A Book of Mediterranean Food

fresh crumbly cheese called mysíthra, or graviera (the Cretan Gruyère), small pieces of grilled octopus, minute kephtédés (littl ...

smoked tunny fish), red caviar or brique, botargue (pressed tunny fish eggs made into a kind of sausage and eaten in slices with ...

salame and country hams, best of which are the prosciutto di San Daniele and prosciutto di Parma (raw Parma ham) which, eaten wi ...

between the teeth. A taste older than meat, older than wine. A taste as old as cold water.’* GREEN OLIVES Olives to serve with c ...

olive oil, and cover them. In this way they can be stored for months. Black olives can be treated in the same way, or simply put ...

Bring a small saucepan of water to the boil, add a teaspoon of salt and boil the little birds in this for 5 or 6 minutes. Take t ...

the Near East. Sometimes meat, pine nuts, and even currants are mixed with the rice. Here is the basic version: For 3 dozen vine ...

the palm of your hand; in this manner the dolmádes will stay rolled up and need not be tied. When they are all ready put them ca ...

imported in tins from Greece are now available in many supermarkets and delicatessen shops. Simply turn them out of the tin, rin ...

peel them and pound the flesh in a mortar with 2 cloves of garlic, salt and pepper. Add, drop by drop, a little olive oil, as fo ...

them for 2 hours. Drain off the water which has come out of them, and fry them lightly in oil. Then put them in jars, and pour o ...

and Turkey. Genuine Greek taramá can be bought from King Bomba’s Italian Produce Stores, 37 Old Compton Street, London W1. Take ...

roe, which can be treated in the same way, the skin having first been removed (or one can use cod’s roe paste from a jar). Somet ...

and served as hors d’œuvre. HUMMUS BI TAHINA An Egyptian version of an Arab dish. Tahina is a sesame paste (to be found in Orien ...

Cook the previously soaked chick peas† in plenty of water, slowly, for 3 to 4 hours. They should be very soft for this dish. Str ...

sets fairly firmly when cold. TAHINA SALAD Pound a clove of garlic in a mortar; stir in a cupful of the tahina paste, salt, pepp ...

PAN BAGNIA (a Provençal sandwich) Cut fresh French rolls in half lengthways. Rub them with garlic. Spread with stoned black oliv ...

artichoke hearts, lettuce. Probably it is the origin of salade niçoise which is made with the same variety of ingredients, but w ...

The dish consists of a gratin of green vegetables, spinach, and chard (blettes), sometimes mixed with marrows, all finely choppe ...

of chick peas. Another refinement is to thicken it with eggs and cover the top with breadcrumbs and Parmesan. ‘Tian is one of th ...