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The Weekend Neos Kosmos : 6 December 2014
20 SATURDAY 6 DECEMBER 2014 Lesvos: Lesvos’ history has made its culinary offerings extremely diverse. While it’s one of the best ouzo makers in Greece, Lesvos has a lot more to offer the Greek table. Stuffed calamari NOTE: if you have leftover stuffing add some orange zest and serve as a pilaf, it might need a little more cooking with a little more water. Ingredients: 1 kilo of medium sized calamari 1 cup rice for stuffing 1 ½ cups olive oil 2 medium sized onions, grated 1 ripe tomato, peeled and grated or finely diced salt and pepper 1 level tablespoon sugar pinch cinnamon ½ bunch of parsley, very finely chopped a handful of black currants a handful of pine nuts Method: 1. Wash and clean calamari and remove the backbone. Dice up the tentacles to put aside and use in the stuffing. 2. Wash the rice and put aside together with the tentacles. 3. In a large, deep frypan heat the oil and sauté the onions until translucent. 4. Add the tentacles, rice, seasonings, sugar, currants, pine nuts and a small glass of water and cook on slow heat. 5. When the water has evaporated, remove pan from the burner and add parsley. 6. Stuff the calamari half way and thread the opening with a toothpick. 7. Line up the stuffed calamari in a saucepan and cover with the tomato and simmer for 20-25 minutes until tender. Ingredients: 2 kilos eggplant 2 eggs 1 cup of crushed rusk bread (or breadcrumbs) 1 teaspoon fresh or dried oregano 2 teaspoons of fresh or dried mint 1 teaspoon salt ½ teaspoon of pepper 3 cloves of garlic crushed flour for rolling and frying a little vinegar 1 cup of olive oil an island of DORA KITINAS-GOGOS As always when I start to write about a region in Greece I get bogged down by its history, and Lesvos is no exception. But I am of the opinion that history plays a big part in what we eat and how we perceive a local cuisine. I try and guide my readers towards the diversity if Greek food and hope that not only the food but also the local culture and history is of interest; it becomes like a travel log and part history and myth and legend journey. I always hope that when people visit Greece that not just Mykonos and Santorini will be on their radar but they will hopefully think outside the box and visit other islands such as Lesvos that have a very rich culture, past and present. Lesvos is no exception in its role in Greek history. The oldest ruins date back to 3200-3100BC. In Thermi, five towns have been unearthed on top of each other representing a time between 3200 to 2400BC. The first three correspond to Troy I and the other two to Troy II archaeologically, the next thousand years could be classified as the dark ages but we can safely assume that life did not go under major changes till the Greeks from Mycenae made their appearance in Eggplant fritters (keftedes) Method: 1. Bake the eggplants and blend them. 2. In a bowl place the eggplants, breadcrumbs, and all other ingredients. Mix well - if not fine enough put all this in the blender. If the mixture is not thick enough to make fritters add more breadcrumbs. 3. Mould into balls or flat fritters, roll in flour. 4. Heat oil and fry fritters. 5. Serve with ouzo or wine.
29 November 2014
13 December 2014