New recipes

Loukoumades

Loukoumades

It is a very popular dessert in Greece, there are confectioneries in which only this dessert is sold, with honey or nutella and they are always full, there is no table to sit, but of course for those who are trying to lose weight or keep a stricter diet, not very suitable! And I take care of what I eat, but sometimes it doesn't hurt to taste a little, even if it's evening! So I promised my little girls something sweet, and as my little one is coughing a lot these days and I can't make her eat honey (which is a very good anti-inflammatory, soothes the cough) I said to make this dessert which is full of honey !!!!!
Said and done!

  • 500 gr flour
  • 2 teaspoons dry yeast
  • salt
  • 2 teaspoons cinnamon
  • fried oil
  • 250 ml of warm water
  • Honey

Servings: -

Preparation time: less than 60 minutes

PREPARATION METHOD Loukoumades:

Dissolve the yeast in a little warm water. Put flour and a little salt in a bowl and then gradually add the yeast and mix. Put about 250 ml of warm water and mix until it becomes a composition neither too fluid nor thick.

Cover the bowl with a towel and leave it warm for about 45 minutes. It's ready when we see that the composition has swelled and makes blisters.

Heat the oil and then with a spoon fry the composition, it is ready when it has a copper color, remove the donuts and put on a plate covered with absorbent paper (napkins) to disappear a little from the oil.

Put honey on top of each donut, and then sprinkle with cinnamon.



Tips sites

2

Instead of honey you can put nutella or ice cream!


3 light recipes from Greek cuisine

1. Rounds of fried zucchini

We start with one of the simplest dishes we could think of. These zucchini slices are ideal to be served as an appetizer before a more hearty meal. They are made extremely fast and go great with the indispensable tzatziki sauce. You'll be done with them in about 15 minutes, so they're only good when you're in a hurry.

2. Cucumber rolls with hummus and feta

These rolls are an easy and refreshing dish, inspired by Greek cuisine. Imagine what it would be like to serve them on a hot summer day, spent on a dream beach in Greece. Cucumber slices are stuffed with feta cheese, hummus, cherry tomatoes and kalamata olives. Thus, we combine in this recipe several specific ingredients of Greek cuisine. The preparation can also be addressed to those of you who are on a diet, with a low intake of calories and carbohydrates.

3.Pork burger with tzatziki

We've talked enough about appetizers, now it's time to move on to a main course. Let's make a Greek-inspired burger! We use minced pork because the Greeks also find it tastier and mix it with a little bulgur. Fry it well on the grill and serve it in a bun with tzatziki sauce, vegetables and greens. A fresh taste that will stay in your mind for a long time to come!


Lent Sweets: Greek Donuts with Honey and Cinnamon

Donuts have always been a popular dessert, loved by both children and adults. Pastries don't sell us donuts lately, but pretzels. That doesn't mean they're gone. The appetite for donuts reminds us of their fluffy appearance or their aromatic taste.

Greek donuts (loukoumades) are very famous in Greece, but more recently the recipe was stolen by Romanians. In Greek, the donuts are syruped and given through pistachios, and in our country they are greased with honey and powdered with cinnamon.

So, if you feel like something sweet that is prepared simply and cheaply, pay attention to the Greek donut recipe detailed below. The ingredients are for about 50 small donuts.

Ingredient:

• 500 gr of flour
• 2 sachets of dry yeast
• half a cup of warm water
• 3 tablespoons brown (or white) sugar
• 4 tablespoons honey
• a cinnamon powder
• grated lemon or orange peel
• a pinch of salt
• vanilla essence
• oil for frying
• syrup

• mix the flour with the yeast and hot water
• add salt, lemon (or orange peel) and honey
• make a soft, viscous dough, mixing with a wooden spoon
• cover the bowl and put it back in the heat for an hour

• put on the fire in a kettle or saucepan 4 tablespoons of honey, 200 ml of water and 4 tablespoons of sugar
• mix everything until the sugar melts and set aside

How to make donuts

• Heat a lot of oil in a pan over medium heat
• use a teaspoon and a glass of cold water
• take a teaspoon of dough and put it in oil to fry
• soak the teaspoon in cold water after each donut placed in the pan
• donuts should swell and rise to the surface of the vessel
• turn once on each side
• let it fry until golden
• remove with a foamer on an absorbent towel
• after draining the oil, move it to a plate
• pour honey and cinnamon syrup over them

Serve hot, fresh. Good appetite!

