FOOD THE GREEKS ARE EATING

Evening Post, Volume CXXXI, Issue 15, 18 January 1941, Page 15

FOOD THE GREEKS ARE EATING

NATIONAL DISHES THAT ALL CAN TRY

"The food eaten in Greece is partly governed by religion, as the numbei of days on which no meat, eggs, and milk are eaten, total 200 per annum, In some districts the peasants eat meal only once or twice a week; in others only a few times a year. On feasi days it is the custom to roast a whok lamb on the spit. "Of the meat eaten, mutton and yea! have precedence, then comes chicken Pork is eaten only during the wintei months. Beef is hardly ever eaten bj the Greeks, as they do not dream oJ killing an animal as useful as the ox Oxen are killed only when they are too old for agricultural purposes, anc by that time they are very lean and tough. RICE HAS SAVOUR. "Greek cooking for centuries has been influenced by Turkish cooking and the Greek pilaffs (savoury rice) are still very similar to those of Tur key," the writer continues. "Rice dishes are very popular, and many kinds of pilaffs are eaten. Om of the favourite pilaffs is made bj frying a cup of rice in a little buttei or oil for eight minutes. Strong stock salt, pepper, and chopped tomatoes an then gradually added to the rice, and it is simmered for about 25 minutes When properly cooked, the rice shoulc be just moist, and each grain shoulc be detached. Often small pieces o; mutton, previously browned, are mixed in with the rice 15 minutes before serving. "The great national fis^i dish oi Greece is ghofaria plaki, or baked fish Mostly, bream or mullet is used for this dish. The filleted fish is placed in a baking dish with a little oil and water, two cloves of garlic, salt and pepper. Six finely-chopped onions are lightly fried in oil, also a few chopped tomatoes. These are added to the fish and baked in a moderate oven for about 30 minutes, until the fish is quite tender. "Butter is seldom used, being replaced by olive oil, which is cheap and plentiful. Milk products, excepi cheese, are eaten only by the wealth-

Writing in the "Sydney Morning Herald," Minkla Wolman gives some exciting recipes for national dishes which the Greeks are eating while repulsing the attacks of spaghetti-eating Italians. "Napoleon said, 'An army marches on its stomach'," states the writer. "Let us see what the Greeks eat in their land, which was ancient before British roast beef and Irish stew were even thought of."

■ ier class. Goat's milk is most often . consumed, either fresh or curdled (yai hourti). The peasants eat fresh and dried vegetables made into a thick soup; cheese—mostly home-made cot- : tage cheese; and the roes of salted , fish, especially from herrings and sar- . dines. When available, they eat fresh ; fish. COFFEE FOR BREAKFAST. [ "Breakfast consists of coffee and a . crescent roll, like the French petit de- ■ jeuner, and the solid meals are eaten ■ at midday and in the evening. : "The Greek people are very fond of , sweets, pastries, and cakes. One of ! their favourite sweets is baclava—a [ paste made of almonds, honey and : spices. "Coffee is the national beverage, and is served in tiny cups. A glass of water is always served with the cup ' of coffee.