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Epirotic Cuisine
Epirotic cuisine ( el, Ηπειρώτικη κουζίνα, or Κουζίνα της Ηπείρου) is the traditional Greek cuisine of the region of Epirus. It is based mostly on dairy products; butter and various cheeses. Appetizers and cheeses * Anthotyros * Feta * Galotyri * Kaskavali * Kefalograviera * Kefalotyri * Metsovone, Foumarino, Boukovela and Metsovela from Metsovo * Tyrogliata * Vasilotyri * Ourda cheese Dishes and specialities *Many types of ''pites'' (pies) including kasiopita (kikitsopita), kothropita, kimadopita, pepéki, kasiata and blatsariá * Hilopites * Frog legs * Kontosouvli * Loukaniko * Trahanas Desserts/drinks * Amygdalopita * Spoon sweets * Klostari *Blatsara *Stegnopita (dry pie) *Kassiopita (flour pie) * Flogera (Metsovo) * Greek wine Greece is one of the oldest wine- producing regions in the world and among the first wine-producing territories in Europe. The earliest evidence of Greek wine has been dated to 6,500 years ago [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Cuisine
Greek cuisine (Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta (for example hilopites), cheeses, lemon juice, herbs, olives, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine, while incorporating Balkan, Turkish and Italian influences. History Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times. Its influence spread to ancient Rome and then throughout Europe and beyond. Ancient Greek cuisine was charact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Metsovo
Metsovo ( el, Μέτσοβο; rup, Aminciu) is a town in Epirus, in the mountains of Pindus in northern Greece, between Ioannina to the west and Meteora to the east. The largest centre of Aromanian (Vlach) life in Greece, Metsovo is a large regional hub for several small villages and settlements in the Pindus region, and it features many shops, schools, offices, services, museums, and galleries. The economy of Metsovo is dominated by agriculture and tourism, the latter of which flourishes in winter. Metsovo is served by Greek National Road 6 (Ioannina – Trikala) and by the Egnatia Odos motorway. Etymology From medieval times till well into the 19th century, Metsovo was known, in various sources, as ''Metzovo''. From the end of the 18th century on, the literary form of ''Messovon'' makes its appearance. The town is known as ''Aminciu'' in Aromanian (Vlach), and as ''Miçova'' in Ottoman Turkish. Ottoman census records In the Ottoman census records we see the word ''Mcwh'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kathimerini
''Kathimerini'' (Greek: Η Καθημερινή, pronounced kaθimeriˈni meaning ''The Daily'') is a daily, political and financial morning newspaper published in Athens. Its first edition was printed on September 15, 1919. and it is considered the leading newspaper in Greece, with both the highest circulation and a strong digital presence. It is published in Greek and there is also an English edition, both print and digital. ''Kathimerini English Edition'' is published in Greece and Cyprus along with the ''New York Times International''. ''Kathimerini'' also produces a wide range of leading magazines, including ''Vogue Greece'' with ''Conde Nast International'', as well as publications for The Walt Disney Company Greece. Considered Greece's paper of record, ''Kathimerini'' traditionally identifies with a broad range of the political spectrum, from the liberal center to the moderate right, while covering the positions and hosting analyses from all the main political parties an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spoon Sweets
A spoon is a utensil consisting of a shallow bowl (also known as a head), oval or round, at the end of a handle. A type of cutlery (sometimes called flatware in the United States), especially as part of a table setting, place setting, it is used primarily for transferring food to the mouth. Spoons are also used in food preparation to measure, mix, stir and toss ingredients and for serving food. Present day spoons are made from metal (notably flat silver or Household silver, silverware, plated or solid), wood, porcelain or plastic. There are a wide variety of spoons that are made of a variety of materials and by different cultures for many different uses and foods. Terminology The spoon consists of a ''bowl'' and a handle. A handle in a shape of a slender stick is frequently called a ''stem''. The stem can end in a sharp point or be crowned with a ''knop'', a decorative knob. The ''knop-top'' spoons with a variety of knop shapes described by colorful terms like "acorn", "writh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amygdalopita
