Preparation:

Soak twelve 7-inch bamboo skewers in water for 10 minutes .

Peel the lemon with a vegetable peeler into long pieces, avoiding the pith.  Marinate the tune with the lemon peel, 2 tablespoons of the olive oil, the 2 cloves crushed garlic, salt, and pepper for 2 hours or up to overnight in the refrigerator.

Mash the anchovies and place in a small bowl.  Add the olives, the 1 clove minced garlic, the chopped parsley vinegar, the juice of 1/2 lemon, and the remaining 4 tablespoons olive oil.  Mix well.  Season with salt, pepper, and additional lemon juice as needed.

Thread the tuna onto the skewers.  Broil or grill over hot coals, turning every 2 minutes, until cooked through but still juicy, 5 to 6 minutes total.

Serve warm or at room temperature garnished with relish, lemon wedges, and parsley leaves.

Hardly a day goes by without a piece of sheep's milk cheese appearing in some form or other on a Greek dinner table.  Sheep's milk cheese is a staple food and a Greek family enjoys tucking into an average 220 pounds (100 kilograms) of it each year.  As a result there are many small concerns throughout the country meeting local demand.  As is typical of Greece, the flavor of the sheep's milk cheese varies from region to region, but each producer swears by his own product and has his loyal customers, who will buy the large quantities of the cheese they need from no one else.  The word feta means a slice of a piece and refers to the way the curds are treated during the manufacturing process.  Feta is not associated with any specific type of sheep's milk.

In the countryside, you can still find housewives who make their own sheep's milk cheese, albeit in smaller quantities.  Two and a half gallons (10 liters) of non-pasteurized milk are poured into a bowl through a closely woven cotton cloth.  The temperature of the milk should be between 61°F (16°C) and 63°F (18°C).  Although lactic acid bacteria on their own would separate the milk proteins, the process is accelerated and improved by adding rennet (from calves' stomachs).  For two and a half gallons (10 liters) of milk you will need no more than one teaspoon of rennet, mixed with a little milk before being added to the bowl and carefully stirred. Cover the bowl with a cloth and leave the milk to stand for about one hour.  Line a strainer with a cheesecloth, and then pour in the thickened milk, the curds, allowing the whey to drain off.  After about four hours, slice the curds remaining in the cloth to release more whey, they place the slices in layer in a large, airtight container, sprinkling each layer of cheese with sufficient salt.  People reckon on about 1 pound 9450 grams) of salt to 18 pounds (8 kilograms) of cheese.  The cheese can be eaten even in this soft, fresh condition, but as time goes by the salt continues to draw out more liquid, making the cheese more compact.  After about 60 days, the cheese will have complete the first maturing stage.  Freshly prepared sheep's milk cheese can be store in a cool place for about two years.  The older it is, the more advisable it is to rinse it under running water before eating. 
 

Any impurities in the fresh sheep's milk are filtered out through a thick cotton cloth.	Even just a small amount of powdered rennet is enough to curdle over 2.5 gallons (10liters) of milk.	After the rennet has been stirred in, the milk is covered andleft to stand for 1 hour until it has thickened.
The separated whey flows off.	The curds are cut into thin slices with a knife

Excerpt from: "Culinaria Greece" by Marianthi Milona
 

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Order your Greek Christmas ornaments in advance to ensure product availability.
 

Gold Ancient Greek Parthenon

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  Featured Destination: Mykonos

GEOGRAPHY. Despite its sophisticated ambience and thousands of visitors, Mykonos, between Tenos and Naxos, is still one of the most beautiful isles of the Cyclades. 85 sq. km. in area, with 81 km. of coastline, there is a regular boat service to and from Piraeus (110 nautical miles), as well as Rafina (71 nautical miles). Flights to the island are equally frequent and during the summer months there are planes to Rhodes, Herakleion in Crete and Santorini. Car and passenger ferries from Piraeus link Mykonos with Syros, Tenos, Paros, los, Santorini, Naxos (less often). Once a week there is a ferry from Rafina via Andros, Tenos and Syros. Finally, small local craft make excursions to Paros, los and Santorini (only during the summer) and Tenos. Mykonos has a population of 5,530. Renowned for its lovely beaches and distinctly Cycladic atmosphere, Mykonos attracts a host of visitors, arriving here by all possible means, including cruise liners.

