3. GREECE

4. Capital?? Population:10 706,290 July 2007

5. Landmarks

6. Parthenon Temple of the Greek goddess Athena

7. Greek Cuisine  Composed mainly of fresh produce  Breakfast is usually just coffee, sometimes with a piece of fruit, some bread and cheese, or possibly a yoghurt sweetened with honey  Tomatoes, peppers, feta cheese, olives, stuffed tomatoes and vine leaves, olive oil and grilled meat are all common on any Greek menu

8. Staples

9. Breads  Psomi (bread) is a manditory feature of any Greek meal.  White crusty country bread (horiatiko) is the most common. It is traditionally made in a wood oven  Wholemeal and savoury breads (made from olive oil and flavours such as olives, walnuts, cheese and herbs) are also common

11. Festive Breads  Tsoureki – glazed mastic flavoured bread served at Easter

12.  Kouloures – elaborately decorated Cretan wedding bread made for the bride and groom

13. Cheeses  Greece produces many different types of cheeses  Most are made from goat’s and sheep’s milk  Feta is the national cheese of Greece

16. Roasted Greek Cheese

17. Cheese Pie

18. Fish  Greece has countless miles of coastline, therefore fish (psari) has long been a staple. Mediterranean and Aegean fish have a very unique flavour, therefore are tasty enough without too many added flavours.

20. Vegetables  Vegetables are a key ingredient of the Greek kitchen.  Green beans, broad beans, artichoke, aubergines, vine leaves, zucchini flowers

23. Fruits  Watermelon is often served at the end of a meal instead of dessert  Citrus fruits are abundant as are figs and grapes

25. Greek Dishes

27. Tzatziki

28. Souvlaki

29. Baklava

30. Yemista

31. Koulourakia

32. Koulourakia Ingredients  ½ cup butter  ½ cup caster sugar  ½ teaspoon vanilla essence  1 large egg  2 ½ cups plain flour  Pinch ground cinnamon  Pinch ground cloves  3 tablespoons milk  ¼ cup toasted sesame seeds  1 ½ teaspoons baking powder

33. Method  Cream butter and sugar with vanilla essence until light and fluffy  Beat egg, reserve 1 tablespoon for glazing and add remainder gradually to butter mixture, beating well  Sift dry ingredients twice. Stir into creamed mixture alternately with milk to form soft dough.  Knead lightly until smooth. If dough is sticky, chill for 1 hour  Scatter some sesame seeds lightly on one side of pastry board. Shape pieces of dough into thick pencil shapes and roll onto the sesame seeds to coat lightly or according to taste.  Double over rolled dough and twist, or form into rings, figure eights or coils.  Place onto greased baking trays and glaze with reserved egg beaten with a little milk.  Bake in a moderate oven for 15 – 20 minutes until golden brown.  Cool on wire rack and store in airtight container.