文档介绍：: .
Cooking ncient Times, 11 A GREEK TABLE, 27
Holidays and Festivals, 12 A Greek Menu, 28
BEFORE YOU BEGIN, 17 LUNCH, 31
The Careful Cook, 18 Skewered Lamb, 33
Cooking Utensils, 19 Spinach Pie, 34
Cooking Terms, 19 Greek Salad, 36
Special Ingredients, 20
Working with Phyllo, 22 APPETIZERs, 39
How to Stuff a Grape Leaf, 23 Stuffed Grape Leaves, 40Egg and Lemon Soup, 42 Honey Cheese Pie, 59
Lentil Soup, 44 Walnut-Honey Pastry, 60
Cucumber and Yogurt Dip, 45
HOLIDAY AND FESTIVAL
DINNER, 47 FOOD, 63
Baked Fish, 48 Holiday Meat Pie, 64
Beef and Onion Stew, 50 Easter Eggs, 66
Orzo with Browned Butter Sauce, 51 Chocolate Bells, 66
Stuffed Tomatoes with Feta Cheese, 52 New Year’s Bread, 68
DESSERT, 55 INDEX, 70
Butter Cookies, 56Introduction
When one thinks of Greece, what often comes to mind is the ancient
civilization that flourished there thousands of years ago. Ruins of
this ancient culture still stand as reminders of Greece’s glorious past.
In modern times, Greece is an interesting combination of old and
new. Even contemporary Greek cooking reflects ancient times, with
dishes such as dolmádes, or stuffed grape leaves, dating back thousands
of years.
Greece is located between western Europe and the Middle East,
and Greek cooking combines influences from both of these regions.
When the Romans invaded Greece in 197 ., for instance, they
brought with them pasta and tomato sauce. Yogurt, rice, and many
pastries came from the Persians, and coffee came from the Turks.
These influences, along with those ingredien