In continuation to my earlier article on Greek Cuisine
Greek food is somewhere in between Turkish/Middle Eastern food and Italian food. Most of the meats are grilled or roasted and most of the veggies are cooked in olive oil (fried or stewed).
Two ingredients that are common in Greek food might be perceived by some people as being bitter. Personally I don’t find them bitter, but they are:
- Greek It’s a strong robust oregano, often used in generous amounts.
- I’ve never understood why some people think of lemon as bitter. Bitter and sour are really opposites with respect to Ph values.
On a dish such as Greek chicken with oregano, olive oil and lemon, the oregano intensifies and becomes a bit more bitter as it bakes. The acidity of the lemon however helps to neutralize the alkaline bitterness. The essential step for this is basting. Greek chicken should be basted twice while cooking and once before serving. If you’ve cooked this and it was bitter, my first guess was that you didn’t baste.
Greek roasted lemon chicken with potatoes, properly basted.
~Jan Soloven, Trained chef, organic gardener, and experienced eater.
You may serve this with Tzatziki Sauce. Tzatziki sauce is an easy and tasty recipe, typical in Greece, and very popular in the neighbouring countries
Here is how to make it?
Greek food combines the freshest of ingredients from land and sea.
What are your favourites in Greek food?