REFUGEES AND IMMIGRANTS

     

Lesvos, Chios, Samos, Leros and Simi have the most Demanding Migration Problem

Arriving at a Greek Island

Once more during the last few days, hordes of immigrants have reached our island shores in the Aegean Sea, arriving from Turkey.    Some of these unfortunate people, devasted by war, are seeking a better life for their families in the European Union.  While others, some of whom are illegal, are just trying to find jobs.  This is, obviously, an extremely serious situation for Greece.

In 2016, the European Union and Turkey agreed on a refugee deal.  An important condition of the deal being, that immigrants arriving on the Greek islands would be returned to Turkey, except if they applied and received asylum in Greece.

According to The Times, many of the 50 refugee camps in Greece are, unfortunately, in a tragic condition.  Dirty, overcrowded, full of diseases and a dwelling to unaccompanied minors.

Also, The Times, quoting data from Athens and the United Nations Refugee Agreement, explained that there were 1.570 arrivals in Greece, by sea, in the first week of August, compared with 479 at the same time last year.

Mr Giorgos Koumoutsakos, who is dealing with the refugee policy, said on television, on Friday, that 15 asylum seekers, whose applications have been rejected, would be sent back to Turkey.  The minister, also, told the press that 75.000 migrants, in Greece, were having their applications reviewed, including 9.000 whose applications had been rejected but were appealing against the rejection.

The Turkish Foreign Minister warned that he would cancel the 2016 re-admission deal with the EU, if the Union rejected to keep its promise of visa-free travel for Turkish citizens.   This statement came between growing unease in the eastern Mediterranean over hydrocarbon resources, and the European Union’s decision "to impose punitive measures on Turkey due to Ankara’s increasing efforts for gas drillings off Cyprus".  Furthermore, the president of  Turkey, Mr Tyyip Erdogan, calls his country the "blue fatherland" and insists that half the Aegean Sea is Turkish, including several Greek islands.  Very crucial diplomatic problems that must be dealt with resolution and solved with wisdom.


(I wish to thank the local and foreign press such as the newspapers Estia, Kathimerini, The Times and the TV stations ERT, STAR.gr, BBC, France 24, and CNN for the  important information for this post)




Here are a few recipes for delicious Middle Eastern dishes which I hope you will cook and enjoy.

                                                       TABBOULEH

There are many recipes for tabbouleh, this is my favourite, given to me by a friend, Aisha Haroon.   It has more herbs and vegetables that the traditional recipe and can be served both as a first or a side dish.

120 g cracked wheat, soaked in vegetable stock, for 30 minutes, and strained

250 g (½ lb) firm tomatoes, skinned, deseeded and finely diced

1 cup chopped parsley

2 tbsp chopped mint

2 heaped tbsp finely diced yellow and red peppers

4-6 spring onions, trimmed and finely chopped

4 tbsp lemon juice or according to preference

The grated rind of 1 lemon

Salt and freshly ground black pepper

1/8 tsp Cayenne pepper

4-6 tbsp olive oil

Pat the strained cracked wheat with a kitchen towel to remove the excess moisture and place in a large bowl.  Add all the remaining ingredients and toss gently but thoroughly, cover and place in the fridge overnight.

Just before serving, taste the tabbouleh and add salt, pepper and lemon juice, if necessary and stir.  Serve the salad garnished with tender cos lettuce leaves.

                                                           HUMMUS 

This is a lovely Middle-Eastern dip, very popular, worldwide with vegetarians and vegans.  Tahini is a preserved sauce made with sesame seeds, sold in jars.

500 g (1 lb) skinned chickpeas, soaked overnight and boiled until tender (reserve a little liquid)

1-2 cloves of garlic, peeled

4 tbsp lemon juice or more if preferred

2 tbsp tahini

125 ml (½ cup) liquid from the chickpeas

Salt and freshly ground pepper to taste

1/8 tsp Cayenne pepper

Blend the first three ingredients into a smooth paste.  Then add the tahini and blend, adding a little liquid from the chickpeas if the paste seems too thick.  Then season with salt freshly ground black pepper and Cayenne pepper to taste.   The consistency of this dip should keep its shape in a spoon.

