1 big cup plain full-fat Greek yogurt (original – it’s important)
One big green cucumber, unpeeled
2 large garlic cloves
1 tablespoon dried oregano
2 tablespoon quality olive oil
Grate the cucumber and drain it for at least 10 minutes, preferably for half an hour. Combine the yogurt, garlic, oregano and salt and leave it in a fridge for one hour. Add the cucumber and olive oil. Serve with fresh Greek bread (grilled and drizzled with olive oil) and horiatiki salad.
Horiatiki – Greek salad
2 big, ripe quality tomatoes
1 red onion
1 green pepper
1 big green cucumber
original Greek Feta cheese – thick slice
quality olive oil
a few black Greek olives
½ tablespoon dried oregano
1 tablespoon capers
Cut the tomato into thick cubes. Put into the bowl. Add the cucumber and pepper – roughly chopped. Slice the onion into thin slices and put into the bowl. Combine every ingredients with olive oil, salt and olives. Place a slice of Feta cheese to the top of the salad. Drizzle with olive oil, sprinkle with oregano and top with capers. Serve with quality Greek bread, drizzled olive oil.
Melitzanosalata (eggplant dip)
3 purple eggplants
2 garlic cloves
2 tablespoon (or more) quality olive oil
juice of 1 lemon
flat-leaf parsley finely chopped, to garnish
Prick the eggplants with the fork and place them on a baking sheet. Bake them in the oven preheated to 200 degrees Celsius for about 45-60 minutes They should be black (charred) and tender inside. Allow them to cool in a paper bag, then remove the skin. Put the flesh into a bowl. Mash the garlic and put it to the flesh. Add olive, lemon juice and salt and mix everything using a fork until you have the desired consistency. Don’t mash it too much – it should be rather rough, not smooth like hummus. You can serve it with Greek bread or pita and a glass of cold white wine.
Aubergine rolls stuffed with Feta, dried tomatoes
and fresh mint
2 big eggplants
300g Feta cheese, crumbled
1 jar of dried tomatoes
1 garlic clove – crushed
1 lemon juice and grated lemon peel – a little
fresh mint – a small bunch, finely chopped
freshly ground black pepper
Slice eggplants lengthways into 5-mm thick slices. Whisk together olive oil, salt, pepper, garlic and lemon peel, then brush this over the slices. Grill every slice on hot grill pan for about 3 min. of each side or until lightly coloured. Preheat the oven to 150 degrees Celsius. Place a teaspoon of Feta on each slice of aubergine, add one piece of dried tomato, a pinch of mint, pepper, roll up and secure with a cocktail stick. Apply the baking dish with olive oil and put the rolls into it. Pour the olive oil, lemon juice and salt over and bake it for about 20 minutes. Serve with quality bread and cold white wine.
Mussels with shallot and white wine
1 kg fresh mussels,
1 shallot, finely chopped
1 glass of wine, dry wine
3 tbsp. butter, 1 tbsp. olive oil
1 small bunch of parsley, finely chopped
Thoroughly wash the shells under water to rinse off the sand. Use a knife to scrape off any barnacles and beards attached to the shells and discard any mussels with broken shells. Throw butter and olive oil into the pot and melt. Fry the shallot until softened and add wine. Boil everything up and add mussels, cover and turn down heat to medium. Boil for a few minutes, shake the pot. Turn off the heat, add parsley and serve mussels with a broth, wedges of lemon, a baguette and cold, dry, white wine.
Garides saganaki – Greek shrimps with tomato sauce and feta
12 big shrimps – cleaned and peeled
4 big, ripe, sweet tomatoes, peeled and finely chopped
200 g Feta cheese
one small onion, finely chopped
2 garlic cloves, pulped
3 tbsp. parsley, finely chopped
one pinch of oregano and chilli
freshly ground pepper
Take a deep pan and sauté the onion and garlic in the olive oil until golden. Add the tomatoes, cover with a lid and simmer for about 10-15 minutes. Spice with pepper, oregano and chilli (you don’t need any salt – feta is salty enough). Put the shrimps into a sauce, cover and simmer for 5 minutes more. Crumble the feta cheese over the top of the sauce. Cover and stir it for a 3 more minutes. Sprinkle the shrimps with parsley and serve with delicious Greek bread and cold white wine.
1 kg quality pork (shoulder)
1 big red and green pepper
2 big onions
1 lemon, juice of
spices for pickling: oregano, garlic – 2 cloves – pulped, sweet pepper, chilli, thyme, mint (optionally), salt, pepper
Cut the meat into thick cubes. Mix together lemon juice, olive oil and spices with meat (in a plastic bag for example) and put into a refrigerator for a few hours. Cut the pepper and onion into similar cubes. Using skewers that have been soaked in water for minimum 30 minutes thread on peppers, onions, and meat (more meat then vegetables), drizzle with olive oil and place the souvlaki on a hot grill. Cook for 20 minutes turning skewers often. Serve with tzatziki, horiatiki, a baguette and cold white wine.
Καλή σας όρεξη! - Bon appetit!