DISHES WITH RICE

                              CHICKEN WITH RICE AND MILANESE SAUCE

2 

One 1 kg (2 lb) chicken 

Water to cover

2 bay leaves

Salt and pepper to taste

200 g (1 cup) basmati rice

2 tbsp olive oil

100 ml (3.4 fl oz) dry white wine 

2 celery stalks, threaded

3 carrots, peeled

1 liqueur glass rum

60 g (2 oz) melted butter

200 g (8 oz) Parmesan, grated

A pinch of Cayenne pepper

3 tbsp boiled peas

Lemon zest  of 1/2 a lemon and

Lemon juice to taste

Salt and pepper to taste

 

Milanese sauce:

60 g (2 oz) butter

1 bay leaf

60 g (2 oz) cornflour

600 ml (2. 5 cups) tasty chicken broth

¼ tsp grated nutmeg

 

Cut the chicken into portions and place in a saucepan with the water, bay leaves and salt and pepper to taste and simmer for 25 minutes.

 

Then cut the celery and carrots into large pieces, place in the saucepan with the chicken and continue to boil for 35 minutes more.

 

Strain the chicken with the vegetables and reserve the broth,  600 ml (2.5 cups) for the rice, and 500 ml (2 cups) for the sauce.

 

Sauté the rice in olive oil for 2 minutes, pour in the rum, and when the alcohol evaporates pour in 2.5 cups of the broth, lower the heat and simmer for 25-30 minutes, stirring occasionally.

 

Cut and debone the chicken and cut the vegetables and place them in a bowl.  Add the butter, grated cheese, Cayenne pepper, peas, lemon juice and zest, the parsley, rice and salt and pepper to taste and mix well together

 

Place the mixture in a cake mould with a hole in the middle and press well with a spoon. Cover with cling film and refrigerate. 

 

For the Milanese sauce sauté the cornflour in butter with the bay leaf   Pour 2 cups of broth, gradually, stirring constantly, until the sauce bubbles and thickens.  Discard the bay leaf and sprinkle with grated nutmeg.

 

Heat the cake mould and reverse on a hot dish, pour the hot Milanese sauce over and serve immediately.

                                                MUSHROOM RISOTTO

 

6 cups chicken broth, divided

3 tbsp olive oil

500 g (1 lb) white mushrooms, trimmed and thinly sliced

500 g (1 lb) portobello mushrooms, trimmed and thinly sliced

2 cloves garlic, peeled

2 rashers bacon, extra fat discarded and thinly sliced

1 ½ cup Arborio rice

125 ml (½ cup) dry white wine

Salt and freshly ground white pepper to taste

3 tbsp chopped chives

4 tbsp butter

½ cup grated Parmesan

 

In a saucepan, warm the broth over low heat.

 

Sauté the bacon in olive oil and add the 2 kinds of mushrooms and garlic and simmer until the mushrooms are cooked and almost dry, and set aside,

 

Sauté the rice in butter and pour in the wine, stirring until the alcohol evaporates.  Pour in the hot broth, gradually, ½ cup at a time, until the liquid is absorbed and the rice is “al dente”, about 15-20 minutes.

 

Remove from the heat and stir in the mushrooms with their liquid, butter, chives and grated Parmesan.  Taste and season to taste, if necessary.   

                                               PRAWN  FRIED RICE

A delicious Chinese dish.

1 tbs vegetable oil

2 cloves garlic, peeled and crushed

2 carrots, peeled and finely chopped

1 green bell pepper, trimmed and finely chopped

500 g (1lb) prawns, shelled and deveined

600 g cooked white rice

150 g peas

2 tbsp soy sauce

2 tbsp sesame oil

1 egg, whisked

2 tbsp sliced spring onions

Saute the garlic in vegetable oil for 1 minute, add the carrots and bell pepper and cook for 3 minutes.  Then add the prawns and cook until they just change colour, stirring occasionally.

Stir in the rice and peas and season with soy sauce and sesame oil and cook for 2 minutes more.   Push the rice on one side of the pan and add the egg and stir until fully cooked and fold into the rice mixture.  Serve garnished with sliced spring onions.   