Arrange attractively in a bowl and serve garnished with lemon wedges.

                                                           FELAFEL

These delightful patties are very popular.

250 g (½ lb) skinned chickpeas, soaked overnight and boiled until tender

1 large onion, peeled and grated

2 spring onions, trimmed and very finely sliced

1 clove of garlic, peeled and minced

1 cup chopped parsley

1 tsp ground coriander seeds

½ tsp baking powder

Salt and freshly ground black pepper to  taste

1/8 Cayenne pepper

2-3 tbsp plain flour

Oil for frying

Blend the first nine ingredients well together into a smooth paste.   Cover and refrigerate for at least 30 minutes.

Shape the chickpea mixture into walnut-sized patties, sprinkle with flour, removing the excess, and fry in hot oil until golden brown.  Serve with pita wedges and a green salad.

                                      ANCHOVIES COOKED IN VINEGAR

                                                   

This is a delicious way of “cooking” fish, not by heat but by the acidity of the vinegar, like “ceviche”.

1 kg (2 lbs) anchovies, scaled, heads removed, boned and thoroughly washed, but kept in one piece

1 tbsp salt

About 250 ml (1 cup) vinegar or more

2 garlic cloves, peeled and sliced (optional)

Enough olive oil to cover

         

Arrange the anchovies neatly in a shallow glass dish.  Dissolve the salt in the vinegar, pour over the fish to cover and refrigerate for about 2 days.

.

Strain the fish, pat dry with kitchen paper and place in a glass or plastic container interspersed with sliced garlic cloves, if using, and cover with olive oil.   Serve the anchovy fillets garnished with lemon wedges and parsley leaves.

                                                    PICKLED OCTOPUS

Serve slices of pickled octopus with an interesting salad.

3-4 kg (6-8 lb) octopus

3-4 tbsp coarse salt

Cooking liquid:

250 ml (1 cup) white wine

1 onion, peeled and quartered

6 garlic cloves, peeled

2 bay leaves

1 slice fresh ginger root, peeled

2 pieces star anise

1 tsp fennel seeds

Pickling mixture:

500 ml (2 cups) vinegar

500 ml (2 cups) water

3 cloves garlic

3 bay leaves

3 pieces star anise

1 tbsp peppercorns

6 small chillies (optional)

Olive oil

Massage the octopus with salt and after 15 minutes, rinse it thoroughly with water.

Bring the cooking liquid to the boil add the washed octopus and enough water to cover, if necessary.   Simmer for 40-50 minutes or until the octopus is tender.  One could alternately use a pressure cooker, but as this is a very old recipe I decided to give you the original cooking time.   Remove from the heat and let the octopus cool in the liquid.

Strain the octopus, remove the dark membrane and separated into tentacles.   Then cut into pieces and pack into sterilized jars.

For the pickling mixture, bring the vinegar and water to the boil.   Divide the garlic cloves, bay leaves, star anise, peppercorns and chillies, if using, among the jars.   Then pour enough of the hot vinegar/water mixture to cover and a little olive oil.  Seal and store the jars in dark, cool place for 24 hours at least, before serving.   Once opened, place the jar in the fridge and use for not more that one week.

                                                ONION MARMALADE

This relish is not Middle Eastern but is delicious with roast meat or poultry.  It is highly recommended for a cheese platter.

4 large onions, peeled, halved and finely sliced

2.5 cm (1 inch) fresh ginger, peeled and grated

2 tbsp sunflower oil

200 g (1 cup) brown sugar

500 ml (2 cups) white wine

135 ml (½ cup) balsamic vinegar

1 bay leaf

Salt to taste

Simmer the onions and ginger in sunflower oil for about 18 minutes or until very soft.  Meanwhile simmer the brown sugar with the white wine, balsamic vinegar and bay leaf until syrupy.   Combine the onions with syrup very well together and simmer for 5 minutes more.  Taste, season with salt, discard the bay leaf and store in sterilized jars.

                                                           BACLAVA

This a different way of preparing baclava.

