Enjoy the Greek Hour!

If you have a suggestion, an idea or a request, you can ask me, John Krontiras, by simply replying to this email. Periodically we will have a drawing from the email addresses in our system and we will offer various gifts, i.e. free dinner, items from Nabeel's® Market, and from our new Café Capri.

Note: In most cases we have not kept the actual name/address of an individual to mail the winning Gift Certificate and as a result we mail the winner, the Certificate to their e-mail address. When you receive the e-mail, it will have a subject: Nabeel's Gift Certificate You need to open the file and save it in Microsoft Word under "My Documents". Print the document, tear the Gift Certificate out, and bring to Nabeel's to redeem it. If you live outside of the Birmingham area, please forward this e-mail (gift certificate) to nabeels@nabeels.com and a gift will be mailed to you.

Sparta is situated in the central part of Pelloponnese. It is said to have been founded around 1,400 B.C. by Lacedaemon the son of Zeus and Taygete who married Sparta the daughter of Eurotas. Sparta had a king, Menelaos, the younger brother of Agamemnon and husband of Helen, who was abducted by Paris to Troy, and thus started the famous Trojan Wars.

Sparta was a highly cultured city, with her own architects who built the famous temple, the brazen of Athena. Sparta was very famous for its purple dyed clothes. From 720 B.C. to 576 B.C.. Sparta had 46 Olympic winners out of 81 total victors.

The son of Darius, Xerxes, attacked Greece in around 480 B.C. and marched through the Greek city-states , down to Thermopylae, (meaning the warm gates) a very narrow passage in central Greece. The Spartans took a stand at this narrow passage with 300 Spartans commanded by king Leonidas. Some very important historical facts took place during this battle that remain so vivid to us today. The bravery and the sacrifice for freedom are unheard and will remain in history forever as an example of bravery, valor and pride.

The Persian army and cavalry totaled over 150,000, and when Xerxes learned about the small number of Greeks forces and that some of them were exercising and combing their hairs, perplexed , he asked one of his generals the meaning of this, and he was told "..that the Spartans will defend the place to the death and it was custom to wash and dress their hair, when they intended to put their lives in great danger." Xerxes delayed the attack for four days thinking that the Greeks, as soon as they realize they are outnumbered 150,000 to 300, will disperse. In the mean time he sent messengers asking the Greeks to surrender their arms.

The Greeks replied "Molon Lave" come and get them!

With another messenger they delivered another message "…we have so many archers that the sky will be covered with our arrows and completely cover the sun". The Greeks answered: "so much the better, we will fight in the shade".

Leonidas did not wait for the Persian attack and instead attack the Persians, in a famous army formation called "Phalanx"; the soldiers assemble in a formation that resembles the English letter V upside down. Thousands of Persians died, and the Spartans spears started breaking. One of the first that fell was king Leonidas. Around his body a ferocious battlestook place. The Persians four times attempted to take the body of Leonidas but they were repulsed. At the end, the Spartans, exhausted and wounded, surrounded the body of Leonidas in a circle and all of them were killed with arrows.

On this spot, a marble lion was set by the Greeks in honor of Leonidas and his men, together with two other monuments near by. On one of them, the following memorable words were written: "Oh stranger tell the Lacedaemonians, that we lie here obedient to their laws "

The Persians were defeated decisively, in three battles near Athens. These Greek victories marked one of the decisive events of world history because it kept an Eastern power from conquering Europe.

In the USA, twenty states have cities named SPARTA; in LA, GA, MS, TN, NC, MO, VA, IL, KY, IN, PA, OH, NJ, NY, ME, MI, WI, OR, MN

For more information on SPARTA you can log on to sparta.gr. An English version of the Sparta web page is available, by clicking 'English'.

This month, we feature, Ernie Pyle - A Hoosier Childhood

This is a modest novel with a big heart. Bob Bales spins a tale with a sense of history - a book for readers interested in the forces that created a great American journalist."

The following excerpts from this magnificent book are mentioned with the approval and permission of the author Bob Bales.

"….little has been written about the life of Ernie Pyle. Bob Bales the author, grew up just down the road from the Pyle family."

