According to the tradition, the first production of tsipouro was the work of some Greek Orthodox monks. This occurred during the 14th century on Mount Athos in Macedonia, Greece. Gradually, this idea of using the pomace left over from the wine-making process in order to produce a distilled spirit was passed to viticulturists in poorer regions of the whole country, which already used the distillation process for other purposes. Thus, tsipouro was born.

Depending on the time of year, tsipouro is used either as refreshment or as a hot beverage, and depending on the time of day, it replaces the drinking of coffee or wine. Tsipouro and tsikoudia, as with all alcoholic beverages in Greece, always seem to coincide with various social gatherings, as their consumption had a festive and symposium-like quality.

It is usually served in shot glasses, very cold, often with meze, walnuts, almonds, raisins, feta cheese, olives, or accompanying halva or other desserts in restaurants.

In 2006, Greece filed a request to recognise tsipouro as a PDO (Protected Designation of Origin) product.

Although not typical, anise-flavored tsipouro is also available, produced especially in Central Macedonia, Chalkidiki, and Thessaly. Although it has a very different production method, and is usually of a higher quality (and price), this tsipouro is reminiscent of the flavor of the much more famous Greek liquor ouzo.

Anise-flavored tsipouro is the closest taste to Turkish Rakı in Balkans, which is different from Greek Raki despite the common name.

Take a look on how Tsipouro is produced…

source: wikipedia.org

They are missing out though on a whole culture of food that may surprise them. Which is why it is important that you go to at least one Greek restaurant in your lifetime. Even if you’d rather have friends over for a foxy game of bingo, than go out, you owe it to yourself to at least try it. Let’s walk you through three of the foods you are missing out on, by not eating Greek food.

Greek Salad

Greek salad is noticeably devoid of lettuce when made properly. Add a whole lot of tomato, cucumber, peppers, olives and onion to name a few ingredients and add a dollop of gorgeously crumbly and tender feta cheese, and you have the perfect lunch/ dinner appetiser.

Moussaka

A dish that is native to other countries too, the Greek one is a fan favourite. Generally made with aubergines and lamb, packed with herbs and topped with different types of cheese, it looks a bit like a lasagne on first glance. Beautiful if you need reminding of summer during the winter months.

Fish

Taking into consideration Greece’s location on the planet, it’s no wonder fish is such a massive part of their cuisine. Fried kalamarakia (squid) is a delicious appetiser, mussels are wide spread and smoked herring coated in olive oil is perfect for the winter thanks to its saltiness.

INGREDIENTS

• 1kgr octopus
• 500gr penne (or macaroni)
• 2 onions (chopped)
• 500gr tomato juice
• 2 cups hot water
• 1 tea cup dry white wine
• 1 cup olive oil
• oregano, salt, pepper

METHOD

1. Clean the octopus (remove the tooth and eye) separates the tentacles from the bag and cut into chunks (about 2.5cm-3cm long).
2. Rinse the octopus with water and leave it in a colander to drain.
3. In a large saucepan, heat the olive oil and saute the onions.
4. Add the pieces of octopus and stir for 3′-4′.
5. Add the wine and stir until the alcohol evaporates.
6. Add the tomato juice and the water.
7. Add a little salt, pepper, oregano, cover the pot and let it boil over low heat for about 30 minutes.
8. Pour contents of saucepan into a large baking pan.
9. If there is not enough broth, add some hot water and place the baking pan in preheated oven at 200oC.
10. Once the gravy in the oven starts to boil, add penne and continue baking.
11. When it starts to boil again, cover the pan with foil and turn off the stove (stirring frequently to prevent sticking).
12. In 20 minutes or so penne will be drawn the broth and boil.

INGREDIENTS

• 1kgr figs
• 1\2 kgr sugar
• 1 tablespoon fresh lemon juice

METHOD

1. Peel the figs and cut into small pieces.
2. In a saucepan, place the figs, the sugar, stir well and let them boil over medium heat.
3. Remove the foam (if there is any).
4. Shortly before jam thickens, add the lemon juice and stir.
5. Allow the jam to cool and put in vases.

