Greek to MeFlavor combinations unique to Greek preparations add intrigue while providing familiar tastes. by Nancy Berkoff
Greek food is one of the many flavorful, colorful Mediterranean cousins of cuisine inspired by the sun, sea and heavenly influences of the region. Greek cuisine draws on Eastern and Western influences, incorporating European and Middle Eastern flavors and ingredients. Middle Eastern yogurt, phyllo dough, pita bread, grape leaves and goat cheese meet European garlic, oregano, tomatoes and olive oil on Greek menus.
Flavor combinations unique to Greek preparations add intrigue while providing familiar tastes. Tomato products are combined with cinnamon in meat and vegetable dishes, an unusual marriage of these two ingredients. An even more characteristic Greek taste is that of olive oil, lemon and oregano, used to dress salads and to flavor cooked dishes. Try this combination to dress pasta or bean salads, or to Greek-ify your vinaigrette for green salads.
MEZE tables are the Greek answer to antipasto or hors d’oeurves. Bite-size appetizers are either an overture to meals or can be a grazing meal in themselves, with their varied textures, tastes and aromas. DOLMATHES, stuffed grape leaves, are a popular MEZE and can be purchased (canned or refrigerated) already prepared or can be made with your own Hellenic hands. To make your own DOLMATHES, purchase prepared grapes leaves and stuff with ground meat or cooked rice (or both) seasoned with chopped onions, pine nuts, tomato paste, lemon juice and cinnamon. Garnish with lemon wedges or a lemon- egg sauce. Cut pita bread into triangles and serve with feta cheese, grilled vegetables, mushrooms in vinaigrette and spinach dip. Green and black olives, almonds, fried calamari and sliced cucumbers can round out your Greek treat.
Greek sauces add flavor and interest to entrees, side dishes and salads. Avgolemono is probably the best known. Used to flavor soups and sauces, avgolemono is a combination of chicken stock, fresh dill, eggs and lemon, cooked with rice or orzo pasta. It gives a tangy, smooth flavor and texture to chicken, lamb, beef, seafood, vegetables and soups. Saltsa Domatas is a Greek-style tomato sauce, prepared like a marinara, but with the addition of cinnamon and honey. Skordalia is a garlicky, thick sauce made with olive oil, lemon juice, vinegar, garlic, bread crumbs and ground almonds and is served with fried calamari or fish or used as a dip with vegetables and bread. Tzatziki is a combination of yogurt, cucumbers and garlic and is used as a dip for chips or bread. Latholemono is a very simple sauce of olive oil, lemon juice, oregano, black pepper and salt and is used as a marinade for poultry or fish or as a dressing for cooked or fresh spinach. Red wine vinegar can be used in place of the lemon juice for a different flavor and color. Add any of these sauces to grilled chicken, fish, lamb and even tofu for a Greek twist.
Don’t want to commit to an entire Greek feast? Greek side dishes are easy to add as accents. Greek fried potatoes are fried as you would home fries (you can short-cut and use canned or frozen sliced new potatoes), but use olive oil for your fat and add chopped onions and cracked black pepper as well as dried oregano and lemon juice for your seasonings. Serve with tomato, spinach, olive and goat cheese omelets for breakfast or a light lunch. Bake slice eggplant (peeled), zucchini and onions tossed with minced garlic, black pepper, oregano, lemon juice and chopped tomatoes as a veggie side dish or top with grilled fish or chicken as an entrée. The ever popular Greek salad is a combination of chopped salad greens, cucumbers, tomatoes, bell pepper, green onions and feta cheese, dressed with lemon juice, olive oil, black pepper, oregano and minced garlic. Turn this into an entrée by topping with roasted beef strips that have been marinated in vinegar, lemon juice, olive oil and oregano.
Greek to Me
