the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."



"Heavy" Coffee (Kafes Varys Glykos)

At the end of a good Greek Meal is the wonderful strong Greek Coffee.

Preparation time about 10 minutes.

1 small cup of water
1-1/2 teaspoonfuls of sugar
1 teaspoonful of coffee

Put the water into the 'briki' to heat. While the water is getting hot, add the sugar and coffee. Stir, and as soon as it rises, remove from the heat before it boils completely so as not to spoil the froth.

A Dictionary of Greek Coffee

  • Coffee: The beans are to be ground until they have the consistency of a fine powder.
  • Briki: This is a bronze, uniquely shaped pot with a long handle in which the coffee is made.
  • The cup (Flytsanaki): A special, very small demitasse cup of white china which the coffee is to be served in.
  • Kaimaki: A thick layer of froth without bubbles formed as soon as the coffee is ready to boil. A heavy coffee always will have froth.
  • Grounds (Katakathi): Greek coffee is never drunk to the "last drop" because there is always an undrinkable sludge-like sediment at the bottom of the cup. And this should not be drunk. At the end of the meal, when the conversation is over. The only think to do is say "OPA" and have a good rest.

Copyright © Judy McCann, 1998-2006



Greek Cookbooks