Pita
What is pita? pita are round, wheat, flat pies, popular in the countries of the Middle East. The word “pita” comes from Greek and means “flat cake”, which in turn comes from the ancient Greek word pektos, meaning “solid” According to estimates, flat bread resembling pita was baked as early as 12,000 years ago. What is the recipe for pita bread? Ingredients: 2,5 cups cake flour – 400g 5 g dry yeast or 15 g fresh yeast 1 glass of lukewarm water – 220 ml 1 tablespoon refined olive oil 1 flat teaspoon salt Drinking recipes The glass has a capacity of 250ml. To prepare pita bread you will need: a large pan with a thick bottom, an oven or tiled stove, a rolling pin and a little flour to sprinkle bread. I calculate calories based on the ingredients I use. This is an approximate number of calories because your ingredients may have a different number of calories than the one I used. From the given amount of ingredients came to me six large pita breads. pita bread The dough for pita bread is very easy to prepare. It is enough to combine all the ingredients and knead the elastic and even dough. In one bowl, place two and a half cups of wheat flour, that is, equally 400 grams of flour. You can use cake flour or type 00 flour Pour less than a glass of slightly warm water, that is, 220 ml of water. Pour a flat teaspoon of dry yeast. It will be no more than five grams of yeast. Instead of dry yeast, you can also add 15 grams of fresh yeast. Finally, a tablespoon of delicate olive oil and a flat teaspoon of salt. Instead of olive oil, you can use another vegetable oil, e.g. rice or grape seeds. Mix the dough and then knead until it is perfectly smooth. The dough is quite soft. Cover the bowl with the dough with a cotton cloth or transparent foil. Let stand to rise for an hour or even 90 minutes – preferably in a slightly preheated oven. In hot weather, put the bowl on the kitchen counter in the shade. In winter, you can also put a bowl next to the radiator. Put the dough for pita breads on the countertop sprinkled lightly with flour. Knead the dough for a while, then divide into six equal pieces. Form each piece in your hands in the shape of a ball. Do it carefully so that the dough is perfectly smooth. Roll out each ball of dough carefully into a cake with a diameter of about 16-18 cm. Place the pancakes side by side on a board, countertop or baking paper and cover with a cotton cloth. It is important that the cakes do not stick to the board, because they are to maintain a perfectly rolled shape. Pancakes under pita breads can be left to rise for 20-30 minutes. You can finish the pita breads in two ways. You can bake them in the oven or roast them in a dry frying pan. I usually roast my breads in a dry and well-heated pan. Choose a small pan with a thick bottom. Heat the pan on a medium burner power. Do not lubricate it with anything. Place the pita breads one at a time in a heated pan. After about 1.5 to 2 minutes, change the side and roast the bread for another 1.5 – 2 minutes. Small bubbles first appear on the bread, and after a while they grow and begin to merge with each other until they form a pocket. In this way, clean all the breads one by one. Tip: I have an induction hob. I heat the pan under 6. This takes up to five minutes. After placing the cake on a heated pan, I increase the power to 7.5 and at this power I roast pita breads. To prepare pita breads in the oven, I recommend preheating the oven to 200 degrees with hot air or 210 degrees with baking up / down. On the middle shelf in the oven I also heat a clean and dry baking tray from the oven equipment. On such a heated baking tray very carefully flip ready for baking pita breads. For one baking I put three breads. After a while, the breads begin to swell. For the most part, they turn into fluffy pillows. After about 4-6 minutes, the baking becomes browned and is ready to be removed from the oven. I remove them from the sheet and immediately put the second batch of pies. I bake them the same as the first ones. Do not bake breads for too long so that they do not become brittle. They are supposed to be soft and fluffy. You can eat warm pita breads even without any additives. Pita are ideal for eating with various pastes and thick sauces or with falafels. Pockets of pita breads can be freely filled, for example, with fried chicken and fresh vegetables and eaten with taste. Pita bread works great when preparing kebabs. I recommend you something wonderful, which is kofta with oriental spices served with yogurt and mint sauce and fresh tomato. Cooled pita breads can be wrapped in breakfast paper and then in a transparent grocery bag and kept in a haversack for up to two days. Pita bread can also be frozen after baking. Be sure to check out my recipe for podpłomyk and wonderful, fluffy burger buns.
