Roasted Lamb

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                                                    Herb Roasted Lamb with Potatoes


                                                         

The slightest whiff of  Roasted Lamb and we would run to the stove, open the door as if we expected the lamb to be frightened by us and it would be cooked faster. My  mom would holler, it's only been a few minutes in the stove. Ignoring what she would say I would take my fork and poke the lamb, my taste buds were just yearning to taste it. The herbs and potatoes cooked in the lamb juices and in olive oil, oh, I'm just salivating as I write this. Lamb is so tender and it's usually the popular dish when we celebrate Easter but of course you don't have to wait for Easter to roast lamb any day is just as good. Best of all it's a real simple dish to prepare and bake. I usually love to cook leg of lamb( you can cook it the exact same way) but this year my father- in-law bought pieces of lamb shoulder and lamb chops which were just as tasty. 

When you buy lamb make sure you have a trustworthy butcher and the best lamb are the ones that your butcher raises. They are the best quality of meat.  

TIPS:  a) This is one piece of meat you don't have to marinate, you season it about 1/2 an hour before baking. If you do marinate this piece of meat before you cook it, it will become chewy. b)  Your lamb should be ready in about an hour give or take a few minutes depending on your oven. I usually allow it for about an hour 1/2 I slow bake it and my family prefers it well done. 

Roasted Lamb

Ingredients

• 4  pounds of lamb ( serves about 6) 
• 2 - pounds potatoes
• 1 teaspoon mint
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 1 teaspoon thyme (optional) 
• 4 - 6 cloves of garlic 3 whole and 3 chopped.

Cut your potatoes lenghth wise or you can quarter them. Add your lamb pieces or leg of lamb to your potatoes add all other ingredients, mix everything and make sure to rub your lamb with the seasoning. Drizzle with olive oil cover with a baking sheet and place in oven. 

                                                       KALE OREXI!!!! 

Greek Easter Bread

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                                        Greek Easter Bread a.k.a Tsourekia





Food is the unification of the family, that’s what my mom taught me. Easter at my house was a blend of beautiful aromas and family unification! My mom began cooking in the middle of the week and finished at the end of the week just  a few hours before going to church. Nostalgic of her cooking and her presence,  I try to create my own moments with my own family using her recipes.  This recipe takes me back to a time of fun, a worry free life and a time where things were quite different. My mom’s holiday cooking would put a smile on all our faces. She made everything seem effortless, whether she was tired or not she had a smile when she cooked.  Her happiness just echoed throughout the house. In return I want to give my children these moments that I still long for. No matter how old you are or how good you cook, mom’s cooking is always better. This Greek Easter bread (Tsoureki) resembles the Jewish Challah. It goes great with coffee, you can spread on it butter, honey, jam or just eat it plain,that’s how I like it. Without the Greek Easter Bread, it's just not Easter, the aroma of this bread seduces your soul and gratifies every single taste bud that you have! 

Greek Easter Bread a.k.a Tsourekia

Ingredients

• 5 pounds of all purpose flour ( always buy a little extra)
• 12 whole eggs
• 2 eggs beaten
• 3 cups sugar or 850 grams
• 1 cup Mazola corn oil ( any corn oil will do)
• 1 stick sweet butter or 200 grams
• 5 yeast envelopes ( for the leaven)
• 3 glasses of milk or 650 grams
• 8 Red dyed eggs ( if you want to )
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon Mahlepi ( a Greek unusual spice with an Arabic name) *
• 1/2 teaspoon of Mastiha ( Gum resin from the Mastic tree) *

Leaven, this must be made overnight.

Heat one glass of milk till warm, add in a big pot then add your 5 envelopes of yeast. Dissolve yeast very well then slowly add your flour, add just enough to make it tight, set aside till next day.

The next day it should have tiny air bubbles.

he next day in a different pot:

Mix 12 eggs and 1 glass of warm milk and then slowly all other ingredients, add your butter last.  Beat for at least 15 minutes.  Make sure your mahlepi and Mastiha are cracked I usually place it in a towel and crack them with a hammer.  You can use a hand processor and break them down.

* Mahlepi – can be found in Middle Eastern shops

* Mastiha can be found in gourmet shops or Greek Delis

TIPS: 1) You could also chew the Mastiha as is, it's excellent for digestion.
         2) The new generation loves to top it off with melted chocolate or filled with                Nutella.
    

Once you are done you add your leaven to your mix.

