New recipes

Tiropita

Tiropita


Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Tyropitis:

Make bechamel sauce from butter, flour and milk, salt and pepper to taste. After the sauce cools down a bit, add eggs and feta cheese cut into small cubes. Cut the pie sheets into rectangles and fill with the cheese and sauce mixture. Grease the edges with melted butter and roll into a cylinder with the ends inside. Grease the top with egg and sprinkle with sesame seeds. Put in a pan greased with oil and bake in the hot oven for 15-20 minutes.


Foray into the delicious Greek cuisine

The article below is created by Renate and Catalin Nenciu, my dear travelers passionate about authentic Greek tastes. I still leave you with their story… "Foray into the delicious Greek cuisine"!

Anyone who embarks on the exploration of Greece will be amazed by the beauty and variety of landscapes offered by this country, where the atmosphere full of history is wonderfully intertwined with one of the healthiest and tastiest cuisines in the world.

Here, Eastern culinary art meets Western cuisine in the happiest way possible, emphasizing the freshness of the products, their simplicity and diversity.

Triada “olive oil, bread and wine”Is the common element for all regions of Greece, but just as important is the lemon, with whose juice the meat dishes are sprinkled. Thus a traditional skewer - souvlaki - which consists of pieces of pork seasoned with salt, pepper and oregano, if sprinkled with lemon juice suddenly becomes a sophisticated dish. Sea salt, pepper, oregano, bay leaves, sage and cinnamon are most often used as spices. I noticed that unlike thyme, which is widely used in Romanian cuisine and has a very strong aroma, oregano leaves have a more subtle flavor leaving the product cooked - either meat or vegetables to play the main role in the plate.

Tomatoes or tomatoes, although now occupying an important place in Greek cuisine, began to be used quite late, until 1820 as decorative plants. The soil in the north, called Macedonia, is so well suited to tomato crops that Greece has become the third largest tomato producer in the world, after the United States and Italy.

The Greeks have a cult of consumption local products and spices. Their recipes are simple, leaving the main product of the preparation to stand out, as it is not drowned in too many spices or sauces. Indispensable is the extra virgin olive oil, ie of the best quality. Local taverns and restaurants offer tourists the experience of the food itself, but also their introduction to the typical Greek atmosphere - the family is involved in the business - the wife cooks, the husband and children serve meals and quite often you will find places where locals have fun and dance. That being said, be aware that in this country the names of the famous chains of fast food restaurants are quite rare. Everywhere you go you will feel the pride of the Greeks for everything that is traditional, local… that is, everything that is Greek!

Here we meet the culture of appetizers called and meze, with subtle differences from one region to another, which can be consumed as snacks or as a main dish, regardless of the time of day or night. Almost all restaurants and cafes offer free water as a sign of hospitality, even if only a coffee is ordered. And in some cases do not be afraid if in the end you will be served with a dessert from home, like yogurt with honey or various cakes.

Perhaps the most famous mass of the Greeks is tzatziki, a yogurt cream that combines perfectly in its simplicity cucumber, garlic, mint, white wine vinegar and olive oil. And the secret of the success of this recipe at home is to let the preparation rest for a few hours, to develop its unmistakable flavor before being served. But let's not forget either the famous eggplants stuffed with cheese or meat and tomato sauce, which can be served hot or cold (melizantes yakhni), by taramosalata (cod caviar salad), of Bourek (vegetable and meat pies), by dolmade (sarmale in vine leaves), by melitzanosalata (eggplant salad), de fried cheese, de Fava (very tasty lentil salad, similar to beaten bean salad from Romania), mavromatika (bean salad) or florinis (kapia pepper salad, baked in olive oil and garlic sauce). And how could you imagine a meal without a Greek salad sprinkled with olive oil?

If you want a quick, cheap and incredibly good snack - the ideal combination for tourists - look for places to prepare Gyros, which we could call the Greek kebab or their fast food. The only element that distinguishes it from the Turkish kekabul is the meat used, suitable for religion. The Orthodox prefer pork, while Muslims prefer kebab with lamb or beef. Delicious with a Mythos or Alfa beer!

