Okra (Bamies Kokkinistes) are packed with nutrients and vitamins, including protein, zinc, potassium, magnesium, folate and calcium.
There are many ways to cook okra and lots of recipes use a baking method, however our recipe is stewed okra with fresh tomatoes and onion- it’s flavoursome, simple and quick to make!
This is our popular recipe which we first shared on our former food blog Flavours & Flair.
Ingredients →
– 500 x grams okra
– 1 x white onion, chopped
– 3 x ripe tomatoes, grated
– 1/2 x cup white vinegar
– 1/4 x cup olive oil
-1/4 x cup water
– salt and pepper to taste
Method →
– Wash the okra and trim pointy ends off.
– Place okra in bowl and cover with cold water. Add vinegar and allow to soak for 2 minutes.
– Drain, pat dry and set okra aside.
– Add olive oil in pan and allow to heat.
– Add chopped onion and sauté for 2 minutes. Take sautéed onion out of pan and place in a dish.
– Add okra to pan and sauté for 5 minutes.
– Add onions back in with grated tomato.
– Add water and season with salt and pepper. Stir and allow to cook on low to medium heat for around 30 minutes, or until sauce thickens.
When the weather grows cold there’s nothing more soothing than a hot, creamy and aromatic soup with innumerable health benefits. Revithada, or chickpea soup, is made in different renditions around Greece and is most famous in its slow-cooked version from Sifnos island.
If we’re talking health, however, the healthiest version by far is the recipe we are sharing with you here, which includes onions, lemon and rosemary. We’ve added a little turmeric to make it even healthier!
@artandkitchen
The Nutritional Lowdown
Chickpeas are packed with magnesium, which helps soothe aches and pains, rebalances the nervous system and promotes better sleep. The soup is made using chicken stock, which is rich in collagen, minerals and amino acids; onion, which is an antibacterial ingredient full of antioxidants; lemon juice, which is high in Vitamin C, promotes hydration and boosts digestive health; black pepper, which also aids digestion, alleviates respiratory ailments and if combined with turmeric, prevents cancer; turmeric, which is a super-potent anti-inflammatory, anti-oxidant brain food; and rosemary, which is also a rich source of antioxidants and anti-inflammatory compounds that are believed to strengthen the immune system and improve blood circulation.
The Recipe
INGREDIENTS
Half a pack of dried chickpeas, soaked for 6 hours minimum and pre-boiled until tender, or two cans, rinsed
@cookido
1 large onion, finely chopped
5 litres of organic chicken stock
Juice of 2 lemons
Two to three Tbsp rosemary, fresh or dried
Hefty pinch of organic black pepper
Hefty pinch of mineral-rich salt
1 Tsp organic turmeric
½ cup of extra virgin Greek olive oil
METHOD
Sauté the onion in some olive oil until transparent.
Add the boiled chickpeas and stir.
Add the rosemary, black pepper, turmeric and salt and stir well to cover chickpeas with seasoning and onion mixture.
Add chicken stock and olive oil, stir.
Bring to a boil, then lower to medium heat and leave to simmer for around 45 minutes.
Remove 2-3 ladles-full of soup and blend, then return to the soup and stir in. This adds a wonderful creaminess.
We have given the famous French Toast a Greek spin by using ingredients that are featured in a traditional Baklava- walnuts, cinnamon, ground cloves, honey and a dash of fresh lemon juice- creating an ideal Saturday or Sunday morning brunch!
I first shared this delicious recipe back in 2015, on my former food blog Flavours & Flair, and it was one of the most popular breakfast ideas by far. It even caught the eye of Hollywood A-lister Gwyneth Paltrow and her team over at goop!
Hilopites (Greek egg pasta) with chicken is a delicious rustic dish, which originated in the Peloponnese region and is traditionally served with Mizithra (hard goat’s cheese).