Once you add the leaven, mix and then  slowly add the flour, when you add enough flour and the dough starts forming you begin kneading, rub your hands with corn oil, this makes the kneading  a lot easier. If you do not use corn oil it will become a difficult task.  You must knead it for about 20 minutes, if you have a bread machine go ahead and use it. I like doing it the traditional way. I make the dough, as soon as I wake up in the morning. When you are done kneading leave it in a big bowl and allow it to rise usually about about 4 hours. If it overlaps in the bowl it's ready, I usually knead about 3 times and allow it to rise each for about an hour or so. Makes the bread fluffier.

It’s traditional to make the Tsourekia in shapes of braids. We do this to keep all bad spirits away.

If you have followed the recipe, you should have about 7 to 8 tsourekia (depending on the size you make). When they are all ready brush them with an egg for color, then you cover them  with aluminum foil and towels and you let them rise for about 2 -3 hours before baking. If they have not risen, they are not ready and yo will get a hard tsoureki. Preheat your oven for at least an hour. Bake them for 25 mins. at 248 Fahrenheit or less. To check if they are ready place a skewer in the middle if it comes out clean they are ready!! Let them cool and eat !

                                                                KALE OREXI!!! 

My Pasta Sauce!

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                                                              My Pasta Sauce!
                                               

Pasta Sauce! A taste that takes me back a few years to the first time I ever cooked, my very first recipe was pasta sauce. My cooking mentor,my Mom,who passed on her cooking skills to me, I was the oldest so it was inevitable for  me not to cook, I believe I was about 13 at the time. She took two onions, one for each and she said try to do what I do and that was it, we created our first recipe together. I have to admit dicing onions was a teary situation (lol). My cooking skills aren't bad at all but I still enjoy my meals way better when  they are cooked by my Mom. My Pasta recipe has become my trademark among family and friends. I have a knack for creating a scrumptious marinara sauce, it can be used almost anywhere, on pasta, rice, with french fries, even with fried eggs. My in-laws plant abundant tomatoes in their huge garden and  therefore I have the essential ingredient to create various pasta sauces, which I  freeze and use when our pasta craving hits us. Making pasta sauce from scratch is super easy and so much fun because after the basic ingredients, your pasta is alterable and you can add various ingredients, such as, green peppers, carrots, celery, you name it, use your imagination and a little TLC and presto your sauce is ready! Most people before making a pasta sauce, they blanch their tomatoes. (boil,peel and scoop the seeds out ) I honestly don't see a reason for this, I want the whole tomato in my sauce not a part of it.  If your Greek and you love rustic bread they compliment each other perfectly! 

Pasta Sauce

Ingredients

• 1 large tomato
• 1 large onion
• 4 garlic cloves
• 1 whole nutmeg(optional)
• cinnamon (optional) 
• 4 cloves (optional)
• peppercorns 
• 2 tablespoons tomato paste 
• olive oil

O.K. as I said, I don't blanch tomatoes. I take my cutting board and I dice my tomatoes, onions and garlic. I take my cooking pot, add the olive oil about 1/4 cup, heat the oil until it starts shimmering,   Then I add onions, tomato, and garlic saute for about 10 minutes,start to stir all the ingredients until they are covered with oil. Saute until the onion it's tender but not browned, add a teaspoon of oregano salt & pepper to taste. Don't stop stirring and use a wooden spoon.  During this time if you want you can add diced up peppers, carrots etc. it's all up to you.Then add about 2 cups of  water. Bring to a boil and cover, cook for about 20 -30 min. When water has reached half its cooking point, add 2 tablespoons of tomato paste and if you like add spices like cloves, grind a bit of nutmeg etc. Once again try a few things around and see what you prefer. During the summer time I have fresh basil so of course I make pasta sauce using some fresh basil. Yum! Yum! 

                      Another great tasting recipe form my kitchen to yours KALE OREXI!! 

                                                           

Octopus and Pasta Bake

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Octopus and Pasta Bake 

Octopus and Pasta Bake, if you're a true seafood lover then this dish is definitely a must try!! The savory juices that are extracted by the octopus while it simmers in red tomato sauce and slowly baked in the oven oh! so mouthwatering....  Octopus and Pasta Bake is a favorite dish among, almost all Greeks during lent. Hey, I don't only cook it during lent, it's a great summer dish! My mother cooked this scrumptious meal and we couldn't wait to sit down. Reminiscing a bit, I used to take my fork and swiftly before my mom could catch me I would grab a piece of the octopus right out of the pot ( she always hated this)  but the scent of fresh octopus simmering was just so tantalizing I couldn't resist. Now on to the recipe.

