The names of foods, cooking methods, and basic ingredients have changed little over time. Bread, olives (and olive oil), and wine constituted the triptych of the Greek diet for many centuries, just as they do today. While Greek cooking has influenced and been influenced by other cultures, as have the cuisines of most countries, of all of those countries, Greece must be foremost in the ranks of having a “fusion” cuisine which is easily traced back to 350 B.C. Piatsa gourounaki recipes are based on the Greek food culture and the result of combining the Greek mainland, the Greek islands and mainly the Greek culture of cooking from Constantinopolis.
Greek Souvlaki Recipe
This basic recipe for Greek souvlaki has been around for hundreds of years and has made souvlaki famous around the world.
The secret behind this recipe is the high quality Greek meat, the extra virgin olive the oregano blossom and the charcoal barbeque.
- 1⁄4 cup extra virgin olive oil
- 1⁄3 cup red wine vinegar or Dijon mustard
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 2 tbsps. coarse salt
- 1 tbsp. freshly cracked black pepper
- Combine olive oil, red wine vinegar or mustard, garlic, onion, oregano salt and black pepper in a bowl & mix well.
- Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results.
- If using wooden skewers soak them in water overnight or for at least 2 hours.
- Prepare the charcoal grill to high heat.
- Thread meat evenly onto 4 skewers & season with salt and pepper.
- Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes).
- Serve with tzatziki sauce and pita bread.
Ntakos Ctetan Salad
A traditional veggie dish from the island of Crete, perfect for a light dinner! The secret behind the perfect Ntakos is to use juicy, fresh, organic, on the vine tomatoes as they are the key ingredient that brings this dish to life. Garnishing with extra virgin, good quality olive oil will give the perfect finishing touch to this traditional Cretan rusks with tomatoes and feta cheese dish.
- 4 large round barley rusks
- 3 large mature tomatoes (pilled and chopped in very small pieces)
- 8 tbsps. extra virgin Greek olive oil
- 200 gr feta cheese
- 10-15 black Kalamata olives
- 1-2 tbsps. capers
- 1 tsp. oregano blossom
- Moisten the rusks ( paximadia ), with 4 tbsps. of water each, and drizzle with the olive oil.
- Cut the tomatoes in very small pcs, smash them and place them into a colander and leave for 5 minutes to drain.
- Crumble the feta cheese with a fork.
- To put the dish together, spread the grated tomato on the rusks and add the crumbled cheese. Top with the olive oil and capers. Sprinkle with the oregano and drizzle with some extra olive oil.