Wild Greek oregano is considered to be of the highest quality by world standards, and has been used for culinary purposes since ancient times. In his zoology, written in the bay of Kalloni, Aristotle is referring to this particular oregano as a healing remedy. Theophrastus from Lesbos, the father of botany and Aristotle’s student, also mentions the oregano in his studies of the Mediterranean flora. He calls it the “white oregano” because of its white flowers.
Chicken lemonáto with wild oregano
1 large chicken
1 kg potatoes
1 green pepper
salt and pepper
Marinade:
wild oregano (lightly crushed)
2 cloves of garlic (finely chopped)
1-2 tbs mustard (optional)
1-2 lemons (juice of)
1-2 dl olive oil
0,5 dl white wine
Mix the ingredients of the marinade. Divide the chicken into appr. 8 pieces, salt and pepper the chicken and mix well with the marinade. Leave to marinade while you are preparing the rest of the dish (or longer if time allows). Cut the potatoes in wedges and slice the pepper. Put all the ingredients, including the marinade, in an ovenproof dish. Cook for 1 hour in a preheated oven at 200-225 °C. Add some water or white wine if needed. To achieve a golden surface use the grill function of the oven.
Stifádo – casserole with bay leaves
Bay leaves
Bay leaves were used as a spice by the ancient Greeks, and are still one of the main spices in the Greek cuisine. Theophrastus of Lesbos, the student of Aristotle, classifies the bay leaves in his Enquiry into Plants, calling it daphne.
Stifádo – casserole with bay leaves
1 kg stewing steak (or chicken)
2 kg shallots (or 1 kg shallots and 1 kg ordinary onions)
2 cloves of garlic (finely chopped)
salt and pepper
olive oil
400 g chopped tomatoes (fresh or tinned)
1 dl water
3 bay leaves
½ tsp allspice (ground or 2-3 whole)
1 stick of cinnamon
2 dl of red wine (dry)
Cut the meat in medium sized chunks, and add salt and pepper. Heat the olive oil and brown the meat on all sides. Add the garlic, chopped tomatoes, water, bay leaves, allspice, cinnamon and red wine. Leave to simmer for at least 45 minutes (shorter if chicken is used), keep the lid on. Peel the shallots, and keep them whole. When using ordinary onions divide into quarters. Fry the onions in some olive oil. Mix the onions with the meat, and let it cook until the onions are soft and the meat is thoroughly cooked. Remove the bay leaves and the cinnamon. Finally put the stifado in an oiled ovenproof dish, and leave to brown in the oven for 20-25 minutes at 225 °C. Serve with rice or potatoes.