5 sheets of phyllo pastry

120 g (4 oz) hot butter

250 g (½ lb) unpeeled almonds, roasted

2 tbsp icing sugar

Light Syrup:

250 ml (1 cup water)

130 g (1 cup sugar)

(Boil for 5 minutes)

Grind the almonds and mix well with the icing sugar.

Brush a sheet of phyllo pastry lightly with hot butter and sprinkle, sparingly, with the almond/icing sugar mixture.  Place another sheet exactly on top of the first and repeat the same procedure, until all the ingredients have been used. 

Roll like a jam roll, place it in a buttered baking dish and cut into thick slices with a very sharp knife.  Brush lavishly with sizzling butter and bake in an oven preheated to 180 C (350 F) for about 20 minutes or until crisp and golden.  Remove from oven, cool a little, then pour the hot syrup over.  Serve cold.

   

By Pierre August Renoir

                                    

A SMALL CURRY MEAL

Pakistan, When I was a Child it was India

Mohata Palace, Karachi

The Beauty of Clifton Beach, Karachi

                                    

This morning, while preparing a small curry meal for my precious family, I was suddenly obsessed with a sweet nostalgia for my early childhood in, Karachi, India, so many years ago.  My Mother, with the help of our cook Hussein used to offer the most delicious curry meals, which were always greatly appreciated.

Mombasa and Malindi Beach

Mombasa City

The Beautiful White Sands of Malindi Beach 

About fifteen years later, my husband, Alecos, and I used to enjoy fabulous curry lunches at a famous luxury hotel, at Malindi beach, when we lived in Mombasa, Kenya.  




Here are the recipes for the curry meal that I was preparing.  As my cherished grandson, Constantinos is a vegetarian, I chose chickpeas and prawns to comply with his preferences.

                                                 CHICKPEA CURRY

This is a dish that I loved when we lived in India and Pakistan so many years ago.

500 g (1 lb) skinned chickpeas, soaked overnight, then boiled in

Vegetable stock with a

Slice of fresh ginger, peeled and

A hot green pepper chopped

Sauce:

4 onions grated

4 cloves garlic minced

1 tsp olive oil

2 tsp hot curry powder

1 tsp turmeric

1 tsp cumin

1 tsp ground coriander

1 tsp cinnamon

2 tbsp tomato paste

500 g (1 lb) one can tomato juice

Hot water

Salt and freshly ground black pepper

Cayenne pepper to taste (¼ - ½ tsp)

Sauté the onions and garlic in olive oil and a little water, until the onions are soft, and the liquid evaporates.  Add the five spices and stir-fry until the whole kitchen is full of their aroma.   Stir in the tomato paste and cook for 2-3 minutes.  Pour in the tomato juice and a little hot water, if necessary and cook until the sauce is thick. 

Spoon the strained chickpeas into the sauce.   Add a little of the stock that the chickpeas were boiled in if required.   Taste and add salt, freshly ground black pepper and Cayenne pepper to taste.  Serve with poppadoms and chapattis.   

                                                   PRAWN CURRY

This is a recipe for a delicious curry dish.

1 ½ kg (3 lb) prawns, shelled, deveined, thoroughly washed and patted dry

A little salt mixed with

½ tsp ginger

4 tbsp olive oil 

3 onions, peeled and finely chopped

3 cloves garlic, peeled and minced

1 piece of ginger, peeled and sliced

2 heaped medium-hot curry powder

½ tsp ground cardamom seeds

½ tsp ground coriander

½ tsp ground cinnamon

½ tsp Cayenne pepper

½ tsp freshly ground pepper

½ tsp grated nutmeg

1 bay leaf

800 g – 1 kg (1 lb 10 oz – 2 lb) apples or peaches peeled, cored and thinly sliced

500 ml (2 cups) tasty vegetable stock

Salt, sugar or honey to taste

1 pack of desiccated coconut

Boiling water to cover

Sprinkle the prawns with the salt and ginger mixture and sauté in olive oil until  they just change colour and transfer to a dish.

