Gastronomy dictionary

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Agourida

It is the unripe grape and its strained juice. In the second case, it is the ancient sour grape, the usual sour grape of grape production regions before the introduction of lemon trees in Greece. However, after the arrival of the lemon, the sour grape continued to add its particular flavor in the cuisine of areas where citrus trees did not thrive. More robust than lemon, more discreet than vinegar, it was used as a sour ingredient added either during cooking or when serving food. It was considered as a reliable companion of meat, fish, herbs and vegetables. In recent years it is also used by several chefs. Its preparation is simple. The only thing to be done is squeeze the grapes and strain the juice. It can be kept in the fridge, although in the old days people would put the grapes in clean bottles, cover the surface with a bit of oil and cork the bottles with wax.

 


Agourida (unripe grapes)

It is the unripe grape and its strained juice. In the second case, it is the ancient sour grape, the usual sour grape of grape production regions before the introduction of lemon trees in Greece. However, after the arrival of the lemon, the sour grape continued to add its particular flavor in the cuisine of areas where citrus trees did not thrive. More robust than lemon, more discreet than vinegar, it was used as a sour ingredient added either during cooking or when serving food. It was considered as a reliable companion of meat, fish, herbs and vegetables. In recent years it is also used by several chefs. Its preparation is simple. The only thing to be done is squeeze the grapes and strain the juice. It can be kept in the fridge, although in the old days people would put the grapes in clean bottles, cover the surface with a bit of oil and cork the bottles with wax.

 


Agourolado

Olive oil from unripe olives, green olive oil.
It is the olive oil with a bitter and usually spicy flavor, made of the first unripe green olives.

 


Agourolado (green olive oil)

Olive oil from unripe olives, green olive oil.
It is the olive oil with a bitter and usually spicy flavor, made of the first unripe green olives.

 


Almond

It is the fruit of the common almond tree (Amygdalus communis), a tree originating from Asia. Like the pear and fig tree, the almond tree spread in Greece because it is not a particularly sensitive tree and it is resistant to humidity. Its fruits can be hard or fluffy, but the latter ones are those which have always been in demand. But apart from the dry almond there is also the spring green almond, which is nice and sweet.
A traditional spoon sweet made in Achaia is "amygdalato" which consists of almond and syrup flavored with vanilla. Also, in many regions of Achaia and Elis we can come across is 'amygdaloto', a dessert made with almonds, icing sugar and egg white.


Anchovy

Fish living in herds near the surface of the sea in spring and summer and deep in the sea in winter. It is rich in calcium, vitamin D and omega-3 lipid, the enemy of bad cholesterol. One of the species is named afyai by ancient Greeks and was particularly enjoyed fried.
Although it was a delicious dish, areas which abounded with this type of fish did not appreciate it, saying that it was food for the poor. In traditional cuisine, anchovy is fried, roasted with oregano and plenty of garlic, or with tomato, garlic, bay leaves a little wine etc., but its taste takes off when marinated.

 


Anthotyros

Soft cheese with a liquid texture. It is produced from the milk serum (the liquid remaining after milk has been curdled and strained) and unpasteurized sheep or goat milk, or a combination of these two, or their cream. Its name is due to its external ashy appearance when it starts to mature, or because in order to preserve it in previous times people sprinkled it with salt mingled with ash or dirt. It is produced in most parts of Greece. Fresh anthotyros is also called mizithra. The best anthotyros is made from spring milk. It is used as table cheese. It is also used in sweet and savory pies, in lamb or goat filling, fried, and finally it is a great dessert if served with honey, grapes, fresh figs and crispy apples.

 


Apple

The fruit of the apple tree, species Malus domestica. The term apple had a quite broad meaning for ancient Greek people, since they used it to refer to apples, quinces and pomegranates, and in Roman times to apricots and peaches. Hence, the golden apples of the Hesperides and the other apples of mythology are as likely to be apples or some other fruit.
The apple is rich in vitamins, fiber and minerals. It contains calcium, phosphorus, iron, potassium, vitamin C, vitamin A, folic acid, biotin and malic acid. It helps digestion and fat burning. Having very few calories it helps the body maintain healthy. It is good to be consumed after a meal because its valuable nutrients help the body's metabolism and faster digestion.

 


Aromatic greens

Plants with a more or less intense aroma which add flavor to food, such as parsley, dill, fennel, celery, chervil, Mediterranean hartwort, etc. They have been used since antiquity for both their scent and for their pharmaceutical properties; however, they had other uses, as well. For example, bereaved relatives used celery wreaths to accompany the dead to their final resting place. They are rarely eaten on their own, but usually combined with other greens, vegetables or cheese, meats, fish and in pies, stewed or sautéed dishes.

 


Artainomai (cease fasting)

A verb which means to stop fasting, and eat seasoned foods.


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