{"id":254,"date":"2025-05-04T20:47:22","date_gmt":"2025-05-04T18:47:22","guid":{"rendered":"https:\/\/erasmus.zs.ketrzyn.pl\/?p=254"},"modified":"2025-05-05T20:37:41","modified_gmt":"2025-05-05T18:37:41","slug":"cuisine","status":"publish","type":"post","link":"https:\/\/erasmus.zs.ketrzyn.pl\/index.php\/2025\/05\/04\/cuisine\/","title":{"rendered":"BLOG: Cuisine"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">1. The taste of Pieria &#8211; five dishes you must try and how they&#8217;re made.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Greek Coffee \u2013 a rich, aromatic tradition<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Although coffee isn\u2019t technically a dish, in Pieria (and all of Greece), drinking it is a cherished ritual. Greek coffee is brewed in a small brass pot called a briki over low heat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">How is it made?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add finely ground coffee (1\u20132 teaspoons), sugar to taste, and cold water to the briki. Stir only once before heating. When the coffee begins to froth, remove it from the heat and pour it into a small cup. Do not stir after pouring \u2013 the grounds settle at the bottom.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie2-768x1024.jpg\" alt=\"\" class=\"wp-image-257\" srcset=\"https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie2-768x1024.jpg 768w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie2-225x300.jpg 225w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie2-1152x1536.jpg 1152w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie2.jpg 1536w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u2e3b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. Papoutsakia \u2013 stuffed eggplant<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The name papoutsakia means \u201clittle shoes,\u201d and this dish features halved eggplants stuffed with minced meat and topped with b\u00e9chamel sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">How is it made?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 The eggplants are cut in half, hollowed out, and baked.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 The filling is made from saut\u00e9ed ground meat with onion, garlic, and spices (like cinnamon, oregano, and nutmeg).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 B\u00e9chamel is spread on top, and the whole dish is baked in the oven.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie1-1024x768.jpg\" alt=\"\" class=\"wp-image-255\" srcset=\"https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie1-1024x768.jpg 1024w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie1-300x225.jpg 300w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie1-768x576.jpg 768w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie1-1536x1152.jpg 1536w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie1.jpg 2000w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u2e3b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. Zucchini chips with tzatziki \u2013 a crispy appetizer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This is a popular meze (appetizer) served in tavernas across the region.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">How is it made?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 Zucchini is sliced thinly, salted, coated in flour or a light batter, and deep-fried until golden.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 Served with classic tzatziki: Greek yogurt, grated cucumber, garlic, olive oil, salt, and sometimes dill.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie4-768x1024.jpg\" alt=\"\" class=\"wp-image-260\" srcset=\"https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie4-768x1024.jpg 768w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie4-225x300.jpg 225w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie4-1152x1536.jpg 1152w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie4.jpg 1500w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u2e3b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4. Greek yogurt with toppings \u2013 a Greek-style breakfast<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In Pieria, it\u2019s common to customize your own yogurt bowl with either sweet or savory toppings.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">How is it made?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The base is thick, creamy Greek yogurt with a slightly tangy flavor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Popular toppings include:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 Sweet: honey, walnuts, almonds, seasonal fruits, figs, pomegranate.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 Savory: olive oil, sun-dried tomatoes, herbs, olives.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"722\" height=\"1024\" src=\"https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie5-722x1024.jpg\" alt=\"\" class=\"wp-image-261\" srcset=\"https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie5-722x1024.jpg 722w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie5-212x300.jpg 212w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie5-768x1089.jpg 768w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie5.jpg 861w\" sizes=\"auto, (max-width: 722px) 100vw, 722px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u2e3b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5. Moussaka \u2013 a Greek classic<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">One of the most famous Greek dishes, also beloved in Pieria. It\u2019s a layered casserole of eggplant, potatoes, meat, and b\u00e9chamel sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">How is it made?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 Layers include pan-fried slices of potatoes and eggplant, ground beef in a tomato sauce with spices, and a creamy b\u00e9chamel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 Everything is assembled in a baking dish and baked.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 It tastes even better the next day!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie3-768x1024.jpg\" alt=\"\" class=\"wp-image-259\" srcset=\"https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie3-768x1024.jpg 768w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie3-225x300.jpg 225w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie3-1152x1536.jpg 1152w, https:\/\/erasmus.zs.ketrzyn.pl\/wp-content\/uploads\/2025\/05\/Zdjecie3.jpg 1536w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u2e3b<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The flavors of Pieria reflect a blend of mountain and seaside cuisine \u2013 simple ingredients, fresh herbs, and aromas that stay with you long after the meal.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1. The taste of Pieria &#8211; five dishes you must try and how they&#8217;re made. Greek Coffee \u2013 a rich, aromatic tradition Although coffee isn\u2019t technically a dish, in Pieria (and all of Greece), drinking it is a cherished ritual. Greek coffee is brewed in a small brass pot called a briki over low heat. [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":348,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,1],"tags":[19,14,12],"class_list":["post-254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-news","tag-cuisine","tag-project","tag-promotion"],"_links":{"self":[{"href":"https:\/\/erasmus.zs.ketrzyn.pl\/index.php\/wp-json\/wp\/v2\/posts\/254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/erasmus.zs.ketrzyn.pl\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/erasmus.zs.ketrzyn.pl\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/erasmus.zs.ketrzyn.pl\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/erasmus.zs.ketrzyn.pl\/index.php\/wp-json\/wp\/v2\/comments?post=254"}],"version-history":[{"count":2,"href":"https:\/\/erasmus.zs.ketrzyn.pl\/index.php\/wp-json\/wp\/v2\/posts\/254\/revisions"}],"predecessor-version":[{"id":264,"href":"https:\/\/erasmus.zs.ketrzyn.pl\/index.php\/wp-json\/wp\/v2\/posts\/254\/revisions\/264"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/erasmus.zs.ketrzyn.pl\/index.php\/wp-json\/wp\/v2\/media\/348"}],"wp:attachment":[{"href":"https:\/\/erasmus.zs.ketrzyn.pl\/index.php\/wp-json\/wp\/v2\/media?parent=254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/erasmus.zs.ketrzyn.pl\/index.php\/wp-json\/wp\/v2\/categories?post=254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/erasmus.zs.ketrzyn.pl\/index.php\/wp-json\/wp\/v2\/tags?post=254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}