How to say spoon in Greek

Greek kitchen

Greek coffee is a pleasure. Greeks drink coffee slowly at all, and of course that makes sense if you get a freshly brewed, 100 degree hot coffee straight from the pot, as is the case with Greek coffee. You can also enjoy the typical Greek “spoon sweets”, which consist of fruit cooked in syrup and pickled. And although small amounts are traditionally enjoyed in small cups and small plates, nowadays there is the variant of the "double" Greek coffee, which is served in a tea cup.

My grandma ate the Greek coffee with rusks and feta, sometimes with a traditional Greek “paksimadi”. “Paksimadi” is a very hard rusks, often with a high proportion of bran, which you either have to soak with water or immerse in coffee so that you can even bite it. As exotic as it sounds - coffee, feta, rusks - feta and Greek coffee are a great combination of flavors. For breakfast or as a snack, for example, coffee and a cheese bag (tyropita) are perfectly fine.

Greek coffee used to be cooked on the small, approximately 10cm wide hotplates that belonged to every kitchen, or in the village often on a small gas stove that we call Kamineto or Gasaki. The very small pots you need for Greek coffee, in Greek "Briki" and in German

Called “mocha pots”, they are not that easy to find here, and that's why I brought not only two such pots from Greece but also a small electric stove to make our Greek coffee. In the meantime, if I make more than a small portion, I can put my small stainless steel pot on the induction stove - I can easily make 2 or 2 servings of Greek coffee there.

As far as the coffee itself is concerned, Greek coffee is particularly aromatic and finely ground, very different from other types of coffee. Since this coffee forms a set, you have to add enough sugar while cooking, if the coffee is already served, it’s no longer possible.

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Posted in Articles, Drinks | Tagged with briki, feta, greek, greek coffee, greek mocha, coffee, mocha pot, turkish coffee, turkish mocha, sugar | 4 comments