A taste of Greece – Greece recipe
Complete your travel adventure to Greece by savoring a Greece recipe that you can make even by yourself! Expand your gourmet ideas and release the chef in you with these delectable and traditional tastes of Greece recipes, from main courses, soups, to desserts. Let’s start off with soups, salads, and appetizers.
This greek salad may seem like a typical salad to you, but what’s so special about it is the use of olives and oregano that offers a meditarranean taste. Begin by preparing 3-4 tomatoes, 2 medium-sized cucumbers, 1 sliced onion, 1 lettuce (cut to desired length), 1 green sliced pepper, 200 grams (7 oz) Feta cheese, 3-4 tablespoons olive oil, 2-3 tablespoons vinegar, 150 grams (5oz) black olives, 2 tablespoons caper (optional), oregano, and don’t forget to add salt and pepper.
All right, let’s get to the basics. Washing the vegetables is SOP unless you grow them in your backyard, free of pesticides and what have you. Slice tomatoes thinly and in quarters then peel the cucumbers and slice them thinly as well. Then combine the rest of the ingredients in a bowl and mix olive oil, vinegar, and salt (these serve as your dressing). Top your salad with the Feta cheese grated or broken into small pieces. This Greece recipe is good for 5-6 persons so you can enjoy this with your family or friends.
Was that mouth-watering? We haven’t got yet to the main course. You can set that salad aside and put it in the refrigerator first to chill. Let’s prepare this Greece recipe for soup next.
This Greece recipe is called “fasolada” but it’s actually a bean sauce. Now, you learned some Greek term there. Prepare ½ kilo (1 lb 2 oz) medium-sized beans, 2 medium-sized scarped and sliced carrots, 2 medium-sized chopped onions, 2 ripe chopped tomatoes, chopped celery (you can add more if you love this stuff), 1 teacup olive oil, and salt and pepper. You might need to prepare the beans the day before. The beans need to be softened up so soak them overnight. The next day, rinse the beans off, drain, and place them in a cooking container with water. Add in the carrots, celery, tomatoes, onions, and the olive oil and boil in medium fire for 1 ½ to 2 hours. This tastes best when served warm and topped with black olives, anchovies or grilled herring. This recipe makes 5-6 servings as well.
For the main course, try this Greece recipe. If you’re not used to eating them, might as well try them anyway. This Greece recipe is called “kokoretsi”. The ingredients might surprise you a little bit, they are: 1 kilo liver (1.5 lbs), 1 kilo (2 lbs) lights, 2 kilos (4lbs) lamb guts, oregano, salt and pepper. Make sure that the lamb guts are cleaned very well then flip them inside out. Next, wash the lights and liver as well, then cut them into desired lengths. Swathe the lights and liver into a lot of oregano, pepper, and salt.
Put the liver and light in a spit and use the guts to wrap them in – a tie may be necessary to wrap them in place. Sprinkle salt and pepper on the kokoretsi (the wrapped light and liver) and drain with the spit vertically. Cook them over fire or charcoal until done for 2-3 hours. If you’re in a hurry, the friendly microwave is waiting in the kitchen but it’s not guaranteed if the taste would be similar to cooking it over fire.
The trick about a Greece recipe is to think of it as something exotic. The important thing is to never shy away from a new gourmet especially when it’s Greek.