Αρχείο ετικέτας greek cuisine

Local dishes, accommodation, activities and more…all in one place!

Α visit to our village, is your chance to experience the island of Crete,through many different services!

One place, many experiences!

Enjoy what you liked most! We will do our best to give you beautiful experiences!

Contact us here: 0030-821050 or send an email here: info@arolithos.com

www.arolithos.com

 

Τhe treasure of Crete!

It is known as the “Black Gold” of Crete and its name is Carob!

Carob is native to the eastern Mediterranean, where it has been in cultivation for at least 4000 years. The plant was well known to the ancient Greeks, who planted seeds of this plant in in the southern parts of Greece and mainly in Crete.

the carob tree

the carob tree

Seeds were used to weight gold, therefore the word «carat.» As ancient traders traveled around the Mediterranean and surrounding areas, they turned to the carob bean as a unit of measurement. A gemstone would be weighed and put onto a balance, the other side would have carob seeds on it. A stone that balanced 5 seeds was said to weigh 5 seeds – then 5 carobs – then 5 carats.

 

 

carob

carob

When the fruit of carob is unripe, its color is green and then it’s become brown. The fruit of carob is 15 to 30 centimeters in length and is fairly thick and broad.

 

 

 

 

Carob also has excellent nutritional value! It contains Magnesium, Calcium, Iron and also vitamins A, B, and D. It also has medicinal uses including the treatment of coughs, common cold and anemia. Because of the usefulness of Carob, there are a wide range of products from its fruits.

For example the carob syrup, Charoupomelo is the Greek name, is an natural sweet drink made by grinding the carob pods and then extracting the syrup by boiling the powder in hot water. Used in Crete as a natural sweetener, and is considered a natural source of calcium. It contains three times more calcium than milk and it can be used as a sweetener for hot and cold drinks, yogurt, ice cream, cakes etc.

Charoupomelo

Charoupomelo

 

 

 

 

 

 

 

 

 

Carob is an excellent alternative to chocolate! You can use the syrup, the same way as you would chocolate in almost all recipes. And you can enjoy your favorite sweet treats with fewer calories, fat, and sugar!!!

Carob Powder Cacao

Carob Powder Cacao

 

 

 

 

 

 

 

 

 

Don’t miss the chance to visit our e-shop, to explore all these wonderful products!

www.cretaneshop.gr

 

GREEK MOUSSAKA

Traditional Greek Mousakas

Traditional Greek Mousakas

 

 

Greek moussaka (Mousakas)

The spices you have to use for this delicious greek specialty you may find them in cretaneshop.gr

  • eggplants: 3-4
  • potatoes: 4, peeled
  • beef (or lamb): 500g, ground
  • onions: 2 large, finely diced
  • garlic: 2 cloves, minced
  • red wine: ½ cup
  • parsley: 1/4 cup, fresh, chopped
  • tomato paste: 2 tablespoons
  • crushed tomatoes (or tomato puree): 1 cup
  • sugar: 1 teaspoon
  • salt a bit
  • pepper freshly ground
  • breadcrumbs: 2 cups
  • kefalotyri or parmesan cheese: 1 cup, grated
  • For the bechamel sauce:
  • butter: 1 cup
  • flour 1 cup
  • milk: 4 cups, warmed
  • eggs: 4, lightly beaten
  • ground nutmeg a pinch

Directions

  1. Slice eggplants into 1/2 inch slices, salt them and place them in a colander in the sink for 20 minutes (the salt helps to remove some of the bitterness). Boil the potatoes whole until they are just done and slice them in 1/4 inch slices. Preheat the oven to 200oC. Lightly grease a big flat plate and add breadcrumbs on it. Rinse the eggplants, dry them and fry in hot olive oil, from both sides until colored.
  2. In a large sauté pan, brown the ground beef (or lamb). Add onion and sauté for about 5 minutes. Add garlic and cook for 1 more minute. Add wine and allow it to simmer. Add parsley, tomato paste, crushed tomatoes and sugar. Allow the sauce to simmer uncovered for 15 minutes so that excess liquid can evaporate. Season to taste with salt and pepper.
  3. Make the béchamel: Melt butter over low heat. Using a whisk, add flour whisking continuously to make a smooth paste. Add warmed milk to mixture whisking continuously. Simmer over low heat until it thickens a bit but does not boil. Remove from heat and stir in the beaten eggs and a pinch of nutmeg. Return to heat and stir until sauce thickens.
  4. Place the potatoes in the flat pan. Top with a layer of eggplant slices. Add meat sauce and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese. Pour the béchamel sauce over the eggplants, smooth on top with a spatula and sprinkle with remaining grated cheese. Bake in a 180-200°C oven for 45-50 minutes or until béchamel sauce gets a nice golden brown color. Allow to cool for 15–20 minutes before slicing and serving.

Tips

Mousakas is by all means the most famous and best selling Greek specialty. The layers of ground beef, potatoes, eggplant and béchamel are simply superb.

http://www.icookgreek.com/