Ingredients

• 2 pounds Octopus
• 1 package ditalini 
• 2 medium onions
• 2 medium tomatoes
• 4 garlic cloves
• 2 tablespoons tomato paste
• 1 teaspoon of oregano
• rosemary (optional) 
• 1/2 cup of red wine(optional) 
• bay leaf (optional) 

You can use any pasta you like but ditalini is the traditional way. 

I made this dish with frozen octopus (It's much more tender than fresh bought octopus) 

Rinse your octopus very well, if your octopus has a hood open it up and clean it and make sure there's no sand in the suction cups of the tentacles. If you would like you can cut your  octopus in bulky pieces (octopus shrinks as it cooks) I didn't I cut the octopus until after it was cooked. 

                                            

                         

                     Place your octopus in the pan on low heat, juices will be extracted keep stirring until all juices have evaporated, use a wooden spatula. Keep in mind the octopus will change color.

                                 

Once the juices have almost evaporated add your olive oil, make sure it covers the bottom of your pan.  Saute for about 5 minutes. Then add your chopped up tomatoes,and onions saute for about another 5 minutes. Stir until your onions have a golden color. Some people add rosemary, bay leaf, allspice etc. I don't, I just add pepper, oregano and garlic and I saute for another 3 minutes or so. At this point I usually add red wine. When you add the red wine allow it to boil and almost evaporate before you add the water. I didn't add wine this time. I just covered with water and allowed it to boil on high for about 1 hr or until the octopus was tender. If after an hour your octopus isn't soft then just add  more water and allow to keep boiling. When your octopus is tender and it's almost ready to simmer add your tomato paste and allow to simmer into a thick sauce.

TIP: Don't add salt or it will make your octopus tough and hard to swallow. If you would like add a tiny bit at the end. 

                                         

When your sauce is ready empty contents into your pan add your pasta and cover with water. TIP: Cover with aluminum foil or parchment paper. 

                   

                     Preheat your oven 1/2 hour before, place your pan in the oven. Cook for about 30min. or until pasta is Al dente Stir occasionally always with a wooden spatula. When it is almost ready you can add 1 tablespoon of tomato paste, your salt & pepper to taste.

   

                     

              When you octopus and pasta bake is ready serve with a nice Greek salad
 and a tall glass of refreshing red wine, an ideal combination. 

              KALE OREXI! Another mouthwatering dish from my kitchen to yours! 

zeppoles with yogurt a.k.a loukoumades

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                                                     Zeppoles with Yogurt a.k.a Loukoumades

Remember my post about my traditional recipe for Zeppoles a.k.a Loukoumades. Well the other day I received a new tip from someone who has more experience than I in making loukoumades and of course I had to give it a try. Instead of using just water you, you can add yogurt. They come out soft and super delicious and if you have leftovers, and allow them to sit overnight they are still soft the next morning to enjoy them with your cup of coffee.  KALE OREXI!

Ingredients:

• 1 kilo (2.2 pounds)   All purpose flour
• 200 grams plain yogurt
• 1 teaspoon Domino sugar
• 1/2 teaspoon salt
• 1 and 1/2 envelope of yeast
• 1 teaspoon baking soda
• Honey

Leaven:

Ingredients:

• 180 grams flour
• 1 1/2 envelopes of yeast
• 260 grams luke warm water
• 1/2 teaspoon salt
• 1 teaspoon baking soda

For the leaven:

Add water and yeast mix until the yeast has dissolved. Then add flour and mix, next add your salt and your baking soda. Set it aside for an hour. Small bubbles should be forming immediately.

                                                             

For Zeppole mixture: 

Add your yogurt and flour. Water and flour should be added little at a time until you have reached the desired amount and  your dough should has elasticity. Proceed with your loukoumades as in the previous post.( Check link above) 

TIP:  If you could like you can add 1 teaspoon of honey it gives the loukoumades a rich golden color.

Yellow Split Pea Soup

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                                                           Yellow Split Pea Soup a.k.a Fava

                                   
                                    

 When it's cold outside you need something healthy and delicious to warm your families insides and lift their spirits, nothing hits the spot like yellow split pea soup. It's quick,easy healthy and not to mention easy on the pocket. Split pea soup is rich in proteins and it comes in two colors yellow and green, I love both, it's just that yellow looks prettier. This is an authentic Greek traditional dish and you can find it at almost all local taverns when travelling to Greece. You don't have to travel to Greece to have this yummy dish, take a walk at your local grocery store, they have plenty. I have been such a food aficionado all my life due to my family's  Greek culture but also to my dad's refined taste buds.He always appreciated a higher quality of food and Split Pea Soup falls under this category.  A higher quality of food!