Remove all but 2 tbsp of the oil and add the onion and a little water and cook gently, stirring occasionally, until the onion is cooked and slightly coloured.   Then add the garlic and ginger and cook for a few minutes more.

Mix all the spices together and sprinkle over the onion mixture and stir for 3-5 minutes.   Then add the fruit, salt and sugar or honey, lower the heat and simmer gently, covered, stirring occasionally until the fruit resembles a thick purée. Add the stock and stir to prevent sticking.  Remove the ginger slices and blend the sauce until smooth, then taste and add sugar or honey and salt, if necessary.

Add the prawns to the sauce and simmer gently until the prawns are hot.  Do not overcook.   Cover, cool and refrigerate the food until needed.   I, usually, prepare this dish the previous day because it really improves with time.

The next day, place the desiccated coconut in a saucepan and pour boiling water over, to cover and leave for 1-3 hours to infuse.   Heat the prawn curry, strain the coconut milk over and stir. Taste for seasoning and adjust if necessary.   It should be perfect.

                                      VEGETARIAN SHAHJEHANI BIRYANI

Saffron Rice with Nuts and Raisins

This elaborate festive dish is traditionally prepared with lamb or chicken.  But it can also be prepared as a vegetarian or vegan dish.

½ tsp saffron filaments soaked in

250 ml (1 cup) boiling water

60 g (2 oz) unsalted cashew nuts

60 g (2 oz) almonds blanched and cut into three slices

60 g unsalted pistachio nuts

60 g sultanas

(Place in piles in a slow oven and bake for 12 minutes, then sprinkle with salt)

2 cups Basmati rice

1 ½ litre (4 cups) of tasty vegetable stock

2 tbsp extra virgin olive oil

1 tsp cloves

1 cinnamon stick

6 peppercorns

1 heaped tsp of cardamom seeds

(Place on a piece of cheesecloth and tie into a pouch)

Boil the rice and the spice pouch in vegetable stock and the saffron infusion, according to the manufacturer's instructions.  Then, drizzle with extra virgin olive oil and discard the pouch.  Pile half the amount of rice in a hot pyrex dish and sprinkle with half the roasted nuts and sultanas, then repeat the procedure once more.

Serve the rice accompanied by the chickpea and prawn curries and a chutney of your choice.

                                              SWEET MANGO CHUTNEY

       

                         

You can make chutney with almost any fruit, but mangoes are the best choice.  

500 g (1 lb) green mangoes, peeled and sliced

1 heaped tbsp ginger, grated, mixed with

1 large clove garlic, finely chopped

225 ml (½ cup) vinegar

500 g (1 lb) sugar

Salt to taste

1/8 - ¼ tsp chilli powder or Cayenne pepper

1 cup sultanas

 Mix the ginger and garlic with 1 tbsp of the vinegar.    Then make a syrup with half the sugar and the remaining vinegar and set aside.

Simmer the fruit and the remaining sugar to the consistency of jam.   Add the garlic and ginger mixture, salt, chilly powder and cook 5 minutes more. 

Finally, add the reserved syrup and the raisins to the fruit and simmer 10 minutes longer.  Fill sterilized jars up to the brim, cover with baking parchment rounds, and seal.

                                                     FRUIT SALAD

Fruit Salad Before Adding the Figs, Walnuts and Mint

One can prepare fruit salad with any fruits available

1 melon, peeled, seeded and cubed
A slice of watermelon, seeded and cubed
2 cups seedless grapes

4 pears, peeled cored and, cubed

The juice and grated rind of 1 orange mixed with

The juice ¼ a lemon  

The rind of ½ a lemon and

2 tbsp honey

Garnish:

2 figs peeled and quartered

½ cup walnuts coarsely chopped

2 sprigs of mint

Mix the first four ingredients together, sprinkle with orange/lemon/honey mixture and toss gently together.   Arrange in an iced bowl and garnish with figs, walnuts and sprigs of mint.    

Indian Hybiscus

Blood Lilly from  East Africa 

MEMORIES OF SANTORINI

Santorini is one of the Cyclades islands in the Aegean Sea that was ravaged by an enormous volcanic eruption, during the 16^th century BC, which eternally shaped its dark and precipitous landscape.

