13 January 2011
Before I start blabbering about the delicious Gyros I recently made, let me stop myself. First, I want to praise my favourite, Greek-themed blog, Ella says Opa!
Ever since I saw the movie My Big Fat Greek Wedding, I have been obsessed with exploring the Greek cuisine. Feta cheese, tzatziki, yogurt, lamb and red wine; scents and tastes sizzling together to create delicious dishes the world has come to adore.
12 January 2011
11 January 2011
6 January 2011
It's funny how dishes we consider typical of one country, can be closely related to a dish in another country. But the truth is that very few dishes originate from one country only.
Take komla for instance. In Norway, we consider it 'purely Norwegian'; traditional and typical. But it's very closely related to the Knödel of the German-speaking world, and the Cepelinai in Lithuania. After all, grating potatoes, adding flour and salt, and forming them into dumplings is not brain surgery.
In Northern Germany, the Labskaus is a traditional dish, often eaten with bread. In Norway we have the Lapskaus – almost identical – but we eat it with flatbread. In France, pastry such as les chouquettes is similar to the Norwegian vannbakkels.
Both the Italians and the Chinese cut doughs into strips, which are then cooked and turned into spaghetti or noodles, respectively. Dumplings, although often thought of as purely Chinese, exist in many cultures around the world.
The same can be said about pita bread.
Although pita bread is often catagorized as purely Greek, it's a typical dish all over the Mediterranean and the Middle East, from Jerusalem to Athens. That said, the stuffing and condiments within the pita differs in each region.