ALBANIAN AND N.W. GREEK CUISINE

This post is written to honour our northern neighbours who have suffered so much due to the strong earthquakes that recently rocked their country, with devastating results.


Albanian cuisine is part of the Mediterranean culinary art which resembles north-western Greek cooking.  Here are a few recipes:

                      

                                             ALBANIAN FASULE SOUP

                                                (Albanian Bean Soup)

A delicious winter soup which resembles our fasolada and is a full meal in its own.

500 g (1 lb) white beans soaked overnight in lightly salted water

500 g (1 lb) beef from the leg

1 large onion, peeled and grated

2 carrots, peeled and finely chopped

2 celery stalks and the leaves, threaded and finely sliced

4 tbsp olive oil

½ tsp minced garlic

Freshly ground black pepper to taste, salt to be used when  the beans are almost done

250 ml (1 cup) thick tomato juice

A bay leaf

1 litre (4 cups) hot water or more

½ a small chilli pepper or

¼ tsp Cayenne pepper (both optional)

Sauté the meat in  olive oil on both sides,  add the chopped vegetables and continue cooking,  Meanwhile, drain and rinse the beans and place them in the saucepan as well as the tomato juice,  minced garlic, the bay leaf, chilli pepper or Cayenne pepper and enough hot water to cover the beans entirely.  Cover the saucepan and simmer gently for about one hour or until the beans are tender.   Cut the meat into small pieces and return it to this delightful soup.  Serve with warm crusty bread.

                                 BAKED BRANSINO WITH ROAST POTATOES

Bransino is Albanian for sea bass.

2 medium-sized branzinos, scaled, gutted, thoroughly washed and patted dry

Lemon juice

Salt and freshly ground black pepper to taste

4 tbsp olive oil

4 bay leaves

2 fresh rosemary twigs

2 fresh thyme twigs

1 tsp fresh oregano, divided

2 fresh marjoram, twigs  

6 small onions peeled

2 garlic cloves peeled and sliced

150 g (5 oz) cherry tomatoes

Roast potatoes:

18 baby potatoes, peeled and placed in water

500 ml (2 cups) tasty vegetable broth

5 tbsp olive oil

Salt and freshly ground black pepper and fresh thyme leaves to taste
2 garlic cloves, peeled and sliced

Place the bransinos in an oiled pyrex dish.  Drizzle the fish with the juice of half a lemon and sprinkle with salt and freshly ground black pepper to taste.  Divide the herbs and the sliced garlic in the cavities and over the fish. Add the small onions and bake in an oven preheated to 180 C (350 F) 35-40 minutes.  Add the cherry tomatoes 10 minutes before removing the fish from the oven.

For the potatoes, preheat the oven to 180 C (350 F) and pour the olive oil into a baking tin.  Add the strained potatoes, sprinkle with freshly ground black pepper and the sliced garlic and massage them all over.  Pour in the vegetable broth and bake for 35 minutes or more until the potatoes are cooked and crisp. Ten minutes before removing the potatoes from the oven taste and add some salt if necessary and sprinkle evenly with fresh thyme leaves or any other herb of your choice. 

                                               BYREK ME PANXHAR

                                                       (Beetroot Pie)

This is a dish made with a vegetable which is usually used to make various salads, soups, risottos, but never pies.  I was inspired by a recipe published in the blog My Albanian Food which was changed according to taste and prepared with my favourite crust.

Crust:

150 g (5 oz) butter, at room temperature

90 g (3 oz) feta, grated

60 g (2 oz Parmesan, grated

195 g (6 ½ oz) or more self-raising flour

Blend everything together until the dough just comes together.  If the dough seems too soft, sprinkle with a little flour, cover and refrigerate for not more than 30 minutes

Filling:

6 beetroots, boiled until soft, peeled and diced

6 medium-sized eggs

60 g (2 oz) chopped parsley

60 g (2 oz) chopped basil

120 g (4 oz) boiled beetroot greens, finely chopped and squeezed to remove as much liquid as possible

150 g (5 oz) feta, grated

1 large onion, peeled, grated and sautéed in a little olive oil

Salt and freshly ground black pepper to taste

A little extra olive oil

Place the beetroots in a bowl and add all the other ingredients and mix well to combine. Taste, and add more seasoning if required.  Drizzle with olive oil.

Divide the pastry and roll out two pastry sheets, between pieces of baking parchment.  Place one sheet in a baking tin brushed with olive oil.  Spoon the filling into the pastry-lined tin and level the surface with a spoon.  Cover with the second pastry sheet and press and crimp the sides well together.  Brush lightly with olive oil and bake the beetroot pie in an oven preheated to 180 C (350 F) for 35-40 minutes or until the pastry is crisp and golden.

    

           

  

                                       TORTE ARRE ME LUSTER LIMONI

                                          (Walnut Cake with Lemon Icing)

I have no words for this cake!

Cake:

½ cup butter

150 g (¾ cup) sugar

A pinch of salt

150 g (¾ cup) Greek yoghurt

2 cups  self-raising flour

1 tsp baking powder

1 tsp baking soda

½ tsp cinnamon

½ tsp ginger powder

¼ tsp ground cloves

1 tbsp freshly grated lemon rind

1 cup walnuts, toasted and finely chopped

Preheat oven to 180 C (350 F) and whip butter sugar and salt until light and fluffy.  Then stir in the whipped eggs and mix well together.

