greek cuisine
TRANSCRIPT
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LETS DISCOVER GREECE……LETS DISCOVER GREECE……
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Introduction• Greece, a republic is located in the southern
Balkan peninsula of southeastern Europe.
• It is considered as the birth place of western culture & cradle of democracy.
• Greece is the symbol of freedom, art, & democracy in the conscience of the civilized world.
• It reached its peak in terms of economic & political terms around 2500 years ago.
• In Greece, magnificent ruins stands as monuments to the nations glorious past.
INTRODUCTIOINTRODUCTIONN
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•Area: 131.957 sq km •Capital: Athens•Currency:Euro•Sight seeing place:Acropolis,parthenon.•Population: 10.9 million •Language: Greek •Religious affiliations:97.6% Greek orthodox,1.3%Muslims, 0.4%roman catholic•Tourist:10.3 million.
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• Location:Mediterranean state at high tip of Balkan peninsula, in south eastern Europe.
• Coastline:13676km
• Climate: temperate Mediterranean with hot , dry summers & mild winter.spring is hot autumn long & warm.
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Festivals……..• Oxi day:
Celebrated on 28th October by military with parade down the main boulevards of Athens.
• Tinos:
Celebrated on 15th august,where thousands of pilgrims make there way to homage in a large celebrated gathering called “Assumption of virgin”.
• Easter holy week:
Glorifies the resurrcetion of Jesus Christ & considered “Feast of Feast”
• Name days
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• It has a admirable Mediterranean character.
• Due to the supremacy of Athens, Greek cooks were able to draw on a rich abundance of ingredients.
• Greek cusine does not solely consists of mousaka, souvlaki & horitiki salata.
• Greek cusine can be an extremely satisfying culinary adventure for both meat-eaters & vegetarians.
Evolution of Greek cuisineEvolution of Greek cuisine
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• Greek food is simple, colorful & packed with robust flavors.
• Although many dishes show influence from Greece past, particularly Arab, they have a distinguish style of their own.
• Greek cuisine is based on simple things, fresh products, and not too many spices.
• The Greek dinner table will always have lots of small plates of food, several salads, tasty bread & cheese’s, fresh fish or nicely done meat.
GREEK CUISINE-ON A PLATEGREEK CUISINE-ON A PLATE
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Sweet & sour together? No way!• Greeks likes to have a definite taste, like
Mediterranean's they do not like to mix different taste.
• Sweet & sour sauces together would not be a Greek invention.
• They do not prepare sweet salad dressings, or add nuts & raisins to any salads.
• Lot of olive oil will be poured over a salad in order to enhance the flavors.
Sweet & sour together? No waySweet & sour together? No way!!
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• Unlike Britain's, Greek people will buy what is currently available in the “laiki” & decide the menus accordingly.
• You wont have “gemistes piperies” in early spring or “spanakorizo” in summer.
• Some dishes are prepared & eaten on special occasions like……..
• ‘koliva’ at funerals,‘ koufeta’ at weddings, ‘tahinopites’ when fasting & ‘vasilopita’ on new years eve.
““Seasonality” –a special characteristicSeasonality” –a special characteristic
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POPULAR INGREDIENTS
• Agourelaio
• Cheese
• Rigani
• Olives (kalamata)
• Honey
• Caviar
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Agourelaio
• In Greece it is regarded as being the prime extra olive oil.
• It literary means unripe oil & is also sometimes known as protolado or first oil.
• Its aroma is reminiscent of a freshly cutgrass and it delivers a peppery kick in the mouth.
AgourelaioAgourelaio
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CAVIAR• By using the term caviar we mean the fish roe or
eggs.
• Basically two types of caviar are available in Greece:
• Black, which comes from sturgeon roe, which is the finest .
• Red, better known in Greece as tarama, which is produced from eggs of various fish, is usually eaten raw or as a dip.
• It is also possible to make patties from tarama.
CAVIARCAVIAR
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• Batzos.
• Manouri cheese
• ‘kefalotiri’
• ‘haloumi’
• ‘feta’
Batzos. Batzos.
Manouri cheese Manouri cheese
‘‘kefalotiri’kefalotiri’
‘ ‘haloumi’haloumi’
‘ ‘feta’feta’
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Sampling of Greek soups• Avgolemono soup: Egg-lemon soup.
• Soupa nisiotiki: Island soup.
• Fakkes: Lentil soup.
