Cucumber and yogurt dip. This dip is extremely popular
throughout Greece and is almost always included in the
assorted appetizers served in restaurants and tavernas.
Ingredients
2 cups plain yogurt.
2 large cucumbers.
1 tablespoon minced garlic.
1 tablespoon white vinegar.
2 tablespoons olive oil.
Salt and pepper to taste.
Preparation
Put yogurt in a cheesecloth-lined sieve over a bowl. Drain
several hours or overnight in the refrigerator.
(Hand method)
Peel, seed, and coarsely grate cucumbers. Drain well. Add
garlic, vinegar, olive oil, salt, and pepper to cucumbers
and mix well. Add drained yogurt and blend. Serve with
toast points, crackers, or pita bread.
(Food processor method)
Grate peeled and seeded cucumber; set aside to drain. Add
garlic, vinegar, olive oil, salt, and pepper. Pulse with a
quick on-off. Place in a bowl and combine with cucumber and
yogurt.
Yield
2 cups.
throughout Greece and is almost always included in the
assorted appetizers served in restaurants and tavernas.
Ingredients
2 cups plain yogurt.
2 large cucumbers.
1 tablespoon minced garlic.
1 tablespoon white vinegar.
2 tablespoons olive oil.
Salt and pepper to taste.
Preparation
Put yogurt in a cheesecloth-lined sieve over a bowl. Drain
several hours or overnight in the refrigerator.
(Hand method)
Peel, seed, and coarsely grate cucumbers. Drain well. Add
garlic, vinegar, olive oil, salt, and pepper to cucumbers
and mix well. Add drained yogurt and blend. Serve with
toast points, crackers, or pita bread.
(Food processor method)
Grate peeled and seeded cucumber; set aside to drain. Add
garlic, vinegar, olive oil, salt, and pepper. Pulse with a
quick on-off. Place in a bowl and combine with cucumber and
yogurt.
Yield
2 cups.
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STRAPATSADA
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(Corfu Strapatsada)
Ingredients
3 tablespoons olive oil
450 gr. ripe tomatoes, peeled and chopped
1 teaspoon oregano, thyme or basil
salt and black pepper
pinch of sugar
4 eggs, beaten a little with a fork
Serves 4
o Heat the olive oil in a large frying pan and add the prepared tomatoes and
the herbs.
o Stir a little and let them cook gently for 5-8 minutes until all the liquid
evaporates.
o Stir in some seasoning and the sugar and add the seasoned beaten eggs,
pouring them evenly all over the tomatoes.
o Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are
cooked but not too solid.
STRAPATSADA
-----------
(Corfu Strapatsada)
Ingredients
3 tablespoons olive oil
450 gr. ripe tomatoes, peeled and chopped
1 teaspoon oregano, thyme or basil
salt and black pepper
pinch of sugar
4 eggs, beaten a little with a fork
Serves 4
o Heat the olive oil in a large frying pan and add the prepared tomatoes and
the herbs.
o Stir a little and let them cook gently for 5-8 minutes until all the liquid
evaporates.
o Stir in some seasoning and the sugar and add the seasoned beaten eggs,
pouring them evenly all over the tomatoes.
o Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are
cooked but not too solid.
DOLMADES
(VEGGIE)
This is someone's aunt's recipe. They find it heavenly:
3 C. rice, soaked in boiling water and salt for 1hr.
1/2 C. olive oil
Juice of one large lemon
1 bunch green onions, chopped
1 bunch parsley, minced
1 large, firm tomato