Tag: easter

Greece Food Photos #3: Super-Traditional

Even though this is the third (fourth?) time I’ve been to Eressos, there was still plenty of new food things to find out about. One day we were out walking around in the “campo”–the little farm plots around the village. Here’s the view from the big hill and fort:

Valley View

In one side yard, we happened to see this guy with a giant cauldron over a fire. He invited us in and explained how he was making trahana.

Trahana Making

Later that day, after the guy had cooked the milk, stirring constantly, for about nine hours, till it was about a third of the volume, we popped back in. (Yes, after all the hard work was done.) He loaded us up with a foil package full of fresh, warm trahana–the milk mixed with coarse bulgur. It was sour and toasty and sweet, and the bulgur was perfectly fluffy. The guy showed us how the next day, he and all the old ladies would sit down and form the giant tub of trahana into these patties, which would be dried in the sun for a couple of weeks and then stored for winter use in soups and things.

Trahana

The next night, we had dinner at one of our favorite restaurants, Costa’s, and he served us these grilled trahana cups, filled with spicy feta. It was trahana-making season all over–these were from some other family entirely.

Grilled Trahana

It was the grilling that made me realize: trahana is the missing link between pasta and kibbeh. Not that you were looking for one–neither was I. But…trahana is dried like pasta and used in soups. But it’s made out of bulgur, and you can work it into all kinds of shapes and cook it different ways–I had grilled kibbeh in Syria last time I was there.

It was also the beginning of tomato season. In the yard two doors down from us, we saw sun-dried tomatoes in the process of getting dried in the sun. Peter complimented the grumpy-looking man on his garden and he actually grinned.

Sun-Dried Tomatoes

It was not Easter, but our other favorite restaurant made us special Eressos Easter lamb, which they’d also served at the dinner after Peter and I got married. I was able to concentrate on it a bit more this time. And I even got the recipe, which, traditionally, involves baking in a community oven for about nine hours. Ingredients include cinnamon and dill–this combination strikes me as somehow quite obviously Turkish, though I have no real evidence why. This photo doesn’t even begin to capture the amazingness. Those are chunks of liver in the foreground.

Easter Lamb

My godmother (less formally, the woman who runs the hotel we usually stay at, who happened to get drafted to be my godmother back in 2005, when I had to get baptized before I could get married) brought us this pastry from the new bakery. It’s a specialty of Eressos, but as Fani told us, it’s rare to see it for sale, as it’s usually only made at home. It was filled with almonds and nutmeg.

Blatzedes

Sweet, sweet summer…

See: Greece Food Photos #2, Greece Photos #1
See all Greece photos on Flickr

Spain–He Is Risen!

Now that I’m Greek Orthodox, I’m not supposed to say this, but today is Easter. And you’d think that would be a day of rest in Spain, right? I mean, teams of 40 men have been carrying immensely heavy statues through the streets nearly all day, every day for a week. There was a special 100th-anniversary-of-something procession yesterday with all of the statues. Today everyone kicks back and eats, right?

Yeah, no. Three more groups are parading today, starting at noon. Como se dice ‘overkill’?

But to be fair, even last night I was still stunned by a procession. We caught one coming up a hill, without much of a crowd around. There’s this great super-slow Doppler effect with the band, which follows behind the statue. So the music’s getting louder and louder, but if you’re around a bend you can’t really see anything. And then the music is bouncing off the walls of the buildings super-loud just as the statue, surrounded by candles, emerges from the side street.

And then, as the statue goes by, and you’re boggling at how heavy it is, the band finally emerges and it is even LOUDER. And the bass drums go by last.

I saw this effect for the first time a few nights ago, with a statue of Christ hauling the cross, surrounded by centurions with huge feathers in their helmets. When the statue emerged from the side street, with the band blaring, all we saw first was the feathers. By the time the whole statue was visible, I expected Jesus and the soldiers to be doing a big kick line routine.

On the research front, things have gotten a little easier. We’ve figured out the route to break out of our little procession island, and know better to avoid bars right on the routes, because they’re mobbed and are basically pulling tapas out of their asses. “Beer coasters? Toss ’em in the fryer! Forty more people just showed up!”

Yesterday was a good day for research–I checked a fair amount of stuff of my list, and it even felt a little easy and like I was ahead of the game.

Then I looked at my watch, and I realized I’d been walking, with Beverly tagging along behind, for ten hours straight.

We started out after our churros and chocolate–the logical thing to eat when it’s 44 degrees out. But apparently the rest of the city thought so too. I have never seen bars so frenzied, even at night. The place where we did finally get our ch-and-ch fix–an excellent rec from AV–looked like a war zone inside, with empty chocolate cups four deep and two high stacked all along the bar. So we sat outside, which was for the best, since we were wearing every layer of clothing we packed (six each), and it would’ve been too difficult to adjust to a heated room.

The chocolate was thick as pudding, and the churros actually had a little ridgy texture, which I have seen only up in northern Spain–down south here, they’re usually they’re just smooth round tubes. And they were so perfectly fried and light they were almost empty inside. We shared a table with an older Spanish couple, the only people we saw all day who were as bundled up as we were.

Later, I admit, we did stop for a fairly nice lunch. Lovely baby beans with ham, and some nice fancy mushrooms. A real live green salad. And some too-creative-sounding veal with cardamom that turned out to be good. Finished with a little dab of orange wine that the waiter, who looked like Peter Dinklage, gave me for free, because apparently it was available only by the bottle. Crazy.

And later we took a 15-minute break in a bar that went from funky-neighborhoody to totally skeevy in the time it took for the foam to settle on our beers. While I was looking in the kitchen and noticing that when the sign said “food cooked with love,” they really meant “food cooked with cigarette butts and dirty wads of paper towels,” the older regulars at the bar were replaced by strung-out hippies, one of whom was doing the junkie lean into his beer. The review I was writing in my head was quickly discarded, and I pushed my octopus tapa around, feeling bad that it had died in vain. We fled up the street and took solace in a church with a very strange collection of artifacts, none labeled.

Which reminds me–earlier in the day, we saw an honest-to-God shrunken head in another museum! Why that museum is not listed in the guidebook I cannot for the life of me imagine. I can’t wait to rectify that oversight, and type the words “shrunken head” in the manuscript! First I will have to figure out what the whole point of the museum is, though–the guided tour was in Spanish, and while I thought I understood what the guy was saying most of the time, when I strung it all together at the end for Beverly, I realized it made no sense at all.

I’m sure a million other funny things have happened, but they’ve all been beaten out of my head by those bass drums. Monday is going to be quiet, right?