Also as a snack, there are small shops open until 1 pm that serve Pita, a pie with various fillings which is actually the traditional Greek breakfast, along with a coffee, of course. They are limited only by the imagination of the chef, and a place can be appreciated depending on the diversity of these pitas served: the higher the number of fillings, the better the place. So we recommend Spanacopita (spinach pita), Tiropita (pita with country cheese, telemea), Tiropita me feta (pita with feta cheese), Spanacotiropita (pita with spinach and Telemea cheese).

And in terms of soups, the Greeks are very good. The most well-known and common are fasolada (bean soup), avgolemono (meat soup, mainly chicken, thickened with rice, beaten egg and lemon juice - a real treat!), domato (tomato soup), fakes (lentil soup) and more.

Although as the main course moussaka it is considered the most representative, there are other equally tasty dishes. Fish and seafood they are in high demand, but also the lamb that is consumed throughout the year. Lamb it is eaten on a spit, stuffed with rice and spices or as a soup made with sour cream, called magiritsa.

Pastitio is one of the famous dishes characteristic of the Ionian Islands, in which the layers of macaroni alternate with those of meat and various vegetables, everything being covered by a thick layer of bechamel sauce. Baked until it gets a golden crust, it is different from other specialties such as moussaka, but just as tasty. Suffered (veal in wine sauce) is also very popular in these islands.

Present in the taverns of northern Macedonia but also in those of the Sporades islands, such as Skyros or Skiathos, you can not miss xifias marinates (grilled swordfish fillets marinated in lemon sauce).

Greek desserts show the Greeks' passion for sugar and honey, making it very difficult to resist the temptation. Thinking about the calories you contain, you feel guilty while you barely manage to say Stop! This cake is the last! We're talking about Rizogalo (rice pudding with milk), Kadefi (cataif), Galactobour (traditional pie with sour cream and semolina), Sikopita (fig cake), Putting (specific to Corfu island), baclava and sesame seed halva. But we must admit that one of the best cakes ever tasted, but at the same time amazingly simple is Revani. We enjoyed it in the north of the island of Evia, in the tourist resort Pefki. We promise to come back with details on this cake.

If you get to Meteora, give it a try unfiltered polyfloral honey, which you can find at any of the 6 monasteries. And in the small towns around Mount Olympus you can buy chestnut or pine flower honey, dark in color, with a characteristic taste. I bought something like this in the village of Litochoro, from the shop of the monastery of St. Dionysius, where there is a variety of local products of very good quality, including various spices, at convenient prices.

A custom of our grandparents, which we learned to be from Greece, is Vasilopita, a cake (like a round sponge cake) prepared for the New Year's table, in which a silver coin is hidden. Whoever chooses the slice that contains the coin, will be lucky in the beginning year. I remember that my grandmothers prepared this cake in the form of a pie with cottage cheese and raisins, the rest of the custom being identically respected.

If you are in Greece you have a choice of drinks. If you are in one of the localities at the foot of Mount Olympus you can enjoy a tea, which you only find here - Tuvunu, specific to this mountain. But maybe more interesting can be the appetizers genre Ouzo and Tsipouro, hard drinks flavored with anise seeds. I met an authentic Greek over 80 years old, who considered Tsipouro to be a real drink, unlike Ouzo, who he told us was for women! Personally, we consider Ouzo much too fragrant while we appreciate Tsipouro more, which is in fact like a good quality plum plum brandy. And on the island of Corfu you can enjoy liqueur-based Koum Quat, a fruit specific only to this area.

The favorite wine of the Greeks and the most common is called restina white wine, own production, which is matured in fir wood barrels, thus borrowing an unmistakable resin aroma. On hot summer days, this wine is drunk with mineral water. As a curiosity, Restina crossed the borders of Greece only in the ‘60s, with the development of tourism. Currently Restina and Ouzo are representative brands.

