Gardens of Salonica
New Greek Cafe and Deli
Tues - Thu : 11am - 9am
Fri - Sat : 11am - 10pm
Sun - Mon : closed
The Gardens closes for all major holidays
19 Fifth St NE
Minneapolis, MN 55413
tel (612) 378 - 0611
Soupies me Melani!
Tender, baby cuttlefish braised in aromatics (allspice, juniper, thyme) red wine, EVO oil, fresh tomato, and squid ink over cumin scented jasmine rice!
We loved it with the NEW SAGA IPA from Summit Brewery! As well as Skouras' Agiorgitiko--just the right amount of woodland fruit and cedar aromas--you know--with that juniper undertone....
Those tissue thin pastry sheets layered, stacked, wrapped and coiled into an endless variety of toothsome savory and sweet snacks, breakfast-to-goes, sides and entrees, Filo, Fillo, Phyllo is translated from the Greek, “leaf” and neatly describes this transparent pastry.
The earliest recipes and reference to stacking thin layers of dough was with nuts and honey, by the ancient Greeks as the sweetmeat called “gastrin”. Gastrin, a Cretan dessert described by Athenaeus in 500BC called for three thin layers of dough stacked with nuts, sesame and poppy seeds, and doused with honey.
What do beer and bread have in common?—Fermentation by yeast. At least 30,000 years ago “bread” was discovered. Wheat and barley were among the first crops to be domesticated in the Fertile Crescent. Its cultivation was crucial in the transition from paleolithic man (hunter and gatherer) to become neolithic man(farmer).
Neolithic man knew of fava and cultivated it in the Eastern Mediterranean Basin circa 6,500 BC. By the Bronze age, the easy growing protein rich and cold resistant plant had made its way across Europe and northern Africa. By the Medieval Age, fava, protein rich (32% RDA for iron, 42% RDA for folate, a good source of thiamine, vitamin K, B-6, potassium, selenium, zinc and magnesium), was the dietary staple of the masses across what is today, Europe.
Unbelievable flavor from Petimezi, a traditional "poor" man's sweetner made from grape molasses, sherry vinegar, EVO oil and spices. Grilled to medium rare per order and served minted Greek yogurt dipping sauce.
A “Traditional Food”, according to the European Parliament means that a food’s ingredients, composition, production or processing can be shown to be transmitted through generations. A food is considered “traditional” if it has been known “since before the Second World War”. (16-03-2006)
In one variation of Greek Mythology, Athena, goddess of wisdom and war was competing with Poseidon, god of the sea, for the patronage of the growing Attica settlement: Poseidon struck the rock and a spring flowed, but it was salty water. Athena in turn touched the stoney ground and an olive tree grew. The olive tree was judged to be the more useful gift and the city became known as Athens.
Spelled variously, Tsatsiki, Satsiki, Tzatzik in Greece, this appetizer sauce which combines at its most common level, yogurt and cucumber, is recognizable in the cuisines of India, Iraq, Iran, Armenia, the Caucasus, Turkey and the Balkans. Cucumbers, a specie of the gourd plant, originating in the foothills of the Himalayans, most likely began its millennial pas de deux with yogurt during the Moghul rule of India by the Persianate Muslims as an attempt to cool down the spicy dishes the natives were making for their overlords.
According to statistics published in the HuffPost and elsewhere, Greeks eat more cheese per capita than any other country in the world. Why? Because Greeks eat Feta. Feta, one of the most recognizable Greek foods, actually got its name from the Italian "fetta" meaning, “slice” in the 1700's presumably from the practice of slicing the cheese in order to barrel and ship it. Ubiquitous on Greek tables sliced, cubed or crumbled, feta is eaten with nearly every Greek dish--salads, beans, greens, fruit, meat, stews, dessert.
Pronounced, av-goe-LE-moe-noe, this classic Greek sauce is BOTH! Deriving its name from the two words, avgo' (egg) and lemo'ni (lemon), Avgolemono is made by whisking fresh eggs into which about the same amount of freshly squeezed lemon juice is streamed while continuously beating. Next hot stock twice the volume of the egg and lemon mixture is slowing whisked in as well and finally the egg-lemon-stock mixture is poured slowly either over the vegetables and meat, the dolmades, or whisked into the soup. Seasonings are adjusted and the heat is turned up just to a brief simmer.