Amygdalopita ( el, Αμυγδαλόπιτα) is an almond cake in Greek cuisine made with ground almonds, flour, butter, eggs and pastry cream. It is one of the most common ''glyka tapsiou'' ( el, γλυκά ταψιού) - dessert dishes like pies and breads baked in baking pans. Other common desserts of this style are galaktoboureko, karydopita and kadaifi. Preparation To make this cake the dry ingredients are slowly folded into creamed butter and sugar, then the eggs are beaten in. The cake is baked in a tray and soaked in simple syrup after its done baking and allowed to cool before it is cut into individual square pieces. See also * List of cakes * Basbousa Basbousa () is a sweet, syrup-soaked semolina cake that originated in Egypt. The semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squar ... References External links * {{Greece-cuisine-stub Greek ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trahanas
Tarhana is a dried food ingredient, based on a Fermentation (food), fermented mixture of grain and yoghurt or fermented milk, found in the cuisines of Central Asia, Southeast Europe and the Middle East. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk. As it is both acidic and low in moisture, the milk proteins keep for long periods. Tarhana is very similar to some kinds of kashk. Regional variations of the name include Armenian language, Armenian թարխանա''tarkhana''; Greek language, Greek τραχανάς ''trahanas'' or (ξυνό)χονδρος ''(xyno)hondros''; Persian language, Persian ترخینه، ترخانه، ترخوانه ''tarkhineh, tarkhāneh, tarkhwāneh''; Kurdish language, Kurdish ''tarxane'', Albanian language, Albanian ''trahana'', Bulgarian language, Bulgarian ''трахана'' or ''тархана'', Serbo-Croatian ''tarana'' or ''trahana''; Hungarians, Hungarian tarhonya or Tur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loukaniko
Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks. Loukaniko is often served as a mezze, sliced and fried, sometimes with saganaki. It is also cooked into a variety of dishes. The name 'loukaniko' is derived from ancient Roman cuisine's ''lucanica'' (from Lucania region of Southern Italy) and has been used in Greece since at least the 4th century. Andrew Dalby, ''Siren Feasts'', 1996, p. 181 See also *Lucanica or ''luganega'', an Italian sausage with a related name *Lukanka, a Bulgarian sausage with a related name *Longaniza, any of a variety of sausages from Spain, Latin America, and the Philippines with a related name *Soujouk, a spicy, dry, lean sausage found in from the Balkans and Middle East *List of smoked foods This is a list of smoked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frog Legs
Frog legs ( French: ''Cuisses de grenouille'') are one of the better-known delicacies of French cuisine, where it has been considered as a national delicacy. The legs of edible frogs are also consumed in other parts of the world, including Vietnam, Southern China, Cambodia, Thailand, Indonesia, Korea, Northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, Romania, Bulgaria, Northwestern Greece, South Africa and the Southern regions of the United States. As of 2014, the world's largest exporter of edible frogs is Indonesia, second is China, third is Turkey. In Turkey, Brazil, Mexico and the Caribbean, many frogs are still caught wild. Balıkesir, Adana, Edirne and Hatay are the popular Turkish cities for edible wild frogs. Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hilopites
Hilopites or hylopites (, ) are a traditional Greek pasta made from flour, eggs, milk, and salt. They take the form of small squares or, in some regions, long thin strips (usually called by different names) similar to Italian fettuccine. The pasta is traditionally made by rolling the dough out in to a thin sheet, dusting with flour, and slicing twice: first into thin fettuccine like strips, then again into small squares. While commercially produced hilopites are generally around traditional homemade hilopites are often made much larger. Other regional names for this pasta include () in some regions of Peloponnisos and () in Cyprus. Some common dishes made with hilopites are chicken noodle soups, baked chicken with red sauce, or simple boiled pasta dish with oil and cheese. See also * Flomaria * Crozets de Savoie * Lazanki * List of pasta There are many different varieties of pasta. They are usually sorted by size, being long (''pasta lunga''), short (''pasta corta'') ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urdă
Urdă (; sq, urdha, indefinite form ''urdhë''; sr, / ; bg, урда, извара, urda, izvara; mk, урда, изварка, urda, izvarka; uk, вурда, vurda; hu, orda, zsendice) is a sort of whey cheese commonly produced in Southeast Europe. (Hungarian) Etymology The name derives from Albanian ''urdhë/urdha'', from ''*wurdā'', from an earlier form ''*urdā'' or ''*uordā'', ultimately derived from |
