Post on 21-Jan-2016
GREECEGREECE
Capital??
Population: 10 706,290 July 2007
LandmarksLandmarks
ParthenonTemple of the Greek goddess Athena
Greek CuisineGreek Cuisine
Composed mainly of fresh produceComposed mainly of fresh produce Breakfast is usually just coffee, sometimes Breakfast is usually just coffee, sometimes
with a piece of fruit, some bread and with a piece of fruit, some bread and cheese, or possibly a yoghurt sweetened cheese, or possibly a yoghurt sweetened with honeywith honey
Tomatoes, peppers, feta cheese, olives, Tomatoes, peppers, feta cheese, olives, stuffed tomatoes and vine leaves, olive oil stuffed tomatoes and vine leaves, olive oil and grilled meat are all common on any and grilled meat are all common on any Greek menuGreek menu
StaplesStaples
BreadsBreads
Psomi (bread) is a manditory feature of Psomi (bread) is a manditory feature of any Greek meal. any Greek meal.
White crusty country bread (horiatiko) is White crusty country bread (horiatiko) is the most common. It is traditionally made the most common. It is traditionally made in a wood ovenin a wood oven
Wholemeal and savoury breads (made Wholemeal and savoury breads (made from olive oil and flavours such as olives, from olive oil and flavours such as olives, walnuts, cheese and herbs) are also walnuts, cheese and herbs) are also commoncommon
Festive BreadsFestive Breads
Tsoureki – glazed mastic flavoured bread Tsoureki – glazed mastic flavoured bread served at Easter served at Easter
Kouloures – Kouloures – elaborately elaborately decorated decorated Cretan Cretan wedding wedding bread made bread made for the bride for the bride and groomand groom
CheesesCheeses
Greece produces many different types of Greece produces many different types of cheesescheeses
Most are made from goat’s and sheep’s Most are made from goat’s and sheep’s milk milk
Feta is the national cheese of Greece Feta is the national cheese of Greece
Roasted Greek CheeseRoasted Greek Cheese
Cheese PieCheese Pie
FishFish
Greece has countless miles of coastline, Greece has countless miles of coastline, therefore fish (psari) has long been a therefore fish (psari) has long been a staple. Mediterranean and Aegean fish staple. Mediterranean and Aegean fish have a very unique flavour, therefore are have a very unique flavour, therefore are tasty enough without too many added tasty enough without too many added flavours.flavours.
VegetablesVegetables
Vegetables are a key ingredient of the Vegetables are a key ingredient of the Greek kitchen.Greek kitchen.
Green beans, broad beans, artichoke, Green beans, broad beans, artichoke, aubergines, vine leaves, zucchini flowersaubergines, vine leaves, zucchini flowers
FruitsFruits
Watermelon is often served at the end of a Watermelon is often served at the end of a meal instead of dessertmeal instead of dessert
Citrus fruits are abundant as are figs and Citrus fruits are abundant as are figs and grapesgrapes
Greek DishesGreek Dishes
Tzatziki
Souvlaki
BaklavaBaklava
Yemista
Koulourakia
KoulourakiaKoulourakiaIngredientsIngredients
½ cup butter½ cup butter ½ cup caster sugar½ cup caster sugar ½ teaspoon vanilla essence½ teaspoon vanilla essence 1 large egg1 large egg 2 ½ cups plain flour2 ½ cups plain flour Pinch ground cinnamonPinch ground cinnamon Pinch ground clovesPinch ground cloves 3 tablespoons milk3 tablespoons milk ¼ cup toasted sesame seeds¼ cup toasted sesame seeds 1 ½ teaspoons baking powder1 ½ teaspoons baking powder
MethodMethod Cream butter and sugar with vanilla essence until light and fluffyCream butter and sugar with vanilla essence until light and fluffy Beat egg, reserve 1 tablespoon for glazing and add remainder gradually to Beat egg, reserve 1 tablespoon for glazing and add remainder gradually to
butter mixture, beating wellbutter mixture, beating well Sift dry ingredients twice. Stir into creamed mixture alternately with milk to Sift dry ingredients twice. Stir into creamed mixture alternately with milk to
form soft dough.form soft dough. Knead lightly until smooth. If dough is sticky, chill for 1 hourKnead lightly until smooth. If dough is sticky, chill for 1 hour Scatter some sesame seeds lightly on one side of pastry board. Shape Scatter some sesame seeds lightly on one side of pastry board. Shape
pieces of dough into thick pencil shapes and roll onto the sesame seeds to pieces of dough into thick pencil shapes and roll onto the sesame seeds to coat lightly or according to taste.coat lightly or according to taste.
Double over rolled dough and twist, or form into rings, figure eights or coils.Double over rolled dough and twist, or form into rings, figure eights or coils. Place onto greased baking trays and glaze with reserved egg beaten with Place onto greased baking trays and glaze with reserved egg beaten with
a little milk.a little milk. Bake in a moderate oven for 15 – 20 minutes until golden brown.Bake in a moderate oven for 15 – 20 minutes until golden brown. Cool on wire rack and store in airtight container.Cool on wire rack and store in airtight container.