Ingredients
1 x large free-range chicken
5 x ripe tomatoes, blended into sauce
1 x tablespoon tomato paste
1 x Spanish onion, chopped
2 x cups Hilopites (egg noodles)
1/4 x cup olive oil
1 x cinnamon stick
2 x cups water
3 x cups boiling water
salt and pepper to taste
Mizithra cheese, to garnish (optional)
Method
– Wash and cut chicken into serving pieces. You should have 2 x breast pieces, two x thigh pieces, 2 x wings pieces, 2 x leg pieces. Remove skin and discard.
– Add olive oil to large pot and allow to heat up. Reduce to medium heat and add chopped onion. Saute for a few minutes and place all chicken pieces into pot. Saute chicken for a few minutes on each side, or until chicken becomes whitened.
– Add tomato paste and stir. Add blended tomatoes, cinnamon stick and 2 x cups water.
– Add salt and pepper and stir. Cover with lid and allow to cook for one hour, stirring occasionally.
– Remove chicken pieces with a slotted spoon and set aside.
– Add 3 x cups of boiling water to pot with sauce and place egg noodles to cook for about 15 minutes or until soft.
– Transfer to serving plates and garnish with grated Mizithra.
Greek gastronomy focuses on authentic ingredients of high quality, and there is no denying the passion Greeks have for their cuisine. With so much tempting Greek food to choose from, we’ve rounded up the Top 10 traditional dishes we recommend you try when visiting!
Gemista
Healthy and bursting with fresh and vibrant flavours and colours, Gemista are stuffed tomatoes- and other vegetables- including capsicums, eggplant, and zucchinis, that are baked, until soft and nicely browned. The vegetarian version is filled with rice, chopped vegetables, and baked in a tomato-based sauce and the meat version is rice with minced beef or pork.
Pastitsio
Often referred to as the Greek version of lasagne, this dish consists of three layers: pasta; meat sauce; and a topping of creamy smooth béchamel. Pastitsio is the ultimate Greek comfort food and the trick is the pasta being mixed with egg white and cheese to bind it together before being topped with the rich meat sauce.
Moussaka
Similar to Pastitsio as there is both mince and béchamel, Moussaka is one of Greece’s most popular and well-known dishes. Packed with layers and layers of eggplant, zucchini, potatoes, and mincemeat, it is topped with a creamy béchamel sauce. Many taverns will use lamb however some recipes include beef mince.
GEMISTA @bakergirlofficial
PASTITSIO @georgiepuddingnpie
MOUSSAKA @panier_de_saison
Fava
Greek Fava is different from fava bean dip- it’s not even made from fava beans- it’s made using yellow split peas. This delicious traditional vegan dish originated from the island of Santorini. Creamy and super tasty, the split peas are cooked with garlic and onion, then blended into a smooth and creamy puree that is served with a drizzle of olive oil, diced onion, and cappers.
Kolokithokeftedes
These fried and crispy Greek zucchini fritters are a perfect pairing of zucchinis, Feta, and an array of fresh herbs, including parsley, dill, and mint. Over the summer, this is a very popular vegetarian dish that’s served with a dollop of refreshing yoghurt.
Gigantes Plaki
Greek cuisine has several bean dishes as sides and mains. One of them is Gigantes Plaki. Gigantes are a type of large white bean, ‘Plaki’ refers to the method of cooking, which means baking in the oven with a homemade sauce consisting of tomato, onion, garlic, and parsley. Packed with plenty of fresh flavours as well as protein and fibre, it’s a healthy and delicious vegan dish.
FAVA @dilek_yetkiner
KOLOKITHOKEFTHES @100kitchenstories
GIGANTES PLAKI @bonppetrip
Spanakopita
This is one of Greece’s most popular pies! The savory pastry is made of perfectly crispy layers of homemade phyllo dough and a comforting filling of spinach and Feta. This classic pie makes a perfect light lunch or dinner and has such a fabulous combination of flavours. You will find it in every Greek bakery you come across.
Prawn Saganaki
A simple dish of fresh prawns that are cooked in a beautiful tomato sauce, Feta, and a dash of Ouzo! You will find it on the menu at most Psarotavernas (fish taverns) and it’s likely to be served with chunks of freshly made bread so you can dip it into that irresistible sauce!
