All posts tagged: traditional

Soutzoukakia Smyrneika

Both Food Interpreters have at least one grandparent that arrived from Asia Minor. The refugees did not carry with them much (they were refugees, not expats) but they had a very strong culinary culture that enriched the cuisine of mainland Greece. In a sense the food they ate, influenced from Easter Mediterranean, Asia, Ottoman cooking and – for the ex-residents of Smyrna – France, was better than that of their established co-patriots.   The women were adamant about the recipes they brought with them. Deviations from the ‘original’  recipes were not an option, and, in case a poor individual strayed away from the path of culinary righteousness was looked down with contempt.  The Soutzoukakia we are presenting here are  such a faux pax: They are are baked and not fried, they are bigger than they should, are less spicy and in general terms lighter. Nevertheless we think they are great comfort food and certainly more suited for children.  Serves 4 hungry people For the soutzoukakia 600g minced beef 220g onion, very finely chopped 2 garlic gloves, minced 150g …

salt cod fritters

Salt Cod Fritters (Bakaliaros Skordalia)

Bakaliaros skordalia (salt cod fritters with bread garlic sauce) is sort of greek national institution. You have it on National Day¬†and Palm Sunday, both in spring. You associate it with blue sky, parades and childhood memories – until you have to carry your own toddler to the parade. The deep fried bakaliaros and the garlic in skordalia make a tastebomb. It is also a game theory dish. Equilibrium is reached when everybody have it and can bear each other’s garlic consumption. We like to have it the whole year round and for some time we were in the quest for the perfect recipe. After experiments involving soda siphons Blumenthal style, I think we found our definite answer to bakaliaro perfection in an adaptation of Argiro Barbarigou’s recipe. Here it is: Serves 4-6 For the salt cod fritters (bakaliaros) 1kg salt cod fillet, desalted 260g all purpose flour 1/2 tsp salt 1/2 tsp sugar 2 tsp baking powder 330ml beer 20ml ouzo olive oil for frying To desalt the cod (24-36 hours in advance) Rinse the …