#Aegean region

[tomrisgibisi]

Deniz gördüğüm zaman içim mutluluk doluyor böyle o kadar pozitif enerjiyle doluyorum ki anlatamam.💙💫 Bir hafta önceki Eğitim Gezisinde çektiğim fotoğraflardan. Beni huzurlu hissettiren nadir şeylerden olduğu için sizinle de paylaşıyorumm ✨🍀

📸

Ocak 2024

[ashotasfireandasdeepastheocean1]

...ancient history ♡

.

The rock-cut out tombs of Mrya, located a few kilometers from Demre in the Anatolian region of Turkey.

[europeposts]

Symi, Greece: Symi, also transliterated as Syme or Simi is a Greek island and municipality. It is mountainous and has the harbour town of Symi and its adjacent upper town Ano Symi, as well as several smaller population centres, beaches and areas of significance in history and mythology. Symi is part of the Rhodes regional unit. The economy of Symi was traditionally based on the shipbuilding and sponge industries. Symi's main industry is now tourism. Wikipedia

[voluptuarian]

[greekcookingmadeeasy]

Sfouggato (I.E. Greek Style Baked Omelet) With Spinach, Zucchini, Feta And Trahana

🧽

Sfouggato (i.e. Greek style baked omelet) with Spinach, Zucchini, Feta and Trahana - Sfouggato me Spanaki, Kolokythi, Feta kai Trahana

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

Check My YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

 

SERVES  🍴⃒              PREP. TIME 🕔⃒    

4 pers. for lunch or           40 min.

6 for brunch

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

30-35 min.              Fairly Easy

Sfouggato (or sfougato) is the Greek word we had before adopting the word omelet, and which is still used, for the very old food made from beaten fried eggs with vegetables or otherwise a "crustless pie that looks like a sponge''.

Mainly an Aegean islands dish, it is very popular and prepared all over Greece using a variety of ingredients.

Not really an omelet or Kayiana (strapatsada) or Frittata, Quiche or Froutalia but a similar dish that stands proudly on its own. This recipe combines eggs with spinach, zucchini, crumbled feta cheese and Trahana, another ancient food.

The result is a spongy type of "baked omelet" filled with a great combo of tart and vegetable flavors plus the earthy taste of trahana. A delicious, filling pairing.

Intrigued to learn how to prepare it? Let me show you how.         

Suitable for lacto-ovo vegetarians

 

INGREDIENTS:

·      500 gr. /1 lb 2 oz fresh Wild Spinach-washed, drained, coarsely chopped

·      300 gr. / 10.5 oz or 1 large Zucchini, mushed

·      150 gr. / 5.5 oz Feta cheese, crumbled

·      75 gr. / 2.75 oz Trahana, sour variety

·      2 large Eggs

·      2 tbsp. / 30 ml Olive Oil

·      1 medium Onion, finely chopped

·      2-3 Spring Onions, mashed in food processor

·      3/4 bunch fresh Dill, mashed in food processor

·      1.5 tbsp. / 15 gr. / 0.5 oz Cornmeal

·      Ground Salt and pepper

 

METHOD:

A.    Prepare the ingredients for Sfougato:

1.     Wash well and strain the fresh wild spinach. Leave them for a while for the water to drain.

2.     Pour the Olive oil into a deep pot over medium-high heat.

3.     When it heats up, sauté first the chopped onion for 2'.

4.     Then add the spinach leaves and sauté them for about 5' or until you see that the spinach has shrunk to 1/8 of its original size.

5.     Add the mashed zucchini and blend it with the spinach.

6.     Reduce heat and add trahana, tossing to mix it with the veggies.

7.     Season with ground Pepper and Salt (not too much salt, because you will add all the feta cheese later!)

8.     Keep cooking for 10'-12' more, or until trahana absorbs most of the water from the vegetables.

9.     Then turn off the heat. Place the cooked mix aside to help it cool down a bit.

 

B.    Assemble Sfougato:

10.  Brush or spray some oil in a round fireproof dish of 22-23 cm / 8.7-9 in. Use 2/3 of the corn meal to flour the bottom and sides of the dish. Reserve the rest.

11.  In a large bowl, crack the eggs and whisk them well.

12.  Now add the mashed spring onions with dill into the beaten eggs, and whisk to mix them.

13.  Gradually add the cooled, boiled spinach mixture in the egg mix and with a large spoon blend all ingredients, making sure the egg mix goes everywhere.

14.  Crumble 2/3 of the feta cheese between your fingers and blend it in the Sfougato mix.

15.  Tip Sfougato mix in the oven dish; crumble the rest of feta cheese and sprinkle it all around the top of the dish.

16.  To finish, sprinkle the rest of corn meal on top of Sfougato and season with ground Pepper only.

17.  Ready for baking, not so hard was it!?

 

C.     Baking instructions:

18.  Bake Sfougato in a preheated oven, FAN @190℃ / 375℉ for about 30'-35' or until it turns golden (depends on the oven).