But if you want to taste the wine of the oldest wine producer in Greece, try any of the assortments of the Boutari brand. We enjoyed a Boutari Simio Stixis pink since 2013, which we enjoyed at home - we were surprised to find it in the menu of the Meze restaurant in the center of Bucharest.

Metaxa it is in itself a legendary drink with a history of over 130 years. Associated with wine, it is found in 3, 5 or 7 star variants. The more stars, the more refined the drink served at the end of the meal.

And at the end of the day, the meals usually end with coffee. Greek coffee it is strong, it is served in small cups, without milk. For visitors, it is identical to the Turkish one, but be careful not to ask for Turkish coffee or make any resemblance between the two types, because the hospitality of the hosts is immediately wasted. Specific to the place is also instant coffee, served with milk and ice cubes, in large glasses, called frappé.

This was our culinary foray, a summary of Greek cuisine. Of course, there are a lot of other traditional goodies associated with various areas of Greece, but they will be discovered by you!


Tiropita - Recipes

Anyone who embarks on the exploration of Greece will be amazed by the beauty and variety of landscapes offered by this country, where the atmosphere full of history is wonderfully intertwined with one of the healthiest and tastiest cuisines in the world. Here, Eastern culinary art meets Western cuisine in the happiest way possible, emphasizing the freshness of the products, their simplicity and diversity.

The triad "olive oil, bread and wine" is the common element for all regions of Greece, but just as important is the lemon, with whose juice the meat dishes are sprinkled. Thus a traditional skewer & # 8211 souvlaki & # 8211 which consists of pieces of pork seasoned with salt, pepper and oregano, if sprinkled with lemon juice it suddenly becomes a sophisticated dish. Sea salt, pepper, oregano, bay leaves, sage and cinnamon are most often used as spices. I noticed that unlike thyme, which is widely used in Romanian cuisine and has a very strong aroma, oregano leaves have a more subtle flavor leaving the cooked product & # 8211 either meat or vegetables to play the main role in the plate.

Tomatoes or tomatoes, although now occupying an important place in Greek cuisine, began to be used quite late, until 1820 as decorative plants. The soil in the north, called Macedonia, is so well suited to tomato crops that Greece has become the third largest tomato producer in the world, after the United States and Italy.

The Greeks have a cult for consuming local products and spices. Their recipes are simple, leaving the main product of the preparation to stand out, as it is not drowned in too many spices or sauces. Indispensable is the extra virgin olive oil, ie the best quality. Local taverns and restaurants offer tourists the experience of the food itself, but also their introduction to the typical Greek atmosphere - the family is involved in the business - the wife cooks, the husband and children serve meals and quite often you will find places where locals have fun and dance. That being said, know that in this country the names of the famous chains of fast food restaurants are quite rare. Everywhere you go you will feel the pride of the Greeks for everything that is traditional, local & # 8230 meaning everything that is Greek!

Mythos, Greek beer Souvlaki in Pefki, Evia Island Meteora honey
Lemons in Corfu Town Ouzo, the most famous Greek appetizer Pita and coffee for breakfast

Here we meet the culture of appetizers called and meze, with subtle differences from one region to another, which can be consumed as snacks or as a main dish, regardless of the time of day or night. Almost all restaurants and cafes offer free water as a sign of hospitality, even if only a coffee is ordered. And in some cases do not be afraid if in the end you will be served with a dessert from home, like yogurt with honey or various cakes.

Perhaps the most famous mass of the Greeks is tzatziki, a yogurt cream that combines perfectly in its simplicity cucumber, garlic, mint, white wine vinegar and olive oil. And the secret of the success of this recipe at home is to let the preparation rest for a few hours, to develop its unmistakable flavor before being served. But let's not forget the famous eggplants stuffed with cheese or meat and tomato sauce, which can be served hot or cold (melizantes yakhni), de taramosalata (cod caviar salad), of Bourek (vegetable and meat pies), by dolmade (sarmale in vine leaves), by melitzanosalata (eggplant salad), fried cheese, Fava (very tasty lentil salad, similar to beaten bean salad from Romania), mavromatika (bean salad) or florinis (kapia pepper salad, baked in olive oil and garlic sauce). And how could you imagine a meal without a Greek salad sprinkled with olive oil?

