Hello everybody and welcome back!
In one of our last posts (when we were living in UAE) I wrote about a dinner we had at a local restaurant there with a friend who was visiting us. I clearly remember it was during Ramadan and we had Iftar (the break of the fasting for Muslim people) in an Afghani restaurant. A lot of people back then asked us what does that have to do with Greek food. The answer is: absolutely nothing... and absolutely everything...
When I lived in the states I met so many Greeks that used to call Greece their motherland but the US their home. Greeks in Germany would drive every year to reach their motherland but called Germany their home. Greeks in UAE leave every summer for a visit to Greece but call UAE their home. And the same goes for Australians (only perhaps every two years because let's face it these people are really far!), and all the other Greeks around the world who visit their motherland but have one or two homes. In our family we have three homes (past and current) but, in our case, two motherlands that we carry with us everywhere we go.
Same goes with the food and traditions for Greeks living away from their motherland. And the same goes for our recipes...influenced by where we live but keeping our motherland alive through the ingredients. And with that, I leave you for today with a recipe for a salad that uses ingredients with influences from our motherland and more...
Quinoa salad with smoked mackerel!
Kostas, Dia, Ektoras, Daeira and of course Tony!
You can find the recipe here.
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The Greek cuisine