Greece: Lazy recipes
Greeks do not have breakfast. And it is clear why: they dine so tightly, that you can safely take a break until the lunch of the next day. "My Planet" recognized the recipes of dishes that are made by the Greeks full and fun.
Horities translated from Greek – "Rustic Salad" (we call him Greek). Vegetable snack with cheese Always on the table at the residents of Peloponnese: on weekends and on weekdays, dinner and dinner. Recipe tested by generations. Horities older than you every 700, and even in 900. Ancient Greeks threw in one plate all products that were abundant: vegetables, greens, olives, feta cheese. Filled with olive oil and chopped oregano.
If you do not count tomatoes, the salad reached us exactly, as His spruce Archimedes and Plato. And tomatoes in the salad began to add only in the 20s of the XIX century, when the tomatoes were brought to Greece. Vegetables in the salad prevent their hands, pouring on every stage of the preparation of a spoonful of olive oil.
The main ingredient of Horities – Fetu – add at the very end, before serving. It is laid out over vegetables large slices in the form of bricks. Greek cheese of sheep or goat milk attaches to acid and helps fresh vegetables and olives reveal their taste. Complete dish with fragrant spices – a mixture of oregano, thyme and coriander.
Saganakas and tomato jam
This recipe is even easier than the previous. The Greeks cut cheese with halums slices, roasted in butter to golden color on both sides and splashed with lemon juice. The whole focus lies in the cheese. Khalumi traditionally prepare from a mixture of goat and sheep milk. This cheese has a high melting point, and that is why it roasts to a beautiful crust. Fried in a frying pan or grilled halami add to salads and served to fried vegetables.
In the case of the Saganaka on the cheese put a spoonful of honey. On the island of Kos instead – a branded jam from tomatoes. To taste you never guess what it is done. And you will convince the waiter that this is a jam from plum or quince.
How to prepare jam from tomatoes? Poured the tomatoes with boiling water, they whipped with cold water, remove the skin, remove seeds, cut into cubes. At the same time, lemon juice with sugar is adjusted to boil. In this syrup throw sliced tomatoes. Boil and bottled by banks.
This year to get to the island of Kos, and therefore, to the tomato jam, it became easier – the Russian airline S7 Airlines opened direct flights to the Garden of the Aegean Sea. Flights are performed up to three times a week. Time in the way – about four hours.
Dzadziki put on the table together with the main dishes at lunch or dinner. During the conversations of the Greeks and notice themselves, they do not have time, how already smearing dzadziki on bread. Sauce is often served to meat dishes, to gyros and fish.
How to prepare dzadziki? A thick 10 percent yogurt, cucumbers and garlic go. With cucumbers remove the skin, rub them on the grater and press. And the true Greeks before pressing, waiting for 20 minutes, while the cucumbers give juice. Pressed cucumbers add to yogurt. There is also a finely grated garlic and a couple of flags of olive oil. Sprinkle with lemon juice, pepper, throw dill on top – ready.
In Cyprus, you will also find a salad of cucumbers and yogurt, only with mint. And in India similar sauce is called Wright, only he is not as thick and without garlic.
If you believe legends, the Greek dish of Klifthiko came up with Clefts – Greek pirates and robbers times of the Ottoman Empire. Clefts fought for the liberation of Greece from Osmananov. And at the same time stolen with the turks of the rams and baked meat in a pit with hot coals away from home (so as not to be caught and imputed). Therefore, "Kleftico" translated from Greek – "stolen meat". Meat was preparing in itself, not attracting attention from the side and not requiring a cook nearby. It remained only to pick up ready and start a dinner.
Today, Klifthiko is prepared in clay furnaces or ovens, tightly wrapped the lamb with foil or paper for baking. By tradition, Kleftico is served with baked potatoes, which prepare with meat.
On four people take a kilogram of lamb on the bone and five to six potatoes. For the implementation of the recipe will leave two and a half hours: an hour is marinate lamb, and the meat of meat languishes in the oven.
If you grew up in Greece, my mother would prepare you to Musaky once a week, or even more. It is very likely that Musaka would have become your favorite dish. It is simple and satisfying. Preparing traditionally on a healthy man, like Italian lasagna.
Musaku lay out layers. Nizhny – roasted golden color in eggplant olive oil, medium – stuffing bars, shattered with tomatoes, top – Beshamel sauce (fried in flour oil, filled with milk and because of thickened). Completely hostess add zucchini, potatoes or mushrooms in Musaka. Prepare a dish in the oven preheated to 200 ° C. 45-50 minutes – and Musaka is ready.
Before feeding the dish, sprinkled with grated cheese and greens. Musaka is very satisfying, so be prepared to miss the dessert.
Greeks make Halva from Manka. Manka seems to be reborn: it is not for. Halva’s sweet manna porridge is not like!
Cooking Greek dessert easily, like everything that was before. Greeks dissolve sugar in water, boil it with cinnamon stick. After 10 minutes they get syrup. At this time in the scenery frying the semolina in hot olive oil until golden colors. Pour syrup in the scenery. As soon as the manka does absorb blood pressure, remove from the stove. Enjoy. Ready. From one glass of Manka will come out three portions of dessert.
When filing halva, decorate nuts and raisins. Next to the warm dessert in the cafe, the ice cream ball is usually served. Even tastier Halva with Greek coffee. You will be taken in the Turk. And they will try to be sent, but you will refuse this time.
Liquor with mastic
Greece is proud of mastic just like olives. Mastic is a resin, which is obtained from the mastic tree of the genus Pistachio. In Greece, these grow on the island of Chios. Harvest mastic collect in summer. Cut the bark of the tree and wait for the tree drops "tears". Frozen, resin mastic becomes like amber.
Mastics in Greece produce essential oils, cosmetics, as well as desserts, chewing and liquor. The drink is strong – the content of alcohol in the end is about 30%. But you will not feel until you read. Taste sweet and soft, with aroma of needles, juniper and cedar.
To prepare such a liquor, mastic is mixed with cereals alcohol, placed in bronze containers and heated. Then the resin transfers his taste to the future. Then add sugar and mineral water to the drink. Liquor drink differently. More often – chilled in rosters as an aperitif. But in Greek weddings, the liquor with mastic is served warm, after all dishes, often to ice cream or almond dessert.