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    109 Greek Recipes: History of the Greek Diet
    109 Greek Recipes: History of the Greek Diet
    109 Greek Recipes: History of the Greek Diet
    Ebook234 pages1 hour

    109 Greek Recipes: History of the Greek Diet

    By A. Kramden

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    About this ebook

    There are 109 authentic Greek recipes (with pictures) that are easy to navigate to via the books' active table of contents. This eBook goes beyond just cooking and baking. It also provides interesting history regarding the Greek diet as well as the history, and, in many cases, the medicinal purpose of each spice and herb used in Greek meals. You would be surprised of the medicinal value of some of these spices and herbs. There are even pictures of what each spice and herb looks like. '109 Greek Recipes: History of the Greek Diet’ is an excellent source for delicious homemade Greek food with a bit of history that is fun to read! Listed below is a sample of some of the contents in each category.

    Table of Contents
    Introduction
    About Greek Food
    History of the Greek Diet
    Appetizers
    Grape Leaves Stuffed with Rice (Dolmathakia Yalantsi)
    Eggplant-Dip (Melitzanosaltita)
    Red Caviar Dip (Taramosalata)
    Fried Smelts (Marithes Tiganites)
    Smelts with Oregano (Marithakia Riganata)
    Small Meatballs (Keftethakia)
    Fried Brains (Miala Tiganita)
    Fried Cheese (Saganaki)
    Soups
    Egg-Lemon Soup (Soupa Avgolemono)
    Lamb Shanks Broth (Zoumos Arniou)
    Greek Easter Soup (Mageritsa)
    Lentil Soup (Fakes)
    Trahana Soup (Trahanosoupa)
    Onion Soup (Kremithosoupa)
    Tomato Soup (Domatosoupa)
    Tripe Soup (Soupa Patsas)
    Salads
    Cucumber-Yogurt Salad (Satziki)
    Been Salad (Fasolia Salata)
    Beet Salad (Pantzaria Salata)
    Greek Potato Salad (Patatosalata)
    Greek Salad (Salata Horiatiki)
    Romaine Lettuce Salad (Maroulosalata)
    Vegetables
    Mixed Vegetables (Briam)
    Boiled Greens (Horta)
    Artichokes with Butter (Anginares me Voutiro)
    Fried Artichokes (Anginares Tiganites)
    Fried Eggplant (Melitzanes Tiganites)
    Stuffed Eggplant (Imam Baildi)
    Eggplant Stuffed with Meat (Melitzanes Papoutsakia)
    Baked Beans (Fasolia Yigantes sto Fourno)
    Rice Pilaf (Pilafi)
    Spaghetti in the Oven (Makaronia sto Fourno)
    Meats & Poultry
    Lamb Country Style (Arni sto Harti)
    Lamb with Orzo (Arni me Kritharaki Youvetsi)
    Pot Roast Lamb (Arni Psito sti Katsarola)
    Sish Kebab (Souvlakia)
    Lamb and Artichokes with Egg-Lemon Sauce (Arni me Anginares Avgolemono)
    Lamb with Spinach and Egg-Lemon Sauce (Arni me Spanaki Avgolemono)
    Lamb Stew with Okra (Arni Yahni me Bamies)
    Fish & Seafood
    Fish Cooked in Paper (Psari sto Harti)
    Baked Fish (Psari Plaki)
    Baked Fish Spetsiotiko (Psari Spetsiotiko)
    Codfish with Onions Kalamata Style (Bakaliaros me Kremithia Kalamatianos)
    Fried Salt Codfish (Bakaliaros Tiganitos)
    Shrimp with Orzo and Tomato
    Cookies
    Butter Cookies (Kourabiethes)
    Orange Cookies (Koulourakia Portokaliou
    Honey Cakes (Melomakarona)
    Fried Pastries
    Honey Puffs (Loukoumathes)
    Fritter Puffs (Tiganites)
    Puddings
    Rice Pudding (Rizogalo)
    Grape Pudding (Moustalevria)
    Cakes
    Yogurt Cake (Yaourtopita)
    Orange Cake (Keik me Portokali)
    Walnut Cake with Syrup (Karithopita)
    Revani Cake (Revani)
    Halvah (Halvas)
    Phyllo Pastry
    Baklava (Baklavas)
    Custard Pie (Galaktobouriko)
    Kataifi (Kataifi)
    Spices & Herbs: types used; history of each spice with pictures.

    LanguageEnglish
    PublisherKramden Ind.
    Release dateAug 28, 2012
    ISBN9780578111445
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      Book preview

      109 Greek Recipes - A. Kramden

      Dedication

      To Barbara Ellen, a great wife, mother and nana!

      A. Kramden 08/17/2012  ISBN: 978-0-578-11144-5

      Introduction

      109 Greek Recipes:

      History of the Greek Diet

      There are 109 authentic Greek recipes (with pictures) that are easy to navigate to via the books' active table of contents.

