History of Greek Food

 Carols: Nikephoros Lytras (1832-1904) 
Have a wonderful New Year! 
May it be peaceful, safe, warm, full of  love and laughter! 

Thin ribbons of fried dough or strips having the thickness of a pencil…
They are crunchy but fragile and melt in the mouth.
It’s quite easy to make them; you just need flour and water or orange juice and sometimes eggs or/and yeast. Cut the pastry sheet into squares of 7cm width or into ribbons of 10 [...]

Large numbers of pig carcasses are hanging on hooks in butcher shops. Christmas day is near….
Because the pig is the traditional meat for the most regions in Greece. And the days before and after Christmas is the peak of the pig killing season which begins  around the feast of St Demetrius (26 October).
Is there a [...]

Christmas is a feast but the days leading up to it are the 40 days Fast. Though this Fast is not so severe as the Lent before Easter it also includes days of strict fasting and days of abstinence from certain foods. Meals built around bread, lenten trahana and pasta, fresh fish or salt cod, [...]

Joumana of  Taste of Beirut gifted me with this award. Thank you Joumana!
Now, I have to list seven things about me and then pass the award on to seven other bloggers. 
1. I love the sound of silence as much as I love music.
2. When I was child my secret world was hidden in the branches [...]

For the children
 
bread
butter
honey
sesame seeds
a little cinnamon powder

December 11: International Day for Children

 
“Mageiros” in Greek means  cook (the) and “mageirevo” I cook.
One of earliest attestations of the word is a dedicative inscription by a mageiros in Epidavros (early 5th century, IG, IV2, I.144).
However, the mageiros was not primarily a cook but a man hired to perform the act of slaughter for the animal- sacrifice and roast the sacrificial victim. [...]