the farmers’ market: textiles

Zippers and thread!

Fabric by the meter.

Fleece blankets.

Material for curtains.

Another fabric seller.

Bed linens.


Children’s linens.

Some Turkish ladies (you can tell by their traditional dress) shopping for fabric.

Welcome mats, bath mats, and runners.

Hand-knit baby booties and mittens.

See more of our farmers’ market here:
Clothes & Shoes

basic curry powder

This is a frugal tip, but it’s also just good practice in the kitchen.  If you like to cook, and you buy spice mixes, you’re missing out on a lot of fun.  Making your own spice mixes is easy, fun, and the results are much better than the storebought kind.  As far as frugality goes:  it’s cheaper even if the mixes seem cheap enough.  Here’s why:  if you buy whole spices and toast, combine, and grind them yourself in small batches, they’ll always be fresh when you use them.  As a result, you’ll use less.  There aren’t that many spices out there, but spice mixes are endless.  Instead of having to buy fifty spice mixes, or feeling defeated when a recipe calls for one you don’t have, if you have the ingredients and can make your own, the sky’s the limit, but you don’t have to buy that many things, and if you don’t like something, you just don’t have to make it again.  So save some money, have some fun, and get better tasting food!

We’ll start with the most basic spice mix of all:  Curry powder.  Some people run the other way when a recipe calls for it.  But if you make your own, there’s no reason to turn up your nose at a simple recipe with curry powder on the ingredient list.  But there are 90 different kinds of curry, you say?  Not a problem – use your favorite.

I am using Alton Brown’s recipe with minor alterations.  He wisely suggests that you make up a big batch of the stuff but don’t grind it until the day you want to use it; then only grind the amount you need.  I take a middle-of-the-road approach with this.  Many curries are meant to be quick and easy.  If I have to grind my spices every time, that might not work so well.  So instead of making a big batch and grinding every time, we’ll make a small batch and grind the whole thing.  It’s a compromise between very fresh and very convenient that I think we can all live with.

So, let’s take a look at the ingredients:

There are three kinds of whole seeds in this:  cumin seeds (top), coriander seeds (bottom), and cardamom (right).

There are three kinds of pre-ground spices:  dry mustard (top), turmeric (bottom), and hot paprika (right).  Alton Brown uses cayenne, which I don’t buy; I use hot paprika instead of cayenne in everything and while I can tell the difference, it’s too difficult to get quality cayenne here.

Gently toast the whole spices in a dry non-stick pan.  I move them around pretty regularly so they don’t burn.  When they start to smell really good, transfer them to your spice grinder, along with the ground spices, mixing everything up really well.

Grind in your spice grinder.  You can use an actual spice grinder, a coffee grinder that you’ve designated as a spice grinder, a grain grinder (as I do), or some other grinding apparatus of your choice.  I wouldn’t recommend a mortar and pestle because we want a very fine powder.

Keep it in a glass jar in your spice cabinet (the recipe makes more than what you see there – I used a bunch of it for dinner).  Try to use it within about two months.

A note on measurements:  if your measuring spoon collection doesn’t include the rare 1/2 tbsp spoon, remember that 1/2 tbsp = 1 tsp + 1/2 tsp.

Basic Curry Powder
original recipe

1/2 tbsp whole coriander seeds
1/2 tbsp whole cumin seeds
1/2 tbsp whole cardamom pods
1 tbsp ground turmeric
1 tsp dry mustard
1/4 tsp hot paprika or cayenne pepper

1.  Measure out the whole spices.  Toast in a dry, non-stick pan on medium heat, moving around the pan frequently, until fragrant.

2.  Measure out the ground spices.  Combine with toasted spices.  Transfer to grinder.  Grind on a very fine grind.  Store in a glass jar.

You might also like:
Vanilla extract
General Tso’s sauce
Spicy Siphnian revithada

fennel seed kebabs with yogurt sauce on pita

The star of this dish is the flavor in the meat.  Or maybe the fresh pillowy pita bread.  Or maybe the tangy yogurt sauce.

Luckily for us, we don’t have to have one star; we can have three.  Why not?

I made this up after making meatballs with this basic recipe for a while (which I usually served with couscous) and realizing that it would go really well on a pita.  S couldn’t believe his eyes when I set it before him on the table.  The look in his eyes said “what did I do to deserve such an awesome wife?”  I love that look!  If you want it too, follow along….

I used ground beef because it’s what I had.  Ground pork or a half-and-half combination of beef and pork would work just fine here.

The secret to the meat is absolutely the spices.  If you don’t have these spices, I recommend that you get them.  They’re not expensive and they will give you a wonderful Eastern Mediterranean flavor for many dishes.

Start by making the pita bread.  The recipe for that is here.  When I made this dish, I made the pita bread for lunch; I made eight pitas, and we each had two with melitzanosalata (eggplant dip) for lunch, and two more each with kebabs for dinner the same night.  Because we’re total hedonists like that.

