Starters


Posts Tagged ‘Starters’

Balls made of onions

Ψ Saturday, September 19th, 2009

te_zwiebelb

aromatic balls made of onions

aromatic balls made of onions

“the sweety greek onion in the spotlight..”

The red onion is much more popular on rhodes then the white one, because of it’s mild and sweet taste. In addition it is much more firm to the bite which makes this onion perfect for our onion balls. The recipe for our balls made out of onions is not very widespread in greece, it comes straight from our area.

Out of these aromatic onions in combination with some rhodian spices we prepare delicious solid balls just like the way our grandparents already did. This is the rhodian variant of onion rings, only much more aromatic and extremely healthy. It contains a lot of vitamin C, potassium and calcium.

Mixed starters

Ψ Saturday, September 19th, 2009

te_vorsp

Mixed starters

“Seven delicacies on a plate..”

Our mixed starters plate is a good offer for more than one person. In Greece it’s a tradition to eat in larger circles. Everybody in a group shares the food with all the others. This means all dishes are placed in the middle and everyone eats from the things he likes. Just like a little bit of everything. This creates the typical greek conviviality and brings joie de vivre to the table.

Our mixed starters of course include our homemade dolmades, warm Bourekia with cheese and Revithokeftedes, our balls made out of chickpeas. Additional to this we serve a mixture of our salads, including fresh aubergine salad, tarama salad, tuna salad and the traditional tzatziki. Everything for sure is homemade. On request we can serve the mixed starters purely vegetarian.


Dolmades, Bourekia, Revithokeftedes, taramo-, tuna und aubergine salad

Dolmades, Bourekia, Revithokeftedes, taramo-, tuna und aubergine salad

Tzatziki

Ψ Saturday, September 19th, 2009

Tzatziki

“As I have always said in your Tzatziki you can see the quality of the cook..”

Everyone has eaten Tzatziki before and every second person has made it by himself. But to make a real authentic tzatziki is a lot of work and differs completely to industrial yogurt products. In the Smaragd you can experience the quality of the preparation of genuine traditional dishes. Only who really takes the trouble to prepare the most important supplement of the menu correctly and on his own, also appreciates the homemade, traditional cuisine.

Our Tzatziki is of course an old secret family recipe which is seasoned in the right dimensions with selected spices and herbs from the area. For sure our Tzatziki is traditionally prepared with fresh cucumbers out of well hung and not liquid yogurt. For all of this you need sereneness because nothing is as important as the final right consistency of the tasty side dish. As a result the taste will speak for itself.

Saganaki

Ψ Saturday, September 19th, 2009

Saganaki

“roasted in a small greek pan..”

The Saganaki itself is a small greek pan in which starters get roasted. These dishes are accordingly called Saganaki. The most famous Saganaki Kefalotyri is a greek hard cheese with a fine aroma. The Kefalotyri is made from goat and sheep milk and therefore has the desired firm texture for grilling. This cheese is named after it’s homeland, the ionian island of Kefalonia.

The Kefalotyri is much finer than normal feta cheese. We slowly roast our Saganaki at a medium temperature so the delicate nutty and lemony notes don´t get lost. A piece of lemon completes this tasty appetizer. Served with some fresh bread and a hearty red wine our Saganaki also is a very nice vegetarian main course.

Garlic bread

Ψ Saturday, September 19th, 2009

t_knobi

Garlic bread fresh fresh tomatoes and cheese

Garlic bread fresh fresh tomatoes and cheese

“fragrantly baked garlic bread with cheese..”

The garlic bread has also been confected by the greeks for ages. Fresh bread from the traditional oven gets refined with excellent, home-made garlic olive oil. The whole thing gets spreat with fresh tomatoes and a little bit of cheese. The highlights are a few spices from the area of Psinthos, just very tender. Finally it gets baked shortly and a fragrant trimming for every meal is ready.

In the past, this was a normal main course for the population. It provided important nutrients to peoples health and for sure it was and still is so tasty.