KEFTEDAKIJA POTREBNO JE: 500 g mlevenog junećeg me- sa, 1 glavica crnog luka, 2 kriške starog hle- ba, 1 dl mleka, 1 jaje, 1 kašika sveže nane, 1 kašičica origana, 2 kašičice svežeg peršuna, 2 kašike maslinovog ulja, so, biber, 100 g brašna, ulje PRIPREMA: Hleb natopite mlekom i ostavi- te da stoji pet minuta. Dobro ga iscedite ru- kama, pa ga dodajte mesu. Dodajte i sec- kani luk, jaje, začine, maslinovo ulje i dobro promešajte. Smesu stavite u frižider na je- dan sat. Nakon toga rukama pravite ćuftice, uvaljajte ih u brašno i pržite na vrelom ulju. Idealan prilog uz njih je caciki salata.
KEFTEDAKIA INGREDIENTS: 500 grams of ground beef, one onion, 2 slices of stale bread, 100ml of milk, 1 egg, 1 tablespoon of fresh mint, 1 teaspoon of oregano, 2 teaspoons of fresh parsley, 2 tablespoons of olive oil, salt, pep- per, 100g of our, oil PREPARATION: Soak the bread in the milk and leave to stand for ve minutes. Strain well by hand and then add to the meat. Add the chopped onion, egg, herbs and olive oil, then stir well. Refrigerate the mixture to chill for an hour. Remove and form balls by hand, roll in our and fry in hot oil. Tzatziki is the ideal accompaniment.
T oday’s look and avours of Greek cuisine have been in uenced by its history – around a thousand years of Antiquity, the Byzantine Empire, Ottoman rule, and its geography – at a spot where Europe, Asia and Africa meet, and the great embrace of the Mediterranean Sea and in uential neighbours. Greek cuisine is typically Mediterranean, which means light, healthy meals, inevi- tably prepared using olive oil, the liquid gold of the Mediterranean. The meals abound with fresh vegetables, sh, lean meat and cheeses. Food and drink represent a ritual for the Greeks, a celebration of life, a desire to socialise with relatives and friends, to meet new people and philosophise on the most diverse topics. For Greeks, family and friends come rst, and for them a shared meal represents a deeply rooted social event. The typical atmosphere that reigns in Greek restaurants, tavernas and homes is relaxed, informal and simple. The preparation of food, on the other hand, has its own “sacred” rules, so a good cook enjoys immense trust and re- spect in his community. The Western“eat and run”syndrome has not yet been accept- ed in Greece. Here lunch and dinner can last for hours, and the more people gathered around the table, the better. It is customary for Greeks to start each meal with an aperitif, most often the spicy anise- avoured Ouzo or the pomace brandy Tsipouro, which has an even higher per- centage of alcohol. The aperitif is followed by appetisers, meze, of which the Greeks are very proud. There are many of them, and they are diverse and must be shared. Meze also represents a chance for the Greeks to gather with loved ones and enjoy each oth- er’s company with a glass of conversation and light snacks. The most famous meze snacks are: tiganites – battered vegetable scallops, most often courgette or aubergine; dolmades – vine leaves stu ed with rice, vegetables and meat; keftedakia – roasted meatballs. There are alsp salads: traditional Greek horiatiki salas, with olives, feta cheese, vegetables and a classic dressing based on olive oil; tza- tziki – a cucumber, yogurt and garlic dip; and the unavoidable pies: tyropita, a savoury cheese pie; spanakopita – a savoury spinach and feta pie with spinach; and boureka- kia – a mini meat pie originally from Crete. Seafood lovers can tuck into xtapodi – octopus pieces stewed in wine, with lem- on juice; or psarosoupa - sh soup with parsley, carrots and potatoes. The main meal is usually meat and ordinarily on the menu is lamb, sh, moussaka or pastitsio, but al- so o al, which are prepared in a thousand ways in Greece. Desserts are also very di erent. From traditional Greek yoghurt with honey and fruit, via cookies like kourabiedes and melomakarona, to those covered in sweet syr- up, such as loukoumades – honey dough balls. In short, the tastes of Greek cuisine are a combination of what you eat and where you eat. That’s because everything around the table is as blue as the sea, as brilliant as the sun and as relaxed as the sounds of the bouzouki...
TIROPITA POTREBNO JE: 8 kora za pitu, 500 g fete, 200 g krem sira, 200 g gaude, 4 jajeta, 2 dl mleka, 100 g putera PRIPREMA: Pomešajte sve tri vrste sira. Rastopljenim pu- terom namažite pleh i stavite jednu koru, premažite je pu- terom, stavite još tri kore i svaku premažite puterom. Na četvrtu koru stavite polovinu smese od sira. Stavite još tri kore premazane puterom, ostatak fila od sira i završite ko- rom. Pitu isecite na kocke, pa je prelijte mešavinom jaja i mleka. Pitu pecite na 180 stepeni oko 40 minuta. TYROPITA INGREDIENTS: 8 sheets of phyllo pastry, 500g of feta cheese, 200g of cream cheese, 200g of gouda cheese, 4 eggs, 200ml of milk, 100g of butter PREPARATION: Mix all three types of cheese. Melt the butter to grease a baking tray and add one sheet of pastry, spread with butter, then add three more sheets, spreading butter on each of them. Add half of the cheese mixture to the fourth sheet of pas- try. Add three more sheets of buttered pastry and the remain- der of the cheese mix, then top with another sheet of pastry. Cut the pie into cubes and top with a mixture of eggs and milk. Bake the pie at 180 degrees for around 40 minutes.
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