Submarine dessert (ypovrichio) is a traditional Greek sweet spoon served in a glass of iced water. Once dipped into water it gets softer and easier to eat it. You lick it slowly and then you leave the spoon in the water for a little while, and lick it again, leave the spoon in the water and so on. Once finished you drink the water in the glass. The most popular flavours are the vanilla submarine and mastic (Chios Mastiha) submarine. These delicious sweet spoons are also sold online. Tip: Dip a spoon of Submarine dessert in ouzo for an ultimate experience
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It looks similar to wheat’s grain, but its nutrition facts differ significantly. Zea flour (other names Emmer, Zeia and Spelt) is high in fiber, minerals and protein. Its products are considered to be more nutritious and palatable. Sometimes is confused with the German Dinkel grain.
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Zea is two times richer in dietary fiber than wheat, two times richer in protein with a high amount of vitamins A, B, C and E. It is also high in magnesium and very low in gluten.
Until about 100 years ago, Zea was the most popular grain in Greece. But in 1928, according to Santorini Food Lovers, its cultivation was banned for financial reasons as the imported cereals crops of rice and wheat were more profitable. The revival of the ancient Zea grain has lately been taking place in few areas of Greece’s mainland.
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Fenugreek aka Trigonella is an aromatic Mediterranean plant that can be used as a therapeutic herb, spice in curry dishes or fresh as a vegetable. One of its many uses is as a spice in the flavored rub used in the making a pastourma, the Mediterranean type of pastrami.
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In many villages in northwestern Greece, women use fenugreek shoots in moderation in their pies (hortopitas) made of spinach and other greens to give an extra intense flavor.
Tip: If you want to buy fenugreek in Greece, use the words trigonella or moshositaro or moshotrifillo. HappyGarden.gr is one of the e-shops that sell fenugreek online.
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