Preheat the oven.  Crush the spices (seeds, really): fennel seeds (marathosporos / μαραθόσπορος here in Greece) and coriander seeds, along with some dried mint.

Divide the spice mixture in half.  You’re going to put half of it in the sauce and the other half in the meat.

Grate your onion.  What?  You don’t grate onions?  This is a very common technique in Greece that I never saw before coming here.  Greeks use the humble cheese grater for all sorts of things, primarily onions and tomatoes.  It’s fantastic, because you get tiny bits of onion with all the flavor, but none of the crunchiness.  Onion mush!  I grate the onion directly into the bowl I’m going to mix everything in.

In the same bowl (don’t use a tiny bowl like I did, can you tell that all of my dishes were in the dishwasher?), put in the egg, the half of the spices, the breadcrumbs, and the meat.

Mix it up with your hands until it’s well combined.  They always say not to overdo it, because it will toughen the meat; I’ve never had that happen, so I’m not sure how serious of an issue that is, but I follow the recommendation and stop mixing as soon as it looks combined.

Take four bamboo skewers (you know, souvlaki sticks), and dip them in olive oil.  I do this to prevent the meat from sticking.  I don’t know if it works but I know that I never have sticking problems.  So maybe it does.  Clump the meat around the stick.  Don’t worry – it’s not going to be a perfect cylinder, and it will feel fragile.  There’s no need to be anxious – when it cooks, it will hold together just fine.

Brush your baking sheet with olive oil – you don’t want them to stick to the sheet either – and pop them in the oven for a few minutes.  These will cook quickly, so don’t forget about them.

Meanwhile, it’s time to make the sauce.  The most important ingredient is plain Greek yogurt.  Any fat content will work (0%, 2%, 5%, or 10%) – I use 2%.  In a bowl, stir together the yogurt, lemon zest, other half of the spice mix, and the dried dill (you can use fresh dill if you have it).

When the meat is ready, take it out and pop the pita bread in to warm up for a few minutes if they’re not still warm.

Put some sauce on each pita with one kebab and some very finely sliced red onion.

At the table, gently twist and tug the stick while holding the kebab with the other hand to pull it out.

Fennel seed Kebabs with Yogurt sauce on Pita
Makes 4 kebabs

For the kebabs:
170g ground beef, pork, or a mixture of the two
1 tsp fennel seeds
1 tsp coriander seeds
1/2 tsp dried mint
1 small onion, grated
1/4 cup breadcrumbs
1 small egg
1 tsp olive oil
4 bamboo skewers

For the sauce:
150g plain Greek yogurt (strained)
1/2 tsp dried dill weed (or 1 tsp fresh)
1 tsp lemon zest

For the pitas:
1/2 of this recipe
1 small red onion, sliced very thinly

1.  Make the pitas following the Pillowy Pita Bread recipe.  You’ll only need 4 of the 8 pitas that the recipe makes.  This can be done in advance.

2.  Preheat oven to 200 degrees Celsius / 400 degrees Fahrenheit.  Grind the fennel seeds, coriander seeds, and dried mint together with a mortar & pestle or in a spice grinder.  Divide in half.

3.  In a bowl, grate the onion; add the egg, breadcrumbs, 1/2 ground spices, and ground meat.  Combine with hands.

4.  Dip each skewer in olive oil.  Brush baking sheet with olive oil.  Clump the meat around the skewers and place on baking sheet.  Bake for 8 minutes.

5.  To make sauce:  in a small bowl, stir together the yogurt, other half of ground spices, dill, and zest.

6.  When meat is cooked, remove from oven and place pitas on the oven rack.  Turn off oven and allow to warm up with residual heat.

7.  Assemble pitas:  Place yogurt sauce in center of each pita in a line and cover with a kebab. Put some sliced onion alongside the kebab on the pita.

Nutritional Information
per kebab, i.e., 1/4 of the recipe, not including the pita or the sauce

177 calories
12g fat (4g saturated, 8g unsaturated)
7g carbohydrate
10g protein
1g dietary fiber
72mg cholesterol (24% DV)
100mg sodium (4% DV)
175mg potassium (5% DV)
Contains a significant amount (+10% DV) of the following:
niacin, zinc, riboflavin, and vitamin b-12.

for 1/4 of the sauce, add 24 calories.

for the pita, see the original recipe.

You might also like:
Melitzanosalata / Greek eggplant dip
Santorini fava
Greek lentil soup

the farmers’ market: clothes & shoes

We have the scarf vendor…

Jeans and coats…




Can’t have too many slippers!


Men’s slacks and shoes…


Costume jewelry…

Men’s jeans and jackets…


Stripey panties…

If you’ve ever wondered where the Turkish ladies get their Turkish trousers in Greece, the answer is:  our farmers’ market!

See more of our farmers’ market here: