Posted by STRATOS ALEXIOU on June 12, 2014 at 4:30 AM Comments comments (0)




COUNTRY: GREECE MENU: WINTER/ “Cheesy Chicken & Potato Casserole”


1 cup sour cream, 2 cup shredded Cheddar cheese or Colby Jack cheese½ cup milk½ tsp garlic powder¼ tsp ground black pepper28 oz frozen diced potatoes (hash browns) with onions and peppers, thawed salt3 cup shredded cooked chicken4 slices bacon, cooked and crumbled2 Tbsp chopped fresh chives or thinly sliced green onion


1. Heat the oven to 180C.

2. Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.

3. Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.

4. Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese.

5. Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.


COUNTRY: GREECE MENU: WINTER/ “Roasted RataToulle“ (Mixed Baked Vegetables)


2 large tomatoes, cut in ½ inch slices

1 pound potatoes, peeled and cut in ½ inch cubes

2 eggplants, cut in 1 inch cubes

2 medium size green zucchini, cut in ½ inch slices

1 large red onion, sliced thinly

1 green pepper, cut in ¼ inch slices

2 cloves garlic, finely diced

5 Tbs. chopped parsley, roughly chopped

½ cup olive oil

Sea salt and fresh ground pepper to taste

Pre-heat oven to 180C degrees.

Layer potatoes in deep baking pan which has been coated with olive oil. Place one half of the tomato slices over the potatoes and sprinkle with salt and pepper. Layer the next six ingredients (eggplant, zucchini, onion, green pepper, garlic, parsley) and end with the remaining tomatoes. Add salt and pepper to taste. Pour olive oil evenly over the tomatoes and bake, uncovered, for 1 hour in a 180C degree oven.

This tasty dish is very popular in Greece and is a summer best seller, especially when served with thick slices of feta cheese.













COUNTRY: GREECE MENU: WINTER / “Tabouli-Stuffed Tomatoes„


6 medium size tomatoes

1 cup bulgur (cracked wheat)

4 cups warm water

2 green sweet chilies, finely chopped

1 cup feta, crumbled

4 spring onions, finely chopped

4 Tbs chopped Italian parsley

1 Tbs minced sun dry tomatoes

4 Tbs olive oil

Juice of a lemon

Salt and pepper

Prepare tomatoes by cutting off a disk from the top and spooning-out the inside of the tomatoes. Gather the inside of the tomato in a mixing bowl.

In the meantime soak the bulgur into the warm water for 15 minutes. Add the softened bulgur into the tomatoes, the peppers, the parsley, the sundried tomato, the lemon, the olive oil and salt and pepper. Mix well and put the filling into the tomatoes.

































COUNTRY: GREECE MENU: [SPRING] “Easter Soup with Lamb Offal” (Magiritsa )



1 lb/500 g lamb's liver

½ lb/250 g onions

½ bunch dill

1 ¼ cups/250 g rice

2 eggs

Juice of 2 lemons

1 tbsp butter


freshly ground black pepper













• Finely chop the dill

• Cut the onion in brunoise

1. Wash the lamb offal thoroughly with cold water. Place a saucepan full of salted water on high heat. When it begins to boil add the offal. Let boil for a few minutes until half cooked and remove.


2. Strain well and cut up into small pieces.

3. Heat oil in a large stock pot. Add the finely chopped onions and cook until transparent.

4. Add the chopped offal and cook unitl lighlty browned.

5. Add the water and the herbs. Bring to a boil.

6. Add the rice.

7. Continue to simmer until the rice and offal are cooked well, and then remove the pan from the heat.

8. Lightly beat the eggs in a small bowl with the lemon juice, until frothy.

9. Spoon a ladel of the liquid from the soup into the egg mixture and continue beating until the egg and lemon sauce is frothy.

10. Pour this quickly into the hot soup, making sure that it does not boil or else the eggs will curdle.

11. Season the soup with salt and pepper, and serve hot.

*There are regional variations to this soup that contain spinach or lettuce, or don't have rice.

*Each family swears by its own recipe, which is passed down from generation to generation.








