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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.

Walnut brittle in Seville orange leaves (Pastelli se fylla nerantzias)
Walnut brittle in Seville orange leaves (Pastelli se fylla nerantzias), Greek cooking recipes, greekcookingrecipes.com
2 cups coarsely ground walnuts
1/2 cup dry breadcrumbs or finely crushed rusks
1 cup premium quality Greek honey
1/2 cup sugar
orange flower or rose water
sesame seeds, toasted
Seville orange leaves

Combine the walnuts with the breadcrumbs. Prepare a slab of marble (or a rectangular pan 25x30 cm) by sprinkling with orange or rose water and a thin ever layer of seasame seeds. Bring the honey and sugar to a boil in a heavy-bottomed pan on medium heat. Cook until the syrup for about 10 minutes or until it has reached the hard-ball stage (135*C) on a candy thermometer. A bit of syrup cool in water will form a stiff elastic "ball". Immediately stir the walnut mixture into the syrup with a wooden spoon and quickly turn out onto the prepared marble or pan. Wet your hands with blosson water and pat the mixture into a rectangle about 1-1,5 cm thick (width of index finger). Smooth out the surface and sprinkle with lots of sesame seeds, pressing them into the brittle. Set the pastelli aside for 1-2 hours. When cool, use a sharp knife to cut into diamond shaped pieces. Serve on Seville (bitter) orange leaves. (yield: 24 pieces)

» Greek cooking recipes » BYZANTINE DINNER

Fig sweets (Sikomagides)
Fig sweets (Sikomagides), Greek cooking recipes, greekcookingrecipes.com
100 g good quality dried figs
100 g walnuts, finely chopped
cinnamon
sesame seeds
orange flower or rose water

Open the figs in the middle and sprinkle with orange water and cinnamon. Stuff the figs with walnuts and sesame seeds, then fold them. Bake in the oven at 200*C for a few minutes or until soft. Serve hot. (serves 6)

» Greek cooking recipes » BYZANTINE DINNER



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