My college roommate was Manos, a physics student of Greek origin. During the two years we shared in our small flat we became close friends. Manos was also the one who introduced me to the Greek and Mediterranean cuisines.
Since it’s quite easy to prepare, this dish was one of the first Manos taught me. He said it will help me understand the essence of the Greek cuisine. In the following two months I was in charge of preparing it whenever we had friends for dinner. He wouldn’t teach me anything else until he believed I mastered this dish, and only then we moved on to more complicated recipes…
Years later, when I opened my first restaurant, I asked for Manos’ permission to serve his dish for my clients. He gave me his blessing, only after he made me swear I would only use fresh lemons…
Why is it good for your Pregnancy Diet?
Following the endless pursuit after of weight loss of recent years, potatoes got a bit of a bad reputation. They became a synonym for carbohydrates, which in turn became a synonym for getting fat. It’s a shame that this conception is so widely spread by now, since the human body needs carbohydrates to function, and potatoes are a great source for them.
Unsurprisingly, pregnant women need carbohydrates more than almost any other segment of the population. That’s because glucose, which is made out of carbohydrates, is one of the most important building stones of unborn babies. It’s actually so important that the Swiss Association for Nutrition recommends pregnant women to have 3-4 portions of carbohydrates every day.
Potatoes are also a great source of carbohydrates, fiber, vitamin B6 and folic acid, which the fetus needs for the development of the brain.