The Capital Fira

Oia

A View of the Caldera and the Island of Theresia

Fira, the capital of the island and the picturesque town of Oia, have white-washed, cubical houses that seem to be, literary, hanging over the steep, dark cliffs.   Also, the residents and numerous tourists enjoy an incredible view of the Caldera, the underwater crater, and the island of Therasia.   

A Fresco Depicting the Life of Therians Before the Eruption

Professor Spyros Marinatos (right) and professor Christos Doumas

Akrotiri, a Minoan, Bronze Age settlement in Santorini was completely destroyed by the eruption.   Fortunately, as it was totally buried by volcanic ash, many works of art, such as beautiful frescoes and fabulous handicrafts were preserved.  The famous archaeologist Spyros Marinatos started the excavations in 1967 and after his death on the site, he was succeeded by the archaeologist Christos Dumas, in 1968.

In the 1980s we visited Santorini with my husband Alecos,  my sister-in-law Dolly and my brother-in-law Pericles.  Our hosts were good friends, a very pleasant couple, Aglaia and Demetris Nomidis, who had a beautiful house in Fira.

The Sophisticated Architecture of the House

Ceramic Vessels

Multi-Storied Buildings 

Elaborate Wall Paintings 

 We visited and were tremendously impressed with the ancient settlement of Akrotiri, which had several distinct characteristics, like an elaborate drainage system and intricate multi-storied buildings adorned with exquisite wall paintings.  The quality of the furniture and the ceramic vessels indicate the town's wealth.   There, we also met my cousin Emelia Marinatos, the professor’s wife, who gracefully offered us a delicious meal.

 We swam at the incredible Black beach of Perissa with black sand and  black pebbles, at the beautiful Red beach near the ancient Akrotiri site, and also, at the glimmering White beach, that is situated on the neighbouring cove.  

The Incredible Black Beach

The Beautiful Red Beach

The Glimerring White Beach

Incredible, astounding Santorini!  You must, certainly, visit this exceptionally interesting and beautiful island with its multicoloured soil and rocks.




Here are a few recipes for the fantastic food we tasted in Santorini.

Sardines are very healthy as they contain omega-3 fatty acids which are essential for the human body.  Besides helping the brain function, they, apparently, reduce the risk of heart disease.

                                   SARDINES IN SWEET AND SOUR SAUCE

This very old dish is a way of preserving fish.  It has a slightly sweet and sour taste and keeps well in the fridge for a week to ten days. 

The traditional way to cook sardines this way is to fry them after coating them with seasoned flour.   Here is a healthy version.

1 kg (2 lb) fresh sardines, head and backbone removed, butterflied, washed and dried

Salt and pepper and

¼ tsp Cayenne pepper

Mild tasting olive oil and a little water for cooking

1 cup raisins

250 ml (1 cup) sweet white wine

1 cup pine nuts, toasted

750 g (1 ½ lb) onions, very thinly sliced

1 tbsp olive oil

125 ml (½ cup) water

2 cloves

1 tsp crushed coriander seeds

Salt and freshly ground black pepper

375 ml (1½ cup) hot chicken stock or more, if necessary

125 ml (½ cup) vinegar

1/8 tsp Cayenne pepper or less

Sprinkle the fish with salt and pepper and simmer with a little olive oil and enough water to cover, until tender.  Then place the sardines on paper towels to cool. 

Meantime, drop the raisins in white wine to soak, for about ½ an hour at least.

Sauté the onions in olive oil and water, stirring until well coated, add the cloves, coriander seeds and a little salt, lower the heat and simmer covered, for 7 minutes.  Then stir in enough hot chicken stock to cover and simmer very gently, with the lid on, until the onions are cooked but still a bit crunchy.  Add the raisins with whatever wine has not been absorbed, and the pine nuts, and cook over very low heat, until the onions are tender.

Add the vinegar and cook for 5 minutes uncovered.  Taste and add more salt and vinegar if necessary and the Cayenne pepper, if using.  Allow the onions to cool.