"Ernie Pyle , the noted World War II journalist, was a writer who voiced his opinions objectively and fairly. He served his country by describing the everyday living conditions of the U.S. soldiers overseas"

Bob Bales and wife Peggy

"But the one thing…that hits me most forcibly is a short sentence… where you announce yourself as a …one man army, going full out to tell the truth about the infantry combat soldier… I get so fighting mad because of the general lack of appreciation of real heroism which is the uncomplaining acceptance of unendurable conditions. Thanks again." FROM SUPREME HEADQUARTERS ALLIED EXPEDITIONARY FORCE, DWIGT D. EISENHOWER, TO ERNIE PYLE, DECEMBER 14, 1944.

I am not a book critique, but I have read the book and it is excellent! You should read it; you will enjoy it.

We use dill, at Nabeel's®, in various forms fresh or dry, and as part of aromatic herbs in cooking fish, meats, lamb fricasee and other specialty recipes.

Why not take a look at our menu!

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! Tsantali Rouge (Red), plumy with luscious versatile fruit aromas balanced acidity and warm finish.

A superb versatile drinking wine especially for picnics and barbecues, grilled steaks, smoked hams and meats, pasta dishes with meat sauce and full flavored cheeses.

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.

Tsantali Rouge is available ONLY at NABEL'S MARKET for $9.95

And served at Nabeel's Café and Nabeel's Café Capri.

Like most leafy greens, basil is good source of folic acid,vitamin C, potassium, calcium, and iron, but only if eaten by the cup full. Basil contributes to healthy eating mainly because gives lots of flavors to foods without fat and salt.

How many types of basil?

Globe basil, the flavor ranges from sweet to spicy. Genovese, is the classic Italian used in pesto. Lime basil, has lime flavor. Armenian basil, is a purple and green basil. Licorice basil, has the aroma of anise. The leaves have a light purple veining and are attached to a lavender stem. Greek basil, one of the best smelling and tasting basil with large green leaves. Holy basil, is an aromatic herb with clover like taste. A recent study/research indicates that taking basil leaves and steeping them in eight ounces of hot water helps counter depression and stress. Take two or three leaves of fresh basil (Greek or holy) and steep them in eight ounces of hot water for about 3 minutes. Strain and drink.

Sprouting Up

Broccoli is good for you and broccoli sprouts may even be better for you. Researchers at Johns Hopkins University have found that an ounce of sprouts has the same cancer-fighting properties as two pounds of regular broccoli.The sprouts are described as "neither as sweet as alfalfa sprouts nor as spicy as radish sprouts."

Olive Oil Featuring TSITALIA® Extra Virgin Olive Oil

From the Ancient World to the New - A little history about the olive tree

The practice of cultivating the olive tree (Olea Europea) is so ancient that has accompanied humanity's journey through history since prehistoric times. The olive is believed to have been first cultivated in about 6,000 B.C. in either Syria or Greece. It often mentioned in the Old Testament and the Koran, i.e. Ramses III planted olive trees around the town of Heliopolis (Greek--meaning the city of the sun, Helios = sun, Polis = city) to provide oils to keep the lamps in the temples of Ra burning. The Phoenician Greeks brought olive trees to Provence in about 6,000 B.C.

The ancient Greeks believed that wisdom came from the olive; Plato (famous Greek philosopher) is said to have walked his students through olive groves for inspiration. In fact, near Athens, you will find a very old tree with a plaque designating it as "Plato's tree".

Excavations in the island of Crete has unearthed evidence that in 4,500 B.C. olives played a very important role in the diet of the locals. Greek myth says that the goddess Athena created the first olive tree in a contest with Poseidon who created a horse, the Gods favored the olive tree and Athena was rewarded by Greece's capital being named after her.

Olive trees are mentioned in the Old Testament (Genesis), the winners of the Olympic Games were awarded branches of olive trees, Kotinos, and even today the olive branch is the symbol of the United Nations.

In the United States the olive tree came first to California by the way of Mexico, by the Franciscan priests in the 1700's.

Growing, Harvesting, and Pressing olives

It takes an olive tree five to six years a good yield of food the tree reaches its full growth in 20-25 years, and at that time it can produce 26 to 48 kilos (1 kilo = 2.2 pounds). The tree blossoms in May and June. Harvesting can take place anytime from late October to February. During that time it changes colors, from green, to purple, to red, to black. It takes approximately 12 pounds of olives to produce 2 pints of oil; the entire tree can produce 8 pints of oil per year.

How is oil extracted?

