Greek cuisine

Greek cooking does not have a tendency to complicated ways of cooking, a paramount condition – the highest quality of the source product. Vegetables and herbs should be with beds, meat – pair. There is ice cream fish Greek just won’t. And most importantly – here eating not just to be satisfied. Feast is a joyful philosophy of life.

Bread, Wine and Olives

I wonder what Socrates touched, reclining during the meal described by Plato in Pir? On this topic, scientists have many opinions, but one thing is clear: the dishes were modest and did not differ in special delisites. And in general it is difficult to imagine the Greek food of those times. After all, there were no many products in ancient Ellad, without which modern Greek cuisine cannot be imagined – for example, tomatoes, lemons, eggplants, sweet peppers.

But the fundamental principles of the culinary tradition of the Greeks of the Unbreaks so far. First, the meal is primarily bread, wine and olives. And secondly, for the Greeks, the feast is not just a process of absorption. No, this is the most important ritual when the gathered, diverting different eats, talk, discuss what stands on the table. After all, it is very important what kind of olive oil is used, from which part of the country it is delivered, in which village made feta cheese, where she is maras. Well, from the gastronomic, the interlocutors naturally go to other matters – right up to the most philosophical.

Greece kitchen is one of the oldest in the world. Naturally, for the Millennium, she changed. In the Middle Ages in Byzantium, the sophisticated, hardly understandable recipes. Something like a dairy goat, stuffed with garlic, onion, onion, figs, grenade grains, under honey and marinated fish sauce. Now such in Greece is no longer preparing and does not eat, the kitchen again became quite simple. But it is precisely as used products and in the exact use of ingredients is its magnificence.

Greek cooking – one of the variants of the Mediterranean. As happened everywhere – from Lebanon to Spain, from Venice to Tunisia – it is impossible without olive oil, there are many fish and seafood in it. Like all residents of the Mediterranean, the Greeks eat a lot of greenery, vegetables and fruits.

But there are important discrepancies. For example, in contrast to the Italians and the French, Homer countrymen rarely use molluscs and crustaceans in raw form. And the presence on the table of raw meat is not unthinkable on the table – it is usually preparing for a long time, so the bipfstex with blood you are unlikely to offer. In addition, there are almost no sophisticated sauces.

Several centuries, Greece was under Turkish dominion, and it could not pass without a trace. True, it is now difficult to figure out who borrowed anyone. Clauses are the same Shish Kebab, that is, we have our own kebab. Keftes – the same Kyufta, meat balls with spices. The Turk will say that the dolma – the National Turkish dish, the Greek will declare that Dolmades is his native food. However, Armenian or Georgians will argue on the topic of dollars with both. Well and so on.

However, not only Turkish influence affects. Some parts of Greece are the island of Rhodes and Corfu – for a long time under strong Italian impact, and all sorts of dishes on the basis of pasta in Greece are not less common than in Italy. And in the XV century, Jews came to thessaloniki, from Spain, and brought their tradition, marked with bright features of Culinary North Africa.

In addition, Greece’s geography itself contributed to the emergence of many regional options. The country is half consisting of the islands scattered in the sea, and its continental part is cut by mountain ranges. In different places – their climate, lifestyle. A dry, sun-mated crit is not at all the fact that a mountain epirus with his snowy winter and wet summer. And all this – Greece.

Don’t forget that the Greeks of the Icery were travelers. Greek communities still have everywhere – in Europe, America, Australia. And, while maintaining an inseparable connection with the homeland, living abroad, "Exiles" contribute to the native kitchen. Let’s say, another ten years ago in Greece were surprised when the Pontic Greeks fishered from the former USSR fished and ate her with beer. Now – nothing, accustomed to Wobble.

Ladorigano, Ladol’enevo and YaURT

So, the basis of the foundations of local cooking – bread, wine and olives. Bread – Of course, wheat, and it is made freshly baked. Olive tree Sacred. The varieties of olives in Greece are a great set, more than 100 varieties are cultivated here – and tiny, in size almost with the pea, and gigantic, centimeters four in length. Olives from the regions of Ampissa and Kalamata are considered the best, but the fruits from Chalkidiki are fairly competed with them, from Thassos Island and Agrinion. How to prepare them exist no less than species. Green (misappropriate) and black (ripe) salted in different brines, marinate, smoky, stuffed with all sorts of spices. To see this manifold, it is worth walking around the market in Athens, Thessaloniki or a different big city. Two hundred chains and buckets with the most different olives will appear in front of you.

The same with olive oil. It is not possible to recount his varieties, because from where the tree has grown in what climate, and from how the oil is done, its taste and smell depends. And besides ordinary oil, there is an unthinkable number of varieties, flavored with all sorts of spicy herbs and spices.

Oil, naturally, use both salad dressing, and for cooking hot meat, fish and vegetables. And use oil in very large quantities – sometimes the meat is not roasted, and cook in it.

To its olive oil, the Greeks belong to the Great Piette and will never agree that the real do somewhere else. Of course, the Spaniards, Italians, French and Lebaneants will argue with them. But it is like a dispute of cities about where Homer was born.

Well and wine. Of course, they drink it. Moderately. Greeks, like all the inhabitants of the Mediterranean, are not prone to alcohol excesses, although water, like ancient Ellity, no wine is no longer diluted. But wine is not only a drink, it enters the recipes of many evaches. It is almost always added when cooking meat, game, and often fish.