19.  After 35', remove Sfougato from the oven.

 

D. Serving instructions:

Ready to be cut and served. Sfougato can be enjoyed warm or chilled, and it makes for an excellent brunch or meze dish accompanied by a glass of ouzo or raki on the rocks.

A simple, deliciously rustic, healthy, inexpensive dish for the whole family!

Traditional Greek style "omelet", filled with greens, tangy feta and earthy trahana.

Delicious simplicity on a plate!

 

E. Storage info:

After baking, cooled Sfougato can be stored in the fridge (covered), for up to a week.

 

F. More info and history of Sfougato:

The word "Sfougato" comes from the ancient Greek word sphongos or spongia, i.e. sponge. And that's because beaten eggs (along with vegetables) have a sponge texture.

The word has existed at least since medieval times - in Ptochoprodromos we find sfougato as well as double sfougato. In a later text, by Damascene Studitis (from the 16th century), we also have the definition of sfougato in a language very similar to today's: "don't you know what sfougato is? Eggs crushed and fried with onions and other herbs".

Its origin can be traced to the islands of the Aegean, with eggs, onions and zucchini as the main ingredients, and its name predates centuries before the French word omelet entered our lives.

A traditional version of the Greek sfougato recipe is the "Smyrna Sfougato" as it was brought by the refugees and was misunderstood as a "gourmet" recipe due to the influence of the Italian occupation of the Dodecanese islands.

In the accounts of West Coast refugees, it is mentioned as an imported Italian gourmet along with "granita", perhaps because of the Italian pronunciation of its name ending in -ato like "gelato".

Sfougato has nothing to do with strapatsada and kayanas and exists in many versions and variations with a range of ingredients.

 

With excerpts from:

*https://thryallida.wordpress.com/2020/10/26

*https://el.wikipedia.org/wiki/%CE%9F%CE%BC%CE%B5%CE%BB%CE%AD%CF%84%CE%B1

Check my similar recipe for Easy Spinach Tart: HERE

Check my YouTube Video: HERE

Σφουγγάτο με Σπανάκι, Κολοκύθι, Φέτα και Τραχανά

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

ΜΕΡΙΔΕΣ🍴⃒                  ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

4 για μεσημεριανό           40 min.

ή 6 για μπράντς

 

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

30-35 min.              Σχετικά Εύκολο

Το Σφουγγάτο είναι η ελληνική λέξη που είχαμε, πριν υιοθετήσουμε τη λέξη ομελέτα, και η οποία χρησιμοποιείται ακόμα, για αυτό το πολύ παλιό φαγητό που φτιάχνεται από χτυπημένα τηγανητά αυγά με λαχανικά ή αλλιώς «πίτα χωρίς ζύμη ή φύλλο που μοιάζει με σφουγγάρι».

Κυρίως πιάτο των νησιών του Αιγαίου, είναι πολύ δημοφιλές και παρασκευάζεται σε όλη την Ελλάδα με ποικιλία υλικών.

Δεν είναι ομελέτα ούτε καγιανάς (στραπατσάδα), ούτε φριτάτα, κις ή φρουτάλια αλλά ένα παρόμοιο πιάτο που όμως στέκεται περήφανα από μόνο του. Η συγκεκριμένη συνταγή συνδυάζει αυγά με σπανάκι, κολοκύθι, τριμμένη φέτα και τραχανά, ένα ακόμα αρχαίο φαγητό.

Το αποτέλεσμα είναι μια σπογγώδης "ομελέτα" φούρνου γεμάτη με έναν υπέροχο συνδυασμό αλμυρών γεύσεων και λαχανικών συν τη γήινη γεύση του τραχανά. Ένα πεντανόστιμο, χορταστικό ταίριασμα.

Ενδιαφέρεστε να μάθετε πώς φτιάχνεται; Πάμε να σας δείξω πώς.

Κατάλληλο για χορτοφάγους

 

ΥΛΙΚΑ:

• 500 γρ. /1 lb 2 oz φρέσκο ​​άγριο Σπανάκι πλυμένο, στραγγισμένο, χοντροκομμένο

• 300 γρ. / 10,5 oz ή 1 μεγάλο Κολοκύθι, πολτοποιημένο

• 150 γρ. / 5,5 oz τυρί Φέτα, τριμμένη

• 75 γρ. / 2,75 oz Τραχανάς, ξινός

• 2 μεγάλα Αυγά

• 2 κ.σ. / 30 ml Ελαιόλαδο

• 1 μέτριο, ξερό Κρεμμύδι, ψιλοκομμένο

• 2-3 φρέσκα Κρεμμυδάκια, πολτοποιημένα στο μούλτι (πολυκόφτη)

• 3/4 ματσάκι φρέσκος Άνηθος, πολτοποιημένος στο μούλτι

• 1,5 κ.σ. / 15 γρ. / 0,5 oz Καλαμποκάλευρο

• Φρεσκοαλεσμένο αλάτι και πιπέρι

 

ΜΕΘΟΔΟΣ:

Α. Ετοιμάστε τα υλικά για το Σφουγγάτο:

1. Πλύντε καλά και σουρώστε το φρέσκο σπανάκι. Αφήστε το για λίγο να στραγγίσει καλά από το νερό.

