Ingredients
1 karen mintzias
1 lean pork cubes, 1 x 1/2ea
1 cane skewers
1 salt, pepper, lemon, oregano
IN ADDITION, FOR METHOD 2
1 lemon juice
1 olive oil
1 garlic, crushed
1 dry white wine
1 fresh tomato wedges
1 onion slices
1 tzatziki recipe
1 fresh pita or french bread
Directions
Thread the pork lengthwise on 8" round or flat cane (bamboo) skewers.
Grill over hot coals or griddle until thoroughly cooked, then
sprinkle with salt and pepper and dip quickly into lemon juice. Crush
oregano over the meat. Source: "The Food of Greece" by Vilma
Liacouras Chantiles, Avenet Books, New York. Method 2: Our family
makes up a marinade of lemon juice and good quality olive oil,
oregano and/or thyme, pepper, crushed garlic & maybe a little dry
white wine. Marinate the pork overnight, then grill til just cooked,
not dry. Eat as is, straight from the skewers, or remove meat and
serve in pita bread pockets, with tomato wedges, onion slices, and
Tzatziki, passing salt and additional freshly ground black pepper.
Typed for you by Karen Mintzias
Servings: 1 servings
Pork Souvlakia Recipe brought to you by Recipe Ideas
Categories: Greek; Meat; Pork
The History of Recipes
Academics have found proof that recipes existed far back into the far past, in truth as far into history as the Egyptians, and possibly even further than that. Interesting though that maybe, these, old recipes were just basic hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Progressing into The time of the romans 25BC a man called Apicius created a number of scripts which described recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Additionally, he recounts how the Roman cooks were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens such as basil, mint and parsley. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, including parsley, basil and rosemary. These new culinary innovations prompted an explosion in manuscripts on food, some of which are kept safe in academic collections. Over the next few centuries, the rich families of the West tried to lay on the best banquets, and as a result the best cooks and their collection of recipes were at a premium. However, it wasn`t until the 1800s the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes of their peers. By the time we get to the 1900s, recipe books are in great demand, as a result of better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Pork Souvlakia recipe.
