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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 ancienne (Myma me kotopoulo)
Chicken ancienne (Myma me kotopoulo), Greek cooking recipes, greekcookingrecipes.com
1 medium chicken, quartered
2 large red onions +1 clove garlic, roasted whole
1/2 cup vinegar
1/2 cup honey
500 g green onions, finely chopped
5 chicken livers, chopped and sauteed
2 tbsp black raisins
1 tsp cumin seeds, coarsely crushed
1/2 cup olive oil
1/2 cup firm pomegranate seeds
salt
150 g haloumi (traditional cheese from Cyprus), grilled and cubed

Wrap the onions and garlic in foil without peeling. Roast in the oven until soft, and set aside. Whisk together the honey, vinegar, green onions, olive oil, salt, poppies, cumin, and coriander. Marinate the chicken in the mixture for 8-10 hours in the fridge. Meanwhile, peel the roasted onions and garlic and mash to a pulp. Put the chicken, livers, marinade, onion pulp, raisins, and pomegranate seeds in a deep ceramic dish, cover, and bake at 180 C for about 1,5 hours. If necessary add more vinegar. Add the cheese about 10 minutes before removing from the oven. Allow the dish to rest before serving garnished with more pomegranate, if desired. Note: if we are to follow Athenaeus' recipe, the chicken should be finely chopped. (serves 4)

» Greek cooking recipes » ANCIENT GREEK DINNER

Boiled bulbs (Askordulaki)
Boiled bulbs (Askordulaki), Greek cooking recipes, greekcookingrecipes.com
1 kg bulbs (of the grape hyacinth)
1 small bunch of dill, finely chopped
2-3 garlic cloves, mashed (or leaves of fresh garlic)
2 onions, finely chopped
olive oil
vinegar
salt

Peel and wash the bulbs. Place them in a deep pan with plenty of water and bring them to the boil changing the water twice. Boil in salted water until tender and then strain. Put the bulbs in a large bowl together with the dill and garlic. Whisk olive oil with vinegar and pour this dressing over the bulbs.

» Greek cooking recipes » CRETAN CUISINE



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