Crestosupa
What is crestosupa? Kreatosoupa is a Greek version of the popular throughout Europe vegetable and meat broth, which is the first dinner course, especially the traditional Polish broth. Kreatosupa is based on expensive and tender veal or beef, it is still known today as a typical recipe of homemade Greek cuisine. Although it is recommended to use tender meat from the upper part of the veal thigh for its preparation, this soup is also considered a way to get rid of meat residues. An important very Greek accent of this one-pot dish is the addition of lemon sauce Avgolemono, which gives the dish freshness. Soups in Greek cuisine: Greek cuisine does not have such a wide selection of soups as, for example, Polish cuisine. This is probably due to the large number of semi-liquid foods and dishes, as well as appetizers, which make soups an unnecessary part during the main meal of the day. Greek soups, however, are distinguished by the fact that they are very filling and, if necessary, can replace the whole dinner. Typical soups in Greek cuisine: Avgolémono, beansada, tomato soup – domatòssupa, vegetable soup – chortòsupa, lentil soup – soupa fakés, meat soup – Kreatòsupa, mushroom soup – manitaròsupa, meat broth – Zomòs Kréatos broth – zomòs kréatos, chicken broth – kotòsupa, fish soup (fish broth) – psaròsupa, Easter soup (from mutton intestines) – magiritsa, rice soup – supa me rizi, Rice on milk prepared sweetly – rizògalo. Ingredients nackrestosupe: lean veal (preferably from the leg) – 1kg – can be cut into cubes approx. 2-3 cm, carrots – 3 pieces – cut into 3-4cm pieces, potatoes – 3 pieces – diced, zucchini – cut lengthwise into quarters, then into 3-4 cm pieces, leek – pieces 3-4cm, celery – large pieces approx. 3-4cm, onions – 2 pieces – cut into half slices, parsley – 2 handfuls chopped, Avgolemono sauce – from 2 lemons or ordinary juice of 2 lemons, olive oil – two tablespoons. In a large pot boil about 1.5 liters of water. Add meat to the boiling water. Reduce the heat and cook for 45 minutes, collecting scum from the surface of the water. Add half of the prepared parsley to our water with meat and toss the vegetables. Add olive oil and season – salt and pepper to taste; Cook covered for another 45 minutes. From the resulting broth, pour a few tablespoons, and when it cools, mix it with a portion of Avgolemono sauce – when you use pure lemon juice, you can add it directly to the boiling soup. Remove the soup from the burner and combine the whole soup with a mixture of decoction with Avgolemono sauce or with lemon juice. Put vegetables and meat on a plate, then pour them over the finished soup. To thicken this soup, you can use porridge or rice. Done – bon appetit!
Baklava
What is baklava? Baklava is a dessert made of filo dough. It is spread in Greek, Turkish, Persian and other Balkan cuisines. What is needed for baklava? Ingredients: 300g walnuts 3 tablespoons of sugar 1 teaspoon cinnamon approx. 480- 500g filo dough 200g butter Syrup: 150ml of water 50g honey 170g sugar 1 tablespoon lemon juice chopped pistachios for decoration Recipe: 1. Chop or grind the nuts until pieces remain. Mix with cinnamon and sugar. 2. The butter should melt. Cool. 3. Cut the dough into shapes and sizes. 4. Grease the mold with melted butter. Spread two sheets of dough. Spread the second sheet with butter. Put another two sheets on top, brush with butter and spread two sheets. Spread 1/3 of the nuts on the sixth sheet. Cover with two more sheets and grease with butter. Put two sheets on top, greased with butter, and two more sheets, smeared with butter. Put half of the remaining nuts and put the two sheets again, lubricating with butter. Place the remaining nuts on the buttered baking tray No. 18, then 2 sheets, brush with butter until 24 or more nuts are obtained and beat as desired. Brush the last sheet with butter. 5. With a sharp knife, cut the dough into cubes, triangles or diamonds. 6. Bake in the oven for about 30 minutes, until golden brown, at 180 ° C. During baking, prepare the syrup. Pour water into the pot. Add sugar and honey. Boil and then cook at medium burner until syrup forms, approx. 10 to 15 minutes. Remove from the oven and add lemon juice. Allow to cool. 7.Remove the baked cake from the oven, wait 5 minutes and pour the syrup. Sprinkle with chopped pistachios. Enjoy your meal!