2. Ρίξτε το ελαιόλαδο σε μια βαθιά κατσαρόλα πάνω από μέτρια προς δυνατή φωτιά.

3. Μόλις ζεσταθεί, σοτάρετε πρώτα το ψιλοκομμένο ξερό κρεμμύδι για 2'.

4. Στη συνέχεια προσθέστε τα φύλλα σπανακιού και σοτάρετε τα για περίπου 5' ή μέχρι να δείτε ότι το σπανάκι έχει συρρικνωθεί στο 1/8 του αρχικού του μεγέθους.

5. Προσθέστε το πολτοποιημένο κολοκύθι και ανακατέψτε το με το σπανάκι.

6. Χαμηλώστε τη φωτιά και προσθέστε τον τραχανά ανακατεύοντας να ενωθεί με τα λαχανικά.

7. Προσθέστε φρεσκοαλεσμένο πιπέρι και αλάτι (όχι πολύ αλάτι, γιατί θα προσθέσετε και τη φέτα αργότερα!)

8. Συνεχίστε το μαγείρεμα για 10'-12' ακόμη, ή μέχρι ο τραχανάς να απορροφήσει το μεγαλύτερο μέρος από το νερό των λαχανικών.

9. Στη συνέχεια σβήστε τη φωτιά. Αφήστε το ψημένο μείγμα στην άκρη να κρυώσει λίγο.

 

B. Συναρμολογήστε το Σφουγγάτο:

10. Βουρτσίστε ή ψεκάστε λίγο λάδι σε ένα στρογγυλό πυρίμαχο σκεύος 22-23 εκ. / 8,7-9 ίντσες. Χρησιμοποιήστε τα 2/3 του καλαμποκάλευρου για να αλευρώσετε τον πάτο και τα πλαϊνά του σκεύους. Κρατήστε το υπόλοιπο στην άκρη.

11. Σε ένα μεγάλο μπολ σπάστε τα αυγά και χτυπήστε τα καλά με τον αυγοδάρτη.

12. Τώρα προσθέστε τα πολτοποιημένα φρέσκα κρεμμυδάκια με τον άνηθο μέσα στα χτυπημένα αυγά ��αι χτυπήστε τα μαζί να ανακατευτούν.

13. Προσθέστε σταδιακά το βρασμένο μείγμα σπανακιού στο μείγμα των αυγών και με μια μεγάλη κουτάλα ανακατέψτε όλα τα υλικά, φροντίζοντας το μείγμα των αυγών να πάει παντού.

14. Θρυμματίστε τα 2/3 της φέτας με τα δάχτυλά σας και ανακατέψτε τα μέσα στο μείγμα για Σφουγγάτο.

15. Χύστε το Σφουγγάτο κατόπιν μέσα στο ταψί. Θρυμματίστε την υπόλοιπη φέτα και πασπαλίστε τη πάνω από το σφουγγάτο.

16. Για να τελειώσετε, πασπαλίστε το υπόλοιπο καλαμποκάλευρο πάνω από το σφουγγάτο και προσθέστε μόνο λίγο ακόμα πιπέρι.

17. Έτοιμο για ψήσιμο, δεν ήταν και τόσο δύσκολο, έτσι!;

 

Γ. Οδηγίες ψησίματος:

18. Ψήστε το Σφουγγάτο σε προθερμασμένο φούρνο, στον αέρα @190℃ / 375℉ για περίπου 30'-35' ή μέχρι να ροδίσει (εξαρτάται από τον φούρνο).

19. Μετά από 35' βγάλτε το Σφουγγάτο από το φούρνο.

 

Δ. Οδηγίες σερβιρίσματος:

Έτοιμο για κοπή και σερβίρισμα. Το Σφουγγάτο μπορείτε να το απολαύσετε ζεστό ή και κρύο και αποτελεί ένα εξαιρετικό brunch ή μεζέ συνοδευόμενο από ένα ποτήρι ούζο ή ρακή με πάγο.

Απλό, υπέροχα χωριάτικο, υγιεινό και φθηνό φαγητό για όλη την οικογένεια!

Παραδοσιακή Ελληνική "ομελέτα", γεμάτη χόρτα, πικάντικη φέτα και γήινο τραχανά.

Νόστιμη απλότητα σε ένα πιάτο!

 

Ε. Πληροφορίες φύλαξης:

Μετά το ψήσιμο, το κρύο Σφουγγάτο μπορεί να διατηρηθεί στο ψυγείο (σκεπασμένο), έως και μια εβδομάδα.

