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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.

Saffron soup with trachanas (soupa me zafora)
Saffron soup with trachanas (soupa me zafora), Greek cooking recipes, greekcookingrecipes.com
6 cups chicken broth
3/4 - 1 cup sour (xino) trachanas
6 tbsp strained yogurt
1 pinch (1/8 tsp) powdered Greek red saffron
salt

Bring the chicken broth to a boil with the saffron. Stir in the trachanas and simmer over low heat for about 30 minutes. Add salt, if necessary, and stir in the yogurt. If desired, garnish with a few saffron threads and serve hot. (serves 6)
What is trachanas? It 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 rebby shreds are further dried and stored for soup and other hearty winter dishes.

» Greek cooking recipes » MACEDONIAN CUISINE

Cuttlefish in wine (Soupies krasates)
Cuttlefish in wine (Soupies krasates), Greek cooking recipes, greekcookingrecipes.com
1 1/2 kg cuttlefish, without backbone
2 cups green onions, finely chopped
1 cup tomato juice (or 2 beetroots, grated)
1 cup dry white wine
1/2 cup finely chopped dillweed
2 small hot peppers, chopped
salt and pepper

Rub skin off the cuttlefish, rinse, and cut into small pieces. Saute the onions and peppers in olive oil. Douse with the wine. Stir in the tomato juice (or beetroots), salt, and pepper. Simmer until the cuttlefish are tender and the sauce has cooked down nearly to the oil (about 1 hour or more). Taste and correct seasonings. Stir in the chopped dill and serve at once. (serves 6)

» Greek cooking recipes » MACEDONIAN CUISINE



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