A much sought after appetizer served at all Greek taverns today. In the old days it was considered a poor man’s’ keftedes (meatballs), for the people who could not afford to buy meat.
One at a time, carefully open each zucchini blossom and insert 1 piece of cheese and 1 mint leaf. Place on a plate and cover (the blossoms can be stuffed and refrigerated for up to 4 hours in advance of frying, if necessary).
Loosely based on an ouzo batter my mother used for bacala fritters, this batter works well with any vegetable (string beans, fresh favas, peppers, cauliflower florets and even sage leaves) as well as with fish, shrimp, or mussels.
The French would call this a flan, I suppose, but this rustic Balkan dish—called mamaliga in some parts of mainland Greece—uses cornmeal as thickener with just two eggs and no cream.
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr