Again, continuing the Greek glossary for fod and drink-related words. There aren't really very many beginning with D. A reminder that the letters in bold italics are where the accent goes.
dessert - epidorpio (soft d)
dill - aneetho
dough - zeemaree
drink (verb) - peeno
drink (alcoholic) - potto
drink (other) - roffima (usually used for hot drinks, such as cofee, tea etc)
duck - pappya
Greek Ravani
This is a very simple, tasty little sweet. You can have it to accompany your coffee or tea. Nice and easy to make, too!
Ingredients
1 kg all purpose flour
1/8 kg fine semolina
1 tablespoon sesame seeds
¾ litre extra virgin olive oil
½ kg sugar
¾ litre water
Juice from ½ lemon
Grated rind from ½ lemon
1/8 kg fine semolina
1 tablespoon sesame seeds
¾ litre extra virgin olive oil
½ kg sugar
¾ litre water
Juice from ½ lemon
Grated rind from ½ lemon
Preparation
Put the oil, water and half of the sugar in a pan and bring to the boil.
Add the semolina, flour, lemon juice and rind and the remaining sugar, stirring continuously with a wooden spoon.
Reduce the heat to the minimum.
When all the ingredients are well mixed, transfer to a shallow, greased oven dish.
The thickness of the mixture should be 3 – 4 cm.
Add the semolina, flour, lemon juice and rind and the remaining sugar, stirring continuously with a wooden spoon.
Reduce the heat to the minimum.
When all the ingredients are well mixed, transfer to a shallow, greased oven dish.
The thickness of the mixture should be 3 – 4 cm.
Smooth the mixture so that it is even throughout the dish.
Sprinkle the sesame seeds on top.
Bake in a pre heated oven at 180 – 200 degrees for 1½ hours or until the edges turn golden brown.
If you've tried this recipe please rate it!
Sprinkle the sesame seeds on top.
Bake in a pre heated oven at 180 – 200 degrees for 1½ hours or until the edges turn golden brown.
If you've tried this recipe please rate it!
Eat and Enjoy!
Greek Olive Bread
This is a tasty, nutritious and filling bread that you can easily make yourself. The olives give the bread that extra special taste. Try it with Greek salad with lots of olive oil! Delicious!
Ingredients
150g stone-less olives (called throumbes)
150g wheat flour
150g wholemeal flour
200g strong white flour
9g dried yeast
½ tablespoon salt
½ tablespoon sugar
Lukewarm water
150g wheat flour
150g wholemeal flour
200g strong white flour
9g dried yeast
½ tablespoon salt
½ tablespoon sugar
Lukewarm water
Preparation
Combine all the ingredients except the olives, add enough lukewarm water to make a firm but pliable dough.
Knead well for at least 10 minutes.
Wrap the dough in clingfilm, place in a bowl and let it rest in a warm, but not hot, place.
When the dough has reached twice its size, place the olives in it and knead again for a few minutes.
Knead well for at least 10 minutes.
Wrap the dough in clingfilm, place in a bowl and let it rest in a warm, but not hot, place.
When the dough has reached twice its size, place the olives in it and knead again for a few minutes.
Prepare a round 25cm baking tin by buttering the bottom and sides and sprinkling a little flour in it.
Place the dough in it and again allow it to double in size.
Bake in a pre heated oven at 220 degrees for 30 minutes or until it has turned golden brown.
Remove the bread and wrap in a clean cloth until it cools.
If you've tried this recipe please rate it!
Place the dough in it and again allow it to double in size.
Bake in a pre heated oven at 220 degrees for 30 minutes or until it has turned golden brown.
Remove the bread and wrap in a clean cloth until it cools.
If you've tried this recipe please rate it!
Eat and Enjoy!
Greek Beetroot with Greek Garlic Sauce (Skordalia)
Greek Garlic Sauce - Skordalia - is a delicious accompaniment for a variety of dishes, but here we have it with beetroot. It can also be served on top of green beans and potatoes - adding olive oil to the vegetables before you pour the sauce on top, and is an excellent accompaniment, with the vegetables, for fried squid or any other fried seafood.
