Feta Accompli

By Jennifer Gay

THE PERFECT match for a succulent tomato or cool slice of watermelon, salty feta cheese is a Greek summer classic. With the emphasis on 'Greek', say the Greeks, who have been incensed by the emergence of so-called Danish feta in world markets. Protected by European legislation for products of designated origin since 2002, the cured cheese is, according to the official feta-promoting website www.feta.gr, high in calcium, Vitamin A and B2, as well as fat.

Baked feta (Feta psiti ston fourno)

Yields 4 servings

1/2 kilo feta, sliced 1cm thick and cut into 10cm squares
1 tsp oregano
1 tomato, sliced
4 tbs olive oil


Place each feta square on a piece of aluminium foil large enough to wrap up cheese. Drizzle cheese with olive oil, sprinkle with oregano, and top with a tomato slice. Fold aluminium foil to create a small, sealed packet. Place in oven and heat at 200 degrees Celsius for 20 minutes. Serve hot.

Feta bread (Tiropsomo me feta)

Yields 7-10 servings

1/2 kilo white bread dough
2 eggs
200gr hard feta, crumbled
2-3 tbs olive oil
2-3 tbs flour


Place dough in large mixing bowl. Using your fingers, make a well in the centre. Break eggs into the well, then add feta and one tablespoon olive oil.

Knead with swift, firm movements until all ingredients have been thoroughly combined with the dough.

Add flour and knead until dough is stiff. Separate dough into two or three pieces. Shape each piece into a round loaf; press level with the palm of your hand. Place on oiled baking sheet and bake at 180 degrees Celsius for 45-50 minutes.

Peppers with feta (Yemistes piperies me feta)

Yields 8 servings

8 green horn (or chilli) peppers
1/2 cup olive oil
1 large onion, grated
1 large tomato, finely chopped
1 tbs parsley, minced
200gr feta, coarsely chopped
olive oil
ground pepper


Wash peppers; cut off tops and carefully remove seeds without tearing skin. Poach peppers in boiling water for 5 minutes; drain and set aside to cool.

Meanwhile, saute onions in olive oil. Add tomato, ground pepper, and oregano. Stir and remove from heat. Let cool slightly, then stir in feta and parsley.

Fill peppers with mixture. Brush peppers with oil then grill or fry, turning until all sides are browned. Serve hot.

(Recipes compiled by Cordelia Madden)

This week at your local laiki

BELIEVED to have originated in Northern India, cucumber (Cucumis sativus of the Curcubit family, angouri in Greek) has been cultivated since 8,000BC, and was known to the ancient Egyptians, Greeks and Romans. It had spread as far as China by the 6th century, and is now grown throughout the world. Consisting of 90 percent water, cucumbers nonetheless have a high mineral content, containing potassium, sodium, magnesium, sulphur, silicon, chlorine and fluorine. The skin is

most valuable in this sense - unfortunate, as many people feel safer peeling the skin off when buying from non-organic sources. They also contain vitamins E, and some C, B and A. Besides their own nutritional value, cucumbers are said to enhance the nutritional value of other foods with which they are eaten.

Cucumbers are also good natural diuretics - useful for flushing out the kidneys and bladder and in helping to remedy cystitis. The seeds have long been used to dissolve gravel in the urinary tract. For the same reasons cucumbers are said to be helpful for conditions associated with accumulation of uric acid - arthritis, gout, and rheumatism. And eating a couple of cucumbers is reputed to be a most dependable laxative.

A great cooling addition to any salad, cucumber is one of the main ingredients of Greek favourite, tsatsiki, along with yoghurt and garlic.

Buy this book at 30% off!

This week's recipes are taken from Greek Cuisine, An Easy Guide for All, by Myrsini Lambraki and published by Ellinika Grammata. You can now purchase this book for 6.72 euros, down from its usual price of 9.60 euros. This 30 percent discount is offered exclusively through the Athens News.
You can pick up your reduced price copy in person from Ellinika Grammata bookshop (9 Christou Lada St, Athens). Otherwise, email your order to ladabookstore@ellinikagrammata.gr or fax it to 210-333-3971. Include your name and address, the name of the book and the fact that you are taking advantage of this special offer. DO NOT include payment or a credit card number. A courier will deliver the book and collect payment in cash. There is a 4.50 euros delivery charge. For more information call Vassilis Tsonoglou at 210-333-3970.


Wines of the week

XINOMAVRO is one of Greece's most exceptional and versatile local grape varieties. "If you can find it, buy the Ktima Alfa Xinomavro from Alpha Estate, no matter what the price," says Dimitris Sousounis of Fine Wine cava in Plaka. His other recommendations below (all of which cost under 20 euros) show something of the range of this northern Greek grape.

Amyntaion sparkling rose (Xinomavro), Amyntaion Cooperative

Epilegmenos Rapsani (Krasato, Xinomavro, Stavroto), Tsantalis

Ramnista (Xinomavro), Kyr Yiannis

Epilegmenoi Ambelones (Xinomavro), Amyntaion Cooperative

Kelinos (Xinomavro), Ioannis Hatzis

(Posting Date 18 August 2006)

HCS readers can view other excellent articles by this writer in the News & Issues and other sections of our extensive, permanent archives at the URL http://www.helleniccomserve.com./contents.html
. The author is a journalist and writer for the English-language Athens News. Readers enjoying this article may wish to view other fine selections or to subscribe to this publication by visiting the website http://www.athensnews.gr.

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