Recipes
My book, Agapi Mou, My Love, has many delicious recipes that
feature the true taste of Greece. Here are just a few to try...
Tzatziki Sauce
Tzatziki accompanies most Greek appetizers, has a unique flavor, and adds zest to pita bread, vegetables or any meats ordered at dinner.
Ingredients:
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English cumber with skin left on or Regular cucumber with skin removed (Discard the ends (bitter) and the large seeds.
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2-5 garlic cloves minced (if you let the garlic season overnight, the mixture will have a much stronger garlic taste. Not as much if the sauce in consumed in one meal)
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Juice of one lemon
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1 teaspoon of white or red vinegar
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1 tablespoon of olive oil (add additional oil for taste or as garnish to finished dish
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2 cups of full fat Greek yogurt
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Fresh dill minced and pepper to taste (optional)
Directions:
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Grate the cucumber into a bowl and add a pinch of sale.
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Place grated cucumber in a strainer and to let water drip out (Very important step)
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When finished draining, squeeze cucumber in a cheese cloth or cloth napkin to dry it further.
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Repeat the same process for Greek yogurt to remove as much liquid as possible as well (only let it drain. No need to squeeze it)
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Mix cucumber and yogurt together with garlic, splash of olive oil. Pepper
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Stir to combine all ingredients
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Refrigerate from 30 minutes to two hours depending on the amount of time you prepared this dip in advance.
Traditional Greek Village Salad
Horiatiki Salata (HOR-ee-AH-tee-kee)
The Greek salad is the staple at every meal and taverna. One can order a half-Greek Salata if the one they bring is too large. The Greeks use the finest and freshest vegetables for these salads.
Ingredients:
Vegetables: (serves 4)
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1 cucumber sliced
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1 green pepper sliced
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6 small or medium chopped into quarters
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½ red onion peeled and sliced thinly
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2 Tbs. capers
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½ cup of black Kalamata Olives
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½ cup crumbled feta cheese or a large chunk of Feta cheese added to the salad before serving
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½ teas. of dried oregano or to taste
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1 tsp. of Oregano or to taste
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½ tsp. Dry mustard
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Two cloves of fresh garlic sliced thinly
Preparation: Vegetables
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Wash vegetables and pat dry.
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Cut the cucumbers length wise and remove the seeds
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Cut the green peppers in half. Remove the seeds and then into rounds
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Quarter the tomatoes
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Thinly slice the onion lengthwise
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Place ingredients in a large bowl and add capers. Kalamata olives
Greek Salad Dressing:
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In a small bowl whisk together 1/3 cup olive oil, ¼ cup red wine vinegar, 1 tbs lemon juice, salt to taste, pepper to taste, ¾ tsp dried mustard, oregano to taste, and 2 sections of whole garlic, minced.
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Place into a mason jar close the lid, and shake vigorously. The mustard will help bind the oil and vinegar together.
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Pour over salad, turn on bouzouki dance music and enjoy.