 

Ζ. Περισσότερες πληροφορίες και ιστορία του Σφουγγάτου:

Η λέξη “Σφουγγάτο” προέρχεται από την αρχαία Ελληνική λέξη σφόγγο ή σπογγιά δηλ. το σπόγγο. Και αυτό γιατί τα χτυπημένα αυγά (μαζί με λαχανικά) έχουν όψη σφουγγαριού.

Η λέξη υπάρχει τουλάχιστον από τα μεσαιωνικά χρόνια -στον Πτωχοπρόδρομο βρίσκουμε σφουγγάτα αλλά και διπλοσφουγγάτα. Σε ένα μεταγενέστερο κείμενο, του Δαμασκηνού Στουδίτη (του 16ου αιώνα), έχουμε και τον ορισμό του σφουγγάτου σε γλώσσα πολύ όμοια με τη σημερινή: "το δε σφουγγάτον ηξεύρετε τι είναι; αυγά συντετριμμένα και τηγανισμένα με κρομμύδια και άλλα μυρωδικά".

Η προέλευσή του εντοπίζεται στα νησιά του Αγαίου,  με κύρια υλικά τα αυγά, τα κρεμμύδια και τα κολοκυθάκια, και η ονομασία του προηγείται χρονικά κάτι αιώνες πριν μπει στη ζωή μας η γαλλική λέξη ομελέτα.

Μια παραδοσιακή εκδοχή της συνταγής του ελληνικού σφουγγάτου είναι και το Σφουγγάτο Σμύρνης όπως αυτή μεταφέρθηκε από τους πρόσφυγες παρεξηγημένα σαν μια ‘’γκουρμέ’’ συνταγή από την επιρροή της ιταλικής κατοχής των Δωδεκανήσων.

Σε μαρτυρίες προσφύγων των δυτικών παραλίων αναφέρεται ως ένα εισαγόμενο ιταλικό γκουρμέ  παράλληλα με τη ‘’γρανίτα’’, ίσως λόγω της ιταλικής εκφοράς της ονομασίας του που λήγει σε –άτο όπως το ‘’τζελάτο’’.

Δεν έχει καμία σχέση με τη στραπατσάδα και τα καγιανά και υπάρχει σε πολλές εκδοχές και παραλλαγές με διαφορετικά υλικά.

Το σφουγγάτο είναι ένα έδεσμα που μπορεί να συναντήσει κανείς σε πολλά μέρη της Ελλάδας, ως τοπικό όμως έδεσμα με σημαντική παρουσία στις τοπικές κουζίνες συναντάται κυρίως στη Λέσβο και την Σαντορίνη. Οι τρόποι παραγωγής του και οι παραλλαγές ποικίλουν.

 

Με αποσπάσματα από:

*https://thryallida.wordpress.com/2020/10/26

*https://el.wikipedia.org/wiki/%CE%9F%CE%BC%CE%B5%CE%BB%CE%AD%CF%84%CE%B1

 

Δείτε την παρόμοια συνταγή μου για Εύκολη Τάρτα με Σπανάκι: ΕΔΩ

 

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[harrycollins]

someone throw me to the fucking Mediterranean I am not made for this season...

[travelella]

Santorini, South Aegean Region, Greece

Andre Benz

[masirat]

BEYONDTRAVEL - PRO+

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[whencyclopedia]

This map illustrates the geopolitical evolution in the Aegean during the Bronze Age when the dominant civilizations of the region - the Minoans and Mycenaeans- played distinct roles. The Minoans (2000–1450 BCE) on Crete were renowned for their maritime trade, elaborate palaces like Knossos, and sophisticated art, while the Mycenaeans (1600–1100 BCE) were more militaristic, building fortified citadels...

[paganimagevault]

Comparison of Minoan, Mycenaean, Sogdian, & Khwarazm artworks 17th C. BCE - 4th C. CE

When I came across the Khwarazm (aka Chorasmian) murals I remembered this red-eared priestess from Thera. Their large eyebrows, red-painted ears, extremely light skin tone, and general facial features look very similar to each other despite being over 1,000 years apart and in different regions of the world. Other than that their clothing, jewelry, and hairstyle are quite different. I couldn't figure out what the significance of the red ears were, though Jason Earle speculates it might be an artistic depiction of a person hearing something divine from a deity (Cosmetics and Cult Practices in the Bronze Age Aegean? A Case Study of Women with Red Ears). These are the only images I've come across, that I can recall, of people with their ears painted red so I felt like comparing them.

The Erkurgan fragment has red solar symbols very similar to the Mycenaean plaster head. Again these two pieces of art are over 1,000 years apart and in different geographic locations. I don't know who the Erkurgan fragment should be attributed to, but this was a place in the heart of Sogdiana. I assume it represents a Sogdian because of location and time period, but that's just my assumption. Solar symbols appear in basically all civilizations, but I've never come across these specific red styled ones (that I can recall) except in these two instances. In both instances they appear on the cheeks, forehead, and probably the chin (the Erkurgan fragment's chin is damaged but seems to have some red paint). Again, seeing this unique symbol made me feel I should compare the two. From what I've read all the images here are generally thought to be depictions of females with religious significance.

