Thus, summer vegetables are consumed in this form even when out of season.

*Trachanas is a type of rough pasta made all over Greece in July and August. Clumps of stiff dough made with goat milk (fresh or sour), salt, and coarsely ground wheat or semolina are partially dried and then rubbed through a coarse sieve. The pebbly shreds are further dried and stored for soup and other hearty winter dishes.*

Much has been written regarding the origins of trachanas. Many believe that it was introduced to the region by the Ottoman Turks. This primitive "convenience" food appears, however, to be of a much more anciant lineage. Food historians relate it to the tragos of classical and Byzantine Greece which is thought to have derived from the world tragimata which meant "good things to eat". Pliny described it and the Byzantine Geoponica gave a recipe which called for soaking Alexandrian wheat, separating (clumps) and drying in the sun. Hesychians (5th c. AD) equated chondros with tragos in his dictionary. It is telling that the modern Cretan term for trachanas is chondros. These examples all refute the possibility of a "Turkish origin".

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