SPANAKOPITA @cookedbyalexandra
PRAWN SAGANAKI @mulberry_pomegranate
Dolmadakia
Stuffed grape leaves, is one of the most well-known Greek recipes. They are traditionally stuffed with rice as a vegetarian option or more commonly served ground meat, rice, and herbs. Some places include an egg and lemon sauce (avgolemono), while others prefer to pair them with a dollop of Greek yogurt. They can be eaten as a side dish, meze, or as a main.
Psari Plaki
This delicious recipe features fresh fish baked in the oven with vegetables, olive oil, and fresh tomatoes, as well as onions, garlic, leeks, and celery- to round out the flavours.
Australian born with Greek heritage, Kelly Michelakis, founder of The Hellenic Odyssey, is a passionate home cook and travel enthusiast.
Accompanied by her photographer husband, Xenophon, they make the perfect team- sharing discoveries of authentic Greek food and travel on their social media pages and popular blog, which is reached by thousands of followers.
Having to put their 2020 culinary and travel tours on hold due to the pandemic, Kelly has turned her focus to online cooking classes, which launched a few weeks ago and has already become a worldwide hit.
Kelly is currently hosting weekly classes and sharing her beautiful and traditional Greek recipes with people from all around the globe who are keen to discover how to make authentic Greek dishes from scratch. This includes entrees such as Greek pita and dips, a variety of mains like Gemista and Pastitsio, as well as Greek sweets such as Bougatsa and Ekmek Kataifi.
With the aim of inspiring people all over the world to try Greek food and to visit Greece, Kelly recently spoke with us about living in Greece, her passion for Greek cuisine and culture, plus her love of sharing her knowledge about the origins and philosophy of Greek gastronomy.
Tellus which part of Greece are you from and when did you first visit?
I’m from the island of Crete, the largest of all the Greek islands. My family originates from Chania, the prefecture on the western side of Crete. My grandparents grew up in the region known as Keramia in the village of Kontopoula. I first visited Greece when I was eight, but I didn’t just visit. I lived there for two years in the prefecture of Heraklion, the capital city of Crete. Since then, I have been back to Greece five times.
What part of Greek culture do you connect with most?
I connect mostly with the food of Greece and the traditions and customs surrounding that- music, dance, celebrations, festivals, the land, cultivation and harvesting. Learning about how our elders lived provides great insight into our history and ensures their stories are not lost among the generations. It enables their recipes, their food and their ways to be remembered and passed on.
When did you launch The Hellenic Odyssey and what was the vision behind it?
We started The Hellenic Odyssey as a project created from the heart, driven by a passion for food and inspired by a love for travel. We launched in 2018 with the intention of providing culinary travel tours to Crete and hosting cooking classes here in Melbourne. Our vision was to continue to learn about our own culture while sharing what we love with others; Greek food and travel.
When did your passion for cooking begin and what do you love making?
It began at an early age. I remember in primary school being told that we could go to the library to borrow a book and I would find myself in the childrens’ cooking section browsing cookbooks. I love cooking sweets the most, and this too has been with me from a young age. I recently found a cookbook from 1995 that was all about classic cakes and upon browsing through the pages, I recall having baked the majority of the recipes from it (and I would have only been about 13 years old).
What are some of your favourite Greek dishes and as a ‘foodie’ what regions in Greece do you enjoy visiting?
My favourite would have to be Cretan and they include Dakos, Boureki, and Kaltsounia. I think Crete is a foodie haven but so too are many other islands and regions such as Naxos, Santorini, the Peloponesse (Kalamata), Athens and Thessaloniki of course! There is such a diverse range of foods and the flavours vary on what that region is known for. The island of Chios for example has its mastiha while Corfu features a lot of Kumquat liqueur.
How would you describe the Greek gastronomy scene in 2020 and what do you think people would be most surprised about?
