Lovin' Leeds: Researching Greek Food.

Collecting and gathering specific information about the native food and drink of Greece, one of my two countries for the organised food festival, and the origins and cultures of the country.

-Greece is a European country in the southern Balkan Peninsula (the region which also contains Albania, Macedonia, and Bulgaria). The country largely consists of islands- of which one fifth of the area is composed, and  is a very mountainous country.

Oranges, olives, dates, almonds, pomegranates, figs, grapes, cotton, tobacco and rice are commonly grown and are the largest exports of the area.

-Greek food is developed and derived from ancient recipes and dishes, with the first cookbook to have believed to have been written in Greece in 350BC.

-A Greek diet is developed from both Eastern and Western influences- the Persians introducing food such as nuts, honey, sesame seeds, yoghurt and rice, whereas the pasta and sauces were introduced at the time of the Roman invasion.

-Fresh fruit and vegetables, along with fish and seafood play great importance in Greek dining- meat considered less important.

-It is not a typical Greek custom to eat a large breakfast. Usually the main meal in the day is eaten at around 2 o'clock in the afternoon, which is followed by a rest period (such as in Spain) during the warmest part of the day- though this is usually a more rural custom as opposed to in Athens and neighbouring cities. Evening meals are often eaten late (sometimes as late as 10pm).

EXAMPLES OF GREEK RECIPES:

Avgolemono (Egg-Lemon Soup)

Ingredients

• 8 cups (4 cans) chicken broth
• 1 cup uncooked rice
• 3 eggs
• 3 Tablespoons lemon juice
• 2 Tablespoons salt, or to taste

Procedure

1. In a large pot, bring broth to a boil over medium to high heat and add salt.
2. Add rice, cover, and simmer on low heat for 20 minutes. Remove from heat.
3. In a mixing bowl, beat eggs well. Add lemon juice to eggs while stirring constantly.
4. Slowly pour 1½ cups of hot chicken broth into egg-lemon mixture, stirring constantly.
5. Add egg mixture to rest of broth-rice mixture. Continue to stir. Heat on low heat without boiling.
6. Serve with toasted pita bread.

Serves 8.
The Greeks eat bread, grains, potatoes, rice, and pasta nearly every day. Staples of the Greek diet include olives (and olive oil), eggplant, cucumbers, tomatoes, spinach, lentils, and other types of beans, lemons, nuts, honey, yogurt, feta cheese, eggs, fish, chicken, and lamb. The following are some of the most famous Greek dishes: dolmades, (stuffed grape leaves); an egg and lemon soup called avgolemono ; meat, spinach, and cheese pies; moussaka (a meat and eggplant dish); souvlaki (lamb on a skewer); and baklava (nut-and-honey pastry wrapped in layers of thin dough called phyllo ). The national beverage of Greece is strong Turkish coffee, which is served in small cups. Other beverages include ouzo , an alcoholic drink flavored with anise, and a popular wine called retsina.

Moussaka (Lamb-Eggplant Casserole)

Ingredients

• 2 medium eggplants, thinly sliced
• 3 Tablespoons olive oil
• 2 medium onion, diced
• 2 green peppers, seeded and diced
• 4 cloves garlic, minced
• 1½ pounds ground lamb or beef
• 2 teaspoons paprika
• ½ teaspoon black pepper
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ¾ cup plain yogurt
• 4 egg yolks
• 1 Tablespoon flour

Procedure

1. In a large skillet, heat the olive oil and brown the onion, peppers, and garlic.
2. Add the ground meat, paprika, pepper, salt, and cinnamon.
3. When the meat is crumbled and cooked, put it in a bowl and set aside.
4. Sauté the eggplant slices in the skillet, adding more oil if needed.
5. Brown on both sides, remove, and set aside.
6. In a large casserole dish, alternate layers of the eggplant and the meat mixture.
7. Preheat oven to 350°F.
8. Place cover or aluminum foil over the dish. Bake for 45 minutes.
9. In a mixing bowl, beat together the yogurt, egg yolks, and flour. Remove the casserole from the oven and remove cover.
10. Spread the yogurt mixture over the top of the moussaka.
11. Return uncovered casserole to the oven and bake for 15 minutes. Serve hot.