Kiwi- po angielsku
On March 27, we went to Kouloura, where kiwi is produced. We had the opportunity to see the warehouse from the inside and visit the cold store. We learned about how kiwi is grown and the importance of its production in Greece. Origin Kiwi is getting more and more popular with each season. It is a fruit that comes from China. Its name refers to the New Zealand flightless bird, because its intensive cultivation began there. Application Kiwi supports immunity, helps to reduce bad cholesterol and high blood pressure. It is rich in many vitamins and nutrients, including vitamin C, potassium and dietary fibre. It is ideal for various types of salads and desserts and perfectly harmonizes with the taste of meat. Most often it is eaten raw, but it can also be processed into jams, juices or sparkling wines. Taste and appearance Kiwi has a brown skin covered with hairs, has a juicy, green flesh with a jelly-like texture. Inside it contains numerous brown seeds. Kiwi has a slightly sour taste, while its mature form is more sweet and refreshing. Cultivation It is a dioecious plant, i.e. a plant on which there must be at least one type of flowers, e.g. female. To get fruit, we need to plant plants with male and female flowers. It is very important to ensure proper soil moisture. We make cuts in the winter, in June and at the turn of July and August. Cut the stems at the base. It is important to protect the bushes from the wind, because the kiwi has a very thin skin that can be easily damaged. They should be fertilized twice a year. Kiwi can be stored for 6 months, during which time it does not lose its nutritional value.
Gyros-po angielsku
Origin Gyros comes from the Turkish dish kebab, developed in the 19th century in the city of Bursa. The Greeks slightly modified the recipe by changing the spices and also enriching it with pork. What is a gyros? Gyros is a traditional dish of Greek cuisine. One of the most popular and cheapest fast food dishes in Greece. This meat is roasted on a large spit, with electric or gas radiators, rotated, usually electrically, around a vertical axis. Pork ham is usually used to make gyros. In addition, chicken gyros, mutton and veal gyros are also common. After reaching consumption readiness, it is gradually cut off with a long knife or a special electric knife as slices several centimeters long. Usually served as a takeaway with a few tomato slices and home fries. Topped with Tzatziki sauce. Wrapped in pita. What is Tzatziki sauce? Greek dip served as an accompaniment to grilled, fried, baked dishes, or served alone as a dip. It can also be eaten with baked bread. It consists of: Gyros in the restaurant version. In the restaurant version, gyros is served with a country salad, outside of Greece also known as Greek salad. Pita is often baked more strongly, preferably if on a charcoal-fired grill, usually with oil and oregano, it can be crispy, then cut into many pieces. This version is usually at least twice as large, may be slightly richer in ingredients, and is at least three times more expensive than the takeaway version. Traditional gyro recipeMarinate: Tzatziki sauce: Ingredients: Where can you taste gyros? You can taste it in most Greek fast food and local restaurants with Greek cuisine.
