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The Weekend Neos Kosmos : 12 September 2015
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 12 SEPTEMBER 2015 13 FEATURE The Greek Way contains little everyday Greek habits that compose an ideal souvenir for those who want to take a small part of Greece with them.” Trahana: The Greek slow food Rakomelo: The Greek cocktail Rakomelo is an alcoholic drink made from raki and honey, with the addition of spices such as cinnamon, cloves and other local herbs. The roots of rakomelo trace back to either the Peloponnesian in the 12th century or, according to other historical sources, to Crete and Amorgos. Today, rakomelo is widely manufactured in Crete and on other Aegean islands. It is mainly consumed in the winter as a hot drink, while in the summer it can be enjoyed chilled as a shot. The authentic recipe: Raki (as many shots as needed) Honey, ½ tsp per shot Cinnamon sticks 1 clove per shot Preparation: Put the raki with the cinnamon and cloves into a special pot called a suitable only for a gas stove. Once the raki begins to heat, before it comes to a boil, add the honey and stir. Remove the briki from the heat and serve hot in shot glasses. Tip: Add a clove into each shot glass, as this is seen as ‘good luck’. The box includes: Raki spirit, orange honey, cinnamon & cloves, one briki (coffee pot), two shot glasses. Trahana is a type of pasta made from wheat and milk. Women used to start preparing it during the first months of summer so that it could dry and be packaged in time of winter. With its very long shelf life as a main advantage, trahana has a special place among the most nutritious products of traditional Greek cuisine. Trahana is characterized by a very low calorie and fat content. Its nutritional value is similar to that of meat. Trahana is cooked as a soup, and the way it is prepared has remained the same since ancient times. Ingredients: 1 waterglass of trahana 2 large tomatoes, grated 3 tablespoons tomato paste 6 tablespoons olive oil 3-4 cups water salt and pepper feta in small cubes and croutons Preparation: Put the water in a pot with the tomato paste, the diced tomatoes, salt and pepper. After the mixture comes to a boil, add the olive oil and the trahana. Stir periodically, adding water if necessary and let boil until the soup thickens. Add cubes of feta cheese and croutons for extra flavour and texture. Tip: In order to preserve its nutrients, add olive oil at the end, after cooking. The box includes: Extra virgin olive oil, trahana wheat pasta, tomato paste, croutons with olive paste from Kalamata and wholegrain rye.
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