PLEASE DO NOT FORGET TO  BE INOCULATED AGAINST THE CORONAVIRUS SO THAT YOU AND YOUR BELOVED FAMILIES REMAIN HEALTHY  

UNESCO WORLD HERITAGE SITES WHAT VISITORS MUST SEE IN GREECE

 The presence of the glorious ancient history of Greece is visible through numerous archeological sites, buildings, and monuments.   It should not be surprising that the country boasts of a rich list of UNESCO World Heritage Sites.

Greece currently hosts 18 UNESCO World Heritage Sites, with 16 inscribed on the list of Cultural Heritage, which are:

The Parthenon

The archaeological site of Vergina

The archaeological site of Mystras

The archaeological site of Olympia

The archaeological site of Philippi

The archaeological sites of Mycenae and Tiryns

Delos

Medieval City of Rhodes

Monasteries of Osios Lukas, Daphni, and the Nea Moni of Chios

Old Town of Corfu

Paleochristian and Byzantine Monuments of Thessaloniki

Pythagoreion and Heraion at Samos

Sanctuary of Asklepios at Epidaurus

The Temple of Apollo Epicurius at Bassae

The Historic Centre (Chora) with the Monastery of St John the Theologian and the Cave of the Apocalypse in Patmos 

The other two are included due to their exceptional natural landscape and their cultural significance:

Meteora

Mount Athos

PLEASE DO NOT FORGET TO BE INOCULATED AGAINST THE CORONAVIRUS SO THAT YOU AND YOUR BELOVED FAMILIES REMAIN HEALTHY 

EDDIE KOTSIS AND I VISITED JUNE MARINOS YESTERDAY

              

 

I was delighted to see June looking so well.  It was just like old times when June and Themis, Eddie and Tassos, Susanne and Miltos Zouros, Eileen and Nikos Melissaropoulos and Alecos and I use to meet, so many years ago.

 

The red carpet was rolled out for us.  Luba, who looks after June, had prepared a fabulous lunch with meat with brown gravy, potatoes au gratin, two delicious salads, one with lettuce the other with avocado, strawberry ice cream and I added a cherry pie recipe.

 

Here are my recipes for the above dishes which might not reach the rich taste and delicious flavour of the original ones, that we so enjoyed yesterday.

 

                                               MEAT WITH BROWN SAUCE

1 kg (2 lb) meat, cut into bite-sized pieces

2 tbsp olive oil

1 onion, peeled and finely chopped

1 tsp garlic powder

250 ml (1 cup) red wine

Salt and pepper to taste

2 tbsp Worcester sauce

1 cinnamon stick

1 bay leaf

1 rosemary sprig

Hot water to cover

 

6 tbsp cornflour diluted in

250 ml (1 cup) cold water

 

Sauté the meat in olive oil on all sides and season with salt and pepper to taste.  Add the onion and cook for a few minutes more, sprinkle with the garlic powder, pour in the wine and simmer until the alcohol evaporates.  Pour in the hot water and add the Worcester sauce, cinnamon stick, and bay leaf, cover the saucepan with the lid and simmer for 30 minutes, until the meat is tender.

 

Just before serving heat the meat and gravy and dilute the cornflour in cold water and pour over the meat and gravy. Simmer until the gravy thickens, and obviously, discard the bay leaf, cinnamon stick, and rosemary sprig before serving.

 

Serve with au gratin potatoes and a green salad.

 

 

                                                AU GRATIN POTATOES

8 potatoes, peeled and thinly sliced

2 onions, peeled and sliced into rings

Salt and pepper to taste

6 tbsp butter

6 tbsp cornflour

1 bay leaf

1 tsp salt

6 cups hot milk

3 cups grated cheese of your choice

 

Preheat oven to 180 C (350 F) and brush a casserole with melted butter.

 

Layer ½ the potatoes into the bottom of the prepared casserole dish.  Top with the onion slices and add the remaining potatoes and season with salt and pepper to taste.

