I use the same batter for sliced zucchini, eggplants, squash blossoms, and any other seasonable vegetable that I serve in my ‘Greek tempura’, as my friends call it...
Zhug was brought to Israel by Yemenite Jews and is now the hot condiment of choice in Israel..
In this versatile dish from Tinos Island, the acidity of the sauce is a good contrast to the sweetness of the artichokes which traditionally are cooked together with fresh favas.
In a bowl mix 2 cups cornmeal with 1 1/2 cups warm water or milk and add to the greens’ mixture. Add 1/2 cup olive oil, and toss with the rest of the herbs and diced feta, adding pepper to taste.
Boil the pumpkin pieces in water for 10-15 minutes, until fork tender. Drain well and transfer to a blender with the tahini, garlic, 1/3 cup lemon juice, salt, cumin, 1 teaspoon paprika, and ground black pepper to taste.
Rinse and quarter the larger tomatoes, discarding the hard stem. Halve the smaller ones. Place tomato pieces, peppers –sweet and hot— onion, garlic and bay leaves in alternating layers to fill jars up to about 1/2 inch from the rim. Sprinkle with some coriander seeds.
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.
In a bowl, whisk together the olive oil, pomegranate molasses, tomato paste, and spices, adding salt sparingly. In a large bowl, mix the bulgur with the nuts and add the cilantro.
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