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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.

Fried cheese with onions (Tiganito tyri me kromyon)
Fried cheese with onions (Tiganito tyri me kromyon), Greek cooking recipes, greekcookingrecipes.com
300g onions, thinly sliced
1/3 cup red wine
1 cup olive oil
150 g dry myzithra or goat cheese or haloumi, cut into 12 triangles
6 slices of sandwich bread, cut diagonally (12 triangles)
flour for dusting
1 tbsp wine vinegar
a pinch of dried thyme
salt and pepper

Fry the bread in olive oil until golden on both sides. Wet the cheese triangle and dust with flour and fry in hot olive oil, until golden on all sides. Saute the onion until wilted and add the thyme, wine, vinegar, and salt and pepper, to taste. Simmer until the onions are glazed and allow to cool. Spoon some onion mixture on the fried bresd and place a fried cheese triangle on top (serves 4)

» Greek cooking recipes » BYZANTINE DINNER

Stewed chickpeas with pomegranate seeds (Revithia me rodia)
Stewed chickpeas with pomegranate seeds (Revithia me rodia), Greek cooking recipes, greekcookingrecipes.com
500 g chickpeas, skinned
1 onion, chopped
2 cloves garlic, finely chopped
1/4 cup olive oil
1/2 cup fresh pomegranate seeds
salt, pepper

Soak the chickpeas in salted water for 8 hours. Drain, rinse, and put in a pot with fresh water to cover. Bring to a boil and skim off the froth. Add the olive oil, garlic, and onions and a pinch of salt. Simmer untill chickpeas are tender, about 1 hour 15 minutes. Add more water, if necessary, but there should be very little liquid left. Remove half the chickpeas and puree them in the food processor. Return the pulp to the pot, stir and simmer until heated through. Taste, and add salt and pepper, if desired. Either stir in the pomegranate seeds at the end or serve as a garnish. This dish can be also served as a soup. In this case piree only 1/4 of the chickpeas and use a little more water. (serves 6)

» Greek cooking recipes » ANCIENT GREEK DINNER



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