COUNTRY: GREECE MENU: SPRING/ “Koukia me Aginares’’: Broad (Fava) Beans & Artichoke Hearts”

In Greek: “κουκιά με αγκινάρες’’, pronounced “kook-YAH meh ahg-kee-NAH-ress”


Cook Time: 50 minutes Total Time: 50 minutes Yield: serves 4-6


• 3 1/3 pounds of fresh broad (fava) beans

• 8-12 fresh artichoke hearts, cut in half (or 8-12 whole frozen artichoke hearts)

• 1 large spring onion (or 2 small), cleaned and chopped

• 3 stalks of fresh garlic, cleaned and chopped

• 3/4 cup of olive oil

• 1/2 cup of water + 1/2 cup of water

• 1 tablespoon of sea salt

• juice of 1 lemon

• juice of 3 lemons (for fresh artichoke hearts)

Trim the ends of the beans and trim along the seam to remove the tough fiber.

If using fresh artichoke hearts, put in a bowl, salt lightly, and sprinkle with the juice of 3 lemons to prevent them from turning black.

If using frozen artichoke hearts, do not defrost before cooking.

In a pot, add the oil, 1/2 cup of water, onion, garlic, salt, and beans. Cook over medium heat for 10 minutes, stirring frequently so they don't stick to the bottom.

Drain the artichoke hearts and add to the pot with 1/2 cup of water (if using frozen artichoke hearts, decrease the water to 1/3 cup). Stir well, cover, and cook over medium-low heat for 40 minutes or until artichokes are fork tender, stirring occasionally. Remove from heat, add juice of 1 lemon, cover and let sit for 10 minutes before serving.


• This dish can be prepared with shelled broad beans and tender pods only.

• Instead of the onion and garlic, add 2-3 tablespoons of chopped fresh dill.
















COUNTRY: GREECE MENU: SPRING/ “Hortopitakia”: Savory Turnovers with Spinach or Greens and Herbs

In Greek: χορτοπιτάκια, pronounced “hor-toh-pee-TAHK-yah”



Prep Time: 40 minutes Cook Time: 8 minutes

Total Time: 48 minutes


• 1 pound of spinach, fresh or frozen (washed, chopped)

• 1 pounds of fresh fennel (leaves and stems), coarsely chopped

• 1 spring onions, finely chopped

• 1/3 cup olive oil

• 1/2 cup of water

• sea salt to taste

• freshly ground pepper to taste

• olive oil for frying

• 1/2 batch of fresh phyllo dough (or 2 pounds of puff pastry, or 25 pieces of phyllo circles, or 1 lbs of phyllo sheets)

• flour for work surface












Make the filling: Sauté the fennel and spring onions in the oil until limp. Add water, bring to a boil. Reduce heat and cook for 15-20 minutes. Add spinach, salt, and pepper. Cook uncovered over medium heat until the spinach wilts, about 3-5 minutes. Drain very well.

Note: Fennel requires a longer prep time than some other herbs. If not using fennel, simply sauté the onion, add water and other chopped greens and herbs, and bring to a boil. Reduce heat and cook until wilted, then drain well.

Prepare the dough: Work on a floured surface. If using homemade phyllo dough, take a piece and roll it out to the thickness of 3-4 sheets of copier paper (setting 6 on a pasta machine). If using commercial puff pastry, roll it out to the same thickness.

Form the pies: Work on a lightly floured surface with dry hands.

1. Using a saucer or other circular guide around 4 1/2 - 5 inches in diameter, cut out a circle of dough.

2. Place a heaping forkful of the spinach and herb mixture on one side of the circle (see photo).

3. Fold the other half of the circle over to form a half-moon shape.

4. Using a fork or your fingers, pinch the edge all the way around to seal. (If the dough isn't sealing well, wet fingers with water and pinch closed.)

5. As each pie is made, set on clean cloth to keep dry. (This is the point at which these can be frozen for later use. See below.)

To use commercially prepared phyllo sheets:

1. Defrost in the refrigerator overnight and bring to room temperature before opening the package and using.

2. Cut phyllo sheets lengthwise into 2 1/2 to 3 inch strips (usually about 3-4 strips per sheet).

3. Cut several sheets (and more as needed) into squares.

4. Place a small square at one end of the phyllo strip and place 1 teaspoon of filling on the square, about 1 inch in from the edges (this helps keep the filling from leaking through).

