Greek Recipes

It would be safe to say that Rice Pudding is an ultimate comfort food around the globe. Nearly every culture has their own variations on this luscious, nursery-food style treat. In Mr K's family home, when treats were on offer - they often came in the form of Greek rice pudding, called rizogalo (ριζόγαλο). Rizogalo is a creamy, mouth-filling delight of sweetened rice, full cream milk and the subtle flavourings of cinnamon and lemon. When served warm, it is rich and comforting - like a big sweet hug in a bowl. Perfect in Autumn when the weather starts to become a little cooler. But when the weather is warmer, rizogalo is equally good served cold. Despite it's carby underpinnings, served cool rizogalo is surprisingly refreshing, especially when dusted with an extra large dose of cinnamon. A few weeks ago, I posted a recipe from the holy grail of Greek cooking, Tselementes. In that I post, (which you can under the "Tselementes" tag on the recipe index page opposite right...

A few weeks ago, I posted a recipe from the holy grail of Greek cooking, Tselementes . In that I post, ( which you can find here ) promised to slowly work my way through the book and share with you my efforts In respect of Mr Tselementes' recipes - tweaked every so often with the wise counsel of Ma, having resulted from her 50+ years experience cooking with Tselementes. So, without further delay, in the post I give you Mr Tselementes' recipe for soutzoukakia (σουτζουκάκια) - otherwise known as Smyrna sausages or meatballs. These hard to pronounce delights are basically a spicy meatball shaped like a small sausage, cooked in a simple tomato sauce. They are a favourite at big Greek family gatherings, but also simple occasions such as a long and relaxed Sunday family lunch. The reference to 'Smyrna sausages' is a homage to the Greeks who left Smyrna and brought this dish with them to Greece. For a homely meal, souztoukakia are perfect with a side dish of rice pilaf, simple...

There is one book common to all the kitchens of Greek women who migrated to Australia in the 1950s and 1960s. That is a book known just as, "Tselementes".  Nicholas Tselementes was well known chef, who trained and worked in some of the finest kitchens in Europe. In 1910, he wrote the first ever Greek Cookbook, which became every Greek housewife's cooking bible. The reason why so many Greek migrant women sought out a highly prized copy of Tselementes has been speculated upon by many food writers, some consider it was symbolic of the growing sophistication of Greek migrant women. On her wonderful blog, " Organically Greek " Maria writes of her own mother's experience in New Zealand,  "...Cookbooks were unknown to her until she migrated...Suddenly it seemed that a cookbook was indispensable. It was as necessary as, as, as sandblasted ballerinas on concertina glass-panelled doors separating the lounge from the dining room, china figurines on the mantelpiece...