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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.

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

Soft pancakes (Pissia)
Soft pancakes (Pissia), Greek cooking recipes, greekcookingrecipes.com
0,5 kg flour
1 tsp salt (scant)
1 tsp dry yeast or starter
water, as much as necessary
1 handful feta cheese, crumbled
olive oil for frying
honey for garnish

Put the flour, salt and yeast in a bowl and add some water. Stir with a wooden spoon to make a thick batter. Add the feta cheese, cover the bowl and leave for an hour. Stir well and then fry the batter in spoonfuls in a small quantity of hot olive oil. Make sure the heat is not too high, so that the pissia are cooked on the inside and remain soft. Serve warm, or at room temperature, with honey.

» Greek cooking recipes » PONTIC CUISINE



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