Olive oil and olives
Olive and olive oil Olives are consider the symbols of: peace, wisdom, prosperity, wins, health and luckOlive trees were consider a basic contonent of the greek diet since the ancient times. Even back then greeks knew that olive oil was natural source of health for human body thanks to its neutritional value. It is high in monounsaturated fatty acids, which have been linked to improvements in cholesterol levels and a reduction in the risk of heart disease. Olive oil is also a good source of vitamin E, an antioxidant that can protect against damage to cells, and has anti-inflammatory properties. In addition, it contains phenolic compounds, which have been shown to have anti-inflammatory and anti-cancer properties. It`s unique taste compare to the other natural olives make it so popular. Olive tree The olive tree has been cultivated for thousands of years and its origins can be traced back to the Mediterranean region. Olive oil production dates back to ancient civilizations, such as the Greeks and Romans, who used it for a wide range of purposes including cooking, lighting lamps, and as a beauty treatment. Today, olive oil is produced in many countries around the world, but some of the most highly regarded oils still come from the Mediterranean region, particularly Italy, Greece, Spain, and Turkey. Where can I use olive oil? In terms of culinary uses, olive oil is extremely versatile. It is commonly used in cooking, baking, and as a salad dressing. Its mild, fruity flavor pairs well with a wide range of foods, and it is often used to enhance the flavor of vegetables, pasta, and fish dishes. It can also be used as a dipping oil for bread or as a base for marinades. Diffrent types of olive oil Extra virgin olive oil is considered the highest quality olive oil, as it is the result of the first pressing of the olives. It’s unrefined, has an intense fruity flavor, and a robust taste. This type of oil is rich in antioxidants and has high amounts of oleic acid, making it ideal for drizzling over salads and dipping bread. Virgin olive oil is also extracted by pressing olives but has a higher acidity and a milder flavor than extra virgin oil. It’s ideal for cooking, as it can withstand high temperatures without breaking down.Pure olive oil is a blend of virgin and refined olive oil with lower quality and fewer nutrients than virgin olive oil. It’s excellent for frying and can be used to sauté vegetables and meats. Refined olive oil is extracted using solvents, heat, and chemical processes to remove impurities and unwanted flavors. The resulting oil has a light flavor, an almost inoffensive taste, and a high smoke point, making it ideal for deep frying. Prododution of olive oil now and back then Olive oil has been used for thousands of years, and its production process has evolved over time. In ancient times, olives were hand-picked from trees and ground into a paste using large stones. The paste was then pressed between mats or rocks to extract the oil. This process was time-consuming and required significant physical labor.Today, most olive oil production is mechanized, with machines that harvest the olives and separate the fruit from the leaves and branches. The olives are then washed, crushed, and the resulting paste is pressed or spun in a centrifuge to extract the oil. This process is much faster and more efficient than the traditional method, which means that larger quantities of oil can be produced much more quickly.While the production process has changed over time, the basic principles of making olive oil remain the same. The quality of the oil still depends on factors such as the type of olives used, the ripeness of the fruit, and the production techniques. Today, there are many different types of olive oils available, ranging from extra virgin to pomace, which is made from the leftover pulp and skin that remains after the initial pressing. Regardless of the method used, olive oil remains a popular and versatile ingredient in cooking and other applications.
FRAPPE po angielsku
What is FRAPPE?Frappe is a coffee drink, made on the basis of soluble coffee, ice and milk. How was FRAPPE founded?It was invented by accident in Greece, by a Nestlé worker who, without access to hot water, poured coffee into cold water and poured it between glasses until foam formed. A very similar coffee drink frappé is cold brew called “coffee refreshment”. When was FRAPPE founded?Frappe was invented by Dimitrios Vakondios in 1957. FRAPPE recipe:-2 teaspoons of soluble coffee-150ml water and milk-possibly sugar to taste-ice cubes or crushed ice Step by step preparation:-At the bottom of a high glass we pour coffee and sugar, pour 3 tablespoons of water and stir with a frappe mixer until a thick layer of foam is formed.-Who does not have a mixer, can put these ingredients into the jar with the nut and shake until foam is formed, then pour into a glass.-Finally, pour the remaining water and milk on the glass wall and add ice. We drink frappe coffee through a straw.-Who likes, can decorate the top of the drink with a curse of whipped cream. How is FRAPPE different from frozen coffee?The main difference between real Frappe and frozen coffee is that in frozen coffee we are dealing with brewed natural coffee, milk and ice, while the main ingredient of Frappe is soluble coffee. Greek milk foaming device:Thanks to this design device, you can prepare a gentle frappe in a moment. Treat yourself to a moment of relaxation and enjoy a sip of your favorite refreshing drink. Cold fried coffee has no competition. FRAPPE now:Today frappe is the most popular coffee in Greece and Cyprus, but it has already found many lovers in other countries in the world, including Poland of course.