There is so much more on offer in Greece than travellers could ever expect when it comes to gastronomy. Local boutique suppliers of products such as cheese and yogurt, baked goods, wine, olives, jams, preserves and honey, herbs and botanicals, olive oil, nut based products, distilled spirits such as raki, and even beer are earning a reputation. Travellers would be surprised at the variety of unique food experiences to be had and the exceptionally high quality of the product.
What has been your most memorable A) Breakfast in Greece? B) Lunch in Greece? C) Dinner in Greece?
The most enjoyable breakfast for me are those that you have in a small boutique family owned hotel. There is not a huge selection on offer but what is served is always 10/10. Fresh seasonal fruit, homemade jams, cheese and paximadia, freshly baked bread, local yogurt and honey, and a moist delicate sponge cake.
Lunch! Being served a Greek salad with vine ripened tomatoes, extra virgin olive oil, mountainous oregano that seems to smell so different in Greece, topped with a local soft white cheese, plus a plate of hand cut olive oil fried patates and a glass of homemade wine (as most restaurants have their own supply) while overlooking the Mediterranean Sea, with old Greek music softly heard in the background at a local taverna on the lesser-visited island of Skiathos. It is the simplicity of the place, the meal and the atmosphere that makes such an experience memorable.
As for dinner, it would be in Santorini on the cliff face of Andronis Luxury Hotel at Lycabettus restaurant, overlooking the caldera with nothing to obstruct your view. Santorini’s best delicacies are served with matching wine during sunset with soothing music in the background on a balmy night. There is a sense at that moment, that nothing else matters, time is non-existent, thoughts do not enter your mind, you are purely there in the present moment without a single thing bothering you.
Tell us about the one and a half years you spent in Greece. What was it like, and how much travelling did you do during that time?
We spent the majority of our time in Greece living in Corfu and in Crete. We intended on living there more permanently but due to the economic crisis Greece was experiencing at the time, we had to return earlier than expected. Living in Greece is completely different from life here in Australia. There is no real order, it is exactly as they say ‘organised chaos’ and you have the choice to either join in and become one of them or be left out with your Australian ways. You have to act and live the way they do in order to get anything done. You must drive like them, speak like them, act like them, eat like them, party like them, and live like them. It is then that you are truly a local.
It was one of the most memorable times of my life. There is a sense of freedom and free spiritedness I feel there that I just can’t get here. We travelled extensively towards the end of our time in Greece, by island hopping during the quieter season. We departed Crete in May and travelled until August. We chose to do this without pre-booking any destinations or hotels. We would board a ferry, arrive at our destination and choose how long to stay there once we got a feel for the place.
What is your advice for anyone planning on travelling through Greece for a long period?
I would recommend buying a cheap car in Athens as it gives you so much freedom to travel. I also recommend you try to travel outside of the peak season, either May/June or September are great months.
You were meant to start travel tours this year, however, that didn’t go ahead due to Covid. Tell us more about those?
The culinary and cultural travel tours in Crete are based in the region of Chania for the whole time. The reason for this is that we want our travellers to become immersed in one destination. We don’t want to rush from one place to the next simply to tick it off a list. We instead want people to have a slow travel journey, to really get to know the locals, to settle in, to experience Cretan life the way locals do. Our tours have an immersive live like a local feel.
What do you want visitors to experience with your tours when they commence?
Tours are aimed at those who are seeking an off the beaten track experience based on a slow travel style. We want to showcase our ancestral history through culinary and cultural travel experiences. We want to share the love we have for Crete and show others what makes it so special. Our tours are unique because they provide the freedom to venture off the beaten track. They are not driven by set times, they operate on Greek time. For example, if our group finds itself having an amazing time with the locals at a winery visit, we would not want to interrupt that because its time to go, or if we stumble across a local festival, we would actually stop so the group could experience that. Our tours are about taking travellers to places that they would not be able to find on their own in the short time they would be there. We take them to the best of the best hidden local gems.
You are inviting people to your home in Melbourne, where you will host cooking classes. What can people expect to learn?
