Yassou! unlocks the secrets of this flavourful cuisine, with eighty home-cooking Greek recipes that capture the delicious tastes and utilize the superfood ingredients that make the Mediterranean diet one with lasting appeal.
Author Shaily Lipa learned the secrets of the Mediterranean diet from her paternal grandmother, whose traditional Greek dishes were some of the first Lipa ever made. In the years since, she has led an entire country of home cooks in her beloved Israeli TV shows and cookbooks. Now, in Yassou!, Lipa returns to her roots with modern takes on eighty classic recipes, from spanakopita to souvlaki and baklava. Guided by the principals of Greek cooking, Lipa shows readers how to capture the enchanting flavours of this food paradise. The secret? Keep it simple, keep it fresh, and make the most of every ingredient.
Yassou!, a phrase used as a greeting in Greece, begins by introducing readers to the heart of the Mediterranean table: mezze, the small, flavour-forward dishes that anchor a meal and capture the communal spirit of Greek dining. Lipa's recipes for tzatziki (a cucumber and yogurt dip), dakos (Greek bruschetta), and horiatiki salata (the iconic Greek salad) will become staples in every reader's kitchen repertoire. For millennia, the Greeks have found creative ways to incorporate seasonal fruits and vegetables, hearty whole grains, plus fresh fish, meat, and cheese into their diets. Lipa offers easy recipes for eggplant stuffed with luscious rice and baked in a warming sauce; phyllo pie bursting with layers of winter greens and melting cheese; leek patties lightly fried in olive oil ("green gold" to the Greeks); salt-crusted fish baked whole and finished with a bright pop of lemon; and quince baked in red wine. Throughout, photo-lined essays transport readers to the Greek islands with stories of how a golden apple-or was it a quince?-started the Trojan war and why Orthodox Greeks celebrate Easter with roasted lamb.
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Verlagsort
Verlagsgruppe
Produkt-Hinweis
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Maße
Höhe: 255 mm
Breite: 204 mm
Dicke: 22 mm
Gewicht
ISBN-13
978-1-64829-185-2 (9781648291852)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Shaily Lipa is recipe developer and content creator based in Tel Aviv, with family roots in Greece and Turkey. She hosts three popular cooking shows in Israel, "At Home with Shaily," "Super Shaily," and "Recipe for Saving," on two of leading television stations and she has authored eleven best-selling cookbooks published in Hebrew. She graduated from the Hebrew University of Jerusalem, where she earned a bachelor's degree in biology from the Department of Agriculture. Yassou! is her first cookbook in English.
Introduction
Mezzes and Starters
Eggplant Spread | Melitzanosalata
Yogurt Cucumber Dip | Tzatziki
Split Pea Spread | Fava
Spicy Cheese Dip | Tirokafteri
Garlic Spread | Skordalia
Fish Roe Spread | Taramosalata
Greek Bruschetta | Dakos
Roasted Peppers | Piperies Florinis
Greek Salad | Horiatiki Salata
Beet and Yogurt Salad | Pantzarosalata
Potato Salad | Patatosalata
Braised Leeks | Salata Prasa
White Bean Salad | Fassolia Piaz
White Beans Baked in Tomato Sauce | Gigantes Plaki
Baked Feta | Feta Psiti
Feta in Crispy Phyllo Pastry | Feta me Meli
Fried Cheese | Saganaki
Fried Zucchini | Kolokithakia Tiganita
Fried Squid | Kalamaria Tiganita
Grilled Octopus | Oktapodi sta Karvouna
Shrimp in Olive Oil | Garides se Elaiolado
Shrimp Saganaki | Garides Saganaki
The Cheese of Greece
Patties and Savory Pastries
Fried Zucchini and Feta Balls | Kolokythokeftedes
Fried Cheese Balls | Tirokroketes
Santorini Tomato Patties | Tomatokeftedes
Leek Patties | Prasso Keftedes
Cheese Pies | Tyropitakia
Potato Pastry Rolls | Patatopita
Spinach Pie | Spanakopita
Cheese Pie | Tiropita
Leek Pie | Prassopita
Zucchini Pie | Kolokythopita
Greek Focaccia (Kind Of) | Kassiopita
Thessaloniki Bagels | Koulouri
The Path of the Olive
Stuffed Vegetables
Stuffed Grape Leaves | Dolmades
Stuffed Tomatoes | Gemistes Domates
Stuffed Peppers with Cheese | Gemistes Piperies
Stuffed Zucchini | Kolokithakia Gemista
Stuffed Vegetables | Gemista Lahanika
Stuffed Cabbage | Lahanodolmades
Stuffed Eggplant | Papoutsakia Lathera
Drinks: Wine, Ouzo, Tsipouro, and More
Soups and Sides
Lentil Soup | Fakes Soupa
Bean Soup | Fasolada
Tomato and Orzo Soup | Manestra
Lemon Chicken Soup | Kotosoupa Avgolemono
Meatball Soup | Youvarlakia Avgolemono
Spinach Rice | Spanakorizo
Rice with Vegetables | Pilafi me Lahanika
Okra in Tomato Sauce | Bamies Latheres me Domates
Roasted Vegetables | Briam
Boiled Wild Leafy Greens | Horta
Food Traditions and Greek Ceremonies
Mains
Fried Fish | Psari Tiganito
Fish in Tomato Sauce | Psari Plaki
Salt-Baked Whole Fish | Olokliro Psari me Alati
Greek Roasted Chicken over Lemon Potatoes | Olokliri Kota sti Skara
Chicken Stew over Pasta | Pastitsada
Chicken Souvlaki | Souvlaki Kotopoulo
Lamb Souvlaki | Souvlaki Arni
Meatballs in Tomato Sauce with Olives | Soutzoukakia me Elies
Beef Stew with Shallots | Stifado
Veal Stew | Sofrito
Roast Lamb Shoulder | Kleftiko
Eggplant and Potato Casserole | Moussaka
Baked Pasta with Meat and Béchamel Sauce | Pastitsio
The Land of Sheep and Goat
Sweets
Almond Butter Cookies | Kourabiedes
Gluten-Free Almond Cookies | Amygdalota
Semolina Dessert | Halvas Simigdalenios
Semolina Cake with Orange Syrup | Revani
Walnut Cake | Karidopita
Pastry Filled with Walnuts and Pistachios | Baklava
Custard Pie | Bougatsa
Rice Pudding | Rizogalo
Greek Doughnuts | Loukoumades
Honey Sesame Bars | Pasteli
Sweet Orange Peel Preserve | Glyko Koutaliou Portokalia
Cherry Spoon Preserve | Glyko Koutaliou Kerasi
Quinces Baked in Red Wine | Kydonia Psita
The Honey of Greece
Acknowledgments
Index
