Mastiha lends its intriguing undertones to this luscious Mediterranean spread.
Recipes
Serve this on toasted pita wedges or over raw vegetable leaves, such as endive.
Sift together flour, salt, and baking powder. In a large bowl with an electric mixer beat butter until fluffy.
This dessert is sure to inspire awe. The chocolate and Mastiha are an intoxicating, almost addictive match and the dessert is so lovely to look at.
Preheat oven to 325°F (165˚C) and butter and flour a 1-quart loaf pan, tapping out excess flour.
Mastiha works surprisingly well in all sorts of white desserts, from the panna cotta a few pages back, to this Greek inspired cheese cake that makes use of the country’s delicious, thick, strained yogurt, which is now available widely all over Western Europe and the United States.
If you’re shopping at a mastihashop and happen upon a jar of Chios’s classic spoon sweet, grab it and savor it down to the last teaspoon. If you can’t find this rare, delicious spoon sweet, you can top the panna cotta with any citrus-flavored Greek fruit preserve or with fresh fruit and a drizzling of honey.
Lamb, the quintessential Mediterranean meat, is savored by all, regardless of religious or ethnic heritage. All over the Mediterranean one finds lamb chops on the grill. This dish begs to differ by proposing the chops be seared in a skillet. Mastiha makes up part of the marinade, infusing its aroma in the lamb long before it meets the hot surface of a griddle.
Mastiha and pistachios are first cousins, born of trees in the same family. They are a perfectly natural match.
Place potatoes in a heavy large pot.
Orange, cinnamon, ginger and Mastiha call to mind memories of the spice trails. The quartet makes this easy roasted chicken a weeknight treat.