HISTORY. Information about Mykonos' past is scant, for the island was not particularly important in antiquity. It was colonised by Ionians in historical times and, judging from its meagre participation in the Athenian League, apparently remained impoverished. The ancient geographer Skylakas reports the existence of two cities on Mykonos: one on the west side, close to the present town, the other in the north, at Paliokastro. In the time of the Ptolemies the island experienced something of a floruit, as also under Roman rule, though this waned in the Byzantine era. Along with Tenos it was ceded to the Ghisi family between 1207 and 1390, from which date it was directly dependent on Venice. In 1537 it was laid waste by Barbarossa and then conquered by the Turks. Thence forth the islanders turned to piracy. One of the major events in its history was the setting up of the "Community of Mykonians" in 1615. By the end of the 18th century Mykonos had achieved an economic acme, assembling a mercantile fleet which was later to play a supportive role in the Struggle for Independence in 1821. One of the outstanding personalities of that time was the Mykonian Mando Mavrogennis. From the late 1950s onwards there has been sustained touristic development leading to a new period of economic prosperity.

SIGHTS-MONUMENTS. The most important monument in the island's capital, Mykonos (Chora), built on its west side, is the church of the Virgin Paraportiani, outstanding among the 400 or so churches throughout the island, according to local tradition. It is located in the quarter of Kastro and its architecture, a combination of Byzantine, folk and Western elements, is unique. The quarter of Kastro is situated on an elevated area and it was here that the Venetians built their castle, only vestiges of which are nowadays visible. On the south side, beneath Kastro, is "Venice", an enclave of quaint old houses actually built in the water, their wooden balconies and doors giving the captains who lived here in days of old direct access to the sea. In one of the squares not far from here the cathedral (metropolis) stands, as well as an old Catholic church. On the ridge nearby there is a row of windmills, standing sentinel. This seems to have been the site of the ancient city. Objects displayed in the Archaeological Museum, at the northeast edge of the town, mainly comprise finds from Rheneia: sculpture, vases and figurines, while in the Folk Museum in Kastro, there is a collection of furniture, icons, sculpture and folk musical instruments. In addition to the many volumes in the Municipal Library there is a collection of Hellenistic coins and recent seals. The Nautical Museum, recently established, is also of interest. Chora, with its narrow, winding streets, archways, dazzling white houses and distinctive architecture is a veritable labyrinth, with a harmony and equilibrium which set it apart from other Cycladic towns. The island's villages have their own "couleur local", dominated by stark white volumes, grey rocks and paucity of vegetation. 1 km. south of the town, at Lino, are the ruins of a tower known as "fortes" by the locals. In the same area, on the north side of Platys Yalos, is the subterranean cistern known as Yannaros' Well (Pighadi tou Yannarou). In the region of Ano Mera (6 km. from the town) stands the monastery of Tourliani, founded, so tradition relates, by two Parian monks in 1542 on the site of an earlier church. It acquired its present aspect in 1767. The elaborately decorated, Western-style belltower adds a distinctive touch to the monastery's exterior. Further north, at Palaiokastro, there are remains of a fortification and the convent of Palaiokastro, a 17th century building. A pathway leads up to a knoll behind, on which there are remnants of an enceinte. From the remains of buildings and other finds of the Archaic and Classical period it is surmised that the hill was settled in antiquity. There is a small church in the centre. In this general area (Panormos bay) there are other prehistoric remains and at its western edge, in the locality of Mavri Spilia, an albeit limited number of Neolithic finds have been recovered. From Ano Mera one can easily reach Kalalatis (12 km. from Chora) one of the most beautiful beaches on the island. There are seaside villages at Tourlos, Aghios Stefanos (3.4 km. north of Chora), Ornos and Platys Yalos (south). Beaches in the south of the island particularly good for swimming and sea sports are Psarou, Aghia Anna, Paradise and Super Paradise (for nudists) and Ella. All can be reached by bus or caique from Chora or Platys Yalos. There are plenty of hotels, rooms and furnished flats to cater for the needs of the many visitors.

 Travel & Museum Guides for your trip in the area

 Saints' Name days in October

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