Delicious Greek gift

Press, 30 September 1986, Page 12

Delicious Greek gift

Food & Fable

David Burton

Greek Islands Diary: 7/11/84, Rodos (Rhodes). Even though winter was nearly here, the warm afternoon sun was streaming into the balcony of our pension. Down below, the cobble-stoned streets were deserted, free at last from summer’s tourist hordes. From where we were sitting, Kate and I could catch a glimpse of the medieval stone fortress wall which completely encloses the old city of Rhodes. Somewhere in the distance, bouzouki music could be heard. On the first floor opposite us, an old Greek woman was standing on her rooftop balcony painting what had been an umbrella, which she was now turning into a walking stick. She was painting

it a pallid hospital green, to match her outdoor furniture. Earlier I had noticed her at her door down below in the street, trying to give away the object as a dead umbrella to some passing kids. She unfurled it for them, revealing its full, ragged decrepitude. They hadn’t been at all impressed. She began to take her new stick on a trial run around and around her balcony, when suddenly she was aware of us watching. She gave us a wave and a slightly embarrassed smile.

Then she took a pair of secateurs and cut a solitary red rose which had been growing in a terracotta pot. She went inside and reappeared a few minutes later with it

wrapped in paper, and tossed it across to our balcony and right into Kate’s waiting hands. Needless to say, we were most touched.

On opening the package we discovered it contained not only the rose but two Greek almond biscuits and some very special Greek chocolates. These had a picture of the Mona Lisa on their wrappings and had layers of different fillings — nuts, fudge, toffee, nougat.

The biscuits were a delicious Greek version of shortbread, with a whole clove in the centre and a thick dusting of icing sugar. Later I encountered them again in Athens (apparently they are always made for a special occasion such as a wedding, birthday, name

day, christening or public holiday) and managed to get the recipe: Kourabiethes Greek almond shortbread biscuits Beat 250 g butter and% cup sugar very thoroughly, until white and fluffy. Add 2 tablespoons ouzo (substitute brandy) and two egg yolks one at a time, continuing to beat well, followed by iy 2 cups sieved plain flour, l ] / 2 cup self-raising flour, 1 teaspoon cinnamon and 75g ground almonds. Knead well for several minutes and form into small balls the size and shape of a small egg. Flatten slightly into pear shapes — or rounds or squares if you wish, there’s no law against it. (There was during the Turkish occupation of Greece though; the Turks

forced the poor Greeks to form these biscuits in the shape of the Turkish crescent!) Insert a whole clove in the centre of each biscuit. Place on a greased oven tray and bake in a preheated 175 deg C oven for about 20 minutes. These biscuits do not brown easily, so to test for doneness, break one open. There should be no butter line in the centre. While still warm from the oven, sprinkle the biscuits lightly with rose water(this is optional) and dredge them well in icing sugar. These biscuits keep well —- up to three weeks. They can also be frozen, although it is a good idea to freeze them initially on a plastic-covered oven tray, with the biscuits spaced apart. Later you can stack them for longer term storage.