“FOOD FOR THOUGHT” GYMNASIO FERON, EVROS, GREECE MARCH 2019 EDITORIAL Gastronomy is one of the authentic cultural aspects of a region. The different tastes of its cuisine are often linked with the quality characteristics of its society, while the “unveil” elements of its cultural and economical history. Moreover, taste seems to be a way of communication. A way to “talk” into someone’s heart. Greek gastronomy goes back in the past, almost 4000 years, with special features which are based on pure and of unique quality products of the Greek land. To be precise, Archestratus was the one that wrote the first recipe book in human history in 330 B.C. The main factors that influenced the Greek cuisine were navigation, wars, colonies, invaders that brought together different cultures, different ingredients and techniques that influenced our eating habits. The first impact comes with the Mediterranean cooks that worked in the kitchens of the Greek and Roman aristocrats in ancient times. After the conquests of Alexander the Great we trace the development of the Macedonian cuisine. However, a new wind blows in Byzantine times. The Byzantines had fish and meat as the base of their nutrition. It is then that the Greek cuisine becomes a mixture of the Roman and Byzantine cuisine. During the centuries that follow two different cuisines emerge. The Eastern cuisine ( Asia Minor & Eastern Aegean) which is practically the Byzantine cuisine, and the austere cuisine of the Greek mainland. After the Ottoman conquest, they are greatly influenced by the Eastern way of eating and habits. After the Asia Minor Catastrophe these two trends mingle and develop depending on the economical and social condition of its region. In Greek traditional diet the taste is harmonically matched with high nutritional value. A great number of scientific research has proven the positive impact of the balanced Greek diet on health, beauty and long living. Additionally, Greed dietary culture has added an extrovert social dimension in feasting, joining taste with entertainment and communication keeping alive the echo from the ancient Greek symposium. Four are the secrets of Greek cuisine: high quality fresh ingredients, wise use of herbs and spices, the famous Greek olive oil and simplicity. Also, it is common knowledge that thanks to the wild Greek climate most of the vegetables are fresh, thus retaining their flavour and taste. DOLMADAKIA (Filled vine leaves) INGREDIENTS 2 cups of Carolina rice 2 finely chopped onions 2 bunches of chopped green onions 1 clove garlic ½ bunch dill ½ bunch mint 1 lemon (zest and juice) 1 teaspoon ground fennel seed 1 teaspoon salt ½ teaspoon pepper 1 cup olive oil 60 vine leaves water INSTRUCTIONS Soak the rice in a bowl for an hour. Rinse it well and let it drain. Choose 50 medium sized tender leaves. Place the rest at the bottom of the cooking pot. Rinse the vine leaves under running water, place them in a large pot of simmering water for 5 minutes, drain and trim the stems. Sauté the onions and garlic in ½ cup olive oil for 3-4 minutes. Add the rice and stir gently for 5 minutes. After adding the lemon zest and herbs, pour 2 cups of water and let the rice simmer for 10 minutes until almost dry. Remove from heat. Place a vine leaf on a plate, veined side up. Put one spoonful of the rice mixture in lower centre. Fold the bottom of the leaf to cover the rice. Neatly fold in the edges of both sides (but not too tight), and then complete by wrapping up into a cigar shape. Repeat with the remaining grape leaves and filling. Place the filled vine leaves (dolmadakia) in the sauce pan in the saucepan cyclically one beside the other and with the edge looking at the bottom of the pan. Cover the dolmadakia with water, add the lemon juice and the olive oil and place a heavy plate on top of the stuffed vine leaves to avoid being opened. Simmer for an hour, until there is no more water left. Serve hot or cold and accompany them with yoghurt. REVITHOKEFTEDES (CHICKPEA BALLS) INGREDIENTS • 1 red onion (finely chopped) • 2 tsp olive oil • 1 garlic clove (minced) • 1 red chilli (deseeded, finely sliced, *optional) • 2 x 400 g can chickpeas (drained and rinsed) • 1 egg • 1/2 cup breadcrumbs INTSTRUCTIONS Heat oven to 180°C conventional or 160°C fan-forced and line a baking tray with baking paper. Heat a non-stick frying pan on medium. Add oil, onion, garlic and chilli (if using) with a pinch