Serves 6 to 8.

Arni Souvlakia (Lamb on Skewers)

Ingredients

• 2 Tablespoons olive oil
• 2 Tablespoons lemon juice
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 2 pounds lamb or beef, cut into cubes
• Lemon wedges

Procedure

1. Measure olive oil, lemon juice, salt, and pepper into a large, flat dish. Add lamb or beef and stir to coat pieces well.
2. Cover the dish with plastic wrap and let stand in refrigerator for at least 30 minutes.
3. Spear the cubes of meat onto 4 long metal skewers.
4. Preheat broiler or gas grill. Place skewers in a shallow broiling pan.
5. If using broiler, position oven rack about 6 inches from broiler flame.
6. Broil (or grill) meat for 10 minutes, then turn over the skewers and broil 10 minutes more.
7. Remove meat from the skewers with a fork and serve with lemon wedges.
8. Serve with white rice, accompanied by lemon wedges.

Serves 4.

Baklava
Greeks observe feasts as well as fasts. A roasted, stuffed turkey is eaten for Christmas, and a baby lamb or goat, roasted whole, is served for Easter dinner. A soup called mayeritsa, made with lamb parts is also eaten on Easter. Many traditional cakes are served for both Christmas and Easter. These include honey-dipped biscuits called finikia and shortbread cake-like cookies called kourabiethes . There is also a special New Year's cake called vasilopitta . Before Easter, hard-boiled eggs are painted bright red and then polished with olive oil. On Good Friday (the Friday before Easter) a special holiday bread called lambropsomais baked. On Easter Sunday, family members crack their eggs against each other for good luck.

Lambropsoma (Greek Easter Bread)

Ingredients

• 2 loaves (1-pound each) of frozen white-bread dough
• 4 uncooked eggs in shell, tinted red with fast-color Easter egg dye
• Egg glaze (1 egg, beaten and mixed with 1 Tablespoon water)

Procedure

1. Thaw the bread dough according to directions on package, but do not allow to rise.
2. Put thawed loaves on floured work surface.
3. With clean hands, stretch each loaf into a rope about 2 feet long.
4. Hold both dough ropes together at one end and twist them around each other into one thick rope.
5. On greased or nonstick baking sheet, make a circle out of the coiled rope of dough.
6. Brush both ends lightly with water, pinch them together, and tuck them under the coil.
7. Preheat oven to 350°F.
8. Space eggs evenly between coils of dough, tucking them in deep (but still visible) so they will not be pushed out when the dough rises.
9. Cover with the towel and set in a warm place until bread doubles in size (about 1 hour).
10. Brush bread with egg glaze. Bake in oven for about 1 hour, or until golden brown.
11. Remove bread from oven and place on wire rack to cool.
12. To eat, slice or break of chunks of bread.
13. Eggs can be peeled and eaten.
14. 
    

Melopitta (Honey Pie)

Ingredients

• 2 cups cottage cheese
• ½ cup cream cheese, at to room temperature
• ½ cup sugar
• 1 cup honey
• 4 eggs, lightly beaten
• 1 teaspoon almond extract
• ½ cup coarsely chopped almonds
• Pie crust (to cover only the bottom of the pan), frozen or prepared
• Cinnamon, to taste

Procedure

1. Preheat oven to 350°F.
2. In large mixing bowl, mix cottage cheese, cream cheese, and sugar until well blended.
3. Mixing constantly, add honey, eggs, and almond extract.
4. Add the nuts and stir.
5. Pour mixture into pie crust and bake in oven for about 45 minutes, until crust is golden brown and pie is firm.
6. Sprinkle with cinnamon.
7. Cool to room temperature and serve in small wedges.