[mapsontheweb]

The Turks in the Balkans: The Battle of Kosovo, 1389.

« Atlas des guerres au Moyen Âge », Loïc Cazaux, Autrement, 2024

by cartesdhistoire

The Turkish advance in the Balkans represents a fundamental step for the stabilization of the Ottoman Sultanate.

In Europe, besides their fragile control of the Bosphorus, the Byzantines only retain a few small, scattered territories threatened by Turkish expansion.

In Pontus, the Greek Empire of Trebizond, founded in 1204, stands as a separate entity alongside Constantinople, despite late medieval agreements between the two Byzantine states. It will collapse in 1461 in the face of the Ottoman Sultan Mehmet II.

In Albania and the Peloponnese, the Byzantines are no longer able to impose regional order. During the 14th century, the former Greek despotate of Epirus is divided among the Byzantines, Latins (Italians), Albanians, and Serbs. It will also be conquered by the Ottomans in the 15th century.

Finally, thanks to Stephen Dushan, a short-lived Serbian empire was established between the 1340s and 1370s. It came together by exploiting regional dissensions. However, it did not constitute a counterweight to the decline of Byzantine strength and the continuation of Ottoman expansion. The empire collapsed too quickly, failing to consolidate its unity and establish solid foundations. In this sense, it gave way to the western offensive of the Turks toward Serbia, which led to the Battle of Kosovo, or the "Field of Blackbirds" (June 15, 1389), on a plain north of Skopje, delivering the final blow to Serbian resistance.

The Serbs now formed a submissive people who had to fight for the Turks. From their Balkan positions, the Ottomans set up a double objective: to the south, towards the Peloponnese, in order to reach the Byzantine despotate of Morea and strengthen their control of the passages to the Aegean Sea, and to the north, to consolidate their control of the Danube valley, an essential axis toward the Black Sea. For this, Wallachia was attacked, conquered, and put under tribute in 1394-1395.

[tylermileslockett]

Theseus #7 (the Black Sail) Theseus, still heartsick from the loss of his new love, journeys back to Athens to reunite with his father. But in his grief, Theseus forgets his father’s order; to change the black sail of his ship to white, signaling that he has survived. King Aegeus, seeing the black sail and becoming overwhelmed with despair at the death of his son, leaps from a cliff to his death into the sea. And forever after, in honor of the king, the sea there has been known as the Aegean Sea. Theseus, being the heir, is crowned King of Athens, and his reign ushers in a period of prosperity, political unification, and the creation of the Panathenaea Festival and Ismeian Games. Theseus is credited with implementing Synoecism; political unification of the surrounding twelve Poleis (city-states) of Attica (region of surrounding peninsula countryside towns) to the centrally unified city-state of Athens. This unification paved the way for the seeds of political democracy. During this time the Athens became more diverse with the acceptance of foreigners and strengthening of the maritime trading port.

         The Panathenaea was an annual festival to honor Athena; patron goddess of Athens. There was a large procession through the city, cutting through the Agora (central public square for markets and assembly) ending at the top of the Acropolis (elevated hill citadel) where animals would be sacrificed and a lavish embroidered robe offered to Athena in the Parthenon (temple for Athena). We can still see the festival figures of the procession carved upon the frieze of the Parthenon. The festival also included competition games, horse races, epic poetry, and musical contests performed in the Odeon (small, roofed theatre with acoustics.) The Ismeian Games were athletic games and musical contests held in Corinth every two years, in honor of Poseidon.

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[cattermelons]

previous ➸ next | beginning

The strife of kingship was one Nikomachos did not take to naturally. His logic was sparse, and his reasoning often failed to identify overt solutions, yet Eurynome, his curious betrothed, why she had an eye for politics. Her life among court, although as a mere entertainer, had wrought her many appearances in the kingly chamber, as her gymnastics enthralled the men she kept a keen ear on their jabbering. From trade, to war, to personal grievances, the woman learnt how to navigate the politics of the Aegean without even having stepped on the oratory stage. She begged Nikomachos to divulge every Ekklesia meeting and every Ephorate debacle as she met their drama with succinct and mature management, but unfortunately her little bird was not one to actually rule or care for his region, instead, to live off its precedented wealth and assumption of obliviousness. His foolishness was a burden that only Eurynome could supersede, for as a bird of a paradise she could dance and dance to his song so that her own lyrics could overcome his own in a ventriloquist concerto.

[ltwilliammowett]

Roman clay lamp, Ephesus Aegean Region (Turkey): Izmir, 98-192 AD

[greekcookingmadeeasy]

Greek Christmas Aka Mastihatini Cocktail

🍹

reek Christmas aka Mastihatini Cocktail - Hristougenniatiko Cocktail Mastihatini

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

Check My YouTube Video: HERE

 

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒

2 persons             5 min.