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Gogosi Greek Loukoumades

The yeast dissolves in warm water. Add sugar and essence and mix well. Sift flour and salt into a bowl. Make a hole in the middle and pour the mixture with the yeast. The dough is mixed with a mixer or a fork, not too much, but only until the flour is incorporated and a smooth and slightly frothy composition is obtained. The bowl with the Greek donut dough is covered with a towel and left to rise until it doubles in volume, in a warm place and protected from cold air currents.

Karaoke and an international dinner, among the activities to be performed.

In a kettle mix the water with the sugar and boil for 5-7 minutes until it thickens a little. Set the kettle aside and add the honey and orange essence (or rose water). Mix well until the honey dissolves. The syrup is kept warm until the donuts are finished.

To form the donuts, use a teaspoon, always passed through hot water, to avoid sticking the dough, which is quite soft. Fry the small balls of dough in an oil bath, in a deeper pan or in the fryer, until they swell nicely and brown well on both sides. Remove with a spatula and place on paper towels to absorb excess oil.
Greek loukoumades donuts are served hot, sprinkled with plenty of honey syrup and powdered with a thin layer of cinnamon. It can be served sprinkled with ground walnuts, pistachios or lightly fried sesame.
Good appetite!!


Lent Sweets: Greek Donuts with Honey and Cinnamon

Donuts have always been a popular dessert, loved by both children and adults. Pastries don't sell us donuts lately, but pretzels. That doesn't mean they're gone. The appetite for donuts reminds us of their fluffy appearance or their aromatic taste.

Greek donuts (loukoumades) are very famous in Greece, but more recently the recipe was stolen by Romanians. In Greek, the donuts are syruped and given through pistachios, and in our country they are greased with honey and powdered with cinnamon.

So, if you feel like something sweet that is prepared simply and cheaply, pay attention to the Greek donut recipe detailed below. The ingredients are for about 50 small donuts.

Ingredient:

• 500 gr of flour
• 2 sachets of dry yeast
• half a cup of warm water
• 3 tablespoons brown (or white) sugar
• 4 tablespoons honey
• a cinnamon powder
• grated lemon or orange peel
• a pinch of salt
• vanilla essence
• oil for frying
• syrup

• mix the flour with the yeast and hot water
• add salt, lemon (or orange peel) and honey
• make a soft, viscous dough, mixing with a wooden spoon
• cover the bowl and put it back in the heat for an hour

• put on the fire in a kettle or saucepan 4 tablespoons of honey, 200 ml of water and 4 tablespoons of sugar
• mix everything until the sugar melts and set aside

How to make donuts

• Heat a lot of oil in a pan over medium heat
• use a teaspoon and a glass of cold water
• take a teaspoon of dough and put it in oil to fry
• soak the teaspoon in cold water after each donut placed in the pan
• donuts should swell and rise to the surface of the vessel
• turn once on each side
• let it fry until golden
• remove with a foamer on an absorbent towel
• after draining the oil, move it to a plate
• pour honey and cinnamon syrup over them

Serve hot, fresh. Good appetite!

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Loukoumades - Greek donuts with honey and cinnamon

From the raised dough, balls are formed smaller than a walnut, which are fried in hot oil to cover them up to half.

Remove from the oil on an absorbent napkin.

For the syrup, boil the water with the honey and sugar until all the sugar has dissolved.

Add the lemon juice and peel and put on the fire to thicken a little.

To serve, sprinkle the donuts with syrup and sprinkle cinnamon on top.