 

In a medium-sized casserole, melt the butter over medium heat and add the bay leaf. Mix the cornflour and salt and stir constantly with a whisk for 1 minute.  Pour in the hot milk and cook until the mixture bubbles and thickens.  Discard the bay leaf and stir in the cheese all at once and continue stirring until dissolved about 1 minute.  Pour the cheese bechamel over the potatoes, cover with foil and bake for 1 ½ hour until golden brown.     

 

 

                                                    AVOCADO SALAD

4 avocados, peeled, stoned and cubed, and placed in a salad bowl

 

1 tbsp lemon juice

2 spring onions trimmed and finely chopped

Salt and pepper to taste

2 tbsp of olive oil

1 tsp mustard with honey

 

Whip the citronette sauce, pour over the avocadoes, toss and serve immediately.

 

 

 

                                                      LETTUCE SALAD

2 lettuces, trimmed, washed, patted dry, and shredded

2 spring onions, trimmed and finely chopped

1 tbsp finely chopped dill

1 cup feta, crumbled 

1/2 cup stoned  Kalamata olives

Vinaigrette: 

1 tbsp vinegar

2 tbsp olive oil

Salt and pepper to taste

 

Place the shredded lettuce in a salad bowl and sprinkle with the chopped spring onions, dill, feta, and Kalamata olives.  Just before serving, beat the vinaigrette, pour over the lettuce and toss.

 

                                              STRAWBERRY ICE CREAM       

 

1 ½ cups strawberries, hulled and diced

2 tbsp honey

½ cup sugar

1 tbsp lemon juice

125 ml (½ cup) thick cream

1 vanilla

 

Place the strawberries in a large bowl with the honey, sugar, and lemon juice.  After 20 minutes the strawberries must have released their juices.

 

Add the remaining ingredients and blend the strawberry mixture until smooth.  Place in the freezer and after one hour whip and return to the freezer.  After a couple of hours whip again and repeat the same procedure twice more.

 

Spoon the ice cream into a container with a lid and place it in the freezer until completely set.    

                                                        CHERRY PIES

5 eggs

50 g (1.8 oz) sugar

2 vanillas

75 g (2.6 oz) plain flour plus extra for dusting the cherries

1 pinch of salt

1 tsp baking powder

100 g (3.8 oz) yogurt

75 ml (2.6 fl oz) milk

750 g (1.7 lb) sweet cherries 

Preheat oven to 180 C (350 F) and brush 4 pie dishes with butter.  Beat eggs, sugar, and vanilla until light and fluffy, add the flour, salt, baking powder, yogurt, and milk to the egg mixture and stir well.

Rinse the cherries, drain, remove the pits and cut in half.  Mix them with 2 tbsp of flour to prevent them from sinking into the dough.

Place half the dough into the 4 pie dishes, arrange half the cherries in the dishes, place the remaining dough over the cherries.  Smooth and sprinkle the remaining cherries over the top.

Bake for 30 minutes until golden brown. Cool slightly and serve with vanilla ice cream. 

   

  

 PLEASE DO NOT FORGET TO BE INOCULATED AGAINST THE CORONAVIRUS SO THAT YOU AND YOUR FAMILIES REMAIN HEALHY 

GREEK SEAFOOD DISHES

 

Greece is surrounded by sea.  Since antiquity, Greeks have been a seafaring nation and experienced fishermen.  Here are several Greek seafood dishes:

                                                AVOCADO PRAWN SOUP 

This is a lovely iced soup, which is really a full meal.  It is estimated that about 90% of the avocado production in Greece is grown in western Crete due to climatic and soil conditions which are ideal for avocado cultivation.

5 ripe, flawless Cretan avocados, peeled, stoned, blended and sieved

2 tbsp lemon juice

The grated rind of 1 lemon

15-20 large prawns, shelled and deveined

125 ml (1/2 cup) dry white wine

125 ml (1/2 cup) vegetable stock

1 sprig of rosemary

500 ml (2 cups) vegetable stock

250 ml (1 cup) vegetable stock for thinning down the soup 

250 ml (1 cup) of Greek yogurt

2 tbsp cornflour

Salt, pepper and Cayenne pepper to taste

Snipped chives

First saute the prawns in a large, deep frying pan with the wine, a little vegetable stock, and a rosemary sprig for 2 minutes on one side and 1 minute on the other.  Then remove the prawns with a slotted spoon, sprinkle with very little salt and pepper and refrigerate.   

