For the article, visit Feta, Mariana Kavroulaki – TML Magazine Issue 10
SOME OF THE CHRISTMAS SYMBOLIC FOODS ARE FAVORITES AT ANY TIME OF THE YEAR
Just because Christmas is over doesn’t mean you can’t make those foods said to represent Christ’s swaddling clothes. On the contrary, they can be eaten with delight any time of the year. Cabbage leaves stuffed with a minced meat and…
THE YELLOW COLOR
The most distinctive dolmas in Greek islands are bright yellow zucchini blossoms filled with rice or bulgur and herbs. A filling of fresh goat myzithra (ricotta type cheese) and grated graviera (2:1) goes also very well with blossoms. Of…
PAPARA (Παπάρα)
Hard, old bread combined with milk or other liquid (sauce, olive oil, butter, stock, wine etc.) is found for centuries all over Mediterranean as a way of transforming leftovers into a dish in its own right. The ancient Greeks gave…
CHEESE & SESAME BALLS
MANOURI is one of the joys of Greek cheese production. The word derives from the ancient Greek manos (tyros)= light, not hard (cheese) and highlights the cheese’s old origin. A good manouri is an exceptional fresh Greek cheese. It has…