5. Fold up into a triangle.

Continue until dough and filling are used (about 25 pieces for the circles, about 50 for the triangles).

In a medium to large frying pan, heat 1/3 to 1/2 inch of oil over medium-high heat. Fry to a light golden on both sides. (Add more oil between batches if needed, and wait until heated to start frying.)

Drain on baking racks placed over absorbent paper towels or in a colander, and serve.

Prepare ahead and freeze: After forming the pitakia (small pies), place on flat trays covered with a towel. Cover with a towel and foil and place in freezer. Once frozen, they can be placed in plastic bags and kept in the freezer for several months. To cook, defrost for 10 minutes and fry as above.

Yield: 25 half-moon pies, 50 triangles

More About Phyllo Dough

• Phyllo Basics: Recipe, Rolling Out

• Shopping for Phyllo

Greens in Greek Cooking

• Wild & Cultivated Greens

























COUNTRY: GREECE MENU: SUMMER/ “Briam” - Recipe for Roasted Vegetable Casserole in a Savory Sauce



Prep Time: 30 minutes Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 6-8 Servings


• 4 large potatoes

• 1/2 cup olive oil, plus more for drizzling

• 1 medium onion, diced

• 4 cloves garlic, finely minced

• 1/2 cup dry white wine

• 1/2 cup fresh dill, chopped

• 1/2 cup fresh parsley, chopped

• 2 cups tomato sauce

• A pinch of dried mint

• A pinch of dried basil

• 1 lb. zucchini, sliced in thin rounds

• 4 large tomatoes, sliced

• Salt and pepper to taste







Peel and boil the potatoes in generously salted water until nicely tender. Slice the potatoes into 1/4 inch rounds and set aside.

Heat 1/2 cup olive oil in a sauce pan and saute the onions until translucent. Add the garlic and saute until fragrant, about a minute. Add the 1/2 cup wine and saute a few minutes more.

Add the herbs, tomato sauce, and about a 1/2 cup of water. Bring to a boil, cover and simmer for about 15 minutes.

Preheat the oven to 425 degrees.

While the sauce is simmering, drizzle some olive oil in the bottom of a rectangular baking pan. Layer half the potato slices on the bottom of the pan. Season them lightly with salt.

Top the potatoes with the tomato slices. Season lightly with salt and pepper. Next add the remaining potatoes. Season lightly with salt and top with half of the tomato sauce.

Next add the zucchini and top with the remaining sauce. Bake in a 150 degree oven for one hour or until the vegetables have cooked through and are very tender.











COUNTRY: GREECE MENU: SUMMER/ “Horiatiki Salata”: Greek Salad

In Greek: “χωριάτικη σαλάτα”, pronounced “haw-ree-AH-tee-kee sah-LAH-tah”


Prep Time: 15 minutes

Total Time: 15 minutes


• 4-5 large, ripe, tomatoes

• 1 large red onion

• 1 cucumber

• 1 green bell pepper

• 1/4 pound (113.5g) of Greek feta cheese, sliced or cumbled

• dried Greek oregano (rigani)

• sea salt

• top quality extra virgin olive oil

• 1 dozen Greek olives (Kalamata, green Cretan olives, etc.)

• pickled pepperoncini hot peppers (garnish)

• 1 tablespoon of water (optional)












Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.

Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.

Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo), and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.

Yield: Serves 4-6

Additional ingredients

• Anchovies: if you like this salty fish, add a couple to the salad before tossing.

• Capers: toss in a few if you like them.

More Salad Choices

• Simpler Version: Tomatoes & Feta

• Greek Potato Salad

• Salad with Beets & Garlic



COUNTRY: GREECE MENU: SUMMER/ “Moussaka” - Classic Greek Moussaka with Eggplant

INGREDIENTS: Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours, 45 minutes

DIRECTIONS: Prep the Vegetables:

Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.



