How to make Greek coffee

greek coffe
Photo By grafimalam

 

Greek coffee (ελληνικός καφές) is prepared in a special coffee pot briki (pronounce as bree-kee) preferably on hovoli (heated sand). As it is very difficult to have hovoli in our kitchens, you can heat Greek coffee on a gas stove or on a single camping gas burner. Greek coffee is served hot, single in a Greek coffee cup /espresso cup or double in normal size cups.   Steps to prepare a single Greek coffee (for double simply double the amounts):  
  • Fill a coffee cup with tap water and pour into your briki. Make sure your briki is big enough if you make double Greek coffee
  • Add 1 teaspoon of Greek coffee (powder). If you prefer strong coffee add 1/2 or 1 more teaspoon. 
  • Add 1/2 a teaspoon of sugar or more if you like your coffee sweet. Stevia, or brown sugar can used instead.
  • Place the briki on the gas, on low heat.
  • Let the coffee heat up on low heat. Never leave the coffee heating up unattended.
  • The surface of the coffee will start foaming. Lift the briki up to settle the foam and put it on low heat again and watch the coffee foaming up again.
  • Once the foam covers the surface of the coffee, remove the briki from the heat.
  • Serve it in your coffee cup on a saucer.
  • By tradition Greek coffee is served with spoon sweets.
TIP: Very important, don’ t add milk & sugar and don’ t stir Greek coffee after it is served. Let the grinds sink to the bottom.

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Greek liqueurs

greek liqueur
Photo By Yolenis
Traditional Greek liqueurs (λικέρ) are sweet spirit drinks made of Greek fruits, seeds, nuts, vegetable and flowers. Usually they are served in a small glass after a meal. Homemade liqueurs are kept in beautifully designed and vintage-style bottles. The tradition has passed on from generation to generation and nowadays you can still have homemade, premium quality liqueurs, everywhere in Greece. They are also sold online. In this article we present just a small example of these tasteful and aromatic drinks. The list is endless.
Photo By Oinoxoos.net
Our favorite and most classic Greek liqueur is Vissino (λικέρ βύσσινο) a sour cherry liqueur. The sourness of sour cherries is combined with alcohol and a few spices resulting into a drink with a dark ruby colour, an intoxicating aroma and full bodied flavour. 
Photo By magniaregreco

Mastic liqueur, named Mastiha (λικέρ μαστίχα) is a unique liqueur made of the resin of the mastic trees of Chios island.  Mastiha liqueur is traditionally served chilled as a digestive drink, after each meal. Another excellent way to enjoy it, is to pour it in a tall glass with crushed ice or as an ingredient in Greek-style cocktails.

 

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The Greek sweet red wine | Mavrodaphne

ingredient192_mavrodafni red wine
Photo By Yiannis Loucacos
Mavrodaphne (μαυροδάφνη), a Greek sweet red wine. There is a great variety of Greek wines. But if you are a wine lover and have got a sweet tooth, then you will definitely love this red wine, high quality Mavrodaphne. Mavrodaphne is a rich and sweet Greek red wine that is served cold after a meal. So make sure you put it in the fridge when you start cooking your meal. It is blue cheese’s best friend. Sip it slowly to enjoy the after-meal time and feel its dense aromas and flavours of chocolate, caramel, coffee and raisins. Some people prefer it at room temperature as a liqueur, served with dark chocolate and nuts. 
Photo By Wall Street Journal

The Mavrodaphne wine tastes just like the Portuguese port. The hot Greek summer sun loads the grapes with sugars thus producing a really sweet wine. It is produced in the Achaea region, Northern Peloponnese.

Other food pairings of this wine are platters with fruits, mature yellow cheeses, puddings and fruit tarts.

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Tsipouro, Greek meze’s perfect companion

tsipouro2
Photo By tsipouro.info
Tsipouro (τσίπουρο) is a strong, crystal clear, distilled spirit, an authentic Greek product, made from high quality grapes. It is served in short glasses with or without ice, to a group of friends, while having Greek meze (μεζές). It brings togetherness, cheerfulness and hospitality.
Photo By thecookbook

Tsipouro is produced in many areas in Greece with different names such as tsikoudia or raki in Crete. In certain regions aromatic seeds of anise are added in the still for flavored taste, completely different to the pure and plain one. If you haven’t tried tsipouro before, try both of them to see which one you prefer most. 

It is said that tsipouro made its appearance in the 14th centrury and was produced by the monks in Mount Athos. Since then, apart from its main use as a spirit, it has been used as a remedy or medicine. Keep some portion of tsipouro on the tooth that aches to numb the area and take the pain away temporarily. Rub the area on your body where you feel muscle pain to take the pain away. Or drink hot tsipouro with honey (also known as rakomelo) to relieve your sore throat.

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