5.4 C
London
Friday, March 14, 2025

A Taste of Spring: Greek Cuisine’s Seasonal Delights

Date:

Related stories

Αποστρατεύονται 581 υπαξιωματικοί «εκτός οργανικών θέσεων» που έμεναν στις Ενοπλες Δυνάμεις με ειδικά προνόμια

Αποστρατεύονται 581 υπαξιωματικοί «εκτός οργανικών θέσεων» που έμεναν στις Ενοπλες Δυνάμεις με ειδικά προνόμια Στην ίδια κατηγορία, με τους υπαξιωματικούς εμπίπτουν, κατά πληροφορίες, και περίπου 35 αξιωματικοί - Αμφότεροι παρέμεναν ουσιαστικά στις Ένοπλες Δυνάμεις από την… πίσω πόρτα Μέχρι τις πλέον προνομιακές κατηγορίες του προσωπικού των Ενόπλων Δυνάμεων έχουν φτάσει οι κρίσεις στο Υπουργείο Εθνικής Άμυνας, καθώς 581…

Χατζηδάκης: Σεμνότητα και αποτελεσματικότητα, οι δύο βασικές υποχρεώσεις μας

Χατζηδάκης: Σεμνότητα και αποτελεσματικότητα, οι δύο βασικές υποχρεώσεις...
Greek Cuisine Spring
Small squids, cuttlefish and snails are in particular demand this time of the year. Credit: Greekreporter

Spring is so full of fragrances that the Greek cuisine could not neglect what mother nature so freely offers. Inspired greatly by the seasonal fruits and vegetables, springtime brings with it a wide series of flavors and delicious dishes that one could not find, cook or enjoy during winter.

Although nowadays most products are available in supermarkets throughout the year, working with seasonal products and preparing food with fresh material is rewarding and healthy too.

The combinations of vegetables, herbs, and spices with meat, fish, eggs, and dairy products are the true secret behind the simplicity and tastefulness of Greek cuisine.

The avgolemono, for example, is an excellent way to delicately blend different flavors, while the first strawberries make their appearance at local groceries.

Beans, artichokes, spinach, broccoli, beetroots, green onions and wild herbs are the basic food sources to work with during spring in Greece. Tangerines, early strawberries and unripe walnuts serve as exceptional desserts combined with honey, sugar and Greek yogurt.

Small squids, cuttlefish and snails are in particular demand this time of the year, and a good portion of virgin olive oil and wild bitter-tasting herbs comprise some of the most gourmet dishes you can come across in the country. Fried squids and cuttlefish are easy to prepare, while cuttlefish with wine sauce are more tricky and require more cooking time. Nonetheless, seafood enthusiasts have a wide variety to choose from.

The colorful Greek cuisine in Spring

Salads made of cold vegetables add more color to the spring table. Try out the vigorous flavors of beets with garlic salad marinated in oil and vinegar, the traditional tzatziki combined with grated beetroots.

Spring artichokes, especially their inner (heart) parts, are a delicacy used both in salads, the oven and cooked with potatoes and red tomato sauce. Combined with tomatoes, olive oils, green onions and lettuce will give you an inspired recipe full of taste and color. Artichokes can be also cooked with beans or okra, additionally served with pork ribs and lots of feta cheese.

While lemon is among the top ingredients used in spring recipes, skordalia (or mashed potatoes with garlic) is found in almost every home, restaurant and taverna this time of the year. Served with salted cod and fresh bread, this dish is considered typical for Annunciation day (March 25th) and is particularly praised by both Greeks and foreigners.

And when it’s time for dessert, you can choose from oranges, mandarines, bergamot oranges, early strawberries and unripe green walnuts.

All these fruit make exceptional jams (or spoon sweets, glyka tou koutaliou in Greek), while strawberries with yogurt, sugar and a touch of lemon juice are a delight to the throat. Immature walnuts are dipped in sugared water and boiled for hours before becoming a truly unique confectionery.

Latest stories

LEAVE A REPLY

Please enter your comment!
Please enter your name here