Greece (Europe) 14 September 2024

Greece is located in the continent of Europe. It has Albania, North Macedonia, Kosovo, Serbia, Bulgaria and Romania to the north, Turkey to the east, Egypt and Libya to the south, and Italy to the west.

The capital is Athens.

The official language is Greek.

The climate varies from region to region due to physical diversity. Temperatures range from 40F~100F.

The staple foods are lamb, fish, chicken, breads, grains, potatoes, rice, pasta, olives, eggplant, cucumbers, lentils, feta cheese, and so many more delicious tastes (http://www.foodbycountry.com/Germany-to-Japan/Greece.html#:~:text=The%20Greeks%20eat%20bread%2C%20grains,fish%2C%20chicken%2C%20and%20lamb).

https://www.britannica.com/place/Greece

KOLOKITHOKEFTEDES (GREEK ZUCCHINI BALLS) (https://foodlove.com/greek-zucchini-balls/):

• 4-5 C grated zucchini
• 2 tsp salt
• 1 C crumbled feta cheese, preferably Greek
• 2 large eggs, beaten
• 3 green onions, cleaned and thinly sliced
• ¼ C fresh mint, finely chopped
• ½ tsp black pepper
• 1-1/2 C approximately self-rising flour
• Olive oil for frying

1. Wash the zucchini and cut off the ends, but do not peel.
2. Grate with a food processor or box grater.
3. Put the grated zucchini in a colander, sprinkle with salt, and mix to coat evenly.
4. Place the colander in the sink and let the zucchini drain for 15-30 minutes.
5. Gently squeeze the zucchini with your hands to remove as much water as possible.
6. While the zucchini is draining, combine the eggs, green onion, mint, feta, and black pepper in a large bowl.
7. Add the drained zucchini.
8. Mix in enough self-rising flour to make a soft dough, about 1-1/2 cups.
9. If using a deep fryer, preheat the oil, preferably olive oil, to 375F.
10. Line a large plate with 3-4 layers of paper towel.
11. Drop the dough one tablespoon at a time, into the hot oil, trying to keep the dough in a ball shape.
12. Fry 4 to 5 zucchini balsa at a time for 2-3 minutes, until they are medium golden brown.
13. Turn the zucchini balls with tongs as necessary evenly.
14. Remove the zucchini balls from the hot oil with tongs, a slotted spoon or a spider strainer.
15. Place them on the paper towel-lined plate to drain away excess oil.
16. If cooking on the stovetop, put about 1/3-inch of olive oil in the bottom of a 12-inch skillet, and heat over medium-high heat to 375F.
17. If you don’t have a frying thermometer, you can test the temperature of the oil by dropping in a small amount of batter. The batter should start to bubble and sizzle right away, but the oil should not be smoking hot.
18. When the oil is hot, drop tablespoons of batter into the oil.
19. Zucchini balls will have more of a patty or fritter shape if cooked in a skillet.
20. Cook 4-5 zucchini balls at a time, about 2 minutes on each side, until medium golden brown.
21. Flip the zucchini balls with tongs halfway through the cooking time.
22. Transfer to the paper towel-lined plate to cool.
23. Serve the zucchini balls with Authentic Greek Tzatziki Sauce.

I fried my zucchini balls in a deep fryer. They turned out really good and light!!

AUTHENTIC GREEK TZATZIKI SAUCE (Yogurt and Cucumber Sauce) (https://foodlove.com/authentic-greek-tzatziki-sauce/):

• 1 long English cucumber, or 2 smaller cucumbers
• 2 tsp salt
• 2 C Greek yogurt
• 1-2 cloves garlic, pressed
• ¼ C extra virgin olive oil, preferably Greek
• 1 TBSP red wine vinegar
• ¼ C chopped fresh mint or dill, your choice (or substitute 1 TBSP dried)
• ½ tsp fresh black pepper

1. Wash the cucumber and cut off the ends.
2. Grate using a food processor or box grater.
3. Place the grated cucumber in a colander and sprinkle with salt, mixing so all the cucumber pieces are coated.
4. Place the colander over a bowl so the salt can draw the moisture out of the cucumber.
5. Allow the cucumber to drain for 15-30 minutes.
6. Combine the other ingredients in a medium mixing bowl.
7. Press and squeeze the cucumber with your hands until you have pressed out as much water as possible.
8. Stir the cucumber into the yogurt mixture.
9. Taste and add more salt, pepper, vinegar, garlic or herbs if you like.
10. Tzatziki tastes better if allowed to chill in the refrigerator for at least an hour.

I could have put in more cucumber, but it turned out really good anyway!

EASY DAIRY FREE COLESLAW (https://kaleenaskitchen.com/whole30-creamy-coleslaw/):

• 12oz. package Shredded cabbage
• ¼ C mayo
• 1 TBSP + 1 tsp white vinegar
• ½ tsp garlic powder
• ½ tsp celery seed
• ¼ tsp onion powder
• ¼ tsp pepper
• 1/8 tsp salt

1. Add mayo, vinegar, garlic powder, celery seed, onion powder, pepper, and salt to a small bowl and whisk together.
2. Add the shredded cabbage to a large mixing bowl and pour the dressing over the cabbage and toss to combine.
3. Chill in the refrigerator for at least 30 minutes before serving.

I love a good coleslaw and this one was really good!!

PORTOKALOPITA (Greek Orange Cake) (https://souvlakiforthesoul.com/portokalopita-greek-orange-pie/):

For the syrup:

• 500ml water
• 300 grams sugar, caster or superfine
• 1 orange juice
• 1 orange zest

For the pie:

• 375 grams phyllo pastry, dried out-torn or shredded
• 4 eggs
• 80ml olive oil
• 70 grams sugar, caster or superfine
• 250ml Greek yogurt
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1 orange juice
• 1 orange zest

1. Preheat your oven to 350F and grease an 8”x12” baking dish and set aside.
2. Prepare the syrup by combining the water, sugar, orange juice and zest in a saucepan over medium-high heat.
3. Allow the syrup to boil vigorously for 5 minutes until it reduces slightly.
4. Once cooked set aside and allow to cool completely.
5. In a separate bowl, tear and shred the phyllo into small pieces till it resembles torn pieces of paper (remove the phyllo sheets from the packet and shred them into small pieces, then place on a baking tray to dry naturally).
6. In another bowl, combine the eggs, olive oil, sugar, yogurt, vanilla, orange juice, zest and whisk together until smooth.
7. Pour this batter over the torn, dried phyllo pieces and mix well – ensuring the phyllo is mixed well into the batter.
8. Pour into the greased baking dish and bake for 35 minutes (check at 30 minutes by inserting a skewer).
9. Remove the pir from the oven and using a sharp knife, score the pie into desired serving sizes and pour over the cold syrup.
10. Allow cooling completely before serving.
11. Portokalopita is not a pie you serve warm. Instead, place it in the refrigerator to allow the orange sugar syrup to be absorbed.
12. Serve with a scoop of ice cream or even Greek yogurt.

I have never heard of phyllo being dried out then put in a batter. This was REALLY good and the orange flavor is amazing!!!

Here is the overall meal to include my own version of a founder!!! Great meal!!