Arrange half the sardines in one layer in a large dish.  Spoon half the onion mixture on top.  Repeat the same procedure once more ending with the onions.  Cover with cling film and, place the fridge. 

                            STUFFED SARDINES COOKED IN VINE LEAVES

This is a lovely first dish. It is healthy and cheap, and it is best prepared in late spring and summer when there are plenty of vine leaves.                                          

1 kg (2 lb) sardines, cleaned, scaled, heads removed and boned but kept in one piece

1 lemon the juice only

A little salt and freshly ground black pepper

Stuffing:

2 tbsp olive oil

2 spring onions, trimmed and finely chopped, including the tender green parts

2 garlic cloves, peeled and minced 

A sprig of rosemary

2 small firm tomatoes, skinned, seeded and finely chopped

3 tbsp parsley, finely chopped

1 tbsp marjoram, finely chopped

Salt and black or pepper to taste

¼ tsp Cayenne pepper

A little sugar

2 tbsp pine nuts, toasted and chopped

3-4 tbsp dried breadcrumbs

Fresh vine leaves, blanched

3-4 tbsp olive oil, the juice of half a lemon and 250 ml (1 cup) water whisked

                                                                                                         together

Lemon wedges for garnish

Marinate the sardine fillets in lemon juice, salt and pepper for about 15 minutes.

Meanwhile, prepare the stuffing.  Sauté the spring onions, garlic and rosemary in olive oil and a little water for 4-5 minutes or until the onions are soft.  Add the tomatoes, parsley, salt, Cayenne pepper and sugar and simmer until most of the cooking liquid has evaporated.  Discard the rosemary sprig.  Add the dried breadcrumbs and pine nuts and mix very well together.  Taste for seasoning and add salt, pepper and sugar, if necessary.

Pat the sardine fillets dry and place them on a working surface, skin side down.

Spread about 1 tsp of stuffing on each sardine, and fold over giving them their original shape.  Wrap each fish in 1-2 vine leaves, forming small packets.

Arrange the packets, neatly, side by side in an oiled baking dish and drizzle with the olive oil-lemon-water mixture and sprinkle with a little salt.  Cover with baking parchment and foil, and bake in an oven preheated 180 C (350 F) for about 25-30 minutes, adding a little more water if necessary.

Serve garnished with lemon wedges

                                     SHRIMPS WITH OUZO AND PASTA

Before Sprinkling with Cheese

Grated Cheese

                                          

This dish really reminds one of Greek summers!  One must never serve seafood with cheese, but this is an exception due to the spaghetti.

500 g (l lb) fine spaghetti

2 tbsp melted butter, divided

750 g (1½ lb) shrimp shelled and deveined

2 tbsp olive oil

60 ml (¼ cup) ouzo

5 spring onions finely chopped

1 clove garlic finely chopped

125 (½ cup) tomato juice

3 large, ripe but firm tomatoes, peeled, deseeded and cubed

1 tsp sugar, if necessary

250 ml (1 cup) Santorini Sigalas or any other good dry white wine

2 tbsp chopped fresh basil

Salt and pepper

1/8 tsp Cayenne pepper

150 g (5 oz) feta cheese crumbled

2 tbsp fresh chopped basil

Grated kefalotyri or Parmesan, for serving

Boil the spaghetti in salted water until al dente, strain, add half the melted butter, swirl the saucepan and keep warm.  Reserve a little of the cooking liquid.

Meanwhile, cook the shrimps in 1 tbsp olive oil until they just change colour, sprinkle with a little salt, add half the ouzo and ignite.  When the flame dies down, remove the shrimps and keep hot.

Sauté the spring onions and garlic in the remaining oil, season with a little salt and pepper and cook until almost soft.  Then pour in the wine and stir for a few minutes, until the alcohol evaporates, add the tomato juice and cook 10-12 minutes more.  Add the cubed tomatoes, and the Cayenne pepper and taste the sauce, adding a little sugar if the tomatoes are acid, and simmer 5 minutes more.  Add the sautéed shrimps, feta, basil and the remaining butter and simmer gently for one minute. Taste for seasoning, once more, and add salt, if necessary, and freshly ground black pepper.