Greeks adore spicy greenery and spices, although they use less than their varieties than Italians or French. It is mainly parsley, dill, celery, rosemary, a chamber and, of course, Origan. And also different grades of onions and garlic.

The most common sauces – Ladol’emon (thoroughly whipped olive oil with lemon), palboring (olive oil with dry grated Origan) and AVGOL’MENO (egg yolks whipped with lemon juice and spices).

The most famous Greek cheese is definitely feta, somewhat similar to the cheese. (True, a real feta is not at all that under this name is done in Germany and sold in our stores.) However, in Greece produce many other traditional cheeses – cow, buffalin, sheep, goat, solid and soft, sharp and gentle-fresh. In general, it turns out that the consumption of the Greeks cheese is coming first in Europe, ahead of the French and Italians.

Another pride of Greece – YURTI. Real Greek Yurhi, simultaneously light and oily, is not an industrial yogurt from the supermarket. Especially Rustic, Made by Pradedovskaya Technology.

Epicur and narrocathication

Greek cuisine

The name of the ancient Greek philosopher has become synonymous with the relationship to being, when all – pleasure. But somehow it was forgotten that the epicurus taught the ability of self-restraint when small joy embodies the completeness of life. Greeks, sitting at the table, this is the right epicrase keep in the head.

If the Greek wants to praise food, he will say "Speciko" – homely, and not like strangers, in some restaurant. That is, you can truly sit only at home, in a circle of a pare of – community of relatives and friends, so close as they are like relatives. If you enter a wagon – you are lucky. There is nothing wrong. The main thing is to find the right place, to behave correctly, and you will gain your steamer. To do this, do not look for an expensive restaurant with starch tablecloths, silver appliances and a garbage service. You do not try there to real Greek food. In the way, it is necessary to avoid establishments with the tourist menu at the entrance written in English, German and Russian, – such where you almost do not slaughter the priests waiters.

It is better to look for a small tavern, in which paper tablecloths are on the tables, and visitors are aborigines. Say hello to the waiter and the owner or hostess, discuss the weather – is not too hot? Not too cold? Ask what they treat tonight that advise? And start.

Usually Greek table begins with Mezes – snacks. Sometimes they ends with them – due to the fact that there is no longer treated. Meaning Mezes is that they should be as much as possible. There is even a narrocathic ritual: a lot of plates are put on the table with food, everyone chooses something in the heart, suggests a neighbor and discusses the reserved. After each saucer, hundredths are raising tiny winegirls with a Uzo, sweetish anise vodka, – wash off the taste of reserved.

What will you see on the table? It is unpredictable. Most likely there will be a tarama – caviar of sea fish, whipped with a crumb of bread, butter and lemon juice. There will be a Salad Horiatyko, a rustic – from tomatoes, cucumbers, sweet peppers, onions, olives and orders, of course, butter. There will be wonderful Greek pies – spinal spinachi (with spinach), tyrapet (with cheese). It is unlikely to cost without all sorts of roasted, baked and stuffed eggplants, zucchini and tomatoes, as well as vegetarian or meat dolladaki. There will be a small crispy fried fish, pickled octopuses and cuttlefish, roasted in bread rolls of squid and boiled or fried mollusks and shrimps of different species. Of course, various varieties of Maslin, cheese and, undoubtedly, Tsatsque – Salad from YaURT, Cucumbers and Garlic will be served on the table.

If after that you are still able to eat, then fish, meat or vegetable dish are waiting for you – Arni Ma Yurthi (lamb in yogurt), Barbunya Marinaata (pickled workers with tomatoes) and angry with alar polita (artichokes in Constantinople). Or any other – set options – choose yourself.

Him, Cipuro and Socrates

Than to drink? Can be root, you can wine. The history of Greek wine is ancient and complicated. Even before the Nativity, Christ is famous for Chios and Rhodes. Then the reputation of wine from Greece shaken. Of course, the natives continued to produce him and drink, but under Turkish power was not to the delights, and later Greece remained the poorest country of Europe. Since the 80s of the last century, winemaking began to develop (not without the help of specialists from France and Italy), and now you can find wines are quite worthy – primarily made in the north of the country, on the islands of Santorin and Crete. Nevertheless, still expensive vintage wine can be no better than Himes – just a juice that you climb from Chan in the tavern, saying that this is a Sita, made by the uncle’s cousin’s sister, and it can not be better.

Once in Greece, it is impossible not to drink recyclable – light and cheaper white wine with the smell and taste of the resin ("Recina" in Greek and it means "resin"). This is a legacy of time immemorial when people have not yet learned to stimulate the juice of grapes and store it, so the drink of a pine resin was fixed. Nevertheless, very cold recycling on a very hot day yes under a hot roasted fish – a miracle.

And if you are a fan of strong drinks, then besides the Uzo it is worth trying the vine moonshine Cipouuro. A few years ago he was done handicraft in small cooperatives and sold in rural stores to bottling. Now Cipouuro is allowed to pour into bottles with a label, but the body of this "bitch" has not changed. Carefully! Nutro after Cipouro may not help any YURTI.

And please do not embarrass the Greeks, do not get drunk "Metax"! First, the aborigines know well that "Metax" is no brandy, but a separate product (and this is true). And secondly, somehow it happened that in Greece there was a tradition to drink "Metax" on the commemoration, biting black chocolate. Therefore, a person absorbing her, raises a desire to sympathize and find out who died.

But the main thing – remember: Food in Greece is a philosophy. Think again, what ate and saw Socrates?

You might also enjoy:

Leave A Comment

Your email address will not be published.

*

code