There is a lot of “pretend” Greek food going around and there are also a lot of “authentic” Greek recipes. I’m a bit fed up, to tell you the truth. So I’ve enlisted the help of my mum Despina (who is a bit of a rock n roll gal) to make some videos with proper Greek nomz. We are not claiming these are authentic, ancient Greek or anything like that. This is the type of food we, as Greeks, make and enjoy.
Today, it’s tzatziki, a super yummy and garlicky yoghurt based dip. It goes down a treat with barbecue but do try not to kiss anyone after you’ve eaten it (it’s the garlic).
Do drop us a line if you have any more ideas for Greek food videos.
Lots of love to the bands below for allowing me to use their pod safe and brilliant songs.
So this is one of those Greek words that means you will probably end up with tongue injury: Melomakarona
The word should not concern you however – just call them Christmas Honey Cakes or some such. The taste is a LOT more important.
Basically, unless there are melomakarona or kourabiedes (don’t ask) somewhere about the house, it’s probably not Christmas.
The recipe is by Katerina and I did a video of it – I know, it’s all Greek to you. I’ve translated the recipe below and added some comments that should help you out. Do try making them – they are absolutely divine and go down a treat with tea or some Greek/ Turkish coffee.
Panagiotis Plotas is one of my oldest friends who sends amazing recipes from time to time.
Today he is tackling octopus. I am well aware that most non Greeks find octopus extremely yucky but – trust me on this – you are wrong! No offence. Just try Panagiotis’ recipe and you’ll see the light!
Of course we love food but one should not forget drinking. We do have a number of recipes in the Greek side of the blog for making some drinks but now it’s time to make Raki Apple Pie. Not exactly… pie of course.
I don’t know if you’ve watched old films with vine harvests and wine juice making or wine making but they always seem to contain plucky villagers without shoes stepping on the grapes. That’s all very well and dandy but apparently it hardly ever happens any more.
The team in Atalanti, Greece, went about finding out what actually does happen nowadays to get wine juice. This is effectively the process before one starts wine making. A lot of people in Greece with their own grapes will just take them to a patitiri (the place where the grapes are literally ‘stepped on’) to get wine juice. They then take the wine juice and make their own wine at home.
Daphne (deadendmind) sent me a step by step photo recipe for yummy chocolate truffles.
Here’s a note on culture. When it’s our name day or our birthday we traditionally do a kerasma in Greece. It means to offer a bit of food or dessert at work or to friends and family to celebrate. So this is Daphne’s favourite kerasma recipe.
When we are celebrating or its our birthday we usually offer some dessert to colleagues. However, in the middle of the economic crises this can be a bit of drain on resources, especially if one wants to offer nibbles to 30 people. What could be better than just making something yourself? However, we are not all be professionals nor have a lot of time. So, here is an easy recipe which yields a lot of chocolate pieces and everyone likes!
So this might seem a bit weird. Why would a Greek go to see The Real Greek chef make moussaka? “Isn’t it like your national dish?”, “Don’t you know how to make it from birth?” Yes, thank you I get the point, even though I learned how to make it when I was 23.
When I got the e-mail for a moussaka making experience from the lovely Megan I thought exactly that. However, I’m always learning so I really wanted to see this staple of the Greek family table done from a professional chef. Secondly, I had completely stopped going to The Real Greek three years ago so I was super curious.
These days my sister and I are at my mum’s and my stepdad’s house in Atalanti Greece. You can imagine the mayhem.
On Friday we had amazing weather so we went out in the garden to gather wild greens. They are called χόρτα (chorta – wild greens) in Greek and we gather them from gardens and fields. I imagine that in an English garden some of those yummy wonders are killed off as weeds. They are boiled and then served hot or cold with olive oil and lemon. They go amazingly well with fish, but I love them any old way.
A few months ago Mama Despoina (my rocking mum) called to inform me that at a dinner with friends she had a mythical cheese pie. I initially failed to grasp the significance of this since my mum rarely expresses such admiration for food. Even rarer is for her to gobble down THREE PIECES of feta pie in one go. So this was clearly a feta pie I needed to know all about.
Since we started getting an organic fruit and veg box delivery each week I have been trying out all sorts of new things. It’s so exciting to be getting vegetables every week that you’ve never tried. It makes you look for information, learn and do new stuff. Sort of brilliant.
Especially since we are going through Lent (and the Greek version is a bit weird as I was saying the other day) it’s great to be doing different things with veggies.
Lent for the Greek Orhodox people starts on a Monday. Much neater that way, don’t you think?
I already posted the other day on Tsiknopempti, our BBQ Thursday. Then there is the Sunday of Apokreo – very similar to Halloween, but probably a bit more Dionysian in nature – when we dress up, eat, drink, dance and generally go a bit crazy.
The next day is Clean Monday, the start of the Great Lent, 40 days of no animal products whatsoever. Supposedly. Most Greeks don’t fast during Lent anymore. However, I’ve heard it’s quite good for detox to abstain from animal products now and again.
There is a whole host of dishes we make in Greece which are classed as ‘meze‘. These are small (or big) plates of delicacies and nibbles (not prawns on stick or mini sausage rolls though) which are served with tsipouro (a.k.a. raki) or ouzo. Try not to drink the later if you’re not used to them. Meze can be simple – just a few slices of cheese and tomatoes, more complicated like boureki or just out-of-this-world, like today’s recipe.