Pastourma With Figs and Greek Yogurt
Here’s a quick, delicious appetizer you can serve to your guests as the summer gently slips away from us. The days are still warm but I sense a little nip in the air as the sun sets. The star of this dish is pastourma, a salt and air-cured beef that’s coated in a spice blend […]
Eggs With Pastourma
One aspect of Greek cuisine that doesn’t get enough attention is charcuterie – yes, cured meats are a part of our cuisine. Mani and Messinia have Siglino and Pasto (smoked pork), the Cretans have Apaki (smoked porn loin), Corfu has Nouboulo (cured pork), Zamponi in Naxos. This is list is just off the top of […]
Eggs Benedict With Pastourma
One of my favourite breakfast/brunch items to order has to be Eggs Benedict. The classic is served on toasted English Muffin halves, Canadian Bacon (ham), two poached eggs, Hollandaise and crispy diner style potatoes. It’s a hearty dish (rich) and one I order when traveling. I’ll pick up the menu, scan to see what’s available […]
Pastourma Takes Patience (παστουρμά)
On many occasions I’ve referred to the Greek eating experience as being centered around many sample plates of foods that are shared over drinks, conversation among family and friends. Greek cuisine has alot of appetizers, usually simply prepared but the array is great and the diversity even more so. One facet of Greek appetizers or […]
