Well, we actually do know why. Greece is on everyone’s lips for its economic situation, and although this compilation with seven Greek recipes that we want this summer It is not a direct help, it is our way of showing solidarity with what the Hellenic people have to be going through right now.
With the Greeks we share much more than a sea. Our culture and gastronomy are in essence very similar, but at the same time so different, mainly due to the greater Arab influence of its cuisine, which makes it a unique and surprising mix.
As an aperitif: Greek tzatziki
Let’s start with one of my favorite greek recipes: the tzatziki. It’s fresh, it’s delicious, it’s extremely easy to make, and it works wonders as a nacho dip, pancakes, pita bread, and even veggies (endives, celery, carrot sticks).
- 2 Greek yogurts (250g), 1 medium cucumber, 1 tablespoon of olive oil, 2 tablespoons of fresh minced mint, 1 clove of garlic, 1/2 lemon, pepper.
We wash the cucumber, peel it well and grate it until it is a fine puree. We salt and let the water drain in a colander. Then we mix the yogurt, the oil, the minced garlic clove, the juice of 1/2 lemon, the minced mint (it can be peppermint) and a pinch of salt and pepper. Add the well drained cucumber, let it rest for a couple of hours in the fridge and serve cold.
For the salad, of course, Greek salad
What would summer be without Greek salads, which refresh us and brighten our lives with their tasty combination of ingredients and that special touch that feta cheese brings. A must when the heat is on.
- Ripe tomatoes, cucumber, green pepper, red onion, black olives, feta cheese, oil, salt and oregano
Wash and dice the tomatoes and cucumber, and julienne the onion and pepper. Then we mix everything in a bowl with plenty of olive oil and a little salt, add the black olives and the diced feta cheese and that’s it. We can top it off, if we want, with a little lemon juice.
Another delicious salad: melitzanosalata
Greeks love aubergines. They prepare a lot of dishes with them, and one of the most famous is this melitzanosalata with roasted aubergines which is wonderful.
- 2 aubergines, 200g of feta cheese, a clove of minced garlic, the juice of 1/2 lemon, a little breadcrumb soaked in water, 25g of chopped almonds, extra virgin olive oil, black pepper and salt.
We roast the aubergines, let them cool and carefully peel them. We place the pulp of the aubergine in a bowl and we add the crumbled feta cheese, stirring so that it is well integrated. Finally we add the lemon juice, the finely chopped garlic, the breadcrumbs and the chopped almonds. Season with the oil, salt and pepper and continue mixing until we achieve a creamy consistency. We can serve with chopped hard boiled eggs.
As a starter: kolokizokefs or Greek zucchini croquettes
Let’s see who is the brave one who dares to pronounce the name of these Greek zucchini croquettes: kolokizokeféis, that’s nothing. These rich croquettes can be served as a starter, as an aperitif, as a main dish … if the croquettes fit at any time during the meal.
- 1kg of zucchini, 200g of flour, 200g of breadcrumbs + 3 more tablespoons, 2 medium onions, 2 eggs, 4 tablespoons of grated feta cheese, 1 tablespoon of spearmint, 1 tablespoon of parsley, olive oil, salt and Pepper.
First we wash the zucchini and grate them finely, without peeling them. We leave them in a colander so that they release the water. We also peel the onions finely and put them in a large bowl; Add the beaten eggs, season, add the chopped mint and parsley, three tablespoons of breadcrumbs and the grated feta cheese. Mix well, add the zucchini and mix again.
Finally, we shape the croquettes with the help of two spoons, batter with flour, beaten egg and breadcrumbs and fry in batches in hot oil.
As a main course: Greek salad skillet
I am not sure if it is an original recipe from the Hellenic country, but it does not matter, because this Greek salad skillet is a delight that we can prepare and enjoy in a jiffy. Attentive
- 8 eggs, 1 spring onion, 120 g of cherry tomatoes, 100 g of black olives, 100 g of feta cheese, olive oil, salt and chopped parsley
We start by beating the eggs with a pinch of salt and the chopped parsley. We also chop the onion and brown it in the pan with a little oil, add the halved cherry tomatoes and the black olives, sautéing for a couple of minutes. Lower the heat and add the beaten eggs, cooking for about five minutes until set.
Finally, we place the crumbled feta cheese on top and grill for five minutes in the oven, until we see the golden surface. Sprinkle a little more fresh parsley and serve hot.
For dessert: homemade Greek yogurt
One of the quintessential Greek recipes could not be missed as a dessert: Greek yogurt, which we can prepare at home very easily.
- 900 ml of fresh whole milk, 100 ml of cream, 1 natural yogurt.
We mix all the ingredients, fill the glasses of the yogurt maker, cover and leave to ferment for 8 hours. Then, with gauze or a thin cotton cloth, strain the yogurt. This process takes a while, so we let it cook in the fridge. When finished, all that is left on the cloth will be ready Greek yogurt, while in the container we will have buttermilk.
Snack between meals: Greek sweet bread
And now, as a clasp to these seven Greek recipes that, we do not know why, we want this summer, something for us to snack on between meals: a typical Greek Easter sweet bread, more or less the equivalent of our Easter monkey. As the preparation is a bit more complex, (with its fermentations and others) it is best that you go see the recipe fully explained.
Enjoy the summer!
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