Split Pea Soup is a.k.a pease pudding, it was made in Medieval Europe and it's a popular dish in the Greek culture a.k.a Fava which is served as an ( appetizer) meze. Fave can be prepared as a puree or you can make it a bit chunky, I prefer the puree. My mother served it as a main dish with a side dish of any type of seafood, I serve it with a side of bruschetta

Split Pea Soup of either color are rich in fiber which helps the digestive system. All peas contain manganese,potassium,copper, protein and vitamins such as B1 and B5. For all the above reasons Split Pea Soup is a perfect meal at any time of the day!

Ingredients

• 500 grams yellow split peas
• 1 medium sized onion chopped 
• 1 carrot shredded
• 1 tablespoon chopped parsley
• salt & pepper 
• 5 - 8 tablespoons of olive oil

 Take your split peas place in pot cover with water, place on stove and boil.When peas come to a boil drain them in a colander rinse with cold water and return to pot. Add all your ingredients and last add olive oil, saute for about 10 minutes. Cover peas with water, allow to boil until creamy and tender. Scoop batches of soup with a soup ladle, pour in a blender and mix until smooth. When serving drizzle with olive oil.

TIPS: a)  Use an immersion blender, this is faster and easier.
            b)  For a more spicy taste, use homemade broth or 1 beef knorr cube.
            c) If soup is too thick, thin it out by just pouring more water.

                                                     

KALE OREXI!!! Another fabulous dish from my kitchen to yours! 

Wild Asparagus

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Wild Asparagus, ( Black Bryony/Avriones) or Ovries as they are known locally here in Corfu. This wild asparagus is a sprout from Tamus Communis. It's name is derived from Bryonia Dioicia another wild plant which is poisonous and is not meant for eating. I really don't know why this mistaken in identity has taken place ;)   Wild Asparagus, is nature's gourmet food and the best part is that it's free. My mother in law is an expert when it comes to foraging and I'm an expert in executing a well prepared healthy meal. To me it looks like tiny asparagus. Avriones are simple to clean and simple to cook. They are three ways you can cook them boiled, baked and sauteed with tomato paste. I must admit they are bit bitter but pair them with lemon, fresh tomatoes and some feta and they automatically become a delicacy! 

Wild Asparagus

Ingredients

• 500 grams Bryony
• 1/2 teaspoon of oregano
• 5 tablespoons of olive oil
• parchment paper or clay pan
• lemon 
• salt & pepper to taste

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                     First, you clean them, place them in a colander and run water over them. Allow them to drip dry. Cut off some of the stem. Place them in parchment paper, add all of your ingredients cover and bake at 300 for 20 minutes. Take out squeeze lemon and serve as seen in picture. 

TIP: When using a clay pan cover with parchment paper before baking. 

Kale Orexi! Another great tasting dish from my kitchen to yours! 

Pancakes a.k.a Tiganopsomo Fried Bread

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                                                      Greek Pancakes a.k.a Tiganopsomo ( Fried Bread)

Fried Bread or Tiganopsomo, A heavenly treat for anytime of the day, Tigano/tigani means frying pan and psomo/psomi means bread, therefore, we have tiganopsomo. My mom was exceptional in the kitchen,I thank God she passed down her culinary skills on to me. Every time she would make Tiganopsoma, the sizzle and scent from the olive oil whiffed my nose and I just couldn't wait to sink my teeth in this crunchy and fluffy tiganopsoma.  This recipe has value because it's not only the fact that it tastes goods but it's associated with the scenic and beautiful birthplace of my parents. Mathraki. It represents a time when people didn't have access to supermarkets and fast food chain stores. They cooked with what they had at hand and this kind of forced them to come up with various recipes. My mom can be called a home cook aficianado. Tiganospsoma are fulfilling and so fun to make! You can eat them in so many different ways, the traditional way with feta cheese, tomatoes and olives. For a sweeter version, drizzle them with honey, sugar and cinnamon. TIP: a) you can  turn them into personal pizzas with a variety of toppings. b) In some regions they add feta cheese, olive oil, oregano or mint leaves in between two tiganopsoma and fry them. This is a great idea for your next party. A simple and yet so savory delight that I had to share this experience with my kids( which they love) and now I'm sharing my mom's traditional  recipe with you all. 

