How to cook: Soutsoukakia

Cumin and Garlic Meatballs in Tomato and Wine Sauce
'The Mediterranean diet is currently considered by Nutritionists as a modus vivende that endows people with longevity and sound health, with Crete at its epicentre, as supported by research conducted on an international scale.'

These cumin-flavoured meatballs may be casseroled or oven-baked with potatoes - here is the oven version.

500g minced meat (lamb or beef)
130g bread, soaked in white wine

2 cloves of garlic, grated or crushed
1 heaped tsp of ground cumin
1 small onion, grated
half tsp salt
freshly ground black pepper
1 medium egg
1 dessert spoon olive oil

Squeeze the bread dry, place in a bowl with all the other ingredients and mix together with your hands. Leave the mixture for half an hour in the fridge then shape into cigar shapes (a good thumb size). Put into a shallow oven dish and add equal amounts of parboiled potatoes, cut into similar sizes.

Now take 1 tsp of cumin seeds, half tsp salt, 1 clove of garlic, a small onion, a glass of white wine, half a glass of olive oil and a 400g tin of tomatoes, put all into a liquidiser and liquidise. Taste for salt then half fill the tin with water and add. Liquidise again then pour all over the meatballs and potatoes. Cook at Gas Mark 6, 180C for about an hour, checking after 30 minutes.

Serve with shredded white cabbage, carrot salad and lots of fresh bread.

How to cook: Perdika me Domata (Partridge with tomato)

Ingredients:

1-2	Pinch	Cinnamon (To Taste)
1-2	Pinch	Clove (To Taste)
2	Whole	Green Onions (Finely Chopped)
4-6	oz	Olive Oil
1	Whole	Orange peels (Grated)
2	Tablespoon	Parsley (Finely Chopped)
6	Whole	Partridges
2-3	Medium	Tomatoes (Finely CHopped)

Directions:

• Clean the partridges very well.
  
• Fry the partridges and the onions in the oil for about 10 minutes.
  
• Add the tomatoes, parsley, orange rind, cinnamon, clove and a few cups water.
  
• Cook on medium heat for 1 1/2 hours.
  
• Serve with steamed white rice.

How to cook: Chtapodi Laborigani (Octopus with Oil and Oregano)

Ingredients:

2.20	lb	Octopus
6	oz	Olive Oil
1-2	Pinch	Oregano (To Taste)
1-2	Pinch	Pepper (To Taste)
2-3	Pinch	Salt (To Taste)
3	oz	Vinegar

Directions:

• Wash the octopus and remove the ink bag.
  
• Place the octopus in a pot with the vinegar and a little water.
  
• Bring to a boil and simmer until tender.
  
• Cut the octopus into small pieces and add the salt.
  
• Beat the oil, vinegar and oregano together and pour over the octopus and serve.