Pour the stock into the frying pan and cook vigorously, scraping the residue.  Mix the cornflour with a little cold water and the yogurt until smooth, add a little salt, and simmer, uncovered, for about 10 minutes until it thickens then cool, and chill.

In a large bowl combine the blended avocados with the stock, adding more stock if the soup seems too thick. Taste and add more salt, pepper, if necessary, and a pinch of Cayenne pepper.  Cover the bowl and chill. 

Just before serving, add the prawns and sprinkle with snipped chives.      

 

                                  ANCHOVIES WITH GARLIC AND OREGANO

A lovely Greek hors d’oeuvre.

 

1 kg (2 lb) fresh anchovies

125 ml ( ½ cup) olive oil

6 cloves of garlic, peeled and finely chopped

The juice of 2 lemons

1 tsp dry oregano

Salt and freshly ground black pepper to taste

 

Scale and gut the anchovies, discard the heads, and wash thoroughly.  Sauté the garlic in olive oil.  Add the lemon juice, oregano and 250 ml (1 cup) of water and when it boils, layer the anchovies in the liquid.  Sprinkle with salt and pepper simmer for ¼ of an hour.  When cooked, only the oil should remain, no liquid.

 

 

                                                     AVGOTARACHO

This is a type of caviar made from the roes of the Flathead Grey Mullet found in the lagoons of Messologhi, Greece.  Avgotaracho is produced by drying and salting the roes, forming them into sausage shapes, and preserving them with a coating of beeswax.  Nowadays some producers have reduced the salt content for health reasons, so it is advisable to keep it refrigerated.

 

Many Greeks adore it, despite it being a very expensive delicacy.  Avgotaracho is eaten as an appetizer, thinly sliced and accompanied with a glass of ouzo.  It can be served with bread or rusks spread with lemon flavoured butter.  Also, it can be grated and used for a gourmet dish of pasta or even sprinkled over a salad.

 

The name, in most languages, derives from the Arabic BUTARIH and from the Coptic OUTARICHON.  The Greek word comes from the Byzantine Greek OOTARICHON (oon is egg and tarichon is pickled fish.  It is an ancient food product, first mentioned in the 11^th century by Samuel Seth, a Jewish Byzantine doctor and scholar from Antioch.

 

This Mediterranean delicacy is also produced in other European countries.  In France, it is known as Boutargue, in Italy as Botargo, and in Spain Botarga.  According to Claudia Roden, Egyptian housewives used to make their own.

 

There are plenty of mullet roes for sale, nowadays, and one can find them frozen.

 

In Lebanon, it is served sliced, as in Greece.  In Sardinia, it is very popular and they produce and export it, packed in glass jars, more like a paste. 

 

Samuel Pepys, during the 17^th century, in England, recalls singing and drinking claret with botargo! It certainly is a very unusual but delicious appetizer.

 

 

We have a restricted number of crab recipes in Greece, here are two:

 

 

 

                                                       CRAB PATTIES

Do prepare these delicious patties for your family and friends.

300 g (10 oz) crab meat

100 g (3.3 oz) self-rising flour

62.5 ml (¼ cup) ouzo

1 medium-sized onion, peeled and grated

1 ½ tbsp parsley, finely chopped

1 tbsp dill, finely chopped

2 tbsp mayonnaise

Salt and freshly ground black pepper to taste

Few drops of Tabasco sauce or

1/8 tsp of Cayenne pepper

125 ml ( ½ cup) water mixed with the juice of

½ a lemon

 

75 g ( ½ cup) or more dried breadcrumbs

Sunflower oil for frying

 

In a bowl, combine the crab meat, flour, ouzo, onion, herbs, mayonnaise, Salt, pepper, tobacco and tobacco or Cayenne pepper and mix thoroughly.  Dip your hands in lemony water and shape the mixture into patties.  Coat in breadcrumbs and fry until golden brown on both sides.  Drain on kitchen paper and serve garnished with lemon wedges.