• 3-4 eggplants, about 4 lbs. total

• 1 lb. potatoes

• 1 1/2 lbs. ground beef (or lamb)

• 2 large onions, finely diced

• 2 cloves garlic, minced

• 1/2 cup red wine

• 1/4 cup chopped fresh parsley

• 1 tsp. ground cinnamon

• 1/4 tsp. ground allspice

• 1 cup tomato puree (or crushed tomatoes)

• 2 tbsp. tomato paste

• 1 tsp. sugar

• Salt and pepper to taste

• 2 cups plain breadcrumbs

• 8 egg whites, lightly beaten (reserve yolks for bechamel)

• 1 cup grated Kefalotyri or Parmesan cheese






Bechamel Sauce:

• 1 cup salted butter (2 sticks)

• 1 cup flour

• 4 cups milk, warmed

• 8 egg yolks, lightly beaten

• Pinch of ground nutmeg













Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 150 degrees.

Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling:

In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.







Make the Béchamel Sauce:

Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.

Assemble the Moussaka:

Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 170-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.


















• 2 bunches spring onions, finely chopped

• 2 lettuces, roughly torn

• 1 large onion, finely chopped

• 1 or 2 lemons

• 1 cup olive oil

• 3 eggs

• 1.5 kg leg lamb, boned

• 1/2 bunch celery leaves

• 1/2 bunch dill

• salt and pepper DIRECTIONS:

-Cut the meat into pieces

- Heat the oil in a saucepan

-Brown the meat on all sides - Brown the onions

- Add 2 cups of water and bring to the boil.

Simmer until almost done. Place the vegetables, celery leaves, lettuce and dill in the saucepan.


- As soon as they are done, remove the saucepan from the heat and prepare the avgolemono [egg + lemon] sauce


- Separate the yolks from the whites of the eggs

- Squeeze the lemons

- Beat the egg yolks

- Beat the egg whites until they form soft peaks

- Stir the yolks into the whites

- Add the lemon juice


- Gradually add the gravy from the saucepan, stirring constantly so that the egg does not curdle.

- Return the mixture to the saucepan

- Shake the saucepan so that the avgolemono sauce covers all of the meat evenly





























1 chicken (1-1.5 kg)

2 pinches freshly ground black pepper

1 cup ground nuts (pine nuts, walnuts)

salt and pepper to taste

1 cup ground almonds, 1 beaten egg

1 cup olive oil,1 tbsp chopped fresh basil

3 tbsp honey

3 tbsp melted butter 1. Mix the nuts and beaten egg and sprinkle the basil and one pinch of black pepper over the chicken. Season the cavity of the chicken with salt and pepper and stuff it with the almond mixture. Sew up or skewer the opening and tie the wings and legs close to the body. Prick the skin with a fork and brush it with the oil and honey mixture. Roast the chicken in a moderate oven (180°C), basting it frequently with the melted butter and its own juices, for approximately 1½ hours or until the juices run clear.

2. You are now ready to enjoy your chicken with honey.



COUNTRY: GREECE MENU: AUTUMN/ „Kakavia” (famous fish soup)


- 3/4 cup extra-virgin olive oil

- 4 medium onions, peeled and sliced thin - 4 plum tomatoes, peeled and chopped

- 1,5 kg (3 pounds) cheap mixed white fish, gutted and cleaned

- Half a kilo (1 pound) shrimp, cleaned

- 2 medium potatoes, peeled and diced - salt and black pepper - 1/4 cup finely chopped flat-leaf parsley

- 6 slices thick toasted bread Heat half of the olive oil in a large soup pot and add the onions. Cook covered over medium heat until wilted, about 7 minutes. Add the tomatoes and 6 cups water. Bring to a boil then reduce the heat and simmer for 15 minutes. Strain, reserving the vegetables and pouring the stock back into the pot. Add the fish and shrimp to the stock and simmer for another 20 minutes.

Remove the fish with a slotted spoon, de-bone it, breaking the flesh apart into small pieces. Add it back to the soup pot together with the vegetables. Add the diced potatoes, season with salt and pepper and simmer the soup, partially covered for 2 hours until it becomes thick. Add more water if necessary. Sprinkle the parsley and remaining raw olive oil into the soup just before removing from the heat.

To serve, place six slices of thick toasted bread on the bottom of six bowls and ladle the soup into each of the bowls. (6 servings)





The Twelve Labors of Hercules

Posted by STRATOS ALEXIOU on June 12, 2014 at 4:25 AM Comments comments (0)

The Twelve Labors of Hercules

Hercules performed twelve labors given to him by King Eurystheus of Tiryns. For twelve years, he traveled all over to complete these incredible tasks. NOTE: Because different ancient poets gave their own accounts of Hercules's labors, some details may vary.