      This eBook goes beyond just cooking and baking. It also provides interesting history regarding the Greek diet as well as the history, and, in many cases, the medicinal purpose of each spice and herb used in Greek meals. You would be surprised of the medicinal value of some of these spices and herbs. There are even pictures of what each spice and herb looks like.

      ‘109 Greek Recipes: History of the Greek Diet’ is an excellent source for delicious homemade Greek food with a bit of history that is fun to read! Enjoy!

      Did you know that...?

      Archestratus (Archestratos) was an Ancient Greek poet of Gela or Syracuse, in Sicily, who wrote some time in the mid 4th century BCE. His humorous didactic poem Hedypatheia (Life of Luxury), written in hexameters, advises a gastronomic reader on where to find the best food in the Mediterranean world. It is said that first cookbook was written by Archestratos, in 330 B.C. All of this suggests that cooking has always been of importance and significance in Greek society.

      Modern chefs owe the tradition of their tall, white chef's hat to the Greeks. In the middle ages, monastic brothers who prepared food in the Greek Orthodox monasteries wore tall white hats to distinguish them in their work from the regular monks, who wore large black hats.

      Table of Contents

      Dedication

      Introduction

      About Greek Food...

      History of the Greek Diet

      Appetizers

      Grape Leaves Stuffed with Rice (Dolmathakia Yalantsi)

      Eggplant-Dip (Melitzanosaltita)

      Red Caviar Dip (Taramosalata)

      Fried Smelts (Marithes Tiganites)

      Smelts with Oregano (Marithakia Riganata)

      Small Meatballs (Keftethakia)

      Fried Liver (Sikotakia Tiganita)

      Stuffed Eggplant (Melitzanes Yemistes Toursi)

      Marinated Brains (Miala Riganata)

      Fried Brains (Miala Tiganita)

      Fried Cheese (Saganaki)

      Soups

      Egg-Lemon Soup (Soupa Avgolemono)

      Lamb Shanks Broth (Zoumos Arniou)

      Greek Easter Soup (Mageritsa)

      Chic-Pea Soup (Revithosoupa)

      Bean Soup (Fasolada)

      Lentil Soup (Fakes)

      Trahana Soup (Trahanosoupa)

      Onion Soup (Kremithosoupa)

      Tomato Soup (Domatosoupa)

      Tripe Soup (Soupa Patsas)

      Salads

      Cucumber-Yogurt Salad (Satziki)

      Been Salad (Fasolia Salata)

      Beet Salad (Pantzaria Salata)

      Greek Potato Salad (Patatosalata)

      Greek Salad (Salata Horiatiki)

      Romaine Lettuce Salad (Maroulosalata)

      Vegetables

      Mixed Vegetables (Briam)

      Boiled Greens (Horta)

      Artichokes with Butter (Anginares me Voutiro)

      Fried Artichokes (Anginares Tiganites)

      Fried Eggplant (Melitzanes Tiganites)

      Stuffed Eggplant (Imam Baildi)

      Eggplant Stuffed with Meat (Melitzanes Papoutsakia)

      Okra in Tomato Sauce (Bamies Kokkinistes)

      Cauliflower in Tomato Sauce (Kounoupithi Kokkinisto)

      String Beans in Tomato Sauce (Fasolakia Kokkinista)

      Potato Balls (Patatokeftethes)

      Meat Stuffed Grape Leaves with Egg-Lemon Sauce (Dolmathes Avgolemono

      Stuffed Tomatoes and Peppers (Domates ke Piperies Yemistes)

      Spinach with Rice (Spanakorizo)

      Baked Beans (Fasolia Yigantes sto Fourno)

      Rice Pilaf (Pilafi)

      Spaghetti in the Oven (Makaronia sto Fourno)

      Meats & Poultry

      Lamb Country Style (Arni sto Harti)

      Lamb with Orzo (Arni me Kritharaki Youvetsi)

      Pot Roast Lamb (Arni Psito sti Katsarola)

      Sish Kebab (Souvlakia)

      Lamb and Artichokes with Egg-Lemon Sauce (Arni me Anginares Avgolemono)

      Lamb with Spinach and Egg-Lemon Sauce (Arni me Spanaki Avgolemono)

      Lamb Stew (Arni Yahni)

      Lamb Stew with Potatoes (Arni Yahni me Patates)

      Lamb Stew with String Beans (Arni Yahni me Fasolakia)

      Lamb Stew with Okra (Arni Yahni me Bamies)

      Lamb Stew with Eggplant (Arni Yahni me Melitzanes)

      Lamb Stew with Zucchini (Arni Yahni me Kolokithakia)

      Kokoretsi (Kokoretsi)

      Beef Stew (Stifatho)

      Pork and Celery with Egg-Lemon Sauce (Hirino me Selino Avgolemono)

      Pork with Beans (Hirino me Fasolia)

      Ground Beef in Tomato Sauce (Kimas Kokkinistos)