   

Combine the shrimp sauce with the spaghetti, pour in the remaining ouzo, toss thoroughly and cook two minutes more, adding a few tablespoonfuls of the reserved spaghetti cooking liquid, if necessary.  Serve hot, sprinkled with grated cheese.

                            BREAD WITH TOMATOES, OLIVES AND FETA

     

Bread with Olives and Cheese

Bread with Tomatoes Onions and Grated Cheese

                      

This is a lovely recipe for bread that keeps fresh for 3-4 days.  Try also preparing it with onions.  This bread can be successfully dried in a slow oven.

500 g (1 lb) flour

8-10 g (1 tbsp) dried yeast

½ tsp salt

12 Santorini tomatoes   

150 g (5 oz) or more feta or chloro, a cheese from Santorini, crumbled

1 tsp honey, diluted in

250 ml (1 cup) tepid water

1 cup stuffed olives, sliced
Thickly grated graviera from Crete or Naxos

In a large, warmed bowl mix the flour with the dried yeast.  Then add the salt and half the amount of cheese and mix well.   Add the water and honey mixture and knead vigorously for 8-10 minutes until the dough becomes elastic but remains soft.  Place the dough in a clean, warm mixing bowl, cover the whole bowl with a plastic bag, tea-towels and a small blanket and let rise, free from draughts, until doubled in bulk (about 1 ½ hour).

Knead the dough, again, add the olives and the remaining cheese.  Shape 2 round loaves, stud with the Santorini tomatoes and leave to prove, on an oiled baking tin, for about half an hour, or until doubled in bulk.   Brush the loaves with olive oil and bake in a hot oven, preheated to 200 C (400 F) for 40 minutes, until golden and crisp. Serve hot, sprinkled with grated graviera. 

For rusks, slice the bread, arrange the slices in a baking tin and dry in a very slow oven, turning them over once.   Turn off the heat and let them cool in the oven.   Remove the rusks from the oven and store in biscuit tins.    

           

                    TRADITIONAL SANTORINI YELLOW SPLIT PEA DIP - FAVA

A delicious vegan dip from Santorini.

1 cup yellow split peas

750 ml (3 cups) of water

1 onion, peeled and grated

2 cloves garlic, peeled and minced

2 tbsp olive oil and extra for serving

Salt and freshly ground black pepper to taste

Lemon juice to taste

2 spring onions, trimmed and  finely chopped 

1 cup finely chopped parsley

The grated rind of ½ a lemon

(Mix well together)

Lemon wedges and paprika for garnish

Rinse the yellow split peas and boil with the onion, garlic. olive oil for about 1 hour adding more hot water if necessary.   Then cool and blend to a smooth puree.

Warm the fava and add salt, pepper and lemon juice to taste. sprinkle with the spring onion, parsley and lemon zest mixture and garnish with lemon wedges and a little paprika.

                 TOMATO FRITTERS FROM SANTORINI – TOMATOKEFTEDES

4 medium-sized tomatoes, finely chopped

2 medium-sized carrots, thickly grated

1 medium-sized onion, finely grated

1 cup finely chopped parsley

¼ cup finely chopped mint

1½ - 2 cups self-rising flour

Salt the freshly ground black pepper to taste

Sunflower oil for frying

Mix the 5 first ingredients in a bowl, add enough flour, a spoonful at a time, and stir, until a thick batter is formed.

Heat the oil in a non-stick frying pan and drop tablespoonfuls of batter into the hot oil and cook on both sides until the fritters turn brown and crisp.  Remove with a slotted spoon and place on kitchen paper to drain.   Serve hot.

                                      

                                       GUSTEL’S  AUBERGINE PIE

This is real comfort food.