 

 

                                                  CRAB CROQUETTES

A fabulous appetizer!

 

300 g (10 oz) crab meat

3 medium-sized potatoes, boiled and mashed

2 tbsp mayonnaise

2 eggs lightly beaten

1 small onion, peeled and finely grated

1 ½ tbsp parsley, finely chopped

½ tsp Cayenne pepper

 

A little flour

Sunflower oil and a little olive oil for frying

 

Combine the 7 first ingredients together.  Shape into walnut-sized croquettes, roll in flour, and fry until golden brown.  Drain on kitchen paper.

 

 

        CREAM CHEESE WITH HERBS WRAPPED WITH SMOKED SALMON SLICES

Very easy to prepare and a great treat.

 

500 g (1 lb) smoked salmon slices

2 packets cream cheese

2 spring onions trimmed and finely chopped

1 tbsp finely chopped parsley

½  tbsp finely chopped dill

½ a lemon juice and grated rind

Salt and freshly ground black pepper to taste

A few crisp lettuce leaves

1 lemon, thinly sliced for garnish

 

Mix the cream cheese with the onion, herbs, lemon juice, and grated rind, and season with salt and pepper to taste.   Spread the salmon slices generously with the cream cheese mixture and fold each slice into s roll.  Cut in half and place on a dish garnished with lettuce leaves and lemon slices.                  

 

PLEASE DO NOT FORGET TO BE INOCULATED AGAINST THE CORONIVIRUS SO THAT YOU AND YOUR BELOVED FAMILIES REMAIN HEALTHY                

SCORCHING WEATHER IN EUROPE JUNE 2021

Greece's first heatwave with temperatures rising to 41-43 degrees Celsius.  The first scorching heat has struck Greece and according to meteorologists, it will affect especially the mainland while temperatures will be lower in coastal areas.

In an emergency bulletin, the National Observatory's Meteo Weather Service advised that young children, the elderly, and people with health problems should drink plenty of water, take light meals and avoid all unnecessary exposure and physical exertion.  

Residents of eastern Europe and Siberia unaccustomed to high temperatures are struggling to cope with heatwaves across the region. The thermometer reached 36 degrees Celcius in Moscow, the highest reading for June since 1906.

While southern European countries have become more accustomed to hot, dry weather such conditions are not common in Northeastern Europe, so they caught governments off guard.

"The frequency of extremely hot summers is increasing because of the influence of humans influence in the planet's climate," said Nicos Crystidis, senior scientist at the Met office of the UK.  "How much and how severe the impacts are going to be, depend on the levels of adaption in each particular country."            

 PLEASE DO NOT FORGET TO BE INOCULATED AGAINST THE CORONAVIRUS SO THAT YOU AND YOUR BELOVED FAMILES REMAIN HEALTHY  

SUMMER CULTURE FESTIVALS OPENS IN ATHENS

 

                      

Following the relieving of Covid-19 restrictions in Greece, the Municipality of Athens has launched a summer festival with live events taking place in four outdoor places across the Greek capital.

 

Open to both residents and tourists, children and adults, the festival includes concerts, theatre performances and dance shows taking place at the Technopolis at Gazi, at the theatres of Kolonos and Grava and the AB cinema of Ano Patisia.

 

From June to September, the municipality is offering the venues to artists, art groups and companies to use them for free, while, also, providing the necessary equipment.

 

Following a public call, the Municipality Events Committee selected 100 proposals for cultural events and announced a program of the City of Athens Sports, Culture and Youth Organization and the Technopolis.

 

All events allow only a seated audience.  The positions are operating in accordance with the COVID-19 restrictions ensuring the safety of the artists and the public. 

 

The festival is part of a 3-year “Culture is Athens” project launched by the municipality to upgrade, promote and connect Athens’ cultural entities and actively support artists and cultural employees affected by the coronavirus pandemic.   

“This summer festival is different from the others, because it is organized by the Municipality of Athens, the people of culture and their ideas.  We want to support these people but also provide the city with the colours and sounds it needs,” said Kostas Bakoyiannis, the Mayor of Athens.