The olives are washed four times, then the fruit is crushed creating a thick, sludgy paste of oil, water and solids and then placed in centrifuges at temperatures of 68º F, which separates the oil from the water and solids. It must be pressed at that temperature to be considered "cold pressed", as we see often on the labels of olive oils. Olive oil is excellent for frying as it remains stable, not smoky, up to 415º F, which is higher than corn oil that starts smoking at 325º F.

Choosing Olive Oil/ Types of Olive Oils

There is a variety of flavors. There are 64 different types of olives grown around the world. Extra Virgin is pressing the olive, and crushing it without using chemicals or heat and must have a maximum acidity of 1% or less. It is produced from the first "cold pressing". This is the best olive oil which is strictly controlled and regulated in Greece and other countries!

Pure Olive Oil

Is a blend of olive oil which has been refined, then mixed with a percentage of extra virgin olive oil. How good Pure olive oil is, is determined by the amount (percentage) of extra virgin olive oil added. The acceptable ratio is 82% refined and 18% extra virgin. Maximum acidity 1.5%

Pomace Olive Oil

Is a blend of refined pomace olive oil with Virgin* olive oil. The olive pomace oil is extracted by chemicals from olive residues and then refined and mixed with the same proportions as pure olive oil. Maximum acidity 1.5%. * Do not confuse Virgin with Extra Virgin. They are two distinctly different qualities.

Light Olive Oil

Is olive oil with a very small amount of extra virgin oil added. Greeks consume more olive oil per person than anyone else on earth. The Crete and Peloponnese are not only the largest oil producers but also produce the best olive oil in the world! That is where TSITALIA extra virgin olive oil comes from. From the olive tree groves of the island of Crete.

Consumers, particularly those of us in the U.S.A, are in difficult position, in selecting the correct extra virgin olive oil. What you want is an oil that gives you pleasure, that you can use with abandon, instead of an expensive luxury that you are afraid to dispense each drop. Olive oil is a commodity meant to be generously pour over salads, cooking meats, fish, poultry, etc. Therefore you need an oil that is reasonably priced and that is excellent in taste and aroma. TSITALIA® Oil gives you all of that; the aroma, the taste and a price that you can't beat.

For the next three months we are offering this exclusive Extra Virgin Olive Oil, TSITALIA, for $16.95* a 3 litter tin container. It is a product you can trust because it is brought to you by George Sarris of the Fish Market Restaurant and is available at Nabeel's International Market. * this offer is only good at Nabeel's®

George Sarris imports this oil directly from Greece and specifically from the island of Crete, where the first olive tree was planted some 4,500 years ago. George named the oil TSITALIA to honor his birthplace, a town in the eastern part of Peloponnese.

Watching Ottavia, my wife, turn out little spinach and cheese pies (triangles)is a study in fluid and faultless motions that come with making hundreds of these delicious appetizers every day. You may be all thumbs in you first attempts to fold the sharped-edged triangles and roll them neatly but a little practice does make a difference and eventhough your initial efforts may not be geometrically as Ottavia's, I don't believe will effect the taste.

These triangles can be made ahead of time and even reheat in a 375º F oven for 10 minutes and serve immediately. If you decide to use them latter, pack them in a flat container and cover tightly with a cellophane paper and freeze them.

Triangles (Cheese & Spinach) are available at Nabeel's Market.

Cheese triangles (tyropita) $7.00 a dozen.
Spinach triangles (spanakopita) $6.00 a dozen.
You can also buy all of the ingredients to make them yourself at Nabeel's Market, including the BEST and the FRESHEST (not frozen) phyllo dough anywhere!

Visit the recipes section of our website for ideas!

If you'd prefer that we do the cooking, take a look at our menu.

Basil is the key ingredient in pesto sauce. Add to an ordinary salad-or French bread slices with tomatoes and mozzarella- and these appetizers become extraordinary.

Ingredients
2lbs. plum tomatoes
3 cloves garlic minced
½ teaspoon kosher salt
½ lb. penne* or zitti*
1 cup basil leaves, chopped coarsely
3 tablespoons red wine vinegar
5 tablespoons of extra virgin olive oil, TSITALIA*
½ cup of Fontina* cheese, diced
2 tablespoons pinenuts*, optional
* These items are available at Nabeel's International Market

Preparation
Dice plum tomatoes. Place in a large bowl. Mix in garlic. Toss with kosher salt and let stand for 1 hour for juices to form.
Cook pasta
Toss hot pasta in the sauce.
Add salt and pepper to taste, garnish with pinenuts.
Serves 4

Enjoy many other fine Nabeel's recipes here!