      Meat Balls (Keftethes)

      Meatballs with Rice in Egg-Lemon Sauce (Youvarlakia Avgolemono)

      Meatballs Smirna Style (Souzoukakia)

      Meat Loaf (Kimas Rolo sto Fourno)

      Moussaka (Moussakas)

      Pastitsio (Pastitsio)

      Chicken with Rice (Kota me Rizi)

      Chicken with Lemon (Kota Lemonati)

      Chicken with Oregano (Kota Riganati)

      Chicken Stew (Kota Yahni)

      Chicken Livers (Sikotakia Kotas)

      Turkey with Greek Stuffing (Galopoula Yemisti)

      Fish & Seafood

      Fish Cooked in Paper (Psari sto Harti)

      Baked Fish (Psari Plaki)

      Baked Fish Spetsiotiko (Psari Spetsiotiko)

      Codfish with Onions Kalamata Style (Bakaliaros me Kremithia Kalamatianos)

      Fried Salt Codfish (Bakaliaros Tiganitos)

      Shrimp with Orzo and Tomato

      Shrimp with Feta Cheese (Garithes me Feta)

      Shrimp with Rice (Garithes me Rizi)

      Octopus in Wine (Htapothi Krasato)

      Octopus Pilaf (Htapothi Pilafi)

      Stuffed Squid (Kalamaria Yemista)

      Sauces

      Egg-Lemon Sauce (Avgolemono)

      Egg-Lemon Sauce with flour (Avgolemono)

      White Sauce for Fish (Saltsa Béchamel)

      Oil Lemon Dressing (Latholemono)

      Garlic Sauce (Skordalia)

      Tomato Sauce (Saltsa Domata)

      Cookies

      Butter Cookies (Kourabiethes)

      Orange Cookies (Koulourakia Portokaliou

      Honey Cakes (Melomakarona)

      Fried Pastries

      Honey Puffs (Loukoumathes)

      Fritter Puffs (Tiganites)

      Puddings

      Rice Pudding (Rizogalo)

      Grape Pudding (Moustalevria)

      Cream Caramel (Krema karamela)

      Spoon sweets

      Orange Peel Sweet (Portokali Glyko)

      Grape Sweet (Stafilia Glyko)

      Cakes

      Yogurt Cake (Yaourtopita)

      Orange Cake (Keik me Portokali)

      Walnut Cake with Syrup (Karithopita)

      Revani Cake (Revani)

      Halvah (Halvas)

      Phyllo Pastry

      What is Phyllo

      Baklava (Baklavas)

      Custard Pie (Galaktobouriko)

      Kataifi (Kataifi)

      Spices & Herbs: types used; history of each spice with pictures.

      Anise (Glykaniso)

      Basil (Vasiliko)

      Bay (Thafni)

      Cinnamon (Kanela)

      Cloves (Garifalo)

      Coriander (Koliantro) –Also known as Cilantro

      Cumin (Kymino)

      Dill (Anithos)

      Fennel (Maratho)

      Garlic (Skortho)

      Mahlepi (Mahlepi)

      Marjoram (Matzounina)

      Mastic (Mastiha)

      Mint (Dyosmos)

      Mustard (Moustartha)

      Nutmeg (Moschokaritho)

      Oregano (Rigani)

      Parsley (Maïdanos)

      Pepper (Piperi)

      Rose (Triantafillo)

      Rosemary (Thendrolivano)

      Sage (Faskomilo)

      Savory (Throubi)

      Sesame (Sousame)

      Thyme (Thymari)

      About Greek Food...

      History of the Greek Diet

      Greek history and the Greek diet have been influenced by many cultures.

      In 350 B.C. Alexander the Great extended the Greek Empire from Europe to India and so introduced northern and eastern influences into the Greek cuisine.

      In 146 B.C. the Roman Empire was the authority that Greece was under and in such a way both cultures were influenced.

      In 330 A.D. the Emperor Constantine moved the capital of the Roman Empire to Constantinople creating in this way the Byzantine Empire. This had major consequences in the Greek Cooking.

      In 1453 the Turks conquered the City which remained under their authority for about 400 years.

      Every invasion brought changes in the Greek cuisine and in the History of Greek Food. Many of the invaders were Romans, Venetians, Balkans, Turks and Slavs that came in Greece. Lots of names of Greek foods originate from these cultures.

      Perhaps the most important thing to know about Greek food and Greek cuisine is that eating out and sharing the dinner is as important as the food itself. Greeks even have a special word for this: paraia: a transcendence of the dinner table to include conversation, the view, ambiance and the overall spirit of place.

      While the main ingredients of Greek cooking are basic and few: olive oil, honey, yoghurt, fresh fruits and vegetables, lamb and fish, the manner in which they are prepared seems to have an endless variety and taste. There is also an additional delight, pretty much unique to Greece, of being invited into the kitchen to view the offerings and make your

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