If you want a quick, cheap and incredibly good snack - the ideal combination for tourists - look for places to prepare Gyros, which we could call the Greek kebab or their fast food. The only element that distinguishes it from the Turkish kekabul is the meat used, suitable for religion. The Orthodox prefer pork, while Muslims prefer kebab with lamb or beef. Delicious with a Mythos or Alfa beer!

Tzatziki In a pastry shop in Ioannina We got along perfectly with the locals
A gyros on the street corner Greek salad Lunch by the monastery wall

Also as a snack, there are small shops open until 1 pm serving Pita, a pie with various fillings that is actually the traditional Greek breakfast, along with a coffee, of course. They are limited only by the imagination of the chef, and a place can be appreciated depending on the diversity of these pitas served: the higher the number of fillings, the better the place. So we recommend Spanacopita (spinach pita), Tiropita (pita with country cheese, telemea), Tiropita me feta (pita with feta cheese), Spanacotiropita (pita with spinach and Telemea cheese).

And in terms of soups, the Greeks are very good. The most well-known and common are fasolada (bean soup), avgolemono (meat soup, mainly chicken, thickened with rice, beaten egg and lemon juice - a real treat!), domato (tomato soup), fakes (lentil soup) and more.

Although as the main course moussaka it is considered the most representative, there are other equally tasty dishes. Fish and seafood are in high demand, as well as lamb that is eaten throughout the year. Lamb is eaten raw, stuffed with rice and spices or as a soup topped with sour cream, called magiritsa.

Pastitio is one of the famous dishes characteristic of the Ionian Islands, in which the layers of macaroni alternate with those of meat and various vegetables, everything being covered by a thick layer of bechamel sauce. Baked until it gets a golden crust, it is different from other specialties such as moussaka, but just as tasty. Suffered (veal in wine sauce) is also very popular in these islands.

Present in the taverns of northern Macedonia but also in those of the Sporades islands, such as Skyros or Skiathos, you can not miss xifias marinates (grilled swordfish fillets marinated in lemon sauce).

Xifias marinates & # 8211 swordfish in Skiathos Landing octopus on the island of Palaio Trikeri
Squid in Skiathos Travel with a Smile Flowers and fruits on the same fruit

Greek desserts show the Greeks' passion for sugar and honey, making it very difficult to resist the temptation. Thinking about the calories you contain, you feel guilty while you barely manage to say Stop! This cake is the last! We're talking about Rizogalo (rice pudding with milk), Kadefi (cataif), Galactobour (traditional pie with sour cream and semolina), Sikopita (fig cake), Putting (specific to the island of Corfu), baclava and sesame seed halva. But we must admit that one of the best cakes ever tasted, but at the same time amazingly simple is Revan. We enjoyed it in the north of the island of Evia, in the tourist resort Pefki. We promise to come back with details on this cake.

If you arrive in Meteora, try unfiltered polyfloral honey, which you can find at any of the 6 monasteries. And in the small towns around Mount Olympus you can buy dark chestnut or pine flower honey with a characteristic taste. I bought something like this in the village of Litochoro, from the shop of the monastery of St. Dionysius, where there is a variety of local products of very good quality, including various spices, at convenient prices.

A custom of our grandparents, which we learned to be from Greece, is Vasilopita, a cake (like a round sponge cake) prepared for the New Year's table, in which a silver coin is hidden. Whoever chooses the slice that contains the coin, will be lucky in the beginning year. I remember that my grandmothers prepared this cake in the form of a pie with cottage cheese and raisins, the rest of the custom being identically respected.