And, by the way, don't worry - you and your breath don't smell of garlic after you've eaten it! Try it - it's really tasty. The food on the plate you see in the photo didn't last long after I had taken the photo!
Ingredients
6 medium size beetroots
2 tablespoons olive oil
2 tablespoons olive oil
For the Garlic Sauce
6 cloves of garlic
6 medium size potatoes
3 tablespoons lemon juice
120 ml extra virgin olive oil
50 ml of water from the boiled potatoes
6 medium size potatoes
3 tablespoons lemon juice
120 ml extra virgin olive oil
50 ml of water from the boiled potatoes
Preparation
Put the beetroots in a pan of water that has already been brought to the boil and continue boiling until they are tender.
Remove the beetroots, rinse them under cold water and discard the skin.
Cut them into chunky pieces, place them on a dish and pour 2 tablespoons of olive oil on top.
Remove the beetroots, rinse them under cold water and discard the skin.
Cut them into chunky pieces, place them on a dish and pour 2 tablespoons of olive oil on top.
For the Garlic Sauce
Boil the potatoes in salted water.
When they are boiled, remove them but do not throw away the water (see Ingredients above).
Remove the skin from the garlic cloves and wash them.
Put them in a food processor along with the potatoes and the other ingredients and make a thick sauce.
If the sauce is too thick, just add some more water from the boiled potatoes.
When they are boiled, remove them but do not throw away the water (see Ingredients above).
Remove the skin from the garlic cloves and wash them.
Put them in a food processor along with the potatoes and the other ingredients and make a thick sauce.
If the sauce is too thick, just add some more water from the boiled potatoes.
Serve the sauce on top of the beetroot.
If you've tried this recipe please rate it!
If you've tried this recipe please rate it!
Eat and Enjoy!
C is for ...
Continuing the Greek glossary for food and drink, as they are pronounced in English. Letters in bold italics are where the accent goes.
cabbage - lahanocarp - kipreenos
carrot - karrotto
cauliflower - koonoopeedee (soft d)
celery - selleeno
cereal - deemeetreeaka (soft d)
cheese - teeree
chicken - kottopoolo
chick peas - reveethia
chocolate - sokolatta
cinnamon - kannella
cod - bakkaliaros
coffee - kaffe
cook (verb) - mayeerevo
cook (person) - mayeeras
cookery - mayeereekee
corn - kalambokki
courgette - kollokeethee
crab - kavooras
cream (whipped) - santigee (soft g)
cucumber - angooree
currant - staffeeda (soft d)
cuttlefish - soopya
Greek Cheese Pies with Yoghurt Dough (Tiropitakia)
There are a variety of cheese pies made in Greece. This is one made with Greek strained yoghurt. Please note, the yoghurt is not part of the filling, but is part of the dough itself, which gives it its own special taste. These small pies can be served as a side dish, or as a meze or in a buffet. They may be quite small, but they are actually rather filling and, of course, very tasty! They are also very easy to make.
Ingredients
½ kg all-purpose flour
100g Greek strained yoghurt
150g Feta cheese crumbled
3 eggs
200g butter
2 level teaspoons salt
100g Greek strained yoghurt
150g Feta cheese crumbled
3 eggs
200g butter
2 level teaspoons salt
Preparation
Mix the flour with the salt and rub in the butter.
Beat 2 of the eggs with the yoghurt and add to the flour mixture.
Mix all the ingredients but don’t knead the dough a lot.
Make the dough into a ball, cover with cling film and put it in the fridge.
Let the dough rest in the fridge for 1 hour.
Beat 2 of the eggs with the yoghurt and add to the flour mixture.
Mix all the ingredients but don’t knead the dough a lot.
Make the dough into a ball, cover with cling film and put it in the fridge.
Let the dough rest in the fridge for 1 hour.
On a floured surface, roll out the dough to a thickness of about ½ cm.
