Cooking – Greek Style

Summer favorites – any kitchen dummy can make!

Bring a bit of Greece to your kitchen no matter where in the world you are.

The language might be difficult, hence – “it’s Greek to me” – but believe me, cooking Greek style is a walk in the park!

Greeks love their ‘pittes’ (pies). They adore their pulses.

Don’t forget ‘fasolada’ (bean stew) is one of the main traditional dishes enjoyed by all.

Beans are a great source of protein and thus a staple in a vegetarian’s or vegan’s diet.

Appetizers or what they refer to as ‘meze’ usually accompanies a shot of ouzo or glass of wine before the main meal is served.

Sometimes, a selection of ‘mezedes’ is all that is served with tsipouro, raki, ouzo, etc.

I will share some of my easy recipes which you can whip up in a jiffy; no hassle, I promise.

I’m not one to spend hours in the kitchen, so don’t expect anything complicated.

So, are you ready?

Black-eyed bean salad

Ingredients:

500g dried black-eyed beans
120ml (half a cup) of olive oil
Lemon juice (60ml approximately)
Salt and pepper
1 Spring onion chopped
2 medium sized tomatoes cut up in small cubes
A few black olives

Method:

Boil the beans, strain and leave to cool.

In a bowl, add the tomatoes, spring onion, olives and the beans.

Season with salt and pepper

Pour the dressing of oil and lemon juice over the salad and put in the refrigerator for about an hour so that the flavors blend nicely.

Served as a salad or as a summer main course.

Tzatziki (Cucumber Dip)

Ingredients:

1 large cucumber peeled and finely chopped.
500ml strained Greek Yoghurt
1 tablespoon olive oil
1 teaspoon vinegar
½ teaspoon salt
1 teaspoon dill chopped
2 cloves of garlic mashed

Method:

Combine all ingredients. Chill at least 1 hour to blend flavors. Served with meat, vegetables –

especially fried aubergines and zucchini.

An all-time favorite!!! Enjoy it with lamb chops and kebab. It’s a great dip for vegetables too.

Word of warning: Don’t get too near someone after having eaten tzatziki – the smell could put them off. In other words, we don’t have tzatziki before a business meeting and definitely not on a romantic date.

Lentil Salad (fakosalada)

Ingredients:

500g lentils (boiled and strained)
1 bunch of parsley finely chopped
2 tomatoes finely chopped
1 spring onion finely chopped
Salt and pepper
Dressing of oil and balsamic vinegar

Method:

Put all the ingredients in a bowl, mix well and drizzle with the dressing.

Note of warning: lentils are high in iron content and cheese should not be consumed after that. Rather, eat something high in vitamin C (kiwis, oranges, cherries, etc.) about 30 minutes after you’ve eaten it.

Eggs with tomatoes

Ingredients:

1/5 cup olive oil
1 medium sized onion diced
5 – 6 ripe tomatoes (peeled and sliced thickly)
Salt and pepper
1 teaspoon sugar
6 eggs lightly beaten.

Method:

Heat the oil in the large frying pan. Add the onions and cook until soft. Add tomatoes, salt, pepper and sugar.

Simmer for 30 minutes.

Serving suggestion: Place a slice of toasted bread on a plate and pile it up. Nutritious and easy.

Tiropitta (Cheese pie)

Ingredients:

500g Greek feta cheese
2 cups milk
6 eggs
1 cup butter (melted)
1 packet of phyllo pastry sheets.

Method:

Crumble the feta cheese using a fork and mix with the milk. Blend in the eggs which you have slightly beaten. Butter a baking tin and line the bottom with 2 buttered pastry sheets. Add a third of the cheese mixture and spread it evenly. Add another pastry sheet and wrinkle it up. Again add a third of the cheese mixture and repeat the process. Finally, cover with 3 buttered pastry sheets. Prick or lightly cut through with a sharp knife and brush it over with milk to give it a shiny crust. Bake in a moderate oven until golden brown (approximately 45 minutes). Cut into squares and serve warm. It’s a great snack for kids’ lunchboxes.