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Been a philhellene ever since I started ancient Greek when I was ten. I love the modern language as well and visit Greece lt boomost years. Usually I spend time in Visitsa, a beautiful 17th century town high up on the beautiful Mount Pelion and overlooking the Pagasitic Gulf. The food in this region is particularly good - kid stewed in lemon, spetsofai, local versions of haggis and blood pudding in the winter.
I cook from recipes, but have never made up a recipe myself. I have become interested in the traditions of Greek cuisine. In fact I am translating the recipes from what became a cult book about the social and life of the affluent Greeks of Constantinople: "City Cuisine".
Lamb baked in a youvetsi
beetroot, mackerel and walnut salad
fresh cos lettuce salad
Squid stuffed with spinach
Octopus cooked in wine, oil and bay leaf
Macedonian halva, warm from the oven