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.

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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