 

(I wish to thank the Greek press and media for the information for this post)

      

GREEK RECIPES

 

 

I was inspired by the "bobota" we used to eat during the difficult years of the Italian and German occupation in Cephalonia, during World War II. I added spices and two kinds of Greek cheese to make a fantastic round bread. 

 

                                                             BOBOTA

Dry ingredients:

2 cups maize flour

2 tbsp baking powder

A very little salt and

Freshly ground white pepper to taste

A tiny pinch of cinnamon

Grated nutmeg to taste

A pinch of Cayenne pepper

 

1 cup of feta crumbled

1 cup grated San Mihalis

 

Wet ingredients:

3 eggs

1 tsp brown sugar or Greek honey

200 g (1 small tub) Greek yogurt

1 cup of milk

2 tbsp of butter, melted

 

Preheat oven to 200 C (375 F) and butter a 30 cm (12 in) round Pyrex dish. 

 

Place all the dry ingredients in a bowl and mix well together, repeat the same procedure with wet ingredients.  Stir the two mixtures together until very well combined. 

 

Spoon into the prepared Pyrex dish, level the surface and bake for 25-30 minutes until it turns golden and it shrinks from the sides of the dish.

                                                   MUSHROOM SOUP

 

This is a delicious vegetarian soup if prepared with olive oil and vegetable stock, which reminds us of "magheritsa" the Greek Easter soup.

 

500 g (1 lb) fresh mushrooms, trimmed and finely chopped

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

2 tbsp olive oil or butter

1 medium-sized onion, peeled and grated

2 cloves of garlic, peeled and finely chopped

2 tbsp plain flour

2 tbsp dill or fennel, finely chopped

The tender leaves of 1 cos lettuce, shredded

4 spring onions, trimmed and finely chopped

250 ml (1 cup) white wine

1.500 liter (6 cups) tasty stock

Lemon juice and salt and freshly ground white pepper to taste

In a medium-sized saucepan, saute the onion in 2 tbsp of olive oil or butter.  Add the mushrooms, porcini and garlic and cook until the liquid evaporates.  Add the flour and cook stirring for 3 minutes more.  Then pour in half the wine and keep on stirring until it evaporates.  Pour in two ladlefuls of stock and the reserved porcini liquid and simmer for about 15 minutes, it should have the consistency of a thick mushroom sauce.      

In a large saucepan, saute the spring onions in the remaining butter or olive oil, add 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 for 5 minutes more.  Add a little hot water if the soup is too thick.  Bring the soup to a simmer and sprinkle with freshly ground white pepper, and serve immediately.     

  

                           LEG OF LAMB COOKED IN BAKING PARCHMENT

This is a delicious meat dish and very easy to prepare.

A 2 kg (4 lb) leg of lamb trimmed of extra fat

1 lemon, juice only

Salt and freshly ground black pepper to taste

½ tbsp chopped rosemary

2 cloves of garlic, peeled and sliced

150 g (5 oz) kephaalotyri cut into small sticks

50 g (1 ¼ oz) butter

 

Place the leg of lamb on a large piece of baking parchment.  Rub it with lemon juice and sprinkle with salt, pepper, and chopped rosemary to taste.  Make small slits all over the meat and fill them with garlic slices and cheese sticks.  Dot the lamb with butter and fold with the baking parchment and fold again in foil. 

 

Roast the leg of lamb in an oven preheated to 190 C (375 F) for 1 ½ hour then uncover the meat and cook for 15 minutes more until golden brown.  Serve with roast potatoes and a green salad.      

 

 

 

                                                       WALNUT CAKE

 Do prepare this delightful Greek dessert.

100 g (3.5 oz) plain flour

1 tsp baking powder

Pinch of salt

350 g (12 oz) walnuts, blitzed

6 eggs, separated

350 g (12 oz) sugar

1 vanilla

Syrup:

500 g (1 lb) sugar

600 ml (2 ½ cups) water

1 tsp cinnamon

 

Preheat oven to 180 C (350 F) and butter a 30 cm (12 in) round loose-bottomed cake tin.  