If you are in Greece you have a choice of drinks. If you are in one of the localities at the foot of Mount Olympus you can enjoy a tea, which you only find here - Tuvunu, specific to this mountain. But maybe more interesting can be the appetizers genre Ouzo and Tsipouro, hard drinks flavored with anise seeds. I met an authentic Greek over 80 years old, who considered Tsipouro to be a real drink, unlike Ouzo, who he told us was for women! Personally, we consider Ouzo much too fragrant while we appreciate Tsipouro more, which is in fact like a good quality plum plum brandy. And on the island of Corfu you can enjoy liqueur-based Koum Quat, a fruit specific only to this area.

Koum Quat jam Lichior de Koum Quat
Liqueur shots from Koum Quat A gyros and a beer on the street in Ioannina Koum Quat is sold in bottle-shaped bottles

The favorite wine of the Greeks and the most common is called restin & # 8211 a white wine, own production, which is matured in fir wood barrels, thus borrowing an unmistakable aroma of resin. On hot summer days, this wine is drunk with mineral water. As a curiosity, Restina crossed the borders of Greece only in the ‘60s, with the development of tourism. Currently Restina and Ouzo are representative brands.

But if you want to taste the wine of the oldest wine producer in Greece, try any of the brand's assortments Boutari. We enjoyed a pink Boutari Simio Stixis from 2013, which we enjoyed at home & # 8211 we were surprised to find it in the menu of the Meze restaurant in the center of Bucharest.

Metaxa itself is a legendary drink with a history of over 130 years. Associated with wine, it is found in 3, 5 or 7 star variants. The more stars, the more refined the drink served at the end of the meal.

And at the end of the day, the meals usually end with coffee. Greek coffee is strong, served in small cups without milk. For visitors, it is identical to the Turkish one, but be careful not to ask for Turkish coffee or make any resemblance between the two types, because the hospitality of the hosts is immediately wasted. Instant coffee is also instant coffee, served with milk and ice cubes, in large glasses, called frappé.

This was our culinary foray, a summary of Greek cuisine. Of course, there are a lot of other traditional goodies associated with various areas of Greece, but these will be detailed in a future foray.

The cheapest Gyros in Thessaloniki: 1.80 euros Kokoretsi (κοκορέτσι) & # 8211 is a Balkan specialty In Greece you eat olives
Boutari Monkey Stixis Rose 2013 You are in Greece & # 8230 you eat olives! Revani cake, a Greek dessert specialty

This article was written in the infotur #GreekExplorer: Corfu, Evia and Mainland Greece ”organized by Tourism Market in partnership with the travel agency Tramp Travel and with support Nikonisti, Travel with a Smile, Lamonza and Art & ampCraft.


Tiropita - Recipes


& # 8220Chili con carne & # 8221, meaning hot peppers with meat, is a food native to Texas and is often associated with Mexican cuisine.
At its core is a simple, inexpensive meal of the common people, which fed the working class on construction sites and prisoners in prisons. It is a food that is prepared at the boiler for the mess and generally where there were many mouths to feed. It has become so popular over time that it has been declared the official food of the state of Texas.
There are countless variations, I mean you know that word & # 8230 how many huts so many habits & # 8230
The most common recipe is this one with red beans, which I also tried, which has few Mexican influences due to the presence of cumin and oregano.
Time:

1h (using cooked beans)
Servings: 4
ingredients: 500-600g minced beef, 400g red beans boiled (or canned) beans, 2 onions, 1 large red bell pepper, 2 cloves garlic, 1 hot pepper, 200g canned or fresh tomatoes, 2 tablespoons broth,

200ml vegetable or water soup, 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon daisy, 1 teaspoon oregano, 1 bay leaf, celery leaves and / or parsley, salt, pepper
Method of preparation:
We prepare the ingredients and boil the beans if we do not use canned beans.

Finely chop the onion and fry it in olive oil until it becomes glassy. Then add the minced meat and temper it, stirring constantly until it crumbles.

Then add the chopped bell pepper, along with the hot pepper and spices.

Temper quickly then quench with vegetable broth or water and add tomatoes and broth.

Bring to the boil and then add the boiled and drained beans along with a tablespoon of chopped celery leaves.

