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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.

Tope in mulberry sauce (Galeos me saltsa apo moura)
Tope in mulberry sauce (Galeos me saltsa apo moura), Greek cooking recipes, greekcookingrecipes.com
6 slices of tope (dogfish or smooth-hound shark steaks)
250 g mulberries or blackberries
25 g olive oil
25 g walnuts, chopped
6 slices white bread, dried and crumbled
1 spring spearmint, finely chopped
2 tbsp. raisins or currents
25 g fresh butter
1/2 cup sweet, white wine
salt, pepper
juice of one lemon

Place the fish in a small pan and brush both sides with olive oil. Sprinkle with salt and pepper to taste and bake the fish in a moderate oven (180*C) for 15-20 minutes. In a small bowl combine the berries, breadcrumbs, olive oil, walnuts, chopped spearmint, raisins, and wine. Whisk the ingredients and set aside for about 2 hours. Put the mixture in a blender and process until well blended. Push through a fine-mesh strainer into a small pan. Heat the sauce thoroughly, adding a little pepper and the lemon juice. Pour over the slices of baked fish and serve. (serves 6)

» Greek cooking recipes » ANCIENT GREEK DINNER

Sweet cheese pies (Plakous entyritis)
Sweet cheese pies (Plakous entyritis), Greek cooking recipes, greekcookingrecipes.com
for the pastry:
600 g flour
1/3 cup olive oil
juice of three oranges
salt

for the filling:
500 g fresh myzithra or mascarpone or ricotta
ground cinnamon
icing sugar

Blend the olive oil and orange juice with the flour in a food processor for 10 minutes and knead until the dough is stiff. Let rest before rolling out and cutting into 10-12-cm rounds. Fill them with cheese, fold in falf, and seal edges together with the tines of a fork. Fry in olive oil and drain on paper towels. Sprinkle with icing sugar and cinnamon. (serves 6)

» Greek cooking recipes » BYZANTINE DINNER



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