Greek Recipes

Tzatziki – Cucumber, Garlic and Yogurt Dip

Greek-style yogurt is available at specialty Greek or Middle Eastern delicatessens, otherwise substitute plain yogurt. To eliminate the possibility of a strong garlic aftertaste, simply crush the garlic to a paste with a mortar and pestle before adding to the other ingredients. Chopped fresh dill or mint is often added, although I prefer to add finely crumbled dried mint or spearmint. Tzatziki is a great sauce for broiled chicken or fish. In Greece, it is almost always added to one of the most popular street snacks, souvlaki or gyros pita wraps.

Ingredients:

2 medium cucumbers
6 cloves garlic, peeled
Salt
2 lbs (4 cups) Greek-style yogurt
2 tbsp vinegar
Freshly ground black pepper
4 tbsp olive oil

Preparation:

Grate the peeled cucumbers and place in a colander, weighted down with a plate for about 15 minutes, so that some of their liquid drains out. Gather up in some muslin and squeeze any remaining liquid out. Place the garlic cloves and a little salt in a mortar. Crush with the pestle until the garlic is pureed.

Put the cucumber, garlic, yogurt, vinegar and pepper into a food processor. Blend until smooth, slowly adding the oil while the blades are running. Cover and refrigerate until ready to use.

Serves 4 to 6

Papoutsakia – Stuffed Eggplants

This Greek dish takes its name from the “little shoes” that the stuffed eggplants resemble when cooked. Enjoy this traditional Greek recipe! It is also possible to make this dish with zucchini as well.

Ingredients:

2 large eggplants, stems cut off
2 tbsp olive oil
2 cups meat sauce
2 cups bechamel sauce
3 tbsp breabcrumbs
2 tbsp grated kefalotiri or parmesan cheese

Preparation:

Halve the eggplants lengthways, score the flesh in a crisscross pattern with a sharp knife, then scoop out most of the flesh to allow room for the stuffing, being careful not to break the skin. Chop the eggplant flesh. Heat the oil in a large skillet over medium heat and saute the eggplant flesh for about 5 minutes or until softened. Add to the meat sauce and combine well.

Preheat the oven to 350F. Add the eggplant halves to the skillet and saute for 5 minutes or until softened, turning them once. Remove from the pan, drain on paper towels and place on a lightly oiled baking sheet. Fill the center of each eggplant with some of the meat mixture and then spread the bechamel sauce over the top. Sprinkle with the breadcrumbs and cheese.

Bake for 45 minutes or until golden brown. Serve hot.

Serves 4 to 6