    

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

      -                             Super Easy

Around Christmas time, I have lots of fun trying new cocktails, fitting for the festive season, especially because I usually have guests.

E.g. this light Cocktail has a dash of Greek taste, by using the amazing Mastiha liqueur. Add some fresh raspberries, red berry Syrup for extra sweetness and a splash of soda water for some fizz and you get an elegant, refreshing Cocktail with Christmassy ruby colors and a pleasing digestive effect.

Check out how you can prepare it too.

Suitable for vegans and fasting.

See all my Greek Cocktail Recipes posted so far HERE

INGREDIENTS:

• 60 ml / 0.25 cup Mastiha Liqueur, chilled

• 60 ml / 0.25 cup Red Berry Syrup, chilled

• 120 ml / 0.5 cup Soda water, chilled (or Prosecco sparkling wine)

• 6 fresh, ripe Raspberries, washed

• 6-8 Ice cubes (or crushed ice)

• 2 long, Festive Cocktail Toothpicks and a stirring rod

 

METHOD:

A.    Prepare the cocktail:

1.     Pierce the raspberries, 3 in each of the 2 long toothpicks. Alternatively, you could throw them in the tall cocktail glasses (with leg).

2.     In the 2 glasses, pour equally the chilled Mastiha liqueur and then the red berry syrup.

3.     Top both with the soda water. Alternatively, replace soda with sparkling Prosecco if you want this cocktail to have a higher alcohol content.

4.     Stir with a cocktail stirring rod to mix all the ingredients in the cocktail.

5.     Split the ice cubes in to both glasses.

6.     Finish by garnishing the cocktail, placing the toothpicks crosswise on the rim of each glass.

7.     Serve them immediately.

 

B. Serving Suggestion:

Serve Mastihatini Cocktail either with salted nuts or Kritsinia or Bâton Salé (salty Koulourakia-cookies).

Cheers with this stunning Holiday Season Cocktail, with its warm, Christmassy red color, and its combination of sweet, pine and herbal flavors!

 

C. Info about Mastiha Liqueur:

In Greece, Chios mastiha liqueur (Greek: μαστίχα) or mastichato (Greek: μαστιχάτο) is a sweet liqueur produced with the mastiha resin from the Greek island of Chios, which is distilled after hardening to crystals. Sugar is typically added.

The name Chios Mastiha has protected designation of origin status in the European Union. Chios Mastiha liqueur is clear with a sweet aroma. It is a sweet liqueur that is typically consumed at the end of a meal, traditionally served cold. It has a distinctive flavor, reminiscent of pine and herbs. It is claimed to have medicinal properties and to aid digestion.

Mastiha pearls from Chios island: These delicate "diamond tears" taken from trees, offer their exquisite taste in many sweet/savoury dishes in Greece, incl. the making of Mastiha Liqueur!

Chios Island is the 5th largest of the Greek islands in the Aegean. It is notable for its exports of mastic gum hence its nickname is the Mastiha Island.  1 of the 7 villages of Mesta is called Mastihohori. All these villages together have controlled the production of mastiha in the area since the Roman period. The villages, built between the 14th and 16th centuries, still have a carefully designed layout with fortified gates and narrow streets that used to protect against the frequent raids by pirates!

 Check my YouTube Video: HERE

Χριστουγεννιάτικο Κοκτέιλ Μαστιχατίνι

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

     2                      5 min.

 

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

         -                        Πανεύκολο

 

Την περίοδο των Χριστουγέννων, μου αρέσει πολύ να δοκιμάζω νέα κοκτέιλ, κατάλληλα για την περίοδο των Γιορτών, ειδικά επειδή έχω συνήθως καλεσμένους.

Π.χ. αυτό το ελαφρύ κοκτέιλ έχει μια ελληνική νότα γεύσης, χρησιμοποιώντας το εκπληκτικό λικέρ Μαστίχας. Προσθέστε μερικά φρέσκα σμέουρα, σιρόπι κόκκινων μούρων για επιπλέον γλυκύτητα και σόδα για να το κάνετε ελαφρά αφρώδες και ανθρακούχο και θα έχετε ένα κομψό, δροσιστικό κοκτέιλ με χριστουγεννιάτικα ρουμπινί χρώματα και ευχάριστο χωνευτικό αποτέλεσμα.

Δείτε πώς μπορείτε να το ετοιμάσετε κι εσείς.

Κατάλληλο για βίγκαν και νηστεία.

Δείτε όλες τις συνταγές μου για κοκτέιλ που έχουν αναρτηθεί μέχρι τώρα ΕΔΩ

ΥΛΙΚΑ:

• 60 ml / 0,25 φλ. Λικέρ Μαστίχας, παγωμένο

• 60 ml / 0,25 φλ. Σιρόπι κόκκινων μούρων, παγωμένο

• 120 ml / 0,5 φλ. Σόδα, παγωμένη (ή αφρώδης οίνος Prosecco)

• 6 φρέσκα, ώριμα Σμέουρα, πλυμένα

• 6-8 παγάκια (ή θρυμματισμένος πάγος)

• 2 μακριές, γιορταστικές οδοντογλυφίδες κοκτέιλ και ένας αναδευτήρας Κοκτέιλ

ΜΕΘΟΔΟΣ:

Α. Ετοιμάστε το κοκτέιλ:

1. Τρυπήστε τα σμέουρα, 3 σε καθεμία από τις 2 μακριές οδοντογλυφίδες. Εναλλακτικά, μπορείτε να τα ρίξετε μέσα στα ψηλά ποτήρια για κοκτέιλ (με πόδι).

