GREECEGREECE

Capital??

Population: 10 706,290 July 2007

LandmarksLandmarks

ParthenonTemple of the Greek goddess Athena

Greek CuisineGreek Cuisine

Composed mainly of fresh produceComposed mainly of fresh produce Breakfast is usually just coffee, sometimes Breakfast is usually just coffee, sometimes

with a piece of fruit, some bread and with a piece of fruit, some bread and cheese, or possibly a yoghurt sweetened cheese, or possibly a yoghurt sweetened with honeywith honey

Tomatoes, peppers, feta cheese, olives, Tomatoes, peppers, feta cheese, olives, stuffed tomatoes and vine leaves, olive oil stuffed tomatoes and vine leaves, olive oil and grilled meat are all common on any and grilled meat are all common on any Greek menuGreek menu

StaplesStaples

BreadsBreads

Psomi (bread) is a manditory feature of Psomi (bread) is a manditory feature of any Greek meal. any Greek meal.

White crusty country bread (horiatiko) is White crusty country bread (horiatiko) is the most common. It is traditionally made the most common. It is traditionally made in a wood ovenin a wood oven

Wholemeal and savoury breads (made Wholemeal and savoury breads (made from olive oil and flavours such as olives, from olive oil and flavours such as olives, walnuts, cheese and herbs) are also walnuts, cheese and herbs) are also commoncommon

Festive BreadsFestive Breads

Tsoureki – glazed mastic flavoured bread Tsoureki – glazed mastic flavoured bread served at Easter served at Easter

Kouloures – Kouloures – elaborately elaborately decorated decorated Cretan Cretan wedding wedding bread made bread made for the bride for the bride and groomand groom

CheesesCheeses

Greece produces many different types of Greece produces many different types of cheesescheeses

Most are made from goat’s and sheep’s Most are made from goat’s and sheep’s milk milk

Feta is the national cheese of Greece Feta is the national cheese of Greece

Roasted Greek CheeseRoasted Greek Cheese

Cheese PieCheese Pie

FishFish

Greece has countless miles of coastline, Greece has countless miles of coastline, therefore fish (psari) has long been a therefore fish (psari) has long been a staple. Mediterranean and Aegean fish staple. Mediterranean and Aegean fish have a very unique flavour, therefore are have a very unique flavour, therefore are tasty enough without too many added tasty enough without too many added flavours.flavours.

VegetablesVegetables

Vegetables are a key ingredient of the Vegetables are a key ingredient of the Greek kitchen.Greek kitchen.

Green beans, broad beans, artichoke, Green beans, broad beans, artichoke, aubergines, vine leaves, zucchini flowersaubergines, vine leaves, zucchini flowers

FruitsFruits

Watermelon is often served at the end of a Watermelon is often served at the end of a meal instead of dessertmeal instead of dessert

Citrus fruits are abundant as are figs and Citrus fruits are abundant as are figs and grapesgrapes

Greek DishesGreek Dishes

Tzatziki

Souvlaki

BaklavaBaklava

Yemista

Koulourakia

KoulourakiaKoulourakiaIngredientsIngredients

½ cup butter½ cup butter ½ cup caster sugar½ cup caster sugar ½ teaspoon vanilla essence½ teaspoon vanilla essence 1 large egg1 large egg 2 ½ cups plain flour2 ½ cups plain flour Pinch ground cinnamonPinch ground cinnamon Pinch ground clovesPinch ground cloves 3 tablespoons milk3 tablespoons milk ¼ cup toasted sesame seeds¼ cup toasted sesame seeds 1 ½ teaspoons baking powder1 ½ teaspoons baking powder

MethodMethod Cream butter and sugar with vanilla essence until light and fluffyCream butter and sugar with vanilla essence until light and fluffy Beat egg, reserve 1 tablespoon for glazing and add remainder gradually to Beat egg, reserve 1 tablespoon for glazing and add remainder gradually to

butter mixture, beating wellbutter mixture, beating well Sift dry ingredients twice. Stir into creamed mixture alternately with milk to Sift dry ingredients twice. Stir into creamed mixture alternately with milk to

form soft dough.form soft dough. Knead lightly until smooth. If dough is sticky, chill for 1 hourKnead lightly until smooth. If dough is sticky, chill for 1 hour Scatter some sesame seeds lightly on one side of pastry board. Shape Scatter some sesame seeds lightly on one side of pastry board. Shape

pieces of dough into thick pencil shapes and roll onto the sesame seeds to pieces of dough into thick pencil shapes and roll onto the sesame seeds to coat lightly or according to taste.coat lightly or according to taste.

Double over rolled dough and twist, or form into rings, figure eights or coils.Double over rolled dough and twist, or form into rings, figure eights or coils. Place onto greased baking trays and glaze with reserved egg beaten with Place onto greased baking trays and glaze with reserved egg beaten with

a little milk.a little milk. Bake in a moderate oven for 15 – 20 minutes until golden brown.Bake in a moderate oven for 15 – 20 minutes until golden brown. Cool on wire rack and store in airtight container.Cool on wire rack and store in airtight container.