One: Kill the Nemean Lion

This monster of a lion had a hide was so tough that no arrow could pierce it. Hercules stunned the beast with his olive-wood club and then strangled it with his bare hands. It is said that he skinned the lion, using the lion's sharp claws, and ever after wore its hide.

Two: Kill the Lernean Hydra

The evil, snakelike Hydra had nine heads. If one got hurt, two would grow in its place. But Hercules quickly sliced off the heads, while his charioteer, Iolaus, sealed the wounds with a torch. Hercules made his arrows poisonous by dipping them in the Hydra's blood.


Three: Capture the Cerynian Hind

The goddess Artemis loved and protected this stubborn little deer, which had gold horns. Hercules found it a challenge to capture the delicate hind without hurting it (and making Artemis angry). After following the hind for an entire year, he safely carried it away.


Four: Capture the Erymanthian Boar

The people of Mount Erymanthus lived in fear of this deadly animal. Hercules chased the wild boar up the mountain and into a snowdrift. He then took it in a net and brought it to King Eurystheus, who was so frightened of the beast that he hid in a huge bronze jar.


Five: Clean the Augean Stables

Thousands of cows lived in these stables belonging to King Augeas. They had not been cleaned in 30 years, but Hercules was told to clean them completely in a single day. To do so he made two rivers bend so that they flowed into the stables, sweeping out the filth.


Six: Kill the Stymphalian Birds

These murderous birds lived around Lake Stymphalos. Their claws and beaks were sharp as metal and their feathers flew like darts. Hercules scared them out of their nests with a rattle and then killed them with the poison arrows he had made from the Hydra's blood.




Seven: Capture the Cretan Bull

This savage bull, kept by King Minos of Crete, was said to be insane and breathe fire. Hercules wrestled the mad beast to the ground and brought it back to King Eurystheus. Unfortunately, the king set it free, and it roamed Greece, causing terror wherever it went.

Eight: Capture the Horses of Diomedes

King Diomedes, leader of the Bistones, fed his bloodthirsty horses on human flesh. Hercules and his men fought and killed King Diomedes and fed the king to his horses. This made the horses tame, so that Hercules was able to lead them to King Eurystheus.





Nine: Take the Girdle of the Amazon Queen Hippolyte

Hercules went to the land of the Amazons, where the queen welcomed him and agreed to give him her girdle for Eurystheus's daughter. But Hera spread the rumor that Hercules came as an enemy. In the end he had to conquer the Amazons and steal the golden belt.

Ten: Capture the Cattle of Geryon

Geryon, a winged monster with three human bodies, had a herd of beautiful red cattle. He guarded his prized herd with the help of a giant and a vicious two-headed dog. Hercules killed Geryon, the giant, and the dog and brought the cattle to King Eurystheus.






Eleven: Take the Golden Apples of the Hesperides

The Hesperides were nymphs. In their garden grew golden apples protected by Ladon, a dragon with a hundred heads. Hercules struck a bargain with Atlas, who held up the earth. Hercules shouldered the earth while Atlas, the nymphs' father, fetched the apples.

Twelve: Capture Cerberus

Hercules was ordered to capture Cerberus, the three-headed guard dog of the underworld, without using weapons. Hercules wrestled down the dog's wild heads, and it agreed to go with him to King Eurystheus. Cerberus was soon returned unharmed to the underworld.






Posted by STRATOS ALEXIOU on September 20, 2013 at 4:55 AM Comments comments (1)

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Τα μήλα [APPLES]

