Buy This Issue
The Weekend Neos Kosmos : 17 August 2019
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 17 AUGUST 2019 11 FOOD FOR THOUGHT Kitinas Gogos, food to remember forever I DORA KITINAS GOGOS know what you're saying: not another kolokithopita! But this is fun and very easy, and it's a way in to tell you what I found out about the origins of the pita. The Greek pita as we know it came about as a need. Prior to the formation of the modern Greek state, northern Greece was populated by semi nomadic tribes who spoke a variety of Greek dialects. They were animal breeders KOLOKITHOPITA WITH LEFTOVERS INGREDIENTS: 1 packet of filo 1/2 cup olive oil 2-3 medium sized zucchinis, finely grated and strained of water 2 medium onions, grated fine 2-3 cloves garlic, grated fine 1/2 bunch parsley 1/2 cup of the leaves of celery, finely cut 2-3 medium carrots, finely grated as evidence stating that dietary habits can influence cancer risk is concerned. She not only grew up D ora Kitinas Gogos was the exclusion to the norm as far 3 eggs, lightly beaten 1 cup grated or crumbled light feta 1 cup ricotta, crumbled 1/2 cup black raisins Lots of black pepper METHOD: 1. Put most of the oil in a pan, leave a little for greasing pan and filo. Heat and lightly saute onions and garlic and put aside until cool. with the unswerving belief that Greek food culture is one of the healthiest in the world, but she also shared this culture with those around her, having published numerous recipes and cookbooks GALAKTOBOUREKO FROM LEMNOS “I have tried many recipes for a good galaktoboureko, this is the best one – once you use this recipe you will never use another,” wrote Dora, a Lemnian born on the island on 15 November, 1942. SYRUP INGREDIENTS: Syrup 1 cup sugar 1 cup of honey 2 cups water 2 cinnamon sticks 10 drops lemon juice one ribbon of lemon peel Put all these ingredients in a saucepan and bring to a gentle boil for about 15 minutes, put aside and cool. It is important that the syrup is cold when adding to the DORA’S SOUTZOUKAKIA INGREDIENTS: 1 kilo of lamb or beef mince 10 cloves of garlic crushed 1 level tablespoon of cumin 1 level tablespoon of red pepper (sweet or hot depending on taste) 1 level tablespoon pimento Pites (flat bread) 500 grams of thick yogurt Flour and oil for frying NOTE: Always fry in a light oil e.g. canola hot baked galaktoboureko. Filling 1.3 litres of milk 240 grams rice flour 320 grams sugar 4 egg yolks 3 whole eggs lemon zest METHOD: 1. Heat oven to 180°C. 2. Put 1 litre of milk in a saucepan with sugar and scald, take off flame. 3. Combine the rice flour and the remaining 300 grams of cold milk and blend with a spoon till all the rice and milk has become one and thick, making sure there are no remaining lumps. 4. On a very low heat add the rice flour mixture slowly to the hot milk, stirring vigorously so as not to lump. 5. When smooth and thick remove from heat, put aside and cover with a clean tea towel to prevent a film forming on top. 6. In a separate bowl, put in egg yolks and whole eggs and beat till all are one. 7. Add the zest to the milk mixture. 8. Add the egg mixture slowly to the milk mixture stirring all the time so eggs don’t have time to cook. 8. Cover with tea towel again. LAYERING INGREDIENTS: 16 sheets of filo, left out of the fridge about an hour earlier 200 grams butter, melted METHOD: 1. Grease a 23cm x 23cm and 7cm deep square pan. 2. Lay one sheet of filo and brush with butter. 3. Do this with eight sheets of filo, tucking each filo into the corners of the pan. 4. Pour cream mixture on top of these layers of filo. 5. Do the same with the top layers. Lay eight sheets of filo, brushing each one with butter. 6. Trim the edges of the filo and tuck the remaining inwards. 7. Cut the top layers in diamond shapes, 2. In a bowl, mix all other ingredients, as well as the cooled onions and garlic. 3. With the left over oil, grease shallow pita dish or any oven pan. 4. Lay out 2 layers of filo, oiling in between each. 5. Lay out a thin layer of the mixture. 6. Continue layering until all filling is used, ending with pastry. Make sure that you oil lightly on top. championing the benefits of her nation’s cuisine. “I grew up with one of the world’s great culinary cultures; a culture that is proud to include one of the five Blue Zones of the world; the island of Ikaria Kolokithopita with leftovers. in the Aegean Sea. I have always wanted people to understand that Greek food eaten at home has very little meat,” she wrote as part of her prologue in her ‘Greek and Vegetarian Cookbook’. Her family will always remember her sensational cooking skills. “Greek children actually like vegetables because they are cooked in sauce with herbs, fresh tomato sauce, or egg lemon sauce – what the Greeks call 7. Spray the top of pita with water, this prevents it from burning. 8. Cut the pita in triangles or squares, trying not to cut to the bottom. 9. Cook in a preheated oven of 180C for 40 minutes. 10. Allow it to cool before cutting and serving. Use your fridge, your pantry and your imagination and make your own version. Kali Orexi. avgolémono,” she wrote. Not one to preach vegetarianism she ensured that her non-Greek friends had a thorough introduction to Greek food and also reached out to “some Greeks who have strayed.” and moved the animals from high to lower ground. The men went with the animals, the women looked after home and agriculture. Understanding the life of these people is to understand their food, as the pita was nothing but a very hearty sandwich, packed and taken on the road. It was made with anything that was available in the house and the season. With a similar need and with 21st century life, I too made a pita from things in my fridge. So here I was standing and looking in the fridge. I found filo, a couple of large kolokithakia (zucchini), anthotiro (ricotta), a small semi-hard Lemnian cheese called "kalathaki", black raisins and carrots. In the pantry, there were onions, garlic, good organic olive oil. On my verandah garden, I found parsley. All this together made one of the most delicious pitas I have ever eaten and here is how I put it together. To remember more of Dora's recipes search through Neos Kosmos. Galaktoboureko, a signature dish. into serving size. 8. Sprinkle with water. 9. Bake for 45 minutes; remove from oven. 10.Pour cooled syrup on top, a cup at a time, giving each cup time to be absorbed. 11. Allow the galaktoboureko to cool for 3-4 hours before serving. Note: Never cover a galoktoboureko and never refrigerate as it goes soggy. METHOD: 1. Put mince, garlic, all the spices, salt and pepper in bowel and kneed to mix well. 2. Roll into fine sausages and fry in hot oil. 3. Place the soutzoukakia on the pita and cover with the yogurt.
10 August 2019
24 Aug 2019