Our cooking classes in Melbourne are in themselves a trip to Greece. I welcome guests into my own home which is surrounded with fruit trees, olive trees, a veggie patch and fresh herbs with an indoor and outdoor dining area so guests can feel like there are in an authentic Greek kitchen, home and garden. Classes are hands on so guests can learn by doing it themselves, we prepare and cook as a group followed by sharing our cooking creations together. Cooking classes in Melbourne will commence once restrictions are lifted.
In the meantime, you’ve launched your popular online cooking classes.
Yes, this is ideal for anyone interested in taking part in an online Greek cooking class as now you can do so from anywhere in the world. I can also conduct one on one sessions, or group Zooms for your special event, family get togethers or work team meetings. You can learn to make Galaktoboureko, Pastitsio, Gemista, Cretan Bougatsa, as well as vegan and vegetarian dishes.
There is nothing better than the smell of a freshly baked homemade pita! Prasopita (leek & feta pie) is a delicious vegetarian dish with a sweeter taste than Spanakopita (spinach pie) thanks to the leek.
Today we share our family recipe- with the traditional technique of rolling out the pastry from scratch.
For those who don’t feel confident in making pastry- you can use commercial filo- 375 gram pack is ideal- but make sure the filo is completely thaw before using.
Ingredients
For pastry
– 400 x grams all purpose flour (plus extra to roll out)
– 1 x tablespoon of vinegar
– 2 x tablespoons olive oil
– 120 ml x warm water
– 1/2 x teaspoon of salt
For filling
– 4 x leeks
-1 x bunch parsley
– 4 x eggs
– 400 x grams feta
– 1/2 x cup of semolina
– 1 x cup of olive oil (extra for drizzling)
– salt & pepper to taste
Directions
For pastry (Part 1)
– In a large bowl mix the flour with the salt, vinegar and olive oil and place warm water in the middle of the mixture.
– Knead the dough well and then divide into 6 equal parts.
– Leave for 1/2 hour covered in cling wrap to rest.
– In the meantime you can prepare the filling.
Preparing the filling:
– Clean the leek and parsley and cut into 1/2 cm pieces.
– Place in a deep large bowl and add salt, pepper, eggs, semolina, olive oil and grate the feta cheese on top.
– Mix the filling thoroughly and set aside.
For pastry (Part 2)
– Lightly sprinkle flour on the surface you will be using to roll out the dough (so the pastry won’t stick).
– Flatten the balls out one by one and begin rolling them out slowly using a large rolling pin, they should end up being about 60cm in diameter.
– Make sure you continue lightly sprinkling flour between each phyllo you roll out, so they do not stick together.
Placing it all together
– Lightly drizzle olive oil in your baking dish and place one of the phyllo pastries in dish.
– Lightly drizzle more olive oil and place the second sheet of phyllo.
– Spread one third of your filling you have prepared evenly over the surface.
– Add another layer of phyllo pastry and spread 1/2 of the remaining mixture.
– Place another layer of phyllo and remaining mixture.
– Add the final 2 layers of pastry and drizzle lightly with olive oil.
– Fold the edges in.
– Using sharp knife, cut into diamonds or squares, three-quaters of the way through to bottom of dish.
– Place in preheated moderate oven and bake for about 45 minutes at 200 degrees.
It’s world dessert day today! And to celebrate we are sharing our Ekmek Kataifi recipe. This is a popular Greek sweet featuring three layers of heaven- syrup drenched Kataifi (shredded pastry) on the bottom, homemade custard in the centre, and to top it off- a layer of fresh cream sprinkled with flaked almonds and pistachios!
Ingredients
375 x grams Kataifi (shredded pastry)
200 x grams butter, extra for greasing
For the syrup
3 x cups sugar
2 x cups water
1 x tablespoon lemon juice
1 x cinnamon stick
For the custard
6 x egg yolks
6 x cups full cream milk
1 x cup sugar
7 x tablespoons semolina
1 x tablespoon corn flour
1 x teaspoon vanilla sugar
For fresh cream
600ml thickened cream
2 x tablespoons icing sugar
1 x tablespoon pure vanilla extract
almond flakes & crushed pistachios, for garnishing
Method
– Preheat oven to 170 degrees celsius.