 Παίζεται σε εξωτερικό χώρο. Δύο παιδιά χωρίζονται και αποτελούν τα "τέρματα". Χαράζονται  δύο γραμμές σε απόσταση δέκα περίπου βήματα η μια από την άλλη. Οι δυο αυτές γραμμές  είναι τα τέρματα και πίσω από αυτές τις γραμμές στέκονται οι δυο παίκτες. Αριστερά από τις  γραμμές χαράζεται μια άλλη που από πίσω της πηγαίνουν και στέκονται τα υπόλοιπα παιδιά. Με  κλήρο ορίζουν ποιός από τα τέρματα θα ρίξει πρώτος την μπάλα για να χτυπήσει ένα από τα  παιδιά που βρίσκονται στο κέντρο. Αυτά τα παιδιά πρέπει όλη την ώρα να τρέχουν από την μια  άκρη στην άλλη για να μην χτυπηθούν. Αν αυτός που θα ρίξει την μπάλα δεν πετύχει κανένα,  τότε βγαίνει και στέκεται πίσω από την αριστερή γραμμή. Με τη σειρά του ρίχνει την μπάλα ο  άλλος. 
 Όταν μείνει μονάχα ένα παιδί στο κέντρο τότε παίζονται τα μήλα, δηλαδή θα χτυπηθούν  δώδεκα μπαλιές, έξι από κάθε τέρμα. Πρώτα ρίχνει ο ένας λέγοντας "Ένα μήλο", έπειτα ο άλλος  "Δύο μήλα!" κ.λ.π. Το παιδί που είναι στη μέση τρέχει και κάνει κάθε είδους κινήσεις ώστε να  αποφύγει την μπάλα. Αν χτυπηθεί τότε χάνει και το παιχνίδι ξαναρχίζει με νέα τέρματα, αν τα  καταφέρει να μην χτυπηθεί έχει το δικαίωμα να ξανακαλέσει όλους του παίκτες και να αρχίσει  το παιχνίδι με τα ίδια τέρματα. 

 Librarians: Marika Fameliari, Nicky Bistiola 
 student: Constantinos Coucoulios, 4th grade 
 Athens College Elementary School, Athens, Greece

 Apples [ TA MILA]

 I am going to explain to you a game that we play in Greece called MILA; the play is played as follows. 
 Two children face one another and between them are many children spread all around the two facing children. The aim of the game is for the two children to hit with the ball the other children spreaded around them. However, if a child manages to catch the ball instead of being hit, then the other child is out of game and replaced by the one who caught the ball. 

 English teacher: Christine Vlassopoulou
 student: Molfetas Yiannis, 6th grade 
 Athens College Elementary School, Athens, Greece


Το μαντιλάκι [HANDKERCHIEF]

 Το μαντιλάκι είναι ένα παιχνίδι που παίζεται με έξι ή παραπάνω παιδιά. Για να παίξεις αυτό το  παιχνίδι χρειάζεσαι ένα μαντίλι και μία κιμωλία. 
 Με την κιμωλία σχεδιάζεις έναν κύκλο στη μέση και δύο γραμμές, μία δεξιά και μία αριστερά.  Σκοπός του παιχνιδιού είναι να καταφέρεις να πάρεις το μαντίλι από το κέντρο. Τα παιδιά  χωρίζονται σε δύο ομάδες. Κάθε παιδί από την κάθε ομάδα έχει έναν αριθμό. Ο κάθε παίκτης  προσπαθεί να πάρει το μαντίλι από το κέντρο χωρίς να τον πιάσει ο αντίπαλός του. Αν τον  πιάσει, ο πόντος είναι του αντιπάλου. Αν όμως ο αντίπαλος περάσει τη γραμμή του ο πόντος  είναι δικός του. Το παιχνίδι κερδίζει η ομάδα που έχει τους περισσότερους πόντους. 

 Librarians: Sylvia Dimitriadis, Tina Partsinevelou 
 student: Melina Agelidi, 4th grade 
 Psyhico College Elementary School, Athens, Greece

 Handkerchief [TO MANTILAKI]

 To play "handkerchief" children get in two groups. One child is a referee. In every team, every child has to have a number. For example, if a child in team A has number 3, a child in team B has to have number 3 as well. When the referee calls out a number the children that have that number have to try to take the handkerchief. The winning team is the one that takes the handkerchief most times. 

