Orexi by Theo A Michaels
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Organized in chapters entitled Meze, Sea, Land, Sun and Fire, evoking a sense of connection to nature, seasonality, abundant simplicity and sociable eating.
Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked sea bass. Meze features mouth-watering small plates for sharing from creamy dips to meatballs. The sea is woven into Greek culture and seafood is a staple of the islanders diets; enjoy the freshest fish and shellfish cooked simply and served with a squeeze of lemon juice and fresh herbs. Meat is a huge part of the Greek diet – rabbit, goat, chicken, lamb are the mainstay with pork enjoyed at Easter celebrations.
Cooking over charcoal is part of daily life. The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece make souvlaki and both BBQ and oven-roasted dishes are included here. Greek yogurt, along with artisan cheeses (feta, halloumi etc.) can be eaten hot (saganaki) or shaved into vibrant salads and the traditions of 'horta', the blanket term for greens means there are plenty of vegetable dishes to enjoy. Finally, Greek desserts are often just a sweet note to be served with a bitter black coffee or you may prefer a Greek-inspired cocktail such as an Ouzotini.