of salt. Reduce heat to low, cover and cook for 5-10 minutes stirring frequently until onions are soft and translucent. Remove from heat and allow to cool. Pat drained chickpeas dry and place in a food processor. Pulse until broken up but not smooth Mix chickpeas with onion mixture along with egg and breadcrumbs. Season well with salt and pepper and roll into balls (about 1 tbsp per ball). Place on oven tray and bake for 20 minutes. GIOUVARLAKIA (MEAT BALL SOUP) INGREDIENTS For the meatballs 500g lean minced beef (18 ounces) ¼ of a cup long-grain rice (not boiled) ½ cup parsley, finely chopped 1 medium sized onion, finely chopped 1 egg 2 tbsps olive oil ½ carrot, grated (optional) 3 tbsps fresh dill, finely chopped (optional) 1 tsp salt a pinch of coriander freshly ground pepper For the egg lemon sauce 2 eggs juice of 2 lemons 1 tbsp flour For the egg lemon sauce 2 eggs juice of 2 lemons 1 tbsp flour INSTRUCTIONS Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. (This will prevent the youvarlakia to break up when boiled.) Form the meatballs (youvarlakia) and set them aside. Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed) To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and the flour and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined. Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling. Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley. GREEK FISH SOUP (KAKAVIA) INGREDIENTS 1/3 cup olive oil 1 brown onion, diced 5 garlic cloves, crushed 1 large carrot, diced 1 leek, white part only, diced 2 sticks celery, diced 1 lemon, rind finely grated 1/4 cup lemon juice 2 cups fish stock 1/2 tsp saffron threads 1kg ripe tomatoes 500g bread 750g thick white boneless fish fillets, cut into 4cm pieces 1/2 cup parsley leaves, chopped 1/3 cup mint leaves, chopped INSTRUCTIONS Heat 1 tablespoon of oil in a large saucepan over a medium heat. Add onion, half the garlic, carrot, leek and celery. Stir until combined. Cook for 10 minutes or until softened. Add lemon rind, 1/4 cup of lemon juice, stock, 6 cups of water and tomato mixture. Bring soup to the boil. Reduce heat and simmer for 20 minutes or until vegetables are softened. Preheat oven to 200°c. Line a tray with baking paper. Combine remaining oil and garlic in a bowl. Place bread onto a chopping board and brush both sides with garlic oil. Cut into 6 wedges. Transfer to tray. Bake for 10 minutes or until light golden and crisp. Add fish to soup and cook for 10 minutes or until cooked through. Remove from heat. Stir in parsley and mint. Ladle into bowls. Serve with toast. GIOUVETSI ( BEEF WITH ORZO PASTA) INGREDIENTS 1 kg/35 ounces veal (shoulder), cut into portions 2 medium red onions, finely chopped 2 carrots, sliced (1 cm thick) 1 tin of chopped tomatoes 2 tbsps tomato puree 1 tsp sugar 1 glass of red wine 1 cinnamon stick 1/2 cup of olive oil 250g orzo pasta ( kritharaki / manestra ) 100g grated kefalotyri or feta cheese (5 ounces) INSTRUCTIONS Wipe the meat with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the veal; brown the meat on all sides until crusty. Stir in the tomato purée and pour in the red wine; wait for the wine to evaporate. Add the tinned tomatoes, a glass of water, the sugar, the cinnamon stick and a good pinch of salt and pepper. Turn the heat down and simmer with the lid on for about 45 minutes. In the meantime, heat another pan, add 3 tbsps of olive oil and the orzo pasta and sauté, until golden. Place the orzo pasta in an oven tray along with the meat and sauce (remove the cinnamon stick) and mix. Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a glass of water if needed, and put back in the oven for another 15 minutes. Sprinkle with some grated kefalotyri or any hard yellow cheese and enjoy! TRADITIONAL GREEK SOUTZOUKAKIA INGREDIENTS For the soutzoukakia For the tomato sauce 800g ground beef 3 cups tomato juice (passata) 4 cloves of garlic (mashed) 1 cup red wine 2 eggs 2 garlic cloves (mashed) 1 teaspoon of ground cumin 1 tablespoon tomato paste 1/2 teaspoon of cinnamon olive oil 1/4 cup of olive oil 1 tsp sugar 1 cup finely chopped parsley salt and freshly ground black 5 slices of stale bread soaked pepper in red wine and squeezed dry 1 teaspoon cumin 1 teaspoon sugar 1 bay leaf salt and freshly ground pepper 1 onion, grated INSTRUCTIONS: For the soutzoukakia Μix all the ingredients together knead and leave the mixture in the refrigerator for 1 hour.