1.GEMISTA
Gemista means “filled” or
“stuffed” vegetables such as, peppers, eggplants, courgettes, onions etc. The
filling can be a meat based one, usually with minced beef and rice. Gemista
fall under the category ladera or “oily” food, as we call them but our version
is a much lighter one, using not too much oil and are mostly “saucy” than
“ladera”. The normal amount of oil used would be at least twice the quantity we
use. Gemista is a summer food, since it is the time when the tomatoes are ripe
and as they are a light food they can be consumed during hot Mediterranean
temperatures, as a slightly hot or cold dish.
Picture 1 - Gemista
2.TOURLOU (Mixed-Up Veggies)
Tourlou is a baked vegetable
dish with a surprising sweetness. The “sugar” comes from a vegetable, one that
most Americans have only ever tasted undercooked. Undercooked, this vegetable
has all the taste and texture of a sponge. But cooked well, this particular
vegetable melts down into a creamy sweetness. It is the eggplant. The main
ingredients are:
potatoes, onion, fresh tomatoes, sweet green peppers, zucchini, garlic cloves, oregano, salt, pepper, carrot, green
beans, olive oil.
Picture 2 - Tourlou
3.GIOUVETSI
Giouvetsi is a baked Greek meat dish made with either chicken,
lamb or beef. The recipe is not complicated, but requires some preparation and
a lot of cooking time. Necessary ingredients are the meat, pasta (traditionally
kritharaki ) and the tomato sauce. Other common ingredients
include onions/shallots, garlic, beef stock, and red wine, as well as some
cheese to serve.
Picture 3 - Giouvetsi
All the above mentioned recipes are combined with Greek Salad.
Greek salad is a summer salad dish made with pieces of tomatoes, sliced cucumbers, green bell peppers, red onion, sliced or cubed feta cheese, and olives typically seasoned with salt and dried oregano, and dressed with olive oil.
Picture 4 – Greek salad
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