 English Teacher: Persa Desipri 
 students: Ismini Korasidi & Caroline Tsiga, 6th grade
 Psyhico College Elementary School, Athens, Greece


Το τσιλίκι (tsiliki)

Το τσιλίκι παίζεται με δύο ή περισσότερα παιδιά. Για να παιχτεί το παιχνίδι χρειάζονται δύο ξύλινες βέργες, μια μακριά 60-70 εκ. περίπου (τσιλίκα) και μια μικρή 10-20 εκ. περίπου (τσιλίκι), που είναι ξυσμένο όπως το μολύβι μας στις δυο άκρες του. 
Τα παιδιά βάζουν σημάδι ρίχνοντας πέτρες και όποιος το πλησιάσει περισσότερο αρχίζει πρώτος. Αυτός λοιπόν βάζει πάνω από μια μικρή σκαμμένη εσοχή στο έδαφος το τσιλίκι, παράλληλα προς το έδαφος, κι έχοντας τα άλλα παιδιά απένταντι του, ρίχνει με την τσιλίκα το τσιλίκι, όσο πιο μακριά μπορεί, προσέχοντας όμως να μην το πιάσουν τα άλλα παιδιά. 

Αν το πιάσει ένα απ' τα παιδιά, τότε πηγαίνει αυτό το παιδί να ρίξει το τσιλίκι και εκείνος που το έριξε πριν, αλλάζει θέση και πηγαίνει απέναντι με τα άλλα παιδιά. Αν δεν το πιάσει κανείς, τότε κάποιος απ' τους απέναντι ρίχνει το τσιλίκι για να χτυπήσει την τσιλίκα, που την τοποθετεί εκείνος που έριξε το τσιλίκι οριζόντια στο έδαφος και αν τη χτυπήσει αυτός παίρνει  τη θέση αυτού που έριχνε και αλλάζουν θέσεις. 

Αν δε χτυπήσουν τη τσιλίκα, τότε ο κύριος παίχτης βάζοντας το τσιλίκι σε ένα σημείο κοντά στην εσοχή, χτυπάει το τσιλίκι με τη τσιλίκα του σε μία άκρη του και αυτό ανασηκώνεται ψηλά. Κατόπιν ο παίχτης αν το χτυπήσει μία φορά δυνατά τότε μετράει την απόσταση από το μέρος που το 'ριξε μέχρι το σημείο που έπεσε με τη τσιλίκα του και όποιο νούμερο βρει, αυτό είναι οι πόντοι που κέρδισε.

Επίσης αν πριν χτυπήσει το τσιλίκι του για να το στείλει μακριά, το χτυπήσει άλλη μια φορά (συνολικά 2) τότε τους πόντους, τους μετράει με το τσιλίκι και όχι με την τσιλίκα. Και αν το  χτυπήσει 2 φορές (συνολικά 3), τότε οι πόντοι μετράνε με το διπλάσιο νούμερο που βρίσκεται μετρώντας την απόσταση με το τσιλίκι κ.ο.κ.



The stick ("tsiliki")

           "Tsiliki" is played by two or more children. You need two sticks, one about 60-70 cm long called tsilika and a shorter one, 10-20 cm long called tsiliki, which is sharpened on both ends like a pencil.

The children aim at it with stones and whoever approaches it more, starts the game. He/she puts the "tsiliki" parallel to a small hollow dug in the ground. Then, he/she stands facing the other children and throws the "tsiliki" with the "tsilika" as far as he can, paying attention so that the other children don't catch it. If one of the children catches the "tsiliki", then he/she will throw it next, while the child who had thrown it first joins the group. If noone catches it, one of the children of the group aims with the "tsiliki" at the "tsilika", which has already been placed parallel to the hollow dug in the ground.

In case he/she is successful, this child takes the place of the child who threw first. If he/she is not, the first player puts the "tsiliki" next to the hollow , hits it on the one end with the "tsilika' and it takes off. After this, if the player hits it hard once, then he measures the distance from the point it stood to the point it fell using the "tsilika" as a measuring unit.

The number he/she finds represents his/her points. In addition to this, if, before hitting his/her "tsiliki" to send it far, he/she hits it twice, then he/she uses the "tsiliki" and not the "tsilika" as a measuring unit. If he/she hits the "tsiliki" three times, then the points are estimated by doubling the number of measuring units he/she has found using his/her tsiliki. 

Greek Teacher: Irini Papanikolaou - Karambalis
Translated by P. Vlontaki, English Teacher
student: Akis Aggelis, 6th grade
Psyhico College Elementary School, Athens, Greece




Παλιά Παιδικά Παιχνίδια - Old Children's Toys









Posted by Natacha on December 4, 2012 at 3:20 AM Comments comments (0)

- We have just received Greece´s Christmas Card.  We really like it. Thanks a lots