Cover with a lid and simmer for about 30 minutes.
Season with salt, pepper and serve hot, on the spot or the next day. It's better the second day)

Serve with lemon slices, cream and fresh bread & # 8230 a treat & # 8230

Go with an onion next to this food or a sour pickle, depending on your preferences)


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Macaroane cu branza la cuptor Retete culinare cu Laura

Laurasava.ro YES: 16 BYE: 31 MOZ Rank: 72

Macaroane cu branza la cuptor: asta a fost "comanda" lui Bogdi pentru astazi . Le iubeste din gradinita (desi ii faceam si eu destul de des, da' cam degeaba, fiindca alea de to gradi erau intotdeauna muuult mai bune :D ) Acum, insa, am reusit sa le eclipsez pe bucataresele de to

Plăcinte cu brânză Poale-n brâu Rețete BărbatLaCratiță

  • Incingem cuptorul si coacem placintele With cheese timp de o jumatate de ora to foc mediu (175-180 grade C)
  • Apoi verificam daca s-au rumenit frumos - daca nu, le mai lasam cateva minute to copt pana cand se rumenesc (stand with ochii pe ele pentru a nu se arde) iar daca da, scoatem tava din cuptor si pudram placintele with zahar.

Palanet ca pe la Cluj Gatesc.ro

Gatesc.ro YES: 13 BYE: 35 MOZ Rank: 75

  • Ce faci cand ti-e pofta de o placinta cu branza? O faci Reteta de pe to Cluj, apartine lui Adi Hadean, multumesc si jos palaria pentru retetele tale minunate! Bucataria pasionatilor de gatit Descopera mii de retete culinare testate si atent selectate Tava cuptor, 42 x 31 cm, aluminiu - Kitchen Craft

Placinte cu urda si marar la cuptor

Haisagatim.ro YES: 17 BYE: 41 MOZ Rank: 86

  • In sfarsit cineva care stie de lichie:).Am scris to o alta reteta (cea de placinte With cheese ) ca to noi to bunica le zicea lichie
  • Cand se scoteau din cuptor se ungeau with putina slaninuta si din cate stiu se faceau din aluat de paine
  • Oricum ma bucur ca ti-am adus aminte de lichie.

Placinte cu branza si cascaval ( la tigaie sau la cuptor

  • Apoi with facaletul, intindem intr-un cerc de 18- 20 cm
  • Placintele se pot face to tigaie sau in cuptor
  • Daca doriti sa le faceti in cuptor il preincalziti din timp to 250 grade Celsius with o tava to mijloc
  • Puneti placintele in tava (o bucata sau doua – cum incap)
  • In functie de cuptor coacerea poate dura intre 4 …

Retete Culinare : Preparatedevis.ro: Placinta Cu branza

Eu o sa fac placinta cu branza, iar pentru a prepara 4 placinte delicioase cu branza la tigaie am nevoie de 300g faina, ½ cub mic de drojdie, ½ lingurita sare, 1 lingurita zahar, 2 linguri ulei, 100g branza telemea de vaca sau oaie sarata, 200ml apa calduta.


Ichim Andreea

Povestea mea incepe de cand am fost mica. Bunicii mei aveau la tara vaci .Atunci am invatat si sa mulg vaca, imi era tare drag sa ma bat cu tata cu spuma proaspata de lapte.Inca de atunci imi place laptele , il beam si nefiert, doar strecurat. Bunica imi zicea sa ma dau cu spuma de lapte proaspat pe fata, si imi fie fata alba ca laptele.De atunci beau lapte , este minunat si sanatos. Si pe fiica mea am invatat-o cu lapte de casa, proaspat, inca de mica.Laptele este minunat la micul dejun, fie folosit intr-un desert. Este un plus de sanatate.
Pentru concurs am facut niste biscuiti cu nuca , scortisoara, smantana de casa. Si vi-i servesc cu un pahar de lapte .


Video: Τα πιο απλά τυροπιτάκια του κόσμου!!