9+1 REASONS TO COME TO LESBOS

9+1 LOCAL DISHES

  • Meat (lamb and beef) with onions and wheat (Kiskék)
  • Pork with celery (Selináto)
  • Fried cheese pies (Giouslemédes)
  • Stuffed onions with minced meat (Sougánia)
  • Omelette with zucchini (courgettes) (Sfouggáto)
  • Eggplant (aubergine) with "háhles" trahaná (the local frumenty)
  • Stuffed pumpkin flowers (Kolokytholoúlouda)
  • Olive-oil cheese (Ladotíri)
  • Salted sardines of Kalloní (Sardéles Kallonis)
  • Fish in the oven with olives and potatoes (Psitó psári me eliés)

Fish in the oven with olives and potatoes

  • 3-4 large potatoes, cut into thin slices
  • 180 ml olive oil
  • 3 large onions, finely chopped
  • 4-5 garlic cloves, finely chopped
  • 500 g ripe tomatoes, skinned and seeded, cut into small cubes
  • 30 green olives, rinsed, cut into roundels
  • 1 tbsp fresh lemon thyme or fresh marjoram, finely chopped
  • 1 bundle parsley, finely chopped
  • 125 ml dry red wine
  • 1,500 g firm-fleshed fish, cut in slices or filleted
  • Salt to taste

Preheat the oven to 200° C. In an oiled baking dish, arrange the potato slices, salt them to taste, pour over them 2-3 tbsp olive and bake them for 25-30 minutes. During this time make the sauce. In a deep frying-pan sauté the onions with the remaining olive oil and as soon as they have softened, add the garlic. Sauté them for another 2 minutes and add the tomatoes and the olives. Let the sauce boil for a while and then add pepper, salt, the wine and the lemon thyme. Let the sauce boil some more, tasting it and adjusting the seasoning. Finally, add the parsley, keeping back some for decoration. Take the baking dish with the potatoes out of the oven, pour some of the sauce over them, arrange on top of them the fish slices and pour over the whole the rest of the sauce. Bake the dish for another 30 minutes. Let it cool a little and sprinkle it with the remaining parsley.

It's all Greek to me..!

Diet;
Word Origin
Middle English (13th century) from Old French diète, from Latin diaeta, from Greek diaita, meaning mode of living, itself deriving from the verb diaitasthai to lead or direct one's own life.
Originally, a way of life.

The Greek Mediterranean Diet is one of the healthiest nutritional ways of living. It is characterized by a nutritional model that has remained constant over time and space, consisting mainly of olive oil, unrefined cereals, fresh or dried fruit, vegetables, a moderate amount of fish and dairy products (mostly as cheese and yogurt), and a low consumption of meat, as well as a variety of condiments and spices, all accompanied by wine or infusions.

However, the Greek Mediterranean diet is not merely a nutritional regimen; it is, rather, a way of life: it constitutes a set of skills, knowledge and practices, promoting social cohesion.

The Mediterranean Diet was included in 2013 in the Representative List of the Intangible Cultural Heritage of Humanity. (http://www.unesco.org/culture/ich/en/RL/mediterranean-diet-00884)



What taste comes to your mind when thinking of Greek Delicacies?
“Greek delicacies – ripe figs straight from the tree, still warm from the sun.”
Ann Nicholls
“What delicacies? Many, but first of all the Greek wines! The diversity and variety is great from Retsina to Commanderia. I like them all depending on my state of mind.”
Wim van der Weiden
“The taste of feta cheese in a Greek salad.”
Danièle Wagener
“Ghiros, moussaka, baklavas.”
Rene Capovin
“I love Mousaka that I cook often myself. It’s probably a cliche, but I like the taste very much.”
Karl Borromäus Murr
“It is Glossa Greek way. Delicious soft fish, smells on your tongue. It is very good to combine with Greek cheeses, but not too much of those. Otherwise the taste of the fish vanishes.”
Arno van Berge Henegouwen