Top of the best confectioneries in Athens

Exploring ancient places and museums in the Greek capital is great, but the heart of Athens beats where people gather to talk, laugh and enjoy good food. So where you should really be to understand the local way of life is a pastry shop. Pastries are an indispensable part of everyday life in Greece, and the consumption of a homemade dessert is a major preference among Athenians of all ages.

If you are looking for a delicious dessert, check out the list of top confectioneries in Athens. Keep in mind that most of the confectioneries listed below remain open until late. Some are even open after midnight, also serving cocktails and delicious food.

Chocolate

When a mother who specializes in pastry and her entrepreneurial son decided to set up a top confectionery, they succeeded and thus Chocolatata was born.

They use only high quality raw materials in their classic recipes. The result is just as wonderful chocolate as Belgian chocolate. Athenians love to go to Chocolatata for red velvet carrot cakes, lemon pie and the beloved banoffee pie.

Location: Papadiamantopoulou 138, Zografou

Ohh Boy

Ohh Boy's description says it all: "Bistro. Coffee, delicacies and snacks. Friendly with pets and people. For people with an open mind and a big smile. ” Attractive, isn't it? Wait until you step on the door of the minimal, chalk-white restaurant with its romantic outdoor seating area on the sidewalk and the sun-drenched bar overlooking the busy street.

Ohh Boy has nothing to hide and is proud of its open kitchen, which satisfies the curiosity of customers. In addition to the classic desserts of all time, such as mille-feuille, tiramisu and chocolate mousse, Ohh Boy specializes in vegan desserts. Try the strawberry chocolate cheesecake and the lemon pie and you won't be able to put the fork down.

Location: Archelaou 32, Pagrati

Little KooK

Little KooK is a themed cafe for anyone who believes in fairy tales. Both the exterior and the interior of the two-storey mansion are overloaded with ornaments and antiques, and the high-ceilinged rooms are dedicated to fairytale characters such as Cinderella and Alice in Wonderland. The central theme of Little KooK changes regularly depending on the season, and the outfits of the staff are matched accordingly. Mary Poppins provided the latest theme. Even if you are skeptical about the power of magic, you will fall prey to Little KooK's supercaligraphilitic desserts.

Location: Karaiskaki 17, Psyri

Yiasemi

On the picturesque steps of Mnisikleous Street in the island district of Plaka, Yiasemi (jasmine) brought a new air to Greek restaurants-cafes. Take in addition to the traditional Greek coffee served in a mini cup and a handmade pie: lemon, orange, apple or milk. You can also opt for the most popular baklava dessert in Greece, served with mastiha ice cream & # 8211 a dessert made from the resin of a tree grown on the island of Chios, which tastes of anise, pine and vanilla.

In Greece you can only find mastiha ice cream. On some weekends, Yiasemi hosts live music events, which often take place until late at night.

Location: Mnisikleous 23, Plaka

Zuccherino

Since 1988, Zuccherino has been the only stop for Athenians and tourists passionate about sweets, offering its customers high-quality desserts and first-class services. The first generation of this family pastry has invested in timeless cake recipes such as profiterole and walnut pie. Today, the pastry chef and ice cream master, who is also the son of the founder, develops a creative flair full of spirit and unique. Chocolate soup served with a spoon in a bowl, ruby ​​choco candy and pistachio cake are popular choices. If you only go for one tablespoon of ice cream, let it be the "dead after chocolate" signature.

Location: Μitropoleos 80, Monastiraki

Lukumades

Loukoumades are small donuts fried in an oil bath, made with flour, dry yeast, water and starch. They are part of the centuries-old tradition of the Greeks. The first attestation of this pastry product dates from ancient Greece. Even Aristotle wrote about this dessert. Traditionally, loukoumades are served hot, drowned in honey and powdered with cinnamon. However, LUKUΜADES introduces a unique way of presenting this classic dessert. Now you can order chocolate-filled loukoumades or tasty cheese-covered loukoumades. And, if you are wondering whether or not they are suitable for vegans, the answer is absolutely yes, as long as you can withstand artisanal ice cream and creamy toppings.

