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 by Lilasel
Ingredients:
*51 kg/2 lb of pork meat, cut in cubes with 1 inch (2.5cm) sides
*6 Pita breads
*Juice of 4 lemons
*Salt, pepper and oregano seasoning
*6 wooden skewers
*Tzaziki
Put the pork meat in the wooden skewers, salt and pepper them. Cook over a barbecue fire, on a skilet or under an oven grill. In the meantime, spread some oil on the pitas and place under the oven grill, browing slightly each side, but not drying them. When the meat is done, dip them in a long glass containing the lemon juice and then holding a pita bread in one hand empty the skewer contents in it removing the skewer. Sprinkle with oregano and salt, add tzaziki and the souvlaki is ready. Leave a Comment
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 baklava by Lilasel
Galaktoboureko: thin phyllo pastry stuffed with sweet cream and drenched in syrup.
Halvas: fine semolina cooked with almonds and honey
Kadayifi: shredded pastry dough cake stuffed with chopped nuts and honey syrup
Loukoumades: fried dough balls drenched in honey syrup with cinnamon Leave a Comment
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 by Lilasel
*One pack of very thin 'filo' pastry (obtained from a specialist deli)
*1 Kg / 2 lb of spinach, either frozen or fresh
*1 kg / 2 lb of feta cheese
*250g / 1/2lb of butter or margarine
*2 cloves of garlic or garlic power
If the spinach is raw, cook and slice thinly. If frozen, defrost. In either case, mix the feta cheese with the spinach to make a mixture, adding the chopped garlic. Spread some butter on an oven tray. Open the filo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush. After you have done 8 filo slices, place the spinach/feta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2 inch (5 cm) on a side, squares. Place in a medium heat oven and cook till brown. Leave a Comment
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 Taverna in Leonidio (Arcadia) by Lilasel
Many tourists wonder why at a taverna before you order, they automatically bring you a glass of water and bread. This is because in Greece, fresh water is always welcome on a hot summer day and also a way for the owners to welcome you. On the other hand it is their version of a tip.
Greeks love bread. Fresh only. Loads of it. Ayios Panteleimon is the patron saint of bakers. Leave a Comment
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 Our Guide, Peggy by deecat
What was so remarkable about Peggy is that she had been a guide for 13 years, and that was in 1995. You say, "Big Deal"! Well, if what she says about Greece is true, then it is a big deal. Women seldom get to be in the working world for such a long time.
Both Jayne and I noticed that In the Greece that we experienced, woman were so much more "in the shadows" than in Italy, USA, France, just to name a few countries.
The men seemed to spend much of their time socializing, playing cards, smoking, drinking, and making "eyes" at the blonds!
For instance, in Athens on our free day, Jayne went to a Botanical Garden alone. On two occasions, non-Greek men took her arm and said, "You should not be alone because Greek men like blonds!" Jayne is a blond.
Women were doing the physical work in lots of places. Maybe we got the wrong idea, but from what Peggy implied, I think we were correct. Leave a Comment Other Contact: Following in Footsteps of Paul
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 Chef Elena :-) by Lilasel
*1/2 kilo / 1 pound of Feta cheese, either whole or in pieces
*4 tablespoons butter or margarine
*6 eggs (or 3 eggs)
*1/2 cup chopped parsley
*Pastry called Filo composed of very thin pastry sheets
*3 cups of white bechamel sauce (optional)
*Salt, pepper, nutmeg
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This dish can be done in triangle sized chunks. After you butter the fillo and you put the filling in it, fold it in single triangles and place them on the oven dish.
Crush the Feta to a paste, add the bechamel sauce, and the eggs, while stiring well. Add the salt, pepper and nutmeg. Line the baking pan with oil, and then place about 6-10 sheets of filo, buttering them on each side. Pour the batter and flatten with a spatula. Then continue with the rest of the filo sheets (should be about 20-25 in a package). Trim the edges and with a sharp knife, outline the serving squares on the top sheet (you dont have to actually cut them, just press the knife on the top surface to mark them - they should be about 2 inche squares (5 cm). Bake in a moderate oven for about 30 minutes, or until the top sheet is dark brown. Now cut the squares you marked earlier and serve, after letting it cool a little. Leave a Comment
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When you visit Greece you are bound to notice that some elderly gentlemen hold in their hands strings of beads which they skilfully shift between their fingers. The beads are called komboloi.
It's hard to find one theory about their origin. There are several hypotheses:
- they are derived from the knotted prayer strands used by Greek orthodox monks,
- they were adopted by Greeks to mock the prayer bead-strands used by Turks,
- they are just a recent addition to greek culture, not older than 80 years.
And what are the reasons for using them? The first reply is that they are to help you calm down and relax - the massage to fingers has a soothing effect on your nervous system. They can also help you cut down on smoking or prevent you from eating too much. And they can of course be a great souvenir or a piece of jewellery.
It is surprising that they are mostly used by men. Does it mean that women have less stress? Or rather that they have less time to brood on their problems?
If you happen to be in Nafplio you can visit Komboloi Museum. There, apart from many different types of no-worry beads, you can see a traditional workshop producing komboloi made of amber. Leave a Comment
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 Our bus stopped Because of
Farmer's Strike by deecat
We were driving on a main highway from Thessaloniki to Athens when our tour bus stopped behind a long line of traffic. The driver waited and waited and then he got out of the bus and found out that the road was closed because the farmers were striking.
They were protesting the high taxes. There had been political unrest after the election of a new President. We were delayed for one and a half hours. The traffic was backed up as far as the eye could see. We had to go back to a small village and take another road around the blocked area and through the mountains.
The picture is of our bus and one of the men on our tour is outside the bus. You can see the traffic behind us. Leave a Comment
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 by magor65
Although the history of metaxa reaches back to ancient times, the brand has been known since 1888. It is when Spyros Metaxa founded the first distillery and created the recipe for this beverage. While constructing this first distillery, workers found a coin with a figure of a warrior from Salamine. It was to become a symbol of metaxa recognised all over the world.
Metaxa can be served in drinks, mixed with orange / grapefruit juice or tonic and ice. Connoisseurs claim though, that it tastes best in its pure form. But whatever you choose, you are invited to join those who call metaxa ' the joy of life closed in a bottle'. Leave a Comment
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 Who's a lovely boy???? by nickandchris
Here we were in a practically all male cafeneon and Michael, at 16 months, was lifted into mama's arms and paraded about the place in front of the men. Leave a Comment
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