INGREDIENTS

• 2 red peppers (medium)
• 2 orange peppers (medium)
• 2 green peppers (medium)
• 1 large orange bell pepper (cut into cubes)
• 1-2 onions (chopped)
• ¼ teaspoon curry powder
• 1 tomato (minced)
• 1 cup candied rice
• 1.5 cups water
• 0.5 cup vegetable broth
• olive oil
• pepper
• 1 cup grated graviera (or parmesan)

METHOD

1. Cut carefully the top of the peppers and remove seeds.
2. In a saucepan put a little olive oil and wait to warm up.
3. Add the onions, sliced pepper, curry, rice, tomatoes, vegetable broth, water and stir.
4. Cover the saucepan and let it boil in medium heat until it is absorbed almost all the water (remember to stir frequently).
5. Remove the saucepan from the heat, add some pepper and the cheese and stir.
6. Fill peppers with the mixture.
7. Cover the peppers with its lids, sprinkle with some olive oil, and bake in preheated oven at 180°C for 30 minutes, until peppers are cooked.
8. Serve hot.

INGREDIENTS

• 1 rooster in portions
• 1 onion (chopped)
• 2 cloves garlic (chopped)
• 1 glass of wine
• 1 cinnamon stick
• 4-5 spices
• 2 bay leaves
• 500gr tomato juice
• 3 fresh ripe tomatoes
• 1/2 cup olive oil
• 1 cup water
• 1 package spaghetti N.5
• grated mizithra cheese for serving

METHOD

1. In a sauce pan pour the olive oil and saute the portions of rooster.
2. Add garlic and onion and stir.
3. Add the wine, stir and wait until alcohol evaporates.
4. Then add all remaining ingredients (except from the pasta) and stir.
5. Cover the sauce pan and let the food simmer for 1 hour until the sauce thickens.
6. In another sause pan, boil the spaghetti.
7. In a plate, add some spaghetti, 1 postion of rooster, some sause and on top add grated mizithra cheese.

INGREDIENTS

• 1.5kgr lamb into portions
• 2krg potatoes peeled and chopped
• 8-10 cloves garlic purified
• 2 tablespoons mustard
• 2 lemons (juice)
• 3/4 glass olive oil
• 1 bottle beer
• salt, pepper, oregano

PERFORMANCE

1. Sprinkle the lamb with salt, pepper and oregano.
2. Mix and potatoes in a bowl with salt, pepper and oregano.
3. In a baking pan place the lamb, the potatoes and the garlic.
4. In a bowl put the mustard, a little water, olive oil and mix.
5. Add the mixture over the potatoes and lamb.
6. At the edge of the baking pan and pour the beer and then shake gently so beer goes everywhere.
7. Cover the pan with foil and bake at 200oC for 2h.
8. Remove the foil, add lemon juice and cook 10′ more.

INGREDIENTS

• 1.5 cup flour
• 100gr lukewarm water
• 1 teaspoon salt
• 1 teaspoon dry yeast
• 2 tablespoons olive oil

METHOD

1. In a bowl add the yeast and water, stir and let the mixture for 5 minutes to inflate.
2. In a clean bowl, add the flour and salt and stir.
3. Make a hole in the center of the mixture of flour, add the yeast mixture and knead until dough becomes soft and does not stick in hands.
4. Divide the dough into 6 balls, cover with a towel and let it rise for 1h-1.5h.
5. Roll out each ball of dough with fingers (about 0.5cm-0.7cm thickness).
6. Take a fork and make holes (not too deep) into all surface.
7. Brush each pita with olive oil and fry them in a nonstick pan or bake in oven or grilled.

Here in Greece, pies (pites) are very popular and we usually cook one pie a week! The reason is simple! You can cook it once and you can have it for 3-4 days, any time you want (for breakfast or snack).

Well, lets see the top 5+1 of them…

Melitzanopita (eggplant pie)

Spanakopitta (Spinach pie)

Makaronopitta (pie with pasta)

Prassopita (leek pie)

Galatopita (milk pie)

Lemon pie

Today we are extremely happy to announce the new version of EatGreek’s design!

We choose the present our recipes in a flexible way for different monitor sizes. Also the way the recipes are displayed gives EatGreek a more magazine-like feel and let you search through our archives in a more playful way!

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