Ep 7. A Meal In Messinia

In My Greek Table with Diane Kochilas season 3 episode 7, viewers are taken on a culinary journey to Messinia, a region located in the southwestern part of the Peloponnese peninsula in Greece.

The episode begins with Diane visiting Polylimnio, a stunning collection of waterfalls and natural pools surrounded by lush greenery. Diane explains that this area is known for its delicious local honey and olive oil, which she plans to incorporate into the meals for the day.

Diane meets with a local beekeeper to learn about the process of honey production and taste different varieties of honey before heading to a nearby olive oil farm. There, she discovers how olive oil is made, from the picking and pressing of the olives to the bottling of the final product.

With her basket full of freshly harvested produce, including eggplants, tomatoes, and zucchini, Diane makes her way to a beautiful seaside cottage where she will cook a feast for her guests.

She starts by preparing a traditional Messinian dip called tyrokafteri, made with feta cheese and roasted red peppers, which she serves with homemade pita bread. For the main course, Diane prepares a delicious vegetable stew called tourlou, featuring the fresh produce she picked earlier.

Next up is grilled octopus, a staple dish in Messinia, which Diane tops with a tangy vinaigrette made with local honey and lemon juice. To accompany the octopus, she makes a simple and refreshing salad with arugula, sliced tomatoes, and capers.

The meal ends with a decadent dessert of Baklava, a sweet pastry made with layers of phyllo dough, honey, walnuts, and cinnamon.

Throughout the episode, viewers get to learn about the history and culture of Messinia, what makes its cuisine unique, and how the region's natural resources play a role in its cuisine.

Overall, A Meal In Messinia is a mouth-watering and educational episode that showcases the beauty and flavors of one of Greece's lesser-known regions.