SOUVLAKI
A popular Greek skewer-type meat dish, known in numerous varieties. In the version served in gastronomy, suwlakia consists of pieces of pork or chicken, sometimes wrapped in slices of bacon, skewered and baked on a grill.
Ingredients:
Skinless chicken breasts 400 g
Olive oil 60 ml
Lemon juice 48 ml
Garlic 3 cloves
Salt, pepper, oregano
- Pour olive oil, lemon juice into a bowl, add 1 teaspoon of oregano and pressed garlic.
- Cut the meat into equal-sized cubes, about 1 cm.
- Place the meat in the marinade and leave for 30 minutes.
- Soak the skewer sticks in water.
- After 30 minutes, thread the meat onto skewers.
- Heat the pan and fry the souvlaki for 3-4 minutes on each side.
Taramosalata
A popular Greek roe paste, often served as an appetizer. It is also a traditionally Lenten dish prepared for the so-called Pure Monday, the first day of Lent; then served to lagana
INGREDIENTS:
3 MEDIUM SIZE POTATOES (ABOUT 450 GRAM)
½ LARGE RED ONION (ABOUT 200 GRAMS), FINELY CHOPPED
130 G COD CAVIAR OR MELANOMA ROES OR HERRING ROES
100 ML OLIVE OIL
1 LEMON, JUICE ONLY
PREPARATION: Peel the potatoes, cut them into pieces and cook in salted boiling water until soft. Partially drain, leaving about 2 cm of water at the bottom of the pot. Blend until smooth and moist. Leave to cool completely. Add very finely chopped onion, caviar and lemon juice to the cooled potatoes. Mix and add olive oil a little at a time to obtain the perfect paste consistency. Serve with crackers or toasted pieces of pita bread.
Horiatki
Greek salad, called country salad, is a favorite addition to most meals. The basic version includes ripe tomatoes, fresh cucumbers, olive oil, oregano and salt. However, you can add your favorite ingredients to it according to your preferences, most often they will be olives, red onion, green marinated pepper and Greek feta, which is unrivaled in taste. You can also sometimes find a version with capers, seasoned with vinegar and parsley.
INGREDIENTS:
3 tomatoes
1 greenhouse cucumber or 2-3 ground cucumbers
1 small red onion
two handfuls of black olives (pitted)
approx. 150 g of good quality Greek feta
4 tablespoons of good Greek olive oil
1 teaspoon of wine vinegar (white) or lemon juice
1 partial teaspoon of dried oregano
sea salt, freshly ground pepper
Remove the stalks from the tomatoes and cut them into thick cubes. Peel the cucumber, remove the seeds with a spoon and cut into thick half-slices. Peel the onion and cut it into very thin slices. Place the vegetables in a bowl along with the olives. Season them with salt, pepper and dried oregano. Mix gently. Place thick pieces of feta on top. Add vinegar to the olive oil. Sprinkle over the entire salad. We can sprinkle the cheese with spices on top. Serve the Greek salad after at least 10 minutes – until the vegetables lose the taste of the olive oil. I decorated the salad with fresh oregano.
Fasolatha
Another national dish of Greece, although still not that well known in the world, is white bean soup. As with most Greek classics, it is an extremely simple dish whose power lies in fresh, local products and a perfect balance of flavors. In addition to beans, the soup also contains pieces of tomatoes, onions, carrots and celery. Fasolatha owes its unique flavor to the addition of thyme, parsley and bay leaves.
INGREDIENTS:
1 can of white beans,
1 can of tomatoes,
1 small onion,
1 stalk of celery,
1 carrot,
4 cups of vegetable broth,
a pinch of dried thyme,
a pinch of dried oregano,
chopped parsley,
3 tablespoons of olive oil,
salt and pepper
Chop the onion finely. Cut the celery into small pieces. Peel the carrots and cut into quarters,
Heat the olive oil in a pot, fry the onion, then add the celery and carrot. Fry together for a few minutes. Then pour the broth and add finely chopped canned tomatoes (including the liquid). Cook for 10 minutes, then add the drained and rinsed beans. Cook for another 10 minutes. Finally, season with salt, pepper, thyme and oregano.
Serve the soup sprinkled with parsley.