Sift together the dry ingredients and add them alternately with the yogurt and the egg mixture.   Finally, stir in the chopped walnuts and the grated lemon rind.

Pour the batter unto buttered dish and bake for35-40 minutes or until a tester inserted in the centre of the cake comes out clean.  Reverse on a dish and set aside tom cool. 

Glaze:

62.5 ml (¾ cup) water

200 g (1 cup) sugar

62.5 ml (¼ cup lemon juice

1 cinnamon stick

½  tsp ginger powder

½ tsp grated nutmeg

A pinch of ground cloves

1 tiny pinch of salt

Pour all the ingredients into a small saucepan and simmer gently until a thick syrup is formed.  Spoon immediately over the cake and set aside to cool.





Here are a few recipes from N.W. Greece:

                                                  

                                               VEGAN MUSHROOM SOUP

            

                              

This is a delicious vegetarian soup, and it has been inspired by “Magheritsa”, a well-known Easter soup, without the “avgolemono” and meat stock

500 g (1 lb) fresh mushrooms finely chopped

6 dried porcini, soaked and chopped, soaking water strained and reserved

2 tbsp olive oil

1 medium onion, grated

1 clove garlic, finely chopped, optional

2 tbsp flour

The tender leaves of 1 cos lettuce, shredded

2 tbsp dill or fennel, chopped

3-4 spring onions finely chopped

250 ml (1 cup) white wine

1.500 litres (6 cups) well-seasoned vegetable stock

Lemon juice to taste

Salt and freshly ground black pepper

In a medium saucepan sauté the grated onion in 2 tablespoons olive oil.   Add the fresh mushrooms, the porcini and the garlic if using, and cook until all the liquid evaporates.   Stir in the flour and cook for 2-3 minutes more.  Then pour in half the wine and keep on stirring, until the wine evaporates.   Pour in 2 ladlefuls of vegetable stock and the reserved porcini liquid and simmer for about 15 minutes. It should, now, have the consistency of a thick mushroom sauce.

  

 In a large saucepan, sauté the spring onions in the remaining oil, add a pinch of salt and the shredded lettuce and cook for 3 minutes more.   Pour in the remaining wine and let it evaporate.   Add the remaining stock and simmer, until the vegetables are almost done and combine with the mushroom mixture.

   

Add the chopped fennel or dill and cook the soup 5 minutes more.  Sprinkle with lemon juice, according to taste.  Correct seasoning with salt, if necessary.   Also add a little hot water if the soup is too thick.   Bring the soup to a simmer and sprinkle with freshly ground black pepper and serve immediately.

                                                    SPANAKOPITA

                                                      (Spinach Pie)

                                                       

A lovely Greek traditional dish.  Even if you hate spinach, try this pie!

1¼ kg (2½ lb) spinach, blanched, drained and chopped

1 large onion, grated

3 spring onions, finely chopped

2 tbsp olive oil

2 tbsp chervil, if available, finely chopped

2 tbsp Mediterranean hartwort, if available, finely chopped

1 tbsp dill

2 cups feta (if salty soaked in water for 10 minutes), cubed

1 cup Graviera from Crete or Naxos or Cheddar, grated

2 eggs, lightly beaten

10 sheets phyllo pastry

2 tbsp dried breadcrumbs

120 ml (about ½ cup) butter, melted

2 tbsp olive oil to mix with the butter (optional)

Sauce:

3 tbsp butter

3 tbsp flour

1 bay leaf

1½ cup hot milk

Freshly ground black pepper to taste

Little salt

Nutmeg, to taste

Sauté the onions in olive oil until transparent.   Add the spinach and herbs, pepper and a little salt and simmer uncovered, stirring from time to time, until the liquid evaporates, about 15 minutes.

Meanwhile, prepare the sauce.   Stir the flour in melted butter, add the bay leaf, and cook for 2-3 minutes.  Pour in the milk and simmer, stirring constantly, until the sauce thickens.  Season with pepper, a little salt and nutmeg, simmer for 7 minutes more, and set aside to cool.  Discard the bay leaf.   

In a big bowl, combine the eggs and the two kinds of cheese with the sauce and mix well together.  Stir into the spinach mixture.  Taste and add salt, pepper and nutmeg, if necessary, and set aside to cool.

Line a buttered baking dish with 5 sheets of phyllo pastry, brushing each sheet lavishly with melted butter and sprinkle with bread crumbs.  Spoon in the filling, level the surface and fold the overhanging pastry over.   Place another 5 buttered sheets of pastry over, trim the excess phyllo and tuck it neatly into the sides of the dish.     Score the pie into portions, sprinkle with water, and bake in a moderate oven preheated to 190 C (375 F) for about 1 hour. 

