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11

Sharing Abundance: The Cuisine of Greece

Lecture no. 11 from the course: The Everyday Gourmet: The Joy of Mediterranean Cooking

Sharing Abundance: The Cuisine of Greece

Taught by Professor Bill Briwa | 35 min | Categories: The Great Courses Plus Online Food & Wine Courses

See how a typical Sunday dinner in Greece might look, complete with roasted chicken; a horta featuring boiled wild greens, feta, and squash blossoms; and an orzo pasta salad with lentils. But first, learn how to make a simple, five-ingredient soup known as avgolemeno, and a saganaki using Kefalotyri, a unique, non-melting cheese.

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b********m
April 22, 2018
Bill Briwa is excellent, as always. I bet that he is even better in person than on camera. Flaming cheese saganaki is not Greek, however. It was invented by the Parthenon Restaurant in Chicago in the 1960's although it has also made it's way to Greece. This version of saganaki is Greek-American and not Greek in the same way that Chop Suey is Chinese American and Spaghetti & Meatballs is Italian American. Nevertheless, this is an excellent course.

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j********m
November 28, 2017

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k********m
December 22, 2015

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