Location: Eolou 21 & amp Agias Irinis, Athens

Choureal

Choureal is for dessert lovers or rather for chocolate makers. Specializing in profiteroles, the Greek-English owner Miles-Anastasios wanted to create a space that would offer a multisensory experience. Therefore, the production room & # 8211 where a new batch of choux pastry appears every hour & # 8211 is an open space, revealing the process of making choux. Choureal offers a personalized service, so first select the filling for your choux (vanilla cream from Madagascar or artisanal ice cream). Then choose one of the premium Valrhona chocolates (bitter, white, praline or caramel) to cover your choux, and finally select any of the homemade dressings, such as raspberry jam and cakes.

Location: Ermou 18 and Diomeias 2, Athens

Nancy’s Sweet Home

Among the Athenians, Nancy's Sweet Home is known as serbetospito, from the Arabic word sherbet, which means "sweet," and the Greek spice, which means "home." In the central square of Psyri, Nancy’s Sweet Home is a great place to stimulate your energy after hours of sightseeing, as well as to enjoy the street show. The menu has over 50 desserts, many of which, such as kunefe chocolate and tamam, have Middle Eastern influences. Order the dessert of your choice with the traditional sticky Kaimaki ice cream, made with Chios tree mastiha resin and an orchid tuber flour. If you are on a romantic outing, choose Nancy's signature "love dessert" for two.

Location: Iroon Square 1 & Karaiskaki, Psyri

Cake

If all you want is a cake, then look no further than Cake in Athens' richest district, Kolonaki. American-style cakes, cheesecakes and cupcakes have made a wonderful show in the last 15 years in this friendly cafe. The cake is also very popular among freelancers and digital nomads looking for a sweet corner to unleash their creativity.

Location: Irodotou 15, Kolonaki

Chatzis

Chatzis was born four generations ago and enchanted with its syrupy desserts such as baklava, kataifi, revani, galaktompoureko and saragli.

In 1908, Chatzis established itself as a meeting place for coffee and pastries in Greece's second city, Thessaloniki. It took many years and hard work for the historian Chatzis to bring his elaborate recipes to Athens. Athenians and tourists alike embraced Chatzis for its organic, unprocessed materials & # 8211 such as buffalo milk and butter from Chatzis' own farms.

Location: Mitropoleos 5, Syntagma

And in the end, to be sure that we made you want to, we also ask you, when you arrive in Athens, what will you enjoy first or at which confectionery will you make your first stop?


Loukoumades & # 8211 syrupy donuts

Santa Niculae comes with many gifts, but all sweets are children's favorites. And ours, why not admit it, even if the "weaken until New Year's Eve" season is in full swing. I propose to you today another of the Greek recipes which won me over at the first tasting. It is a delicious dessert, easy to make and excellent for fasting periods.

2 cups flour (approx. 500 g)

1 teaspoon brewer's yeast (15 g)

2 glasses of lukewarm water (400 ml)

1/2 glass of orange juice (100 ml)

Method of preparation

Dissolve the yeast with sugar and a little lukewarm water, then put the rest of the water and flour and a pinch of salt on top. Stir until smooth and leave to rise for an hour in a warm place. The dough does not knead and should be a little thicker than the pancake dough. Heat the oil in a deep frying pan, then with a damp teaspoon, take it lightly from the composition and leave it in the pan until it is browned on both sides. The donuts are removed on a kitchen towel and drained of excess oil. For the syrup, boil all ingredients for about 5 minutes, or until the sugar melts well. When the syrup is warm (not hot) we add 1-2 tablespoons of honey, to taste. Place the donuts in a deep tray, preferably in a layer and pour the syrup over them. After the syrup has been completely absorbed, we can powder it with ground cinnamon.

Loukoumades does not have to be perfectly round. The more bizarre the shapes, the more excited the children will be and everyone will choose their favorite shape.


