Buy This Issue
The Weekend Neos Kosmos : 29 August 2015
20 THE WEEKEND NEOS KOSMOS | SATURDAY 29 AUGUST 2015 DIGITAL.NEOSKOSMOS.COM ‘Open your heart’ to a hearty Greek Meet some Greek versions of the first and most important meal of the day KOULOURI OF THESSALONIKI Made from wheat flour, yeast, water, salt, sugar and sesame seeds, this circular bread snack is the best product to appreciate the simplicity of taste. It is said that koulouri is mentioned in texts even before Byzantine times and became known in Greece after refugees from Minor Asia arrived in Thessaloniki. Since then, it has grown to be one of the most popular Greek brekkies, found in bakeries or sold by koulourtzides, the street vendors. CHEESE PRODUCTS Greece's mountainous regions both in the mainland and the islands are famous for their quality cheese products. A piece of cheese served with a slice of bread and a handful of olives can be a nutritious alternative Galatopita (milk pie) from Lefkada Its sweet milky taste and the aroma of cinnamon can compensate you for the time it takes to prepare it. Ingredients: 4 cups of milk 1 cup fine semolina 4 egg yolks 100g fresh butter 4 egg whites in meringue form vanilla orange zest fine sugar cinnamon to sprinkle Method: 1. In a pot heat the milk together with the sugar and the vanilla. 2. Gradually add the semolina and stir all the time with the whisk at a low temperature until the cream thickens. 3. Remove the pot from the fire and add one by one the egg yolks to the cream. 4. Add the butter and the orange zest and stir until all the ingredients are mixed well. 5. Add the egg whites after beating them into meringue with very little salt. 6. Stir softly from the bottom to the top and empty the mixture in a baking pan slightly brushed with butter. 7. Bake at 180°C for about 45 minutes or until the milk pie turns brown. 8. When it is cool, sprinkle it with fine sugar and cinnamon. for breakfast and keep you full until lunch. Ladotyri is a hard type of cheese preserved in oil and is originally produced in the island of Lesvos. In Epirus you will find, among other kinds, galotyri, with its creamy texture and distinctive sour taste. If you are looking for a milder and sweeter taste, try manouri, a whey cheese originating from central and western Macedonia, esteemed for its health-giving characteristics. RIZOGALO Thessaly, in central-eastern continental Greece has inherited a strong tradition of dairy products thanks to the nomadic or semi-nomadic origins of its farmers (Sarakatsani, Vlahi and others.) Rizogalo is typically eaten in Thessaly both as breakfast and as a dessert. It is essentially a rice pudding made from mixing rice with water and milk and topped with lots of cinnamon. BOUGATSA Two cities of northern Greece, Serres and Thessaloniki, claim to have established the first bakeries to make bougatsa. Its name derives from the word ‘πογάτσα’ and its roots can be found in the Byzantine era. Variations exist in many cuisines of the Balkans, but the Greek version as Cake with anthotyro cheese and olives This delicious savoury cake is filling enough to be served either as breakfast or light lunch. Ingredients: 80g of butter (or margarine) 80ml of olive oil 5g of salt 5g of sugar 1/2 lemon, the zest 2g of black pepper 40g finely chopped spring onions 10g of finely snipped fresh dill 4 eggs 20g of baker's yeast 450g all-purpose flour, sifted 100g of anthotyro cheese, crumbled 100g feta cheese, coarsely grated 50g Kalamata olives, pitted and cut into quarters 50g of green olives, pitted and cut into quarters Method: 1. Preheat the oven to 170°C. Thoroughly brush the bottom and the sides of one or two (depending on the size) long cake tins with some oil. 2. In the bowl of a food processor beat, initially at low speed, the butter, the oil, the salt, the sugar, the lemon zest, the pepper, the spring onion and the dill. 3. Gradually increase the speed while adding into the bowl the eggs one by one and then the yeast. Transfer this mixture into a large bowl. Add the cheeses and the olives into the mixture, stir with a wooden spoon and in the end incorporate the flour. Then work the mixture with your hands until the dough is soft. 4. Empty the mixture in the tins up to 2/3 of their height and leave in a warm place for about 45-60 minutes until the mixture is raised up to the surface of the tins. 5. Put in the oven and bake for about 40-45 minutes. Take out of the oven and leave to cool for a few minutes in the tins. we know it is said to have originated in Istanbul, brought to Greek territory by the migrants of Asia Minor. With the machine-made phyllo prevailing nowadays, the places left selling hand-made bougatsa are highly sought-after but still exist in small villages. Depending on the different fillings, the pastry can be sweet or savory. The most common versions of bougatsa are filled with custard cream, feta cheese or minced meat. STAFIDOPSOMO A ‘best-seller’ in bakeries across Greece, stafidopsomo comes from the simple yet delicious combination of raisins and bread dough. It is usually baked in small rolls and depending on the variation can contain walnuts or can made from wheat, barley or corn flour. PASTELI Pasteli dates back in antiquity, with Herodotus being the first historian to mention it. Among the Greek cities, Kalamata is said to have one of the longest traditions in making pasteli. It is probably the equivalent to a cereal bar, only in its purest and healthiest version, since the authentic homemade recipe Diples (pancakes) from Kalamata There's no better feeling than waking up on a lazy Sunday morning in a house filled with the smell of these crispy pancakes. Ingredients: For the dough 10 eggs 1 1/2 kilos flour 1/2 wine glass of ouzo olive oil for frying For the syrup 1 kilo of honey 1 kilo of sugar 2 cups water Method: 1. Break the eggs into a bowl and beat well with the ouzo. 2. Add the flour and knead until it becomes a soft and pliable dough. Open foil thickness of about half a centimetre and cut into elongated strips. 3. In a deep frying pan put oil to high, fold dough one by one and fry strips. 4. Put them in a pan. 5. Boil sugar and water. 6. Pour the honey and cook until thickened. 7. Pour the honey over the pancakes. 8. Serve on a platter sprinkled with plenty of chopped walnuts.
22 August 2015
5 September 2015