Archive for September, 2014
The best region to eat a cream pie is in Northern Greece and especially the city of Thessaloniki. The “bougatsa” inthe picture is not made with crusty filo and is from the island of Evia. The pie is opened and seasoned with icing sugar and cinnamon.
New York Cookbook
Source: Patty McDuffy, GREEK-RECIPE yahoo group
This recipe is very light due to small quantity of olive oil, eggs and salt. No butter is used!
A typical Greek Lenten dish. Usually cooked on Clean Monday feast.
Try this nice ouzo recipe. Can be easily halfed. In the cooked chicken balls of the picture we used half cream and half evaporated milk.
It is worth trying this recipe, although making traditional home made filo is not an easy task and requires experience.
They can be found with sweet taste (vlita, antidia, zochi) or bitter taste (radikia, xorta tou vounou). It is very usual to eat green vegetables in Greece. Since they are now days cultivated they can be found all year round.