10 traditional dishes to try in Crete

Tourists who decide to take advantage of a holiday offer in Crete should know that not only the pleasant climate and not only the tourist attractions, but also the traditional food is a serious reason to spend their holidays here.

On the website https://www.travelmatters.ro/oferte/grecia/creta/ tourists can find numerous holiday offers in Crete. It is enough just to choose the means of transport, accommodation, meals and facilities included. Greece remains one of the main holiday destinations for tourists eager for the beach, but also for tourists who know how to appreciate a very good food. Chalk is known for traditional dishes made from local products such as fish, olive oil, cheese and honey.

Traditional dishes in Crete include entrees, but also salads, meat or fish dishes, as well as local cheeses. The most famous sauce in Cretan cuisine is tzatziki, prepared with yogurt, cucumber and garlic. The most famous pie and perhaps the most appreciated in Cretan cuisine is tyropothakia, stuffed with traditional feta cheese, and bougainvillea is a pork sausage, served fried and sliced, only good to serve with a glass of wine. As for salads, they include many vegetables, but also olive oil and feta cheese.

Meat dishes include chicken, pork, and especially lamb and veal. Chicken or pork skewers wrapped in thin slices of ham are called souvlaki, and veal prepared with onions and tomato sauce is called stifado. There are also lamb-based dishes, the famous biftek, a meatball stuffed with meat, cheese and vegetables and then grilled, but also dishes based on veal, such as sofrito, ie veal cooked in wine.

For those who choose a holiday offer in Crete, because they love Greek food, there are many fish dishes, such as spicy fish soup called bourdeto or fried fish served with garlic sauce, vinegar, rosemary and dried grapefruit.

Mandatory food to try in Crete

Local cheeses and cheese preparations

The most well-known and appreciated local cheeses are feta, staka or mizithra cheese, and those who prefer fast food and fast food can enjoy gyros, a sandwich with fried pork or chicken, with french fries. and onion rings, with slices of fresh tomatoes and tzatziki on the stick.

Traditional cheeses should be tasted both separately and in Greek salads, the most popular being those of goat's and sheep's cheese, but also cow's cheese. One dish that should not be missed during a trip or stay in Crete is Sarikopitakia, or goat's or sheep's cheese pie. It has the shape of a scarf and is very appreciated by locals and tourists, on top of which a generous amount of honey is poured.

Cheesecake called Kalitsounia is most often prepared and served at Easter, but also at other times of the year. On the other hand, Cretan salad is very similar to Greek. While Greek salad contains feta cheese, Cretan cheese contains soft cheese, called Paximadi, to which are added onions, tomatoes, peppers, eggs, boiled or baked potatoes, zucchini.

Last but not least, Saganaki is a fried cheese that can be served with squeezed lemon and fresh tomatoes, being an extremely delicious dish and appreciated by tourists.

Unique dishes

To stop at just a few:

  • Dakos is a dish served as an appetizer, very delicious and appetizing, made from chopped tomatoes, fresh cheese, herbs and olive oil, on half a bun or on a stick.

another popular dish of Cretan cuisine is roasted snails. They are fried in olive oil with wine and aromatic herbs such as rosemary and are very popular with locals.

  • Gamopilafo is translated into Romanian & ldquoorezul de la nunta & rdquo and is usually served at weddings or special events, but can also be served in restaurants. It is prepared from boiled chicken for several tens of minutes, along with rice, butter and lemon juice. In Cretan restaurants this dish is made with goat or lamb
  • Last but not least, musacaua is another traditional dish from Crete that is already appreciated among Romanians, but it will be much more appreciated when they taste the original recipe.
  • As for sweets, Loukoumades is a kind of small donuts served with nuts, honey and ice cream, being a dessert much appreciated by both young and old, delicious and very easy to prepare.


What else should a tourist know?

Paximadi is the best known way of preserving bread known in Crete. The pieces of bread are baked and soaked in olive oil or water. On the other hand, during a trip to Crete, it would be a shame for tourists not to taste Raki, an alcoholic drink served after a hearty meal, made from grapes.

