Friday, July 20, 2012

Mediterranean diet, which is part of the Intangible Cultural Heritage of UNESCO

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:

                                                                Picture 2 - Tourlou

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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