Large Greek Vacations on Little Greek Kitchen – Thessaloniki, Greece – Tourist Blog

Trapez over one big table, which breaks from abundance of ordinary, but extraordinary delicious dishes in a circle of family and friends – this is the little joy in which the Greeks never refuse.

This type of sheep milk cheese is produced in all regions of Greece. It has a cream consistency and a delicate taste. Used, as a rule, for the preparation of a variety of desserts, and also added to salads or dough for baking bread.

This ancient variety of "Misitra" cheese. It is dry and has a curly structure. Traditionally served with honey, fruit or as a snack.

Also produced in all regions of Greece, but his homeland Crete. Cheese has its own business card. When cooking, to give cheese a shape, it is wrapped in a cloth, which is formed uneven edges. This solid cheese has a sweet taste. Practically used by Hellean in all dishes. By the way, "Gravier" is the most popular cheese in Greece after the "Feta" cheese.

It is prepared from sheep or goat milk, sometimes with the addition of cow. The taste of "Halumi" salty and has a mixture consistency. This cheese is ideal for grilled salads and baking. Fried or grilled, he preserves his shape perfectly. In Crete, it is often served with melon, as a snack.

This cheese is from a small town located at the foot of Parnassa. It produces from sheep and goat milk. Has excellent taste. Great fries. I was surprised to find out that it was this cheese that owners of hotels and private hotels treat their customers. The ideal option when the Greeks are not consumed and the guest is nice.

nine. The only and unique, beloved and unsurpassed, the best in Greece – Feta cheese!

This cheese is known in Greece for several centuries. The name "Feta" comes from the Italian "Fetta", t.E. chunk. Cheese is prepared from a sheep or mixture of sheep and goat milk and can not have a fat content of more than 30%. As a rule, this cheese is soft, with such a pleasant texture and taste. However, there are other varieties of this wonderful cheese. They are more dense, have a pronounced fragrance, a little different texture. They can be more / less salty, but certainly equally delicious. Cheese is so universal, which is suitable for everyone, absolutely all, Ellinian dishes.

Who read my "creations", he should remember the little girl in love with Greece. Now she is a student of one of the universities, lives and studies in Athens. Many of my acquaintances this fact shocks. All dialogues begin approximately the same: "Why, why did you send it there? Crisis, poverty, refugee crowds ». Dialogues ends the same in the same way: "Wow! Who knew! It is even difficult to assume … "and t.D. and T.NS. First, education in Greece is free. Secondly, thirdly, in the fourth …. Fly, food almost in all universities is also free, 3 times or for a symbolic fee (it all depends on the company that won the tender). For a very long time asked a student to send photos of breakfast, lunches and dinners. I was interested, what the Greeks of their (and not) students are fed. Later it turned out that the student for breakfast does not go, and not even because laziness in the morning to get up and sprinkle to lectures in the morning, she grabs "residues" with dinner. Every day, regardless of the desires of students, to the student tray put: a plate of soup, a salad bowl of fresh vegetables, put a chicken / meat / fish, side dish, dessert or fresh seasonal fruit and … a piece of feta cheese (gr. 50-70), polished olive oil, sprinkled oregano. Cheese, as a rule, students take with them, shifting into plastic containers. In the morning of cheese (and he already watered butter and got the origano) I make sandwiches, breakfast and go to lectures. Buying meat / fish products dzaziki sauce student does not, sincerely consider that it is a crime to translate yogurt for a snack, and even troublesome. Greek yogurt she prefers in a company with nuts, muesls, honey, fruit. But the "Feta" cheese remaining with dinner, she "ruthlessly exploits".

Recipes from student

Acute cheese salad

Composition: Cheese "Feta", homemade cottage cheese, olive oil, bitter pepper pod.

How to cook:

1) pepper clean, remove seeds and partitions;

2) Cheese, oil, cottage cheese, pepper beat in a blender before the formation of homogeneous air mass.

And all! Independent dish. For yourself loved, you can not even decorate. But if for guests, then: twig parsley (or dill) and olive on top.

There is another option (options, in fact, set):

Large Greek Vacations on Little Greek Kitchen - Thessaloniki, Greece Blogs and Travel Notes_1

Composition: Feta cheese, olive oil, chili pepper, garlic, oregano, ground pepper, lemon juice

How to cook:

1) in the kitchen combine mix cheese, olive oil, chili pepper, garlic, oregano and black pepper. Beat on low speed (ok.4-5 min.)
2) pour lemon juice and beat again (ok. 1-1.5 min).

3) shift a snack into a bowl, cover with a lid and put cool in the refrigerator.

Dip-sauce dzadziki

Composition: Natural yogurt; peeled from peel and seeds, finely sliced ​​or cooled cucumbers on a grater; chopped fresh dill; crushed garlic teeth; olive oil; lemon juice; salt.

How to cook:

  1. If this is not a Greek yogurt: pour yogurt into a sieve, shining gauze, install it on a bowl, cover and give to stand in a cold place a couple of hours.
  2. Pour from the bowl of liquid and mix in it an outdoor yogurt, squeezed cucumbers, chopped dill, garlic, olive oil, lemon juice and salt (to taste).
    Cover a bowl with sauce, put in the refrigerator. Sauce is breathtaking, the ingredients will "be demolished". Before feeding, decorate dill, olive or oily sprig.

Dzadziki – Universal Snack. Easy Option: Pitches or Fresh Vegetables Chicks (as a Garnior).

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