Olive oil is also called the "liquid" of Crete, because there is no dish without it. It is used in the preparation of meat, salads, vegetarian dishes and even in the preparation of bread. Those who want to bring a souvenir from Crete to friends or family members can opt for a bottle of pure and delicious olive oil.


Top of the best confectioneries in Athens

Exploring ancient places and museums in the Greek capital is great, but the heart of Athens beats where people gather to talk, laugh and enjoy good food. So where you should really be to understand the local way of life is a pastry shop. Pastries are an indispensable part of everyday life in Greece, and the consumption of a homemade dessert is a major preference among Athenians of all ages.

If you are looking for a delicious dessert, check out the list of top confectioneries in Athens. Keep in mind that most of the confectioneries listed below remain open until late. Some are even open after midnight, also serving cocktails and delicious food.

Chocolate

When a mother who specializes in pastry and her entrepreneurial son decided to set up a top confectionery, they succeeded and thus Chocolatata was born.

They use only high quality raw materials in their classic recipes. The result is just as wonderful chocolate as Belgian chocolate. Athenians love to go to Chocolatata for red velvet carrot cakes, lemon pie and the beloved banoffee pie.

Location: Papadiamantopoulou 138, Zografou

Ohh Boy

Ohh Boy's description says it all: "Bistro. Coffee, delicacies and snacks. Friendly with pets and people. For people with an open mind and a big smile. ” Attractive, isn't it? Wait until you step on the door of the minimal, chalk-white restaurant with its romantic outdoor seating area on the sidewalk and the sun-drenched bar overlooking the busy street.

Ohh Boy has nothing to hide and is proud of its open kitchen, which satisfies the curiosity of customers. In addition to the classic desserts of all time, such as mille-feuille, tiramisu and chocolate mousse, Ohh Boy specializes in vegan desserts. Try the strawberry chocolate cheesecake and the lemon pie and you won't be able to put the fork down.

Location: Archelaou 32, Pagrati

Little KooK

Little KooK is a themed cafe for anyone who believes in fairy tales. Both the exterior and the interior of the two-storey mansion are overloaded with ornaments and antiques, and the high-ceilinged rooms are dedicated to fairytale characters such as Cinderella and Alice in Wonderland. The central theme of Little KooK changes regularly depending on the season, and the outfits of the staff are matched accordingly. Mary Poppins provided the latest theme. Even if you are skeptical about the power of magic, you will fall prey to Little KooK's supercaligraphilitic desserts.

Location: Karaiskaki 17, Psyri

Yiasemi

On the picturesque steps of Mnisikleous Street in the island district of Plaka, Yiasemi (jasmine) brought a new air to Greek restaurants-cafes. Take in addition to the traditional Greek coffee served in a mini cup and a handmade pie: lemon, orange, apple or milk. You can also opt for the most popular baklava dessert in Greece, served with mastiha ice cream & # 8211 a dessert made from the resin of a tree grown on the island of Chios, which tastes of anise, pine and vanilla.

In Greece you can only find mastiha ice cream. On some weekends, Yiasemi hosts live music events, which often take place until late at night.

Location: Mnisikleous 23, Plaka

Zuccherino

Since 1988, Zuccherino has been the only stop for Athenians and tourists passionate about sweets, offering its customers high-quality desserts and first-class services. The first generation of this family pastry has invested in timeless cake recipes such as profiterole and walnut pie. Today, the pastry chef and ice cream master, who is also the son of the founder, develops a creative flair full of spirit and unique. Chocolate soup served with a spoon in a bowl, ruby ​​choco candy and pistachio cake are popular choices. If you only go for one tablespoon of ice cream, let it be the "dead after chocolate" signature.