Cut the dough into circles of about 7 ½ cm diameter with the help of a cup or a circular cutter.
Remove the uncut dough, roll it into a ball and put back in the fridge.
Brush the circles with water and add 1 teaspoon of the crumbled Feta along the central diameter of each.
Fold the circles into semi-circles with the cheese inside and press the joined edge with a fork.
Cut the dough into circles of about 7 ½ cm diameter with the help of a cup or a circular cutter.
Remove the uncut dough, roll it into a ball and put back in the fridge.
Brush the circles with water and add 1 teaspoon of the crumbled Feta along the central diameter of each.
Fold the circles into semi-circles with the cheese inside and press the joined edge with a fork.
Beat the remaining egg and brush the cheese pies with it.
Place the pies in a large, shallow, buttered oven dish.
Bake them in a pre-heated oven at 180 degrees for about 30 minutes or until they have turned golden brown.
If you've tried this recipe please rate it!
Place the pies in a large, shallow, buttered oven dish.
Bake them in a pre-heated oven at 180 degrees for about 30 minutes or until they have turned golden brown.
If you've tried this recipe please rate it!
Eat and Enjoy!
B is for ....
Continuing the Greek glossary for food and drink. Again, the words are written as they are pronounced in English and the bold italics show where the accent goes.
banana - banana (!!)
barley - kritharri
basil - vassiliko (from the Greek word for royal)
bean - fassolli
beetroot - batzarri
berry - mooro
biscuit - biskotto
blackberry - vatomooro
brandy - conniak
bread - psommee
broccoli - broccolo
bun - psommakee
banana - banana (!!)
barley - kritharri
basil - vassiliko (from the Greek word for royal)
bean - fassolli
beetroot - batzarri
berry - mooro
biscuit - biskotto
blackberry - vatomooro
brandy - conniak
bread - psommee
broccoli - broccolo
bun - psommakee
Greek Sofrito From Corfu
This is another speciality from the island of Corfu. If you visit the island, then you must try this traditional dish (unless you're a vegetarian, that is!).
Ingredients
2 kg veal
Flour for frying
3-4 cloves garlic
3-4 cloves garlic
Some parsley
Sunflower oil
Salt
Pepper
1 bottle white wine
1 bottle white wine
Preparation
Slice the meat.
Add salt and pepper.
Heat the oil in a frying pan, flour the meat and fry it on both sides for 2-3 minutes.
Remove the meat and place it in a roasting pan.
Add the chopped garlic and parsley, along with the wine.
Cover the pan with cooking foil and place in a pre-heated oven at 200 degrees C for 30 minutes.
Sofrito is best accompanied by rice and vegetables.
If you've tried this recipe please rate it!
Eat and Enjoy!
A is for...
I've decided to start posting a basic Greek glossary for food and drink, to go with the recipe posts. That way, when you entertain people to a Geek meal, you can impress them with your knowledge of Greek!
As well as going alphabetically through food and drink-related words, I'll also be posting useful phrases. If I miss anything out, be sure to let me know!
Today we'll start with some words beginning with A. The letters in bold italics show where the accent should go when you pronounce it. Obviously, they're not written in Greek characters, but in English characters as you would pronounce them.
almond - ameegdalo (soft d)
aniseed - anitho
apple - meelo
apricot - vereekoko
artichoke - aggeenara (hard g)
asparagus - sparangee (hard g)
aubergine - mellitzana
avocado - avocado
As well as going alphabetically through food and drink-related words, I'll also be posting useful phrases. If I miss anything out, be sure to let me know!
Today we'll start with some words beginning with A. The letters in bold italics show where the accent should go when you pronounce it. Obviously, they're not written in Greek characters, but in English characters as you would pronounce them.
almond - ameegdalo (soft d)
aniseed - anitho
apple - meelo
apricot - vereekoko
artichoke - aggeenara (hard g)
asparagus - sparangee (hard g)
aubergine - mellitzana
avocado - avocado
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