Blitz the walnuts to fine crumbs, and then mix them with the flour, salt, and baking powder. Crack the eggs and beat the egg yolks with 150 g (5 oz) of sugar until pale and creamy.  Whisk the egg whites with a pinch of salt, add the remaining sugar gradually, whisking constantly.  Fold the walnut mixture into the whipped egg whites and pour the mixture into the prepared tin.  Bake for about 40 minutes until the top is brown and crisp.

 

Meanwhile, prepare the syrup by simmering the sugar, water, and cinnamon for about 10 minutes.  When the cake comes out of the oven, pierce it all over with a skewer, and pour the syrup evenly over.     

 

                                                      MOUSTALEVRIA

A fabulous grape juice jelly dessert. As grape juice is usually sweet you can prepare moustalevria without sugar.  It's your choice.

 

5 cups of fresh grape juice

1 tbsp ground cinnamon

½ tbsp mastic powder

½ tbsp grated nutmeg

2 tbsp plain flour

2 tbsp semolina

Pinch of salt

Sugar to taste, if using 

 

1½ cup roasted almond flakes

 

Place the grape juice in a saucepan and slowly stir in the flour, then the semolina, spices, sugar, if using, and salt and bring to a simmer for ten minutes until the mixture bubbles and thickens. Then pour into a tin and allow to cool until firm.  Sprinkle with almond flakes and serve cut into portions.

 

GREEK FIRE THE WEAPON THAT PROTECTED THE BYZANTINE EMPIRE

 

            

 

Greek fire, called "hygro pyr" in Greek, was a mysterious incendiary weapon that helped the Byzantine Empire survive and continue to exercise its sovereignty for many centuries to come.

 

 

Using a unique formula, which not even today’s scientists can figure out, the Greeks of Byzantium kept their enemies away from their vast lands that once spanned all of southern Europe, North Africa, and Asia Minor.

 

Moreover, Greek fire saved Constantinople, the capital of the Byzantine Empire, from repeated sieges by the Arabs.

 

Greek fire, as the Crusaders called it, was also called “liquid fire” or “sea fire”.  It was not the first incendiary weapon used in battle.  Yet historically, it was significant for its power.

 

Greek fire was created in the 7^th century, most likely the inventor was Kallinikos of Heliopolis, a Greek Jewish architect who flew from Syria to Constantinople.

 

It was the time that the Islamic forces of the prophet Muhammed were attacking the eastern territories of Byzantium and had taken over parts of Syria.

 

Concerned about the Islamic attack against Constantinople, Kallinikos experimented with a variety of materials until he discovered a mix for an incendiary weapon.  Kallinikos sent the formulas to the Byzantine Emperor and authorities developed a siphon that operated somewhat like a syringe, propelling the fiery concoction towards enemy ships.

Greek fire was mainly used to set enemy ships on fire from a distance.  Its ability to stay lit in the water for some time was its unique power.  That prevented the enemy from extinguishing the flame during naval battles.

 

It is said that this weapon produced a loud roaring noise and a lot of smoke and it was so effective, that the terrified enemy fled at its sight.

 

Historical records say that Greek fire stuck to whatever surface it touched.  Amazingly it could only be extinguished with a mixture of vinegar, sand, and old urine.

 

Greek fire was effective at repelling the enemy fleet, ending the First Arab Siege of Constantinople in 678 AD.

 

It was similarly successful during the Second Arab Siege of Constantinople 717-718 AD again causing massive damage to the Arab navy.  Naturally, the Byzantines kept its composition a guarded secret.

 

Only the Kallinikos family and the Byzantine emperors knew the secret formula, which was  passed from generation to generation.

 

The formula was so well guarded that even if the enemies of the Empire got their hands on Greek fire they could not reproduce it.

Ultimately, the recipe of Greek fire was lost in history.  From the 7^th century until the Fall of Constantinople, on the 29^th May 1453, this weapon protected the Empire from invaders, subsequently saving the whole of the Western Civilization.   

                                                  Medieval Constantinople