Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
As a child, I was very picky when it came to eating. I was very thin and my mom always worried about my health and the fact that I wasn’t taking all the necessary elements for my body to grow correctly. Back then, I wasn’t really interested in food (I wish I could say the same thing today lol). I had a very specific and narrow range of dishes to which I could indulge and this in very small portions.
My maternal grandparents lived in Piraeus while we lived in Athens. To go and visit them, presupposed a trip of about 30 minutes by train and another 15 minutes with a taxi from the station to their home. When schools closed my mom and I were visiting my grandparents and stayed there 3 to 4 days. As I have told you before my grandmother and grandfather came as refugees from Asia Minor after Greece lost the war to Turkey. It was only natural that all these people brought their eating habits with them along with a kitchen very mush influenced by the Middle Eastern one.
My grandma knew exactly how picky eater I was, so, she tried to cook the dishes I loved the most. Two were the meals I enjoyed during my stays there and they were the ones that I was expecting to eat upon my arrival; Spaghetti with Garlic Flavored Yogurt and Cilbír.
When I was stepping in my grandparents’ house, Cilbír was waiting for me to devour it with warm bread straight from the bakery (my grandfather had no other choice than to follow my grandma’s orders and go early in the morning at the local bakery to buy bread for the poor child in order to feed it and put some fat on it lol). During summer I always remember her and lately I miss both of them so much, I guess I am getting old lol.
I can safely say that the two things that helped me grow up were eggs and milk. These two basic elements were fundamental and indispensable in my everyday diet. To be honest I didn’t care pretty much about anything else.
So, as you can understand Cilbír and the Spaghetti with Garlic and Yogurt were staples when visiting my grandparents.
These dishes are very summery and so easy to make you will laugh and perhaps consider that they weren’t worth posting about. The truth is that as simple as they look in conception, they are so tasty and satisfying you cannot believe. If you have the chance do give them a try, they are both healthy and so filling and you will be left with a sense of satisfaction without heaviness in stomach.
- 2 eggs
- ¾ cup Greek yogurt
- 1 garlic clove, minced or ½ tsp garlic powder
- ¼ to ½ tsp of salt depending how salty you want the yogurt
- 4 tbsp melted butter or margarine
- Salt, freshly grated pepper
- 2 pinches of paprika
- 1 tbsp white wine vinegar
- In a bowl mix the yogurt and the garlic and salt.
- Set aside.
- Poaching an egg can be a challenging task.
- The first time I tried it, I ruined 4 eggs before I was able to learn how to poach them.
- Once you grasp it though, it is a routine.
- If you don’t feel confident enough, instead of poached you can use fried eggs!
- In a pot pour about ½ liter / 1 pint water
- Bring to just before boil.
- Add 1 tbsp white wine vinegar.
- Pour the egg in ramekin.
- With a ladle, make a swirl and in the center of it pour the egg.
- Lower the heat and let it cook for 3 minutes.
- With a perforated spoon remove the egg and put aside.
- Take two plates and divide the yogurt.
- On top place one egg per plate and pour 2 tbsp of butter.
- Add salt, freshly ground pepper and a pinch of paprika.
- Serve while the egg is warm.
- 250 gr. / 9 oz. spaghetti
- 1 cup Greek yogurt
- 2 garlic cloves, minced
- Salt and freshly ground pepper
- 2 tbsp olive oil
- 2 tbsp water
- In a bowl mix the yogurt, minced cloves, salt, pepper, olive oil and water.
- Put in the fridge until the pasta is cooked.
- Cook the pasta and mix it with the yogurt sauce.
- Serve while warm.
- 2 αυγά
- ¾ φλ. γιαούρτι
- 1 σκελίδα σκόρδο, λιωμένη ή ½ κ.γ. σκόνη σκόρδου
- ¼ έως ½ κ.γ. αλάτι ανάλογα με το πόσο αλμυρό θέλετε το γιαούρτι
- 4 κ.σ. λιωμένο βούτυρο ή μαργαρίνη
- Αλάτι, τριμμένο πιπέρι
- 2 πρέζες πάπρικα
- 1 κ.σ. ξίδι από λευκό κρασί
- Σε ένα μπολ ανακατέψτε το γιαούρτι με το σκόρδο και το αλάτι.
- Βάλτε στην άκρη.
- Το να ποζάρεις ένα αυγό είναι μια πρόκληση.
- Την πρώτη φορά που το δοκίμασα, κατέστρεψα 4 αυγά πριν μπορέσω να μάθω πώς γίνεται.
- Αφού το μάθεις μετά είναι ρουτίνα.
- Εάν δεν αισθάνεστε σίγουροι αρκετά, αντί των ποσέ, μπορείτε να χρησιμοποιήσετε τηγανητά αυγά!
- Σε μια κατσαρόλα ρίξτε περίπου ½ λίτρο νερό.
- Φέρτε το λίγο πριν βράσει.
- Προσθέστε 1 κ.σ. ξύδι από άσπρο κρασί.
- Ρίξτε το αυγό σε ένα μικρό μπολάκι.
- Με μια κουτάλα, κάντε ένα στρόβιλο στο νερό και στο κέντρο του ρίξτε το αυγό.
- Χαμηλώστε τη φωτιά και αφήστε να βράσει για 3 λεπτά.
- Με την τρυπητή κουτάλα βγάλτε το αυγό.
- Πάρτε δύο πιάτα και μοιράστε το γιαούρτι.
- Από πάνω τοποθετήστε ένα αυγό ανά πιάτο και ρίξτε 2 κ.σ. βούτυρο.
- Προσθέστε αλάτι, φρεσκοτριμμένο πιπέρι και μια πρέζα πάπρικα.
- Σερβίρετε ενώ το αυγό είναι ζεστό.
- 250 γρ. σπαγγέτι
- 1 φλ. γιαούρτι
- 2 σκελίδες σκόρδο, λιωμένες
- Αλάτι και φρεσκοτριμμένο πιπέρι
- 2 κ.σ. ελαιόλαδο
- 2 κ.σ. νερό
- Σε ένα μπολ ανακατέψτε το γιαούρτι, το σκόρδο, το αλάτι, το πιπέρι, το ελαιόλαδο και το νερό.
- Βάλτε στο ψυγείο μέχρι να γίνουν τα ζυμαρικά.
- Βράστε τα ζυμαρικά και ανακατέψτε με τη σάλτσα γιαουρτιού.
- Σερβίρετε αμέσως.
