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JANUARY, 2002
 Enjoy the Greek Hour! |
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The Greek victory marked one of the decisive events of world history because it kept an Eastern power from conquering Europe.
Centuries later, the modern Olympic Games, Athens 1896, introduced a "marathon" race of 40,000 meters or 24.85 miles, to commemorate this historical event in 490 BC. In 1908 Olympics in London, England, the distance was changed to 26.2 miles, and was officially adopted in the 1924 Olympics in Paris. In the USA, six states have cities named Marathon; in TX, WI, IA, OH, FL and NY.
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We use mint, at Nabeel's®, as part of aromatic herbs in cooking fish or meats and poultry, and other specialty recipes. We use exclusively in our own Nabeel's GLORIATM Mint Tea. You'll find this and many other wonderful items at Nabeel's Café .
Why not take a look at our menu!
 Tsantali Mavrodaphne |
Over a hundred years ago, the Tsantali family began making wines and distilling Ouzo and Tsipouro (Greek Grappa), in eastern Thrace. The tradition and spirit of a proud winemaking were passed down to the third generation that continues to build on the family's heritage. Today, the third generation of the Tsantali family, shows the same attachment to the values that governed the founder.
The family continues to create exceptional wines and spirits, and take pride in maintaining the high quality without compromise! Mavrodaphne of Patras, a dark red in color. Spicy, reminding of dried plum and vanilla. Sweet full-bodied, well structured with alluring finish. It is served as an aperitif at room temperature and resembles in taste, a lot with Port wine.
As with most things in life, it helps to have a plan when you go wine shopping or look at a wine list. You do not have to memorize dozens of vintages and labels. You need: quality producers, whose wines are reliably available and good, and affordable. The Tsantali wineries gives you all of that.
Mavrodaphne is available at NABEL'S MARKET for $12.95, and served at Nabeel's Café and Nabeel's Café Capri.
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To make your own natural wine vinegar, Place a slice of bread in some red wine for 25 days
Never add oil to pasta cooking water. It spoils the pasta's texture, inhibits the pasta's ability to absorb sauce and doesn't prevent clumping.
To cook baby octopus, boil it in unsalted water for half an hour along with a wine cork. Turn off the heat and let stand for another 30 minutes. Drain and chop. Why adding a cork helps make octopus tender is one of the mysteries of Italian cooking, BUT it works.
To eliminate the smell of cooking cabbage, place a slice of bread in the water while, boiling/cooking.
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Olive Oil and Total Fat
Olive oil high in monounsaturated fat is a good source
of antioxidants. For more than thirty years, researchers have
known that high intake of fat in the form of olive oil
did not have negative health consequences.
Recent research has found, that olive oil may actually
Increase HDL (good cholesterol) and has little effect on LDL
(bad cholesterol).
In 1993, the Harvard University School of Public Health, after
reviewed several studies that described the eating habits
of people from Greece, the island of Crete, southern Italy and
North Africa, concluded in the health benefits of
the Mediterranean and as a result the Mediterranean diet was
was developed.
Eating fish
Eating fish a few times a week benefits the Mediterranean
People by increasing the amount of, Omega-3 fat acids.
Dairy products
Dairy products from a variety of animals, sheep, goat, and
cow, primarily in the form of cheese/yogurt are consumed in
moderate amounts (in Greece Feta cheese accompanies, all
breakfast, lunch and dinner. There is no home, poor or rich,
that does not follow this type of a diet. There is no meal
in a home in Greece without Feta cheese.
Live bacterial cultures, i.e. yogurt, may also have contributed
to the regions good health.
Wine
Wine is consumed in moderation in these countries and two g
lasses of white or red wine is a must for any meal.
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Taramasalata is made from the roe of carp fish. The roe (red caviar) is a bright pink color. One of the most popular dips in Greece, and a popular and tasty appetizer at Nabeel's. Taramasalata, derives from two words Tarama which means carp roe (red caviar) and Salata for salad. It is made fresh daily, and it is available at Nabeel's Market. Several newspaper and magazine articles have been written about Nabeel's Taramasalata praising its unbelievable taste. The Huntsville Times wrote: "..Taramasalata, a red caviar appetizer that's to die for." Taramasalata is available at Nabeel's Market in half a pound container for $3.00 and one pound container for $6.00. You can also buy the actual Tarama (roe), and make your own Taramasalata. Tarama, is available in 10 oz. jars for $4.99 at Nabeel's. Visit the recipes section of our website for ideas!
If you'd prefer that we do the cooking, take a look at our menu.
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If you ask any Greek what is his or her favorite dish is, the reply will probably be "Roasted Lamb". If you inquire further, they will start to describe the taste and the crackling skin of the Roasted Leg of Lamb. This recipe has been requested by several of our customers and from two good friends of my wife's "Our Lady of Sorrows" choir.
This is the food Greeks associate with religious and family Feasts - Easter, Christmas and other joyous occasions. Fragrant with garlic, oregano, and basted with fresh lemon juice, which compliment the flavor of the lamb meat. The potatoes cooked in the same pan, absorb all the flavors and juices and become tender with crispy tops.
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8 cloves coarsely cut
5 tablespoons of oregano
salt and pepper
1 ¼ cups of Extra Virgin Olive Oil
1 cup of water
12-15 pound bone-in leg of lamb
4-5 lemons
6-8 potatoes peeled and cut length wise
Preparation
Make about 15 slits with a sharp knife al over the lamb
and insert in sequence, garlic, a pinch of salt, pepper, and
oregano.
Do the same for all other slits.
Cut each potato in half and peel. Cut the half potatoes in long
slices and place in the pan.
Squeeze 2-3 lemons over the lamb and the potatoes.
Sprinkle oregano over the leg of lamb and the potatoes.
Pour the olive oil over the lamb and the potatoes.
Pour the water over the lamb and the potatoes.
Warm the oven to 350 F. Place the pan uncovered in the
oven and cook for approximately 1 hour. Periodically check
the lamb and baste with the juices.
With either a meat thermometer or a sharp knife check to see
if meat is done.
When meat is done turn the oven to BROIL at 450F, for
about 5 minutes, or until the surface is deep brown and
crackling. Remove from the oven, carve the lamb
and serve with the potatoes.
Serves 10-12
Enjoy many other fine Nabeel's recipes here!
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No warranty is expressed or implied about the beneficial qualities of a Mediterranean diet.
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