Location: Μitropoleos 80, Monastiraki

Lukumades

Loukoumades are small donuts fried in an oil bath, made with flour, dry yeast, water and starch. They are part of the centuries-old tradition of the Greeks. The first attestation of this pastry product dates from ancient Greece. Even Aristotle wrote about this dessert. Traditionally, loukoumades are served hot, drowned in honey and powdered with cinnamon. However, LUKUΜADES introduces a unique way of presenting this classic dessert. Now you can order chocolate-filled loukoumades or tasty cheese-covered loukoumades. And, if you are wondering whether or not they are suitable for vegans, the answer is absolutely yes, as long as you can withstand artisanal ice cream and creamy toppings.

Location: Eolou 21 & amp Agias Irinis, Athens

Choureal

Choureal is for dessert lovers or rather for chocolate makers. Specializing in profiteroles, the Greek-English owner Miles-Anastasios wanted to create a space that would offer a multisensory experience. Therefore, the production room & # 8211 where a new batch of choux pastry appears every hour & # 8211 is an open space, revealing the process of making choux. Choureal offers a personalized service, so first select the filling for your choux (vanilla cream from Madagascar or artisanal ice cream). Then choose one of the premium Valrhona chocolates (bitter, white, praline or caramel) to cover your choux, and finally select any of the homemade dressings, such as raspberry jam and cakes.

Location: Ermou 18 și Diomeias 2, Atena

Nancy’s Sweet Home

În rândul atenienilor, Nancy’s Sweet Home este cunoscut sub numele de serbetospito, din cuvântul arab șerbet, care înseamnă „dulce”, și spitiul grecesc, care înseamnă „acasă”. Pe piața centrală din Psyri, Nancy’s Sweet Home este un loc excelent pentru a vă stimula energia după ore de vizitare, precum și pentru a vă bucura de spectacolul străzii. Meniul are peste 50 de deserturi multe dintre acestea, cum ar fi ciocolata kunefe și tamam, au influențe din Orientul Mijlociu. Cereți desertul la alegere cu tradiționala înghețată de Kaimaki lipicioasă, făcută cu rășina de mastiha copac Chios și o făină din tuberculi de orhidee. Dacă sunteți într-o ieșire romantică, alegeți semnătura lui Nancy „desertul dragostei” pentru doi.

Locație: Iroon Square 1 & Karaiskaki, Psyri

Cake

Dacă tot ce vă doriți este un tort, atunci nu căutați mai departe de Cake în cartierul cel mai bogat din Atena, Kolonaki. Prăjiturile în stil american, cheesecakes-ul și cupcakes-ul au făcut un spectacol minunat în ultimii 15 ani în această cafenea prietenoasă. Tortul este de asemenea foarte popular printre freelanceri și nomazi digitali care caută un colț dulce care să le dezlănțuie creativitatea.

Locație: Irodotou 15, Kolonaki

Chatzis

Chatzis a a luat naștere acum patru generații și a ăncântat cu deserturile sale siropoase, cum ar fi baklava, kataifi, revani, galaktompoureko și saragli.

În 1908, Chatzis s-a stabilit ca un loc de întâlnire pentru cafea și produse de patiserie în cel de-al doilea oraș al Greciei, Salonic. A fost nevoie de mulți ani și muncă grea pentru istoricul Chatzis pentru a-și aduce rețetele elaborate la Atena. Atenienii și turiștii au îmbrățișat deopotrivă Chatzis pentru materialele sale organice, neprocesate – cum ar fi laptele de bivol și untul din fermele proprii Chatzis.

Locație: Mitropoleos 5, Syntagma

Și la final, ca să fim siguri că ți-am făcut poftă, te întrebăm și pe tine, când vei ajunge în Atena, ce vei savura mai întâi sau la care cofetărie vei face primul popas?


KLEFTIKO. Rețeta modernă pentru friptura de miel din vremea haiducilor greci

Multe lucruri pe care le știm astăzi despre începuturile gastronomiei grecilor se datorează comediilor lui Aristophan și citatelor lui Athenaeus, dar și desenelor de pe vasele de lut. Mesele grecilor erau înainte destul de simple, bazându-se pe cele trei elemente care constituie triada mediteraneană: grâu, ulei de măsline și vin. La acestea se mai adăugau legume, fructe, brânzeturi și pește. Cât despre carne, cu excepția celei de porc, aceasta nu era o obișnuită pe mesele oamenilor de rând din cauza faptului că era foarte scumpă.

