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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.

Thracian Yeast Crepes (Langhites)
Thracian Yeast Crepes (Langhites), Greek cooking recipes, greekcookingrecipes.com
2 cups all purpose flour
1/2 tbsp dry yeast
1/2 tsp salt

Mix all the ingredients together and add as much water as needed to make a medium batter (similar to crepe batter) Let it rise until doubled in bulk and bubbles form on top. Put a special flat stone slab (known as satsi) over the fire, brush it with oil, and when it is hot, ladle some batter in the center so a thin layer is formed. As soon as bubbles form on top, quickly turn it over and try on the other side. These primitive "crepes" fry up rapidly. You'll probably want to use a regular frying pan. (serves 6)

» Greek cooking recipes » THRACIAN CUISINE

Lamb with quince (Arni me kydonia)
Lamb with quince (Arni me kydonia), Greek cooking recipes, greekcookingrecipes.com
1 1/2kg leg of lamb, cut in serving pieces
1 onion, finely chopped
2 leeks, white part finely chopped
2 tbsp olive oil
2 tbsp butter
1 1/2 cups red wine
1 1/2kg quince
1 cup black mulberries or blackberries (optional)
1/2 tsp ground cumin
1 sprig fresh rosemary

Saute the meat in the oil with the onions and leeks. Douse with wine and simmer for about 1 hour. Meanwhile, peel, core, and quarter the quince. Saute the pieces in butter and add to the meat. Add the salt, pepper, cumin, and rosemary. Cover and simmer untill the meat and quince are tender and the sauce is thick. At the end, add the blackberries and bring again to a boil. Serve hot. (serves 6)

» Greek cooking recipes » MACEDONIAN CUISINE



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