– Tear apart kataifi pastry with your hands.
– Grease baking dish with butter and spread the kataifi over the base of dish, fluffing it up as you go.
– Melt butter and pour over kataifi. Bake for 25 minutes or until a very light golden colour.
-Take out of oven and allow to completely cool.
-In the meantime to make the syrup, add all ingredients into a saucepan and bring to a boil. Cook for around 6 minutes or until it becomes syrup like in texture.
-Once kataifi has completely cooled down, pour over syrup.
-To make custard, place egg yolks and sugar in a heavy saucepan and mix with a hand mixer until sugar has completely dissolved. Add in the corn flour, vanilla sugar, semolina and milk. Stir well and place on low heat and cook until mixture becomes thick and creamy. Stir constantly and make sure it doesn’t boil.
-Allow custard to cool down and then pour over the layer of kataifi and allow it to completely cool.
-At this point, you can place it in the refrigerator overnight and make the fresh cream the day after.
-To make the final layer, place cream, icing sugar and vanilla into bowl and mix with hand mixer until it becomes completely thick and stiff.
-Place over cooled custard and garnish with almonds and pistachios. Place in fridge until serving.
Mosaiko is a mouthwatering Greek “no bake cake” that will definitely become a favourite go-to recipe when entertaining- as it can be prepared a day ahead- making it the perfect dessert when hosting!
Ingredients
250 x grams Petit Beurre biscuits
150 x grams unsalted butter, room temperature
250 x grams dark chocolate, extra for garnishing
110 x grams icing sugar
200 x grams walnuts, chopped
1 x cup full cream milk
3 x tablespoons liqueur, of your choice
Method
Cut dark chocolate into small pieces and place in a bowl.
Place milk in a small saucepan and bring to a boil.
Pour hot milk into the bowl with dark chocolate and stir with a wooden spoon until the chocolate has completely melted. Set aside.
Cut butter into a few small pieces and place in a large bowl with icing sugar. Whisk together with a hand mixer, till butter becomes fluffy and is well combined with icing sugar.
Crumble biscuits into butter mixture and also add walnuts and liqueur.
Pour over melted chocolate and combine all ingredients until chocolate has covered entire biscuits and walnuts.
Pour mixture into a cling wrap lined rectangle baking tin and cover entire cake with cling wrap.
Place in fridge (not freezer) for 4 hours to set.
Take out of fridge and place on serving plate.
Grate dark chocolate pieces on top of cake and serve.
By today, paximadi rusks are produced and enjoyed throughout the country and come in many sizes, shapes (and prices) and with varying flavourings. It’s now even used in powdered form to flavour dishes at gourmet restaurants. Basically, the humble paximadi, with its millennia-long history, has come a long way!
The paximadi was once a daily staple food for farmers, seamen and labourers, whose wives baked 2-3 days-old stale bread to harden and preserve it. In older times it represented both hardship and the solution to hardship and was used in trade deals alongside coins and preserved meat during the Venetian occupation periods in Greece because of its durability and sustenance.
Regional Variations
In Crete, the dakos rusk is traditionally made with barley or wheat and used as the base of the by now famous dakos salad, served at almost every modern Greek taverna. The large, rock-hard Cretan dakos are briefly soaked in water to soften before being topped with tomatoes, goat’s cheese, sliced onions and a healthy dollop of rich extra virgin olive oil.
For decades, barley rusks are widely produced in Mykonos, Kythnos, Paros and other islands. In Santorini and Anafi they are sometimes flavoured with saffron, while in Kalymnos the round rusks called mirmizeli are flavoured with anise and cumin. In Kythera they are rich in olive oil and in Lefkada they’re more slender slices and flavoured with fennel seeds, clove and cumin.
Why it’s better than bread
Regardless of what type you use, Paximadi adds a crunchy, grounding texture and flavour to all kinds of dishes – as crouton-style bites in salads, soups, stews or ladera dishes; as a base for scooping up dips like taramosalata and melitzanosalata; as a base for toppings like soft cheeses, olive paste, chutneys and more. The added bonus is that it offers plenty of health benefits too.