Serves 10 to 12.

Kourabiethes (Butter Cookies)

Ingredients

• 2½ cups flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup (2 sticks) butter softened
• ½ cup sugar
• 1 egg
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• Powdered sugar

Procedure

1. Preheat oven to 350°F.
2. In a small bowl, combine flour, baking powder, and salt.
3. Beat together butter, sugar, and egg in a large bowl until light and fluffy.
4. Add flour mixture to butter mixture and mix until well blended.
5. Add vanilla and almond extracts and mix well.
6. With your hands, form dough into balls, half-moons, or S-shapes. Place cookies 2 inches apart on cookie sheet.
7. Put on middle oven rack and bake 15 to 18 minutes, or until barely brown around the edges.
8. Remove cookies from cookie sheet and cool on wire rack or paper towels for 5 minutes. Sprinkle with powdered sugar.

Makes about 2 dozen cookies.

Tzatziki (Cucumber-Yogurt Sauce)

Ingredients

• 2 cups plain yogurt
• 1 unpeeled cucumber, finely chopped
• 2 cloves garlic, crushed, or 2 teaspoons prepared crushed garlic
• 2 Tablespoons olive oil
• 1 teaspoon salt

Procedure

1. In a bowl, add the cucumber, garlic, olive oil, and salt to the yogurt.
2. Blend well with a fork and refrigerate.
3. Serve with toasted pieces of pita bread or fresh vegetables, such as carrots, celery, or peppers.

Makes 2½ cups of sauce.

Greek Salad

Ingredients

• ½ head iceburg lettuce, torn by hand into small pieces
• 1 clove garlic, finely chopped
• 1 cucumber, peeled and thinly sliced
• 1 onion, thinly sliced
• 2 green or red bell peppers, thinly sliced into rings
• 1 cup Greek olives, pitted
• 2 tomatoes, cut into quarters, or about 10 cherry tomatoes
• ¼ to ⅓ pound crumbled feta cheese

Procedure

1. Combine all ingredients in a large salad bowl and toss well.
2. Cover and toss with Greek salad dressing (see recipe below).

Serves 4.

Greek Salad Dressing

Ingredients

• ½ cup olive oil
• 3 Tablespoons red wine vinegar
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ½ teaspoon oregano
• Black pepper, to taste

Procedure

1. Mix all ingredients into a bowl.
2. Pour over salad and serve with warm pita bread.

Patates Fourno Riganates (Baked Potatoes with Oregano)

Ingredients

• 4 large potatoes
• 3 Tablespoons olive oil
• 1½ Tablespoons lemon juice
• ½ teaspoon oregano
• ½ teaspoon salt

Procedure

1. Scrub potatoes under cool running water.
2. Place in a large, heavy saucepan with enough water to cover potatoes completely.
3. Boil potatoes over medium heat 20 to 25 minutes, or until fairly soft but not mushy.
4. Drain in a strainer, cool to room temperature, then peel.
5. Preheat oven to 350°F.
6. Cut potatoes into slices about ¼-inch thick and place them in a 1-quart baking dish.
7. Pour olive oil over potatoes. Add lemon juice, oregano, and salt.
8. Stir very gently to keep potato slices from breaking.
9. Bake uncovered for 20 minutes.

Serves 4 to 6.

Frouta Ke Yaourti (Fruit Salad)

Ingredients

• 4 cups mixed fresh fruit (grapes, melon, orange segments, peaches, berries, etc.), cut into chunks
• ¼ cup slivered almonds
• 1 cup plain yogurt
• 3 Tablespoons honey
• 1½ Tablespoons grated lemon rind

Procedure

1. In a mixing bowl, combine yogurt, honey, and lemon rind.
2. Put fruit and almonds in serving bowl.
3. Stir gently to mix.
4. Pour yogurt mixture over fruit and serve in individual dessert bowls.

Serves 4