2/2/2016 2:18:36 PM
|written By : Shobha Tsering Bhalla|
The richness of the Greek earth and the singular morphology of the terrain give the fruits and vegetables of Greece a taste and quality unrivalled anywhere else in the world. And the clear blue Aegean, which is never very far away, is another inexhaustible source of delicious food.
In a country where the Western intellect first flowered and where the principles of Western art and philosophy were first devised, it comes as no surprise that this was also where the cuisine of the Mediterranean had its origin. Many people are under the impression that the marvellous world of taste found in Greek cooking is of Turkish or Asia Minor origins. However, history will show that when the nomadic Turks arrived to settle on the shores on Asia Minor, it would have been impossible for them to have brought more than the roughly-cured meats on which they lived. A life on horseback does not favour the growth of delicate cooking and organised households centering aound their kitchens, although the settled Turks were quick to learn from what the land could provide and from the network of contacts and influence in the region.
Indeed, more than anywhere in the world it was in Ionia, more than 4,000 years ago, where Greek cuisine flowered and eating became a ceremony and a part of their high culture. Today the Greek table can boast a vast range of main dishes, appetisers and sweets. We bring you easy-to-do recipes of some traditional Greek dishes that are not too heavy on the hips. The Greek salads are now a staple in my home.