2. Στα 2 ποτήρια μοιράστε εξίσου το παγωμένο λικέρ Μαστίχας και μετά το σιρόπι από κόκκινα μούρα.

3. Συμπληρώστε και τα δύο με σόδα. Εναλλακτικά, αντικαταστήστε τη σόδα με Prosecco, εάν θέλετε αυτό το κοκτέιλ να έχει υψηλότερη περιεκτικότητα σε αλκοόλ.

4. Ανακατέψτε με αναδευτήρα για να ενωθούν όλα τα υλικά του κοκτέιλ.

5. Χωρίστε τα παγάκια και ρίξτε τα και στα δύο ποτήρια.

6. Ολοκληρώστε γαρνίροντας το κοκτέιλ, τοποθετώντας τις οδοντογλυφίδες διαγωνίως στο χείλος κάθε ποτηριού.

7. Σερβίρετε τα αμέσως.

 

B. Πρόταση σερβιρίσματος:

Σερβίρετε το κοκτέιλ Μαστιχατίνι είτε με ξηρούς καρπούς ή με Κριτσίνια ή με Bâton Salé (αλμυρά Κουλουράκια).

Στην υγειά σας με αυτό το εκπληκτικό κοκτέιλ της περιόδου των Γιορτών, με το ζεστό, χριστουγεννιάτικο κόκκινο χρώμα του και τον συνδυασμό γλυκού, πεύκου και βοτάνων!

 

Γ. Πληροφορίες για το Λικέρ Μαστίχας:

Στην Ελλάδα, το λικέρ μαστίχας Χίου ή μαστιχάτο είναι ένα λικέρ που παράγεται με τη ρητίνη μαστίχας από το νησί της Χίου, το οποίο αποστάζεται μετά από σκλήρυνση σε κρυστάλλους. Συνήθως προστίθεται ζάχαρη.

Το όνομα Μαστίχα Χίου έχει προστατευόμενη ονομασία προέλευσης στην Ευρωπαϊκή Ένωση. Το λικέρ Μαστίχα Χίου είναι διαυγές με γλυκό άρωμα και είναι ένα γλυκό λικέρ που συνήθως καταναλώνεται στο τέλος ενός γεύματος, και παραδοσιακά σερβίρεται κρύο. Έχει μια χαρακτηριστική γεύση, που θυμίζει πεύκο και βότανα. Υποστηρίζεται ότι έχει φαρμακευτικές ιδιότητες και βοηθά στην πέψη.

Τα μαργαριτάρια από τη Χίο: Αυτά τα «διαμαντένια δάκρυα» από δέντρα που φύονται μόνο στη Χίο, προσφέρουν την εξαιρετική τους γεύση και άρωμα σε πολλά γλυκά / αλμυρά πιάτα στην Ελλάδα, όπως και στην παρασκευή μαστίχας λικέρ!

Το νησί της Χίου είναι το 5ο μεγαλύτερο από τα ελληνικά νησιά του Αιγαίου. Είναι τόσο διάσημο για τις εξαγωγές Μαστίχας ώστε το ψευδώνυμο του να είναι το νησί της Μαστίχας. Ένα από τα 7 χωριά της περιοχής Μεστά ονομάζεται Μαστιχοχώρι. Όλη αυτή η περιοχή έχει ελέγξει την παραγωγή μαστίχας από τη ρωμαϊκή περίοδο! Τα χωριά, που χτίστηκαν μεταξύ του 14ου και του 16ου αιώνα, εξακολουθούν να έχουν προσεκτικά σχεδιασμένη διαρρύθμιση με οχυρωμένες πύλες και στενούς δρόμους που τους προστάτευαν τα παλιά χρόνια από τις συχνές επιδρομές από πειρατές!

 Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[calabria-mediterranea]

Gallicianò, Calabria, Italy

Gallicianò, in Calabria, is the only remaining original Greko-speaking settlement in the Aspromonte Mountains. Locals have not been forced to move or resettle on the coast like other Greko settlements.

Italian as we know it today was not always spoken throughout Italy. The Italian language did not become the staple language until well into the end of the 19th Century during the process of Italian unification, or the Risorgimento. Until then, the Italian peninsula was made up of Italo-Romance dialects and smaller minority languages that were differentiated by region and historical influences. Once unification was complete, the Tuscan dialect was ushered into power as the official language of the Italian nation. This became the beginning of the modern end of the Greek language in Calabria, or what it is known today as Griko.