Ingredients

• 500 grams of all purpose or self rising flour
• 1 cup of luke warm water
• 1 envelope of dry yeast
• 1/2 teaspoon of salt
• 1 1/2 cup of olive oil

First, have your luke warm water ready, add it in a bowl, add your yeast and mix until the yeast has been diluted completely. Once this has been done add flour mix until you get a soft stick substance ( this is called a leaven

When you are almost done set it aside for about an hour or so the longer the better. An hour is a good portion of time for the leaven to rise, if starts to make bubble it's good.

When the leaven is ready, keep adding luke warm water and flour, before completing it onto a pliable dough add your salt. The dough is ready when it no longer sticks to your fingers. I usually use all of the 500 grams of flour and then I have extra flour when I roll the bread pitas out. I usually make about 15 -18 pancakes, I  used all 500 grams of flour and of course, I give to my neighbors as well. 

Before making your tiganopsomo allow the dough to rest for 30 min.

Make sure you flour your surface before rolling out your flat breads. I roll them out to about 7 - 8 inches, We all like them big, if the  dough is a bit sticky just add more flour. Don't roll them out to tick or they will not fry well in the middle. I know this from personal experience. 

Add olive oil enough to cover the bottom of the the pan. When placing the bread in the pan dust off the extra flour then place in pan make tiny holes in the bread with your fork. Let it fry until golden brown on both sides. Olive oil works best for tiganopsoma. Best to serve when they are warm. KALE OREXI!! Another great recipe from my kitchen to yours! 

Sauteed Meat a.k.a Sofrito - a Corfiot Specialty!

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Sauteed Meat a.k.a Sofrito

If you have ever visited Corfu then chances are you have tried this wonderful, delicious traditional recipe, Sofrito, an acclaimed dish and very well known not only to locals  but to all travelers who have visited this breathtaking island! Sofrito  has been a part of the Corfiot cuisine since the Venetian times. Cooking ways vary but the basic ingredient is garlic, wine and vinegar which gives the meat its piquant flavor. 

Sauteed Meat a.k.a Sofrito

Ingredients

• 2.2 pounds beef fillet or veal 
• 8 garlic cloves (chopped)
• 3-4 tablespoons parsley  ( finely chopped) 
• 1 cup white wine
• 1/3 cup vinegar
• 1 cube beef knorr
• 1 tablespoon oregano
• 1/2 cup of olive oil
• salt & pepper

 pan

Take your slices of meat add salt and pepper dredge it in flour, pat off the excess flour. 

Fry it on medium heat until golden brown. The flour that will fall off into the pan will be the basis for the sauce.

After you have fried it place on a platter ( make sure you place paper towels so all the oil could drain out.) Set your meat aside so you can begin on your sauce. Now in your pan add garlic, parsley, you can also add about 1 tablespoon of flour. Saute for few minutes, don't burn your garlic. Once you have sauteed your ingredients add two glasses of white wine, you can also use red( but this makes it a heavier dish) Also, add a bit of vinegar ( about 1 shot glass), scrape the flour from the pan mix all ingredients add 1 cup of water when it starts to boil add you knorr beef cube( I don't like to use beef cube in this recipe) some people use it. Add you meat and cook until it's tender. A small tip you can also add mustard I also omitted this, it's not traditional if we use mustard. 

You can serve it with, baked potatoes, mash potatoes, or rice with a side of string beans. Serve with a glass of wine and KALE OREXI!!!!  

Sugar Powdered Cookies a.k.a Kourabiedes

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                                   Sugar Powdered Cookies a.k.a Kourabiedes

                                            

It's not christmas at a Greek house if the Kourabie is not the host, the sugar powdered Christmas butter cookies. Simply put, there's no festivity without these sugar powdered cookies. They are very simple to make and they just melt in your mouth. When  a mom and a daughter bake/cook together, they create memorable moments that last a lifetime. In my kitchen, I recapture moments of my childhood baking with my mom and at the same time my daughter sits right beside me, assisting with the process and art of making Greek butter cookies. A hand me down recipe filled with many funny moments, the time we burnt a few, the time the sugar wasn't enough or just running to the supermarket to buy some very last minute ingredients for this melt in your mouth butter cookies recipe. No matter what behind the scenes we went through with my mom, the outcome was always perfect  and the scent was heaven, alerting everyone the holidays have arrived! Every year during this time I can't wait to place the first pan of kourabiedes in the oven, the scent that pervades from the oven  and lingers through the whole house, the aura of buttery and zesty aromas makes your taste buds sing Jingle Bells!

