Category: Grub Garage
It's Greek To Me . . . And To You Too!
by Lauren Braun Costello
March 25th is Greek Independence Day, so let's celebrate Greek food. So much
more than feta cheese and phyllo (FEE-lo) dough, Greek cuisine is about
fresh
ingredients and vibrant, simple flavors. Although feta and phyllo are
certainly in the culinary canon, there is so much more that pervades any
Greek menu.
First, let's clear up a few misconceptions.
Greek Mythology
Most of us associate certain things with Greek cuisine that actually have
little to do with classic Greek cooking. Pita bread, for example, is not at
all
Greek. In fact, you would not see pita as we know it on any Greek table. You
would see crusty bread – an essential component to an authentic Greek meal.
So, from where does that pita myth come? Pita is Turkish. The Ottoman Turks
occupied Greece for more than 400 years (culminating in the War of
Independence
in 1829, hence Greek Independence Day). It is no surprise, then, that pita
made its way into Greek cuisine. But it is not authentically Greek. There
are,
however, many Greek delicacies that end in the suffix "pita," such as
spanokopita, the delectable savory spinach and feta pastry made with phyllo
dough.
Perhaps this linguistic similarity is where some of the confusion outside
Greece was born.
Another myth of Greek cuisines is the use of balsamic vinegar. This is not
an ingredient that is ever used in traditional Greek cuisine. Red wine
vinegar
and fresh lemon juice are the staple acids in Greek cooking.
Greek salad as we know it – tomatoes, lettuce, feta and olives – is just one
of the basic salads that grace an authentic Greek table daily. Of course,
the
Greeks do not refer to their own salad as "Greek Salad." Rather, it is
called horiatiki, meaning "country" or "village" salad. Alongside a
horiatiki salad
would be a simple stewed salad of kale and lemon juice, called xorta,
meaning "greens."
Finally, souvlaki and gyros (pronounced YEE-ro) are strictly street food.
Much like an Indian samosa or German pretzel, you will not find these foods
in
the home. And yes, there is a difference between souvlaki and gyros: the
former is shiskebab and the latter is sliced.
The Hellenistic Household
Any authentic Greek kitchen will have a healthy supply of fresh and simple
ingredients. Salt, pepper, olive oil, lemons, oregano, paprika, onions and
garlic
are employed often and in concert. Since Greece is 90% island territory,
seafood is easily available and essential to the cuisine.
Lamb is also a staple food, especially at the Easter celebration when the
very cooking of the animal becomes a social event. Recently made famous in
the
film My Big Fat Greek Wedding, it is no myth that families will roast a
whole lamb on a spit outdoors. Children will turn it as it roasts, and
pieces will
be carved off as people want to enjoy the succulent meat.
Feta is of course a classic and revered cheese in Greece. But just like Brie
in France, it is certainly not the only cheese that is consumed.
Kefalograviera
and Kefalotiri are two other cheeses that are used for everything from
accompaniments to a glass of ouzo, toppings for pasta (in place of parmesan
or romano
cheeses), or even fried and served as saganaki.
Greece has an ancient and rich culture. But its cuisine's appeal is rooted
in its simplicity and honesty. Try the following recipe from my friend
Paula.
Her Patates Lemonates are the most delicious roasted potatoes you will ever
taste. They are as easy to make as they are straightforward in flavor.
Zeeto ee Hellas! (Long Live Greece!)
Paula's Patates Lemonates Recipe
http://www.cdkitchen.com/
Serves/Makes: 4
Ready in: 30-60 minutes
* 2 pounds waxy potatoes, peeled and cut into evenly sized chunks
* 2 tablespoons dried oregano
* olive oil for drizzling
* 2 lemons, juiced
* salt to taste
* water
Preheat the oven to 400F degrees.
Place potatoes in one layer in a shallow roasting pan or casserole dish.
Sprinkle with oregano, then drizzle with olive oil and the juice of two
lemons.
Sprinkle with salt, then pour enough water into the pan to almost cover the
potatoes.
Bake uncovered for 30-40 minutes until all the water has almost completely
evaporated and the potatoes are tender and light golden brown on top.
That.... has given me such a craving for Greek that I may die of having to wait for the supermarket to open so I can stock up and have a cooking fest. Zeeto ee Hellas indeed!
Thanks to the new search feature i found this topick and i enjoyed reading it.
Made me hungry lol.
Thanks for posting.