Shrimp cooked in a rich and spicy tomato sauce with ouzo and feta
In Greek cooking there are a whole slew of dishes which are categorized as saganaki. One of the most popular is cheese saganaki, that meze of fried cheese set aflame with the help of a little ouzo or Metaxa, which causes restaurant patrons to exclaim Opa! in delighted unison. The term saganaki actually refers to the small, two-handled frying pan in which the food is cooked called a sagani, a derivative of the Turkish word sahan, which means copper dish. Remember long ago when we told you that Mia Kouppa would also make you smarter? You’re welcome.
We suppose that there is a sub-set of the population, those who shun carbs and avoid bread-y things like the plague, who really won’t appreciate a recipe which not only stars dough, but fried dough at that! But we think that the rest of you (which includes us), will welcome this recipe for crispy, fried bread stuffed with feta and will thank us for every lovely calorie.
A vegetarian meze that is slightly sweet, light and crispy; perfect two-bites!
We think that phyllo is the answer to most of life’s food problems. Although rolling out your own phyllo is a skill which is honed over years of practice (or much quicker if you have a great recipe like this one), store bought phyllo is a breeze! Seriously! Don’t listen to the stories about how it dries out too quickly or tears easily. In fact, once you get used to working with store bought phyllo, you’re going to find yourself searching for things to wrap up in it! True story!
Ever wonder what summer tastes like? You might think it’s cool like ice cream, or bursting with citrus zing, but we’re pretty sure that if you could sample the essence of summer on your tongue it would taste like zucchini. Seriously!
Every summer, for as long as we can remember, when our parents plant their garden there is a special section devoted for zucchini and other squash. In their current home, where they have been for several years, they actually have what we refer to as an annex to their garden. The back fence bordering their tomatoes and peppers and spinach has been jimmied so that it opens up just wide enough for someone (our dad) to squeeze through. On the other side, at a width of several feet, our parents plant their squash. Here they grow pumpkins, butternut squash, zucchini and all sorts of other colourful and bizarre looking gourds, free and uninhibited; the only other things you will find here are some grape leaf vines and wild flowers. Talk about a secret garden!
A bite-sized sweet party in your mouth… wrapped in bacon
Greeks love mezes, little bite-sized (usually) appetizers that you can serve before a meal, or in place of a meal. It is not unusual to be served several platters of mezes, along with a lovely glass of ouzo or ouzo-infused cocktail, and be fully satisfied. The mezes are usually plenty, and they are so delicious that you are never wanting for a complete and formal meal. Common on the meze table are spanakopita, tyropita, meatballs (keftedes) and dips or spreads. Less common would be something like these dates, stuffed with feta enhanced with orange zest and mint, wrapped in bacon. These bite-size morsels of sweet, salt, savoury and awesomeness will definitely make you smile.
We have a lovely relationship with figs, and so many warm fig memories. One of our father’s sisters (who has passed away) lived in a beautiful spot in Greece called Chrani. This was our favourite place to visit and spend our summers. Our aunt was joyful, exuberant, generous and full of life. Her home was simple but perfect, and connected to a small convenience store where she sold cold drinks and snacks to travellers getting off the bus which stopped at the corner of her property. For those who think that all of Greece’s glory is found on the islands, we can tell you that the mainland is equally stunning. In fact, over the years we saw our aunt’s town change from a relatively secluded oasis to a tourist hub, with hotels popping up all around her.
We are gloriously exhausted! Preparations for Christmas are intense…but coming along. Our homes may be a bit of a mess, with shopping bags and wrapping paper everywhere, but they smell pretty fantastic because our kitchens have been baking warehouses these past few weeks. Life is good, and delicious.
We don’t know about you, but in our homes, melitzanosalata often plays second and third fiddle to some of the other, more popular Greek dips like tzatziki and taramosalata. This is a shame, and every time we do have melitzanosalata, we vow to make it again very soon; it is so good, so easy, and pretty good for you too. It is also a great way to use up any eggplant surplus from the garden when you don’t feel like eggplant chips (actually…we always feel like eggplant chips), or you don’t have the time to invest in making moussaka.
This dish looks so impressive, so fancy, that it is hard to believe that it can easily be whipped together in a moment’s notice. The sweetness of the honey, paired with the saltiness of the feta and the crunch of the sesame seeds and nuts, creates a dish which is rich in both flavour and texture. Pretty impressive for a recipe which has only a few basic ingredients and can be ready in under 10 minutes. We wish everything in life was this easy, and this tasty!