It’s safe to say that the darker and denser the rusk appears, the higher it will be in nutritive value. White-flour rusks may be made with olive oil or no salt, but will still be lower in fibre, which is one of the paximadis’ greatest attributes. Generally aim for the 100% barley or whole-wheat and /or carob rusks if you want to reap the most health benefits, which include the following: B vitamins (especially B1 and B6), folic acid, iron, magnesium and high fibre. Carob rusks also contain vitamins A, C and D.
What’s in a name?
Known as “dipiritis artos” – or twice-baked bread, rusks have been a staple part of the Greek diet since ancient times. Meanwhile its current name ‘paximadi’ is said to come from the name of a gastronomy expert and writer, Paxamos, who lived in Rome. In his book Siren Feasts Andrew Dalby writes that the work paximadi was later morphed into the Arabic bashmat or basquimat, Turkish beksemad, Serb-Croatian peksimet, Romanian pesmet and Venetian pasimata.
My favourite rusk by far: To Paximadi Tis Katohis. For hard-core paximadi-lovers, this highly nutritive, organic rusk’s name ‘the rusk of the occupation’ says it all. It contains 70%, barley flour, carob flour, oat flour, sourdough and olive oil.
These traditional Greek meatballs made with cumin and cinnamon, then simmered in a rich tomato sauce are one of the country’s most loved mince dishes.
You may find many variations however our recipe is based on a traditional version that originated in Smyrni.
Keep in mind, these delicious meatballs can be served on their own, with rice, pasta or tiganites patates (fried chips)!
Ingredients
1 x kg ground beef mince
6 x cloves garlic, garlic
4 x slices vienna bread
1 x egg
4 x tablespoons red wine
1 x cup water
1 x tablespoon cumin
1/2 x teaspoon cinnamon
salt and pepper to taste
4 x tablespoons olive oil, extra for frying
For the sauce
6 x large ripe tomatoes, pureed
4 x tablespoons olive oil
1 x cup
pinch of sugar
salt and pepper to taste
Method
Dip bread into water and red wine and using your hands, squeeze juices out.
Place bread, mince, garlic, egg, cumin, cinnamon, salt, pepper and olive oil in a bowl and mix well, until all ingredients are combined.
Cover with cling wrap and place in fridge for 20 minutes.
In the meantime add tomatoes, oil, water, sugar, salt and pepper in a large saucepan and bring to a boil. Turn heat down to low and allow to simmer for about 30 minutes, or until it thickens.
When ready, use about 1 tablespoon of mince mixture and shape into oblong patties and set aside.
Heat frying pan with olive oil and cook the Soutzoukakia on medium heat until they are browned on all sides, about 7 minutes.
Place Soutzoukakia straight into the sauce and allow to simmer on low heat for an extra 20 minutes and serve.
This pasta with fresh tomato sauce dish is a one-pot wonder known as Manestra, Kritharaki or Orzo. With just a few simple ingredients you can whip up this delicious and popular Greek recipe in less than an hour!
Ingredients
1/2 x cup olive oil
500 x grams Orzo
5 x ripe tomatoes
1 x large Spanish onion
2 x cloves garlic
Salt & pepper to taste
1.5 x litres water
Feta (optional)
Method
-Blend or grate tomatoes and set aside.
-Finely chop onion and garlic.
-Heat oil in a deep saucepan and sauté onion and garlic for a minute.
-Add blended tomatoes and allow to cook for about 5 minutes on medium/high heat.
-Add Orzo and pour in water. Add salt and pepper and stir.
-Allow to cook for around 30 minutes on medium heat and stir frequently so it won’t stick. If liquid reduces quickly, add more water.
Tip: Sprinkle some Feta on top for some extra flavour!
What part of Greek culture do you connect with most?
Tell us about the one and a half years you spent in Greece. What was it like, and how much travelling did you do during that time?
What do you want visitors to experience with your tours when they commence?
