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Greek Summer Recipes

Cooking goes along with what’s in season. Summer in Greece can offer some exceptional recipes that you shouldn’t miss when you visit; the aromas of seafood and vegetables cooked in olive oil served alongside of some refreshing salads promise to tickle your taste buds!

From the Depth of the Seas
Fresh fish and seafood recipes, in general, are considered a light, healthy and delicious meal. They are ideal after a long refreshing day by the sea. Savour the mouthwatering white flesh of grilled fish sprinkled with “ladolemono” (a mixture of olive oil and lemon juice), freshly caught in Mediterranean Sea. Taste the scrumptious “tiny” fish fried in virgin olive oil, such as anchovies and sardines. Make sure to taste the ultimate Greek meze; sun dried, grilled, boiled or cooked octopus.

Greeks really know their shellfish; taste raw mussels, clams, oysters, sea urchins, scallops and oysters sprinkled with lemon juice. Try fried shrimps or cooked in tomato sauce, which make a delicious side dish for the one and only Greek drink, ouzo!

Have an appetite? Here’s a simple and savoury recipe for you:

Fisherman’s Spaghetti
20 fresh mussels
½ kg shrimps
1 cup of olive oil
1 finely chopped large onion
2 cups of tomato juice
Chopped parsley
500gr spaghetti
Salt & pepper

Clean the mussels and boil them until they open. Strain well and pull away the flesh off the shell.
Boil the shrimps for 3-4 minutes and then remove the shells and heads. Cook the onions in olive oil until tender and then add the tomato juice. Turn down the heat, add salt and pepper and let the sauce come to a boil. Add the mussels and shrimps and let them simmer until the sauce thickens. Remove from fire and add parsley.
Boil the spaghetti in salted water, drain, and stir together with the seafood sauce.
Serve hot.

Bon Appétit!

Busy Gardens
Fresh vegetables are used as a basic ingredient in most Greek summer recipes. The most popular dishes in Greece during summer is called “ladero” (cooked with olive oil) and usually contains vegetables. Enjoy zucchinis, aubergines and peppers in a “briam” (a “ladero” dish) or in a mousaka; taste green beans or okra cooked in tomato sauce; savour baked aubergines with onions, tomatoes, parsley and pieces of feta cheese for that extra touch of magic (known as imam).

A plate of stuffed vegetables with rice, alternately with minced meat, and lots of herbs, is a must have during summer. Stuffed tomatoes, peppers, zucchinis and aubergines are baked along with potatoes.
An appetizer you’ll fall head over heels in love with is vegetable-balls, which are exquisite when accompanied by tzatziki.

You can’t consider having a Greek lunch or dinner, if there is no salad. Try the beloved Greek salad; tomatoes, cucumbers, onions, olives and chunks of feta cheese are seasoned with oregano and sprinkled with olive oil. Now turn into a real Greek, take a piece of bread and “dunk it” in the delicious juice left behind in the salad bowl (this action is known as “vouta” in Greek, which means “dives”). Last but not least, try the boiled greens and garden beans served with ladolemono or vinegar.

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