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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.

Chicken with cracked wheat (Kota me pligouri)
Chicken with cracked wheat (Kota me pligouri), Greek cooking recipes, greekcookingrecipes.com
1 small chicken (1kg)
500g hulled barley or wheat (bulgur)
50g fresh butter (optional)
1/2 cup olive oil
1 onion, quartered
1 carrot, sliced
1 stalks celery, with leaves, chopped
salt and pepper

Place the chicken and vegetables in a pot with enough water to cover. Add salt and pepper and cook over medium heat until chicken falls off the bones, about 1 hour. Remove the meat and cool. Return the bones to the stock, simmer another 15-20 minutes, cool and strain. Meanwhile chop the chicken and set aside. Heat the olive oil and 1 tablespoon of butter and saute the bulgur. Slowly add the hot stock, stir, and simmer, covered, over very low heat foe 2 hours, occasionally stirring until the bulgur cracks. About 20 minutes before the end, stir in the chopped chicken. Pour some melted butter on top and serve. (serves 4)

» Greek cooking recipes » ANCIENT GREEK DINNER

Snails with cracked wheat (Chohli me chondros)
Snails with cracked wheat (Chohli me chondros), Greek cooking recipes, greekcookingrecipes.com
1 kg snails
1/2 kg cracked wheat (bulgur)
2 cups olive oil
2 sliced onions
3 garlic cloves
3 ripe tomatoes, finely chopped
salt
pepper
1 cinnamon stick and cloves, wrapped in a thin cloth

Parboil the snails and strain them. Put them in a deep pan with fresh water and bring them to a boil once again for ten minutes. Rinse thoroughly in cold water, and place them in a saucepan together with the olive oil, onions, garlic, tomatoes, cinnamon and cloves (wrapped in a thin cloth). Add two cups of cold water and cook for half an hour. Remove the snails from the saucepan to measure 6-7 cups. Once the broth starts boiling, add the cracked wheat. Lower the heat and stir often so that the mixture will not lump. When the cracked wheat is ready, add the snails and mix well, then remove from heat. (serves 6)

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