                                                                    

                                                          KOTTOPITA

                                                         (Chicken Pie)

Chicken pie is baked all over Greece.  Here’s the recipe:

                                                        

Pastry:

500 g (4 cups) self-rising flour

250 ml (1 cup) olive oil

1 tsp salt

1 egg plus 1 yolk, beaten,

200 g (1 tub) yogurt

1-3 tbsp beer, if necessary

2 tbsp dried breadcrumbs

1 egg white slightly beaten, for brushing over pastry

Filling

1 large chicken, skin removed

2 stalks celery, trimmed

2 carrots, peeled and sliced

A 2.5 cm (1 inch) piece if ginger root, peeled and sliced

Salt to taste

1 tsp peppercorns

1 slice of lemon

1 bay leaf

1 kg (2 lbs) onions, peeled and thinly sliced

125 ml (½ cup) milk

1 heaped tbsp cornflour

65 g (½ cup) grated kephalotyri or Parmesan

65 g (½ cup) grated kasseri or bland Cheddar

4 eggs separated, yolks beaten slightly, whites whipped to soft peaks

Nutmeg, salt and pepper to taste

1 beaten egg white

First make the pastry.   Mix flour with salt, olive oil, egg, yogurt, and knead until a soft dough is obtained.  Add a little beer, only if necessary. Cover and set aside for at least 1 hour.

Partly cover the chicken with water add a little salt, bring to the boil and skim. Add the celery, carrots, ginger, peppercorns, 1 slice lemon and 1 bay leaf and simmer for about 40-45 minutes (In a pressure-cooker it needs only 25 minutes).  When tender, remove the chicken from the saucepan and set aside to cool.

Discard the lemon slice and the bay leaf and strain the stock, pressing on the vegetables to extract their juices, and pour it back into the saucepan. There should be 500 ml (2 cups) stock, if not add a little hot water.  Add the onions and simmer until soft.

Meanwhile, bone and dice the chicken, stir into the onions and bring to the simmer.  Mix the cornflour with the milk, pour it into the chicken mixture and simmer for a few minutes, stirring constantly, until it thickens    Remove the saucepan from the heat, add the cheese and set aside to cool.  Stir in the yolks, the grated nutmeg, and freshly ground black pepper.  Taste and add a little salt if necessary. Finally, fold in the whipped egg whites.

  .

 Roll out the dough into two round sheets, one slightly larger than the other. Drape the large sheet over a 30 cm (12 inch) buttered baking dish and sprinkle with dried breadcrumbs. Spoon in the filling, level it with a spatula, trim the pastry and fold it over the filling.  Place the second pastry sheet over the pie and tuck it neatly into the sides of the dish.   Score a few slits on the pie and brush with beaten egg white.  Bake in an oven preheated to 190 C (375F) for about 1 hour.

  

       

                                      

                                                         MELITZANOPITA

                                                          (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, grated

3 spring onions, 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 sapsiho (Cephalonian marjoram) or marjoram

250 ml (1 cup) hot water

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

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

 Sauté the onions and spring onions in the olive oil, until soft.  Stir in the minced meat and cook for about 10 minutes, until it changes colour.  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 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 gently fold in the whipped egg whites.

Line a 35 x 25cm (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, sprinkle slightly with water and bake it in a moderate oven preheated to 190 C (375 F) for 40-45 minutes.  

Serve with a green salad.   

                                                             BACLAVA

One could prepare this baclava roll with more pastry sheets.

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 ml (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 pastry has been used. 

Roll like a jam roll, place it in a buttered baking dish and cut in 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.

                             

                                   KARYDOPITA ME GLASO CHOCOLATAS
                                        (Walnut Cake with Chocolate Glaze) 

This cake is very light and easy to prepare.

Cake:

180 g (6 oz) butter, at room temperature

180 g (6 oz) sugar

150 g (5 oz) self-raising flour

1 tsp baking powder

1 pinch of salt

5 medium-sized eggs, separated, whites whipped to stiff peaks with a pinch of salt

Vanilla

120 g (4 oz) walnuts, coarsely chopped

Glaze:

150 g (5 oz) dark chocolate chopped

150 ml (5 fl oz) cream

1 tsp honey

A few walnuts for garnish

Sift flour, baking powder and salt together.   Coat the walnuts with 2 tbsp of the flour mixture and reserve.

Preheat the oven to 180 C (350F).   Cream the butter and sugar, until light and fluffy.  Add the vanilla and the egg yolks, one at a time, beating well after each addition.  Sift in the flour and mix well.  Fold in two large spoonfuls of whipped egg-whites to soften the batter.  Stir in the walnuts, and then, gently, fold in the remaining whipped egg whites.

Pour into a buttered baking tin, lined with baking parchment, and bake for 45 minutes or until a skewer inserted in the middle of the cake comes out clean.  Remove the cake from the oven and reverse on a serving dish and put aside to cool.

Heat the cream and just before it reaches the boiling point pour over the chopped chocolate.   After two minutes, add the honey and stir until the chocolate is smooth and shiny.   Pour the warm chocolate over the cake to cover and garnish it, attractively, with halved walnuts.

      

(I wish to thank Wikipedia, the blog My Albanian Food, my beloved Mother and my dear friend Gustel Koenig. without whose valuable help this post would not have been written)


    

Preparing a Vase of Flowers By George Iakovides

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