Kourabies, is the singural and the plural is Kourbiedes. According to the wikipedia it has a mixture of origination Azerbaijani, Qurabiye, Albanian Kurabie, Persian Ghorabi,Turkish, Kurabiye . The common word is Kuru, which means dry biscuit. Therefore, Greeks call it Kourabie, a dry biscuit.

* It's a trial and error kind of recipe but once you get the hang of it, it becomes more simple than simple ;) Enjoy and  have a Merry Christmas!

 The story goes as, when these cookies were deemed as Christmas cookies, they were given the crescent shape and the top their was a whole clove inserted into the cookie. The clove represented the gift of spices  that the Three Wise Men brought to Bethlehem when Jesus was born,                        

Ok, enough rambling on with my famous Kourbiedes Recipe :)

Ingredients

• 2 egg yolks
• 1/3 cup of sugar
• 1 shot glass of cognac
• 1/3 cup of fresh squeezed orange juice
• 1/2 teaspoon powdered vanilla or
• 1 teaspoon vanilla extract
• 3 sticks of butter
• 1 teaspoon baking powder
• 1 bag confectioners sugar
• 1 cup roasted chopped almonds
• 1 bottle ouzo ( Metaxa or Pilavas) 

                          First, mix your butter with an electric mixer until it's white and fluffy.
                                                               

Slowly, add everything else and last you mix in your chopped roasted almonds.

                             
Finally, you add your flour, you add a little bit at  at a time and you knead as you go. You stop kneading when you have a pliable dough and it doesn't stick to your hands.


                                      

                                  The traditional recipe calls for crescent shapes but you can use cookie cutters.                                       They  taste delicious no matter what their shape.

                               

 Cook each batch for about 15 minutes or until brown. When they are ready, take them out place them on a flat surface and sprinkle with ouzo. Once you have sprinkled them with ouzo roll them in confectioner's sugar. I usually roll them then I place them in cupcake cups and add extra sugar on top. Your Kourabiedes are done!!! Happy Holidays! If you have any questions drop me a line or connect with me on my sm. :)    

                    If you love this recipe or any other recipe share with your family and friends.                                        
                                       

  

KALE OREXI!!!! 

Lentil Soup

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Lentil Soup 

Lentil soup has to be the most healthiest and easiest soup and such a comfort food especially on the cold winter days. A fireplace, lentil soup paired with pan fried peppers and a glass of retsina and of course a few good friends are all the ingredients you need for an ideal night for fun and chuckles.

Lentil soup has a minimum of 2- 3 ingredients and it cooks in about 45 minutes. When you're in hurry just throw all the ingredients together and just boil. I like to serve my lentil soup with pan fried peppers, sometimes anchovies but I always, always serve them with retsina. 

Retsina- is a traditional Greek white wine with an exceptional flavor that was found accidentally. Retsina production goes back to ancient Greek times. Retsina came about from the need to preserve wine, they used amphorae and wine vessels for transportation. They used resin to seal the wine so oxygen couldn't penetrate through and spoil the wine, if resin wasn't used the wine would spoil within a year. Pine resin was used as a sealant in which in turn it gave the wine the distinct flavor we have come to known today as Restina. As the years passed transportation of wine also changed, in the 3rd century Romans began to use barrels for wine transporting. This eliminated the need for resin but the flavor became so popular that they retained it. Restina is still made with the same process bit of course with a much lesser amount of resin. Retsina is best when paired with the appropriate recipe, for example, it's perfect when serving with legumes, fish and appetizers( a.k.a. meze in Greek).

Lentil soup

Ingredients

• 500 grams lentils
• 3 chopped  garlic cloves
• 1 teaspoon oregano
• salt & pepper to taste
• 10 tablespoons olive oil


 Add your lentils in a pot add water make sure it covers the lentils, allow them to boil for about 5 minutes. Drain your lentils in a colander. In the same pot add lentils, garlic, oregano olive oil, slat and pepper to taste, cover with water and allow to cook  for about 30 - 40 minutes. When they start to split they are ready, simmer on low heat and serve. 


1. TIP: When serving drizzle with oil. Most Greeks also drizzle it with vinegar it will jazz up the flavor.
2. My way of eating it,drizzle with vinegar and some feta cheese, I love it! I hope you will too. 
3. KALE OREXI!! Another great dish from my kitchen to yours! 
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