Filling:

500 g (1 lb) minced beef and pork in equal quantities

2 tbsp olive oil

1 medium onion, peeled and grated

3 spring onions, trimmed and finely chopped

1 kg (2 lbs) aubergines, peeled and cut into small cubes

Salt and pepper to taste

1 small cinnamon stick

½ tsp nutmeg, freshly grated

250 ml (1 cup) white wine

1 tomato, peeled, seeded and chopped

2 tbsp long-grain rice

½ cup chopped parsley

1 tbsp chopped marjoram

250 ml (1 cup) hot water

2 eggs, yolks beaten, whites whipped to the soft peaks with a pinch of salt

250 g (8 oz) kasseri or Cheddar, cubed

10 sheets phyllo pastry

180 g (6 oz) (5/8 cup) hot, melted butter

1 ½ tbsp dried breadcrumbs for baking
Sesame seeds, optional

 Sauté the onions and spring onions in olive oil, until soft.  Stir in the minced meat and cook for about 10 minutes, until it changes colour and crumbles.  Add the aubergine cubes, salt and spices, mix well together and cook for 10 minutes more.  Pour in the wine and simmer for 2-3 minutes, uncovered.   Then add the tomato, the herbs, rice and the hot water.   Cover the saucepan and simmer gently, until the rice softens slightly. Taste and add more salt, pepper and nutmeg if necessary and discard the cinnamon stick.  Remove the saucepan from the heat and set aside to cool.   Then stir in the beaten yolks and very gently fold in the whipped egg whites.

Line a 35 x 25 cm (14 x 10 inch) buttered baking dish with 5 phyllo pastry sheets, each brushed with melted butter.   Sprinkle with dried breadcrumbs and carefully spoon in the filling, and level the surface with a spatula.  Tuck the cheese cubes evenly into the filling, fold the pastry over and lay 5 more buttered sheets on top.    Trim the pastry and tuck it neatly into the sides of the dish. Score the top layers of the pastry into portions.   Brush the pie once more with hot butter, drizzle lightly with water, sprinkle with sesame seeds and bake it in a moderate oven preheated to 190 C (375 F) for 40 - 45 minutes.  Serve with a green salad. 

         FETA BAKED IN PHYLLO PASTRY WITH SESAME SEEDS AND HONEY

A delightful hors d’oeuvre.  Here are the ingredients for one saganaki packet

90 g (3 oz) feta in a rectangular shape 3x4 inches

1 sheet phyllo pastry

Melted butter

Sesame seeds, toasted

Honey

Preheat oven to 180 C (350 F).  Brush a phyllo sheet with melted butter, place the feta slice at the bottom of the sheet and wrap into a neat packet.   Prepare as many feta packets as you need.  Bake for 20 minutes until crisp and golden.

Serve drizzled with honey and sprinkled with sesame seeds.

                               SWEET CHEESE TARTS FROM SANTORINI

                                          

Meletinia from Santorini

Meletinia are very popular and not only in Santorini.   When they are made with good quality cheese, they are superb!

Pastry:

300 g (2 cups) flour

1 tsp baking powder

A pinch of salt

1 tsp finely grated orange rind

115 g (1/2 cup) butter

2 eggs, beaten

2 tsp orange juice

1 tbsp or more soda water

Filling:

200 g (6 3/5 oz) unsalted, white cheese, like mizithra, anthotyro or ricotta

300 g (1 ½ cups) sugar

150 g (1cup + 1 tbsp) flour

3 eggs, separated whites whipped to stiff peaks with a pinch of salt

1 tsp finely grated orange rind

Cinnamon

First, prepare the pastry.   Sift the flour, salt, baking powder together, add the grated orange rind and rub in the butter until the mixture resembles bread crumbs.  Add the eggs, orange juice and soda water and knead just enough to form a soft dough.  Then set aside to rest for at least 30 minutes.

  

For the filling combine the cheese, sugar, eggs, grated orange rind and flour together.   If the mixture seems very soft, stir in a little more flour and then, carefully fold in the beaten egg whites.

Roll out the pastry rather thinly and cut in 10 cm (4 in) circles, with a pastry cutter.   Place 2 teaspoons of the cheese mixture on each circle and pinch the edges together to form a tartlet.

  

 Place the tartlets on a baking tin lined with baking parchment and bake for 25 minutes in an oven preheated 180 C (350 F).  Serve sprinkled with cinnamon. 

    

                

Santorini by Antonis Sandorinios