De la triada mediteraneană la preparatele cu influențe orientale și asiatice

Deși și-au păstrat simplitatea culinară, grecii și-au diversificat bucătăria de-a lungul timpului, adăugând în meniu preparate pe bază de carne și rețete din bucătăria turcă, bizantină, persană, arabă și indiană. Pământul Greciei, potrivit mai ales pentru creșterea caprelor și oilor, a contribuit la construirea renumelui brânzeturilor de aici, concurând în gastronomia internațională cu cele italienești și franțuzești. Astăzi, însă, tavernele devin neîncăpătoare când din bucătării răzbate mirosul de souvlaki, musaka, chiftele, giuvetsi (miel gătit), pastitsio (un fel de lasagna) sau gyros, toate preparate pe bază de carne.

Kleftiko, rețeta haiducilor

Haiducii greci obișnuiau să prepare carnea de miel într-o groapă cu jar, rezultatul făcându-i și pe zei să fie invidioși. Astăzi, secretul constă în condimentele folosite și coacerea cărnii un timp mai îndelungat. Pentru a obține un kleftiko fraged și aromat, alege să marinezi carnea timp de minimum 30 de minute, dar iată rețeta integrală!

Pentru 6 porții de Kleftiko, ai nevoie de 1 kg de carne de miel tăiată bucăți.

Pregătește un vas termorezistent tapetându-l cu folie de aluminiu în 2-3 straturi petrecute, pentru a nu lăsa sucul sa se scurgă. Așează în el trei sferturi din cartofii tăiați cuburi mari și o parte din rondele de ceapă și usturoi verde. Între timp, rumenește ușor în ulei încins carnea marinată în Vegeta Grill condiment lichid cu usturoi, după care adaug-o peste patul de cartofi.

Toarnă deasupra un amestec compus din uleiul rămas după rumenirea mielului, 100 ml de supă de legume, 100 ml de vin alb sec, puțin oregano și rozmarin.

Adaugă cartofii, ceapa și usturoiul rămase și o legătura mare de pătrunjel, tocat mărunt.

La final, mai ai nevoie de 2 linguri de suc de lămâie, coaja rasă de la o jumătate de lămâie galbenă și o jumătate de lămâie verde.

Strânge apoi folia de aluminiu peste întreaga compoziție și dă la cuptorul încălzit în prealabil, timp de aproximativ 4 ore.

Înainte de servire, presară puțin pătrunjel verde proaspăt și însoțește preparatul de un pahar de vin roșu.

Bunătăți de la poalele Olimpului

Grecilor le plac mult legumele, usturoiul, lămâile și măslinele pe care le servesc proaspete sau în mâncăruri condimentate cu cimbru, oregano, menta, busuioc și mărar. De la o masă grecească care se respectă, însă, nu lipsesc peștele sau fructele de mare, dar nici brânzeturile din lapte de capră și de oaie.

La fel de apreciate sunt aperitivele Boureki (plăcinte cu carne și legume), salata de vinete sau sarmalele în foi de viță care se servesc cu vin, ouzo (băutură cu gust de anason) sau tsipouro (coniac). Deși nu gătesc ciorbe, grecii au câteva varietăți de supe delicioase precum vgolemono (supa din carne, pește sau legume îngroșată cu ou, suc de lămâie și orez), fasolada, psarosoupa (supă cu pește) și trahana (un amestec de cereale fermentate și iaurt). Dacă nu ai încercat baklavalele, rahatul, iaurtul cu miere, gogoșile cu scorțișoara loukoumades sau plăcinta cu cremă de la tejghelele care aduc un iz turcesc pe rafturile grecilor, nu ai desăvârsit experiența gastronomică în această țară minunată.


Video: Loukoumades King (January 2022).