Greece A to Z: R
9 entries from the Greece A to Z Travel Dictionary, starting with R. Search or filter them here, or open another letter.
Rafina
PracticalThe second passenger port of Athens, about 30 km east of the centre and far closer to the airport than Piraeus. It is the main departure point for Andros, Tinos and Mykonos, with more Cyclades sailings added in season.
#Rebetiko
MusicA soulful, blues like urban music genre rooted in early 20th century port cities and refugee communities, recognised by UNESCO as Intangible Cultural Heritage. Listen for the bouzouki in tavernas and dedicated rebetika clubs.
#Retsina
DrinkThe resin flavoured white wine of central Greece, characterful alongside meze.
The classic meze plate for retsina
#Revani
FoodA light semolina sponge drenched in cold lemon syrup and chilled, cut into diamonds and served in small pieces with coffee.
How to make Revani
- Serves
- 16 small pieces
- Time
- Prep 20 min, bake 35 min, plus 3 hr chilling
Ingredients
- 200g fine semolina
- 100g plain flour
- 2 tsp baking powder
- 180g caster sugar
- 5 eggs, separated
- 150g Greek yoghurt
- 120ml sunflower oil
- Zest of 2 lemons
- 1 tsp vanilla extract
- For the syrup: 450g sugar, 500ml water, peel of 1 lemon, 2 tbsp lemon juice
Method
- Make the syrup first. Boil the sugar, water and lemon peel for 6 minutes, stir in the lemon juice and leave it to cool completely. Cold syrup on a hot cake is the whole trick.
- Heat the oven to 180C and line a 23 by 33cm tin.
- Whisk the egg whites to firm peaks and set aside.
- Beat the yolks with the sugar until pale, then beat in the oil, yoghurt, lemon zest and vanilla.
- Fold in the semolina, flour and baking powder.
- Fold in the whisked whites in three additions, keeping as much air in as you can.
- Pour into the tin and bake for 35 minutes, until golden and just firm in the centre.
- Take it straight from the oven and ladle the cold syrup over in stages, waiting each time for it to be absorbed.
- Cool, then refrigerate for at least 3 hours. Cut into diamonds and serve cold.
Revithada
FoodChickpeas baked overnight in a clay pot with onion, lemon and oil, a Sunday dish most associated with Sifnos.
How to make Revithada
- Serves
- 6
- Time
- Prep 15 min plus overnight soaking, cook 4 hr
Ingredients
- 500g dried chickpeas, soaked overnight with 1 tsp bicarbonate of soda
- 2 onions, sliced thinly
- 150ml olive oil
- 2 bay leaves
- 1 sprig of rosemary, optional
- Juice of 1 lemon
- 1 tsp salt
- Black pepper
Method
- Drain and rinse the chickpeas very well, rubbing off any loose skins.
- Put them in a clay pot or heavy casserole with the onion, bay, rosemary, olive oil and 1.2 litres of water, which should cover them by about 3cm.
- Season lightly with the salt.
- Cover and cook at 150C, 300F, for 4 hours. Do not stir. Top up with hot water only if it threatens to dry out.
- The chickpeas should be completely soft and the liquid thick and golden.
- Finish with lemon juice, plenty of black pepper and another pour of raw olive oil.
- Serve with bread. It is better the next day, and traditionally goes into the baker's cooling oven on Saturday night.
Robola
DrinkThe white grape of Kefalonia, grown on limestone slopes and making dry, mineral wines poured all over the Ionian.
The classic plate to drink it with, grilled fish
#Roditis
DrinkA pink skinned grape making crisp white wine, widely planted across the mainland.
The classic plate to drink it with, fish baked in paper
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