APPETIZERS PIES Garlic paste Spinach pie Spicy cheese paste Cheese pie Spentzofai Tomato rissoles PASTA Fish-roe dip Pasticcio Courgette rissoles Spaghetti with shrimps Tzatziki Macaroni with garlic Fried shrimps with cheese Fried mussels OLIVE OIL DISHES Aubergine salad Stuffed tomatoes and peppers SALADS Green beans Constantinople salad Spinach with rice Cretan rusk salad Briam (baked vegetables) Βlack-eyed bean salad Vine leaves stuffed with rice Greek village salad Leek with celery

cookbox_cards_english.indd 1 4/25/17 11:59 PM SEAFOOD MEAT SAUCES Octopus in red wine Sofrito Mincemeat sauce Salted cod in batter Moussaka Béchamel sauce Cuttlefish with spinach and herbs Rabbit with onions Oven-baked anchovies Pan-fried pork Fish soup Rooster cooked in wine Grilled stuffed squid Roast lamb Meatballs PULSES Veal with courgettes (zucchini) Oven-baked chickpeas Meatballs in tomato sauce Oven-baked giant beans Souvlaki Bean soup Mincemeat with rice in cabbage Lentils leaves Split peas SWEETS Semolina halva Οven-baked quinces

cookbox_cards_english.indd 2 4/25/17 11:59 PM COOK BOX Traditional Greek Cuisine

The recipes on these cards are all examples of traditional Greek cuisine, much of which can be traced back for centuries. It has all the characteristics of Mediterranean cooking, using high quality seasonal ingredients such as vegetables, wild greens and fish. It also includes meat, pasta, pulses, rice and potatoes, uses herbs and spices and, above all, olive oil.

Thanasis Kottas has chosen recipes which are a representative sample of the range of traditional cuisine as typically prepared in the majority of present-day Greek households, but avoiding modern Greek and fusion recipes. The same principle is followed with the recommended proportions as, for example, the generous use of olive oil, while for the proposed ingredients, though mostly available almost world-wide nowadays, alternatives exist for some of them at least. As for salt, pepper, herbs, spices and lemon, the reader can to a certain extent adjust the quantities according to his or her own personal preferences. Special care has been taken to ensure that the photographs are not only aesthetically pleasing but provide an accurate image of the finished dish as an aid to preparation.

cookbox_cards_english.indd 3 4/25/17 11:59 PM The brief suggestions for accompanying wines by oenologist Dr Dimitris Hatzinikolaou are based on the balance of colour, aroma and taste in marrying the wine to the dish and contribute to the creation of a pleasing and mutually complementary whole. The Greek varieties recommended are, in many cases, accompanied by proposals for equivalent and more familiar foreign wines. Enjoy!

Note: 1 g = 1 gram 1 tsp = 1 teaspoon = 5 ml = 1/6 fl oz 1 kg = 1 kilo = 1,000 g = 35 oz = 2 lb 3 oz 1 cup = 240 ml = 8 fl oz 1 tbsp = 1 tablespoon = 15 ml = 1/2 fl oz 1 cl. = 1 clove (of garlic)

All vegetables should be washed in water with added vinegar before use. Separate knives should be used for meat and vegetables.

cookbox_cards_english.indd 4 4/25/17 11:59 PM VINE LEAVES STUFFED WITH RICE 4-5 60' 3

cookbox_cards_english.indd 51 4/25/17 11:59 PM 250 g / 9 oz VINE LEAVES (60-70 pcs) ➜ For the stuffing, sauté the grated onion in half the oil 2 CUPS CAROLINA or LONG-GRAIN until it browns. Then add the spring onion, rice, fennel, mint, PARBOILED RICE raisins, pine nuts, 4 tbsp lemon juice, salt and pepper. Mix 2 LARGE GRATED ONIONS well and remove from heat. Roll 1 tbsp of stuffing into each 4-5 FINE-CUT SPRING ONIONS vine leaf to form cylinders, place them in a saucepan in up to 1 CUP FINE-CUT FENNEL 2 layers and pour on the remaining oil and lemon juice and 1/2 CUP FINE-CUT MINT around 2 cupfuls of water until they are half covered. Bring 1 1/2 CUPS OLIVE OIL to the boil and simmer for 20-30 minutes. Leave to cool and 8 tbsp LEMON JUICE serve with slices of lemon or more lemon juice. 2 tbsp BLACK RAISINS ➜ Accompany each serving with 2 tbsp of yogurt. 2 tbsp PINE NUTS SALT PEPPER

The classic accompaniment to this dish is a cool, amber- coloured retsina from Attica, Euboia or Boeotia. As an alternative, try a gentle Savatiano from Mesogeia.

cookbox_cards_english.indd 52 4/25/17 11:59 PM OVEN-BAKED ANCHOVIES 4 60' 1

cookbox_cards_english.indd 61 4/25/17 11:59 PM 1 kg / 2 lb 3 oz ANCHOVIES ➜ Gut, behead and wash the anchovies. Grease a baking 1/3 CUP OLIVE OIL dish with 1-2 spoonfuls of oil and lay them side by side. 1/4 CUP WHITE WINE Sprinkle on the oregano, thyme, rosemary and fennel seeds 7-8 tbsp LEMON JUICE so that all the fish are evenly covered. Add the pepper and 1 tbsp OREGANO salt, pour on the wine and remaining olive oil and bake in a 1 tsp THYME preheated oven at 180°C/350°F for 30-35 minutes, pouring 1 tbsp ROSEMARY on the lemon juice towards the end, until all the liquid has 1/2 tsp FENNEL SEEDS (OPTIONAL) evaporated and the skin of the fish has crisped. 1 tsp COARSE-GROUND GREEN & PINK ➜ Sardines may be used in this recipe instead of anchovies. PEPPER 1 tsp COARSE SEA SALT

Traditional Drama ouzo is always a pleasant surprise with anchovies, while the daring might try either a Crémant or a red Grenache, both of which would suit admirably.

cookbox_cards_english.indd 62 4/25/17 11:59 PM PAN-FRIED PORK 4-5 50' 1

cookbox_cards_english.indd 83 4/26/17 12:00 AM 1.2 kg / 2 lb PORK NECK or SHOULDER ➜ In a non-stick pan, sauté the pork pieces in hot oil till (CUT INTO 3-4 cm / 1-1.5 inch they brown. Add the hot pepper and sauté for 1 more PIECES) minute. Quench with the wine, lower the heat, add the 1/2 CUP OLIVE OIL water, salt and pepper and cover the pan. Simmer for 30-40 1/2 CUP WHITE or ROSE WINE minutes until the meat has softened, stirring continuously till 1 tbsp OREGANO only the meat and its fat are left. Remove the pan lid and fry 1/4 CUP LEMON JUICE 3/4 CUP HOT WATER at high heat for 2-3 minutes until the meat is reddish-brown. 1 HOT RED PEPPER Sprinkle on the oregano and quench with the lemon juice, SALT letting it boil for 1 minute. This dish needs plenty of lemon PEPPER juice to offset the greasiness of the pork. ➜ Serve with fried potatoes, rice or on its own as a snack.

White meat with white wine! A vintage Chardonnay from Burgundy or a Viognier from the Rhône area will confirm the truth of this old adage.

cookbox_cards_english.indd 84 4/26/17 12:00 AM Thanasis Kottas was born in Larissa in 1960 but has lived since 1977 in Athens, where he works as a photographer. A devotee and amateur student of traditional Greek cuisine, he collects and cooks recipes from every part of the country. As a professional photographer he has held several individual shows and participated in group exhibitions of black and white, and colour photography. His work has been used in books and commemorative publications, CD covers and posters, and he has photographed theatrical and dance performances. In recent years he has photographed the museum network created by the Piraeus Bank Group Cultural Foundation. His active love of traditional Greek cuisine also encompasses that of other countries, from Italy through to the recipes of India and Thailand, as well as vegetarian versions of cooking and those that emphasize healthy living. In CookBox he has enthusiastically combined his talents in the service of his two great passions: photography and cooking.

cookbox_cards_english.indd 105 4/26/17 12:00 AM Dr Dimitris Hatzinikolaou holds a degree in oenology (DNO) from the University of Bordeaux, is a certificated wine connoisseur (DUAD) and holds both a Master's degree in viniculture (DEA) and a PhD in Applied Microbiology. In 1992 he opened new horizons on the Greek wine scene when he created “Oenos Agapitos” (Belovéd Wine), the first consulting group in the country to offer technological and marketing services for wine. With his frequent articles in newspapers and magazines, speeches, broadcasts and television appearances, Dr Hatzinikolaou has established himself as a pioneer in wine journalism through his efforts to promote the cause of quality wine production in Greece.

TEXT, FOOD PREPARATION AND PHOTOGRAPHS: Thanasis Kottas PROPOSALS FOR ACCOMPANYING WINES: Dr Dimitris Hatzinikolaou PHAOS PUBLISHERS GRAPHIC DESIGN: Maria Zacharioudaki 17 Navarinou St, 10681 Athens, Greece TRANSLATION: Bruce Walter Tel. +30 2103836482 COPY-EDITING: Katerina Chalmoukou [email protected] • www.phaosnet.gr IMAGE EDITING: Marcos Kouklakis

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