WHY SHOULD IT MATTER?

There exists today a tiny enclave of Greek-speaking people in the Aspromonte Mountain region of Reggio Calabria that seem to have survived millennia...perhaps since the Ancient Greeks began colonizing Southern Italy in the 8th and 7th Centuries BC. Their language is called Griko. They survived empires, invasions, ecclesial schisms, dictators, nationalistic-inspired assimilation, and much more. Griko is a variety of the Greek language that has been separated from the rest of the Hellenic world for many centuries.

To help bring more perspective, Greek was the dominant language and ethnic element all throughout what we know today as Calabria, Puglia, and Eastern Sicily until the 14th Century. Since then, the spread of Italo-Romance languages,

along with geographical isolation from other Greek-speaking regions in Italy, caused the language to evolve on its own in Calabria. This resulted in a separate and unique variety of Greek that is different from what is spoken today in Puglia.

A BRIEF HISTORY

The struggle for the survival of Hellenism after antiquity is typically associated with Ottoman occupation in the Eastern Mediterranean, not the Italian peninsula. Few history books I read growing up ever mentioned any type of Greek history or presence in Italy after the glorious era of Magna Graecia. But to dig a little deeper means that we must look at what happened to this ethno-linguistic group after antiquity.

There are many theories or schools of thought regarding the origin of the Greko community in Calabria. Are they descendants of the Ancient Greeks who colonized Southern Italy? Are they remnants of the Byzantine presence in Southern Italy? Did their ancestors come in the 15th-16th Centuries from the Greek communities in the Aegean fleeing Ottoman invasion? The best answers to all of those questions are yes, yes, and yes. This means that history has shown a continuous Greek presence in Calabria since antiquity. Even though different empires, governments, and invasions occurred in the region, the Greek language and identity seemed to have

never ceased. Once the glorious days of Magna Graecia were over, there is evidence that shows that Greek continued to be spoken in Southern Italy during the Roman Empire. Once the Roman Empire split into East (Byzantine) and West, Calabria saw Byzantine rule begin in the 5th Century. This lasted well into the 11th Century and reinforced the Greek language and identity in the region as well as an affinity to Eastern Christianity.

What's even more fascinating is that Calabria was apparently a Byzantine monastic hub of sorts. There were over 1,500 Byzantine monasteries in Calabria and people today still remember and adore those saints. Even though Byzantine rule ended in Calabria in the 11th Century, the Greek language continued to be spoken while gradually declining in the region with the spread of Latin and a process of Catholicization. The modern-day commune of Bova may give some insight into the history of the language in the region. In subsequent centuries after Byzantine rule, Bova became the heart of Greek culture in Calabria as well as the seat of the Greek church in the region. It is important to note that the liturgical language of the region was Greek until 1572 when Bova was the last in the region to transition to Latin.

Not much is known of what took place between the end of the 16th Century and the Italian Risorgimento in the 19th Century, but there are a couple of details to mention. First, due to multiple invasions and piracy, much of Calabria's coastal population moved into the mountainous interior. According to Olimpia, the isolation and geography of the Greko communities in Calabria definitely worked to the advantage of preserving the language over centuries. We can also possibly conclude that occasional migrations of Greeks to Calabria from the Aegean could have taken place in the 16th and 17th Centuries in response to the Ottoman invasion. And according to Tito, there is even evidence that a 17th Century mayor of Bova wrote poems in Griko.

Even though the Greek language had already been in great decline since the departure of the Byzantine Empire in Southern Italy and the spread of Catholicism with Latin liturgy, the language seemed to have quietly survived several centuries in the mountains of Calabria.

TODAY

Once the Risorgimento finally took place, the modern Italian language finally arrived in Calabria at the end of the 19th Century. The Italian language that arrived was essentially the Tuscan dialect that was chosen as the national language. The Italian language has only been spoken in Calabria for around 100 years.

Due to the complexities of the Risorgimento and the new multifaceted Italian state (Northern Italy vs. Southern Italy), there was a new wave of mindsets that was ushered into Calabria and surrounding Southern Italian regions. This deeply affected the Greko community and language.

The shame and embarrassment of speaking Griko began in the 20th Century and it intensified during the Fascist movement. The mentality of 'we must be Italians' affected the way the Griko community raised their children.

Until the 1960s, there were no roads, electricity, or plumbing to most of the Greko villages. When the schools arrived, Italian was the taught language and Greko was learned at home. There was no government assistance back then for the Greko language. Italian government did not care about this language.

Furthermore, unlike other minority languages in Northern Italy, the Greko community was not located in a border region. The Italian government did not pay much attention to the Greko language or did not help preserve it also because its speakers did not pose a threat of secession or independence much like the Northern Italian minorities or the Basques and Catalans of Spain.

All of these factors have led to the current status of the Greko language as it remains in severe decline and near extinction.

Written by John Kazaklis

Photos by Giuseppe Cillis

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