Greek Cooking

My sister and I were in Greece in 2010 and it was absolutely amazing. We travelled to Athens, Santorini, Mykonos, Rhodes, Crete and Patmos and it was the trip of a lifetime.  The food was also really amazing and nothing compared to it.  After eating out at countless Greek restaurants we decided to make our own Greek dinner.  This was the first of our own cooking lessons and it turned out quite good! We tried a menu from the newspaper and it turned out delicious all finished within 1.5 hours. 

The menu was Greek Salad, Greek Style Grilled Meat Patties, Minty Tzatziki and Lemony Roast Potatoes. 

Greek Salad

Prep time: 20 mins
Cooking time: 0
Makes: 8 servings

Ingredients:

• 1 medium chopped head romaine or head lettuce chopped
• 1/3 English cucumber cubed
• 2 roma tomatoes chopped
• 1 medium green pepper cubed
• 1/2 medium red or yellow onion diced
• 24 to 32 kalamata olives (pitted)
• 1/2 cup feta cheese, broken into small pieces (or buy pre cubed)

Salad Dressing Ingredients:

• 2 tbsp coarsely chopped fresh oregano
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice or wine vinegar 
• salt and pepper to taste

Directions:

• Mix all the salad dressing ingredients in a small bowl and put aside
• Place all the salad ingredients into a large bowl (toss with the salad dressing) prior to serving

Greek-Style Grilled Meat Patties

Prep time: 20 minutes
Cooking time: 6 to 8 minutes
Makes: 8 servings (2 patties each)

Ingredients:

• 1 1/2 lb lean ground beef or lamb
• 1 large egg, beaten
• 1 large garlic clove, minced
• 1/3 cup dried bread crumbs
• 1/3 cup  finely crumbled feta cheese
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• Olive oil for the grill

 Directions:

• In a large bowl place all the ingredients (except the oil), and gently mix the ingredients to combine. With cold wet hands, form the mixture into 1/2 inch to 3/4 inch patties.  Patties can be made early and covered and left in the refrigerator until ready to cook.   
• Preheat the barbecue or grill to medium high.  Oil the grill.  Grill the patties for 3 to 4 minutes per side, or until cooked.  

Lemony Roast Potatoes

Prep time: 15 minutes
Cooking time: 75 minutes
Makes: 8 servings

Ingredients:

• 3/4 cup chicken broth
• 1/4 cup olive oil
• 1 tsp finely grated lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/4 tsp paprika
• 2 garlic cloves, minced
• Salt and freshly ground black pepper to taste
• 2 1/4 lbs. Yukon Gold or other yellow-fleshed potatoes, quartered lengthwise
• 1 tbsp chopped fresh parsley

Directions:

• Preheat oven to 375 F (190 C). Place all ingredients, except potatoes and parsley, in a bowl and whisk to combine. Arrange the potatoes in 9-by-13-in baking dish. Pour the broth mixture evenly over the potatoes. Roast, uncovered, turning and basting the potatoes with pan juices occasionally, for 75 minutes, or until potatoes are golden and tender enough to be easily pierced with the tip of a paring knife. Sprinkle with parsley and serve.

Minty Tzatziki

Preparation time: 10 minutes
Cooking time: None
Makes: 1 3/4 cups (430 mL)

Ingredients:

1⁄2 medium English cucumber
1 1⁄4 cups (310 mL) thick, Greek-style yogurt
2 tbsp (30 mL) chopped fresh mint
1 medium garlic clove, minced
1⁄2 tsp (2.5 mL) finely grated lemon zest
1 tbsp (15 mL) lemon juice
Salt and white pepper to taste
Set a fine sieve over a bowl. Coarsely grate English cucumber into the sieve. Firmly press on the cucumber and squeeze out as much liquid as you can. Discard the liquid in the bowl. Put the drained cucumber in the bowl. Add remaining ingredients and mix to combine. Transfer to a decorative bowl. Cover and refrigerate tzatziki until needed; can be made several hours before needed.