So, let’s make “gemista”!
- 8 medium-sized tomatoes – not too soft
- 4 big bell peppers
- 1½ teacup of olive oil
- 2 big onions, grinded
- 1 water-glass of rice
- 2 heaped soup spoons of pine seeds
- 2 heaped soup spoons of black raisins
- 1 small cup of mint leaves, minced
- 1 small cup of parsley, minced
- ½ a kilo of potatoes
- 1 cup of rusks or toasted bread, grinded
- Salt and pepper
Pies or “pites” (plural for “pita”) in Greek is not one, but a complete gigantic category of foods and sweets in both traditional and contemporary Greek cuisine. Basically, it is anything that is either wrapped or simply enclosed between one, two or more layers of dough – made of flour and water – spread so much that after baking it is as fragile, thin and crisp as an extremely dried leaf. Hence its name “filo”, that means “leaf” in Greek.
What do Greeks eat for breakfast? Well, it depends mainly on their age and the time of the season. For the over-30-something generation, breakfast is something they usually have to postpone as they are running late for work or school. They get a cup of coffee –usually filtered that they call “Galikos” (means “French”) in the winter and “frappe” in the hotter months and off they go.
Mediterranean nutrition in general and Greek cuisine in particular, are globally famous for their nutritional benefits and of course, their taste. There is a large variety of traditional Greek products with unique characteristics that you can only find in the magnificent country of Greece.
Greek production and traditional recipes go back thousands of years and it is no coincidence that merchants have been traveling from all over the world to get hold of the high quality, tasteful and nutritional Greek products. Let us introduce you to their unique qualities!