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Greece

Bathed by the Mediterranean and the Aegean Sea, Greece is the country of fishermen and farmers. This clearly explains its cuisine rich in vegetables and fishes, with savours enhanced by the Turkish influence.

Summer is already here in May. The octopuses are drying on the washing lines while, in the shade of the plane trees, ouzo (an aniseed-flavoured drink) and the famous "mezzes" are being served: tsatsiki, stuffed vine leaves, eggplant caviar, feta cheese, tomatoes, olives... In the distance, the roofs and the small domes of a "Greek blue" merge with the sea and the sky, where the goddess of gastronomy, Adephagia, stands guard.

Let us not deceive her and instead, prepare a small "summer fresh" dish for 2 persons in her honour! Do not hesitate to double the proportions so as to serve your friends an excellent meal.


Tsatsiki and tomato bread (starter)

Tsatsiki

- 2 Greek yoghurts (or sugar-free plain yoghurt)
- 1/4 cucumber, grated
- 1/2 garlic clove
- 1 teaspoon olive oil
- 1 pinch of salt

Mix the cucumber, garlic, yoghurts and salt.
Add the olive oil while stirring with a fork.
Keep in a cool place.

Tomato bread

- 2 slices of bread
- Olive oil
- 1/2 tomato
- 1 garlic clove

Toast the bread slices then daub the surfaces with olive oil.
Rub with the garlic clove and the halved tomato.
Serve immediately with the tsatsiki.


Greek salad (main dish)

- 1/2 cucumber, diced
- 2 tomatoes cut into quarters
- 1/2 red capsicum, grilled and cut into strips
- 100 grams of feta cubes
- 2 tablespoons of French dressing (with olive oil)
- 2 sprays of chives and 1 sprig of parsley
- Some lettuce leaves
- 1/2 garlic clove, thinly sliced

Mix the cucumber, tomatoes, and the salad with the French dressing and the garlic clove.
Add the feta cheese, the capsicum strips and sprinkle with the chopped parsley and chives.


Daktyla, the fairy fingers (dessert)

- 75 grams flour
- 50 grams soft butter
- 1/2 glass of almond powder
- 1 stiffly beaten egg white
- 30 grams icing sugar
- 1 pinch of salt

Mix the flour with the almond and the salt.
Add the softened butter, the beaten egg white, and the icing sugar and knead thoroughly.
Allow to rest for at least 1/2 hour in the refrigerator.
Make small slender fingers of about 6 or 7 cm in length.
Cook gently over a low heat for about 15 minutes and keep a close eye on the frying.
Serve with yoghurt and honey.