• Fasolatha:Navy bean soup.
• Trahana:Sour dough soup.
• Kakavai.
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• Dolmathes:Stuffed grape leaves.
• Gigantes:Lima beans.
• Humus.
• Sykotokia ladorigani:Pan fried liver.
• Spanokopita:Spinach pie.
• Taramosalata:Fish roe.
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• The hilly barren landscape of Greece does not provide favorable condition for breeding cattle .
• Although Greece produce meat on ‘short way’ it makes imaginative uses of it in recipes which makes a small amount of meat go a ‘long way’.
• Red and grey mullet are very popular and turbot, bas, sea brem, sword fish and halibut are also widely used.
MEATS & FISH……MEATS & FISH……
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Some meat preparations
• chicken okra.
• chicken manestra
• exohiko.
• lamb fricassee.
• kapama
Some seafood Some seafood preparations:preparations:
Grilled snapperGrilled snapper
grilled octopusgrilled octopus
u-peel em shrimpu-peel em shrimp
spetsiotaspetsiota
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“MOUSSAKA”
• “MOUSSAKA” is the shepherd’s pie of Greece.
• The succulent combination of fried aubergines, delicately spiced minced lamb and rich cheese sauce is irresistible.
• It is always popular at informal parties and can be prepared earlier in the day for final cooking and browning in the oven.
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• Sheep and goats are traditionally the main dairy animals in Greece.
• Guinea fowl, partridge and quail all appear in many traditional dishes made from poultry.
• Milk is not consumed much as a drink mainly because of uneven climate & had to be made in to a longer lasting product such as cheese or yogurt.
• Traditionally, butter is not used much in Greek cooking as olive oil is flavored for cooking.
IT’S DAIRYIT’S DAIRY
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• Ice cream is called “paghoto” in Greek .
• “Paghoto hyma” on the menu means ice cream sold by balls.
• The favorite ice cream place in Greece is “Dodoni”.
• They are much better than ‘Haagen-Dazs’
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Sweet temptations
• Patisseries like ‘Zakharoplastia’ offer an abundance of creamy temptations & heavenly fruit delights.
• All Greeks cakes are victims of a hopeless passion for sugar
• Greece can offer traditional cakes served in old fashioned coffee houses to Belgium and French pastries in bright .
• You can also bye rice pudding ,galaktoboureko, kadefi as a sweet.
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Some sweet temptations so you say yummy!
• Rizogalo.
• Pasta SokoLatina.
• Baklava.
• Halwa.
• Moustanevria.
• Tsoureki.
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Metaxa…..
• Metaxa is distinguished as the most famous Greek spirit worldwide.
• When we are talking about Metaxa we refer to this unique spirit and not to a brandy product.
• Metaxa is a Greek spirit invented by Spyros Metaxas in 1888 in Attica region
• The product has been marketed very well all around the world and became famous creating a very large number of dedicated lovers.
• Adjectives like "The Nectar of the Gods", "The Blessed Spirit" accompanied Metaxa from its birth, till this very day!
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• Greece's National drink
• Creation of ouzo is made from a precise combination of pressed grapes and herbs and berries
• Usually served as an aperitif, but is also used in some mixed drinks and cocktails.
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Wines………….
• Wine has been an important part of Greek culture for over 4000 years as the numerous archeological discoveries throughout Greece indicate.
• The ancient Greeks knew well the nutritional value of wine, as it became an inseparable part of their daily regimen.
• In recent years, the Greek wine industry has undergone tremendous improvements with serious investments in modern wine making technology.
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When it comes to wines –its ‘unique’
• Greek wine are unique because there are more than 300 indigenous grape varieties grown.
• Many of the world’s best wine critics agree that the distinct flavors come from these native grape varieties.
• Many well-known international grape varieties are also used in Greek wine making .
• This extensive variety of grapes together helps in the production of high quality wines.
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• BOUTARIS• CARRAS• KTIMA MERCOURI• KOURTAKIS
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Conclusion……• At the end of this presentation I can say that my &
your outlook on greece has definitely widened.
• Greece & its sun kissed islands offer a tentalizing cuisine that is fresh & fragnant, served with warmth & vitality.
• The greek zest for the good life & love of simple, well-seasoned food is reflected at the table.
• The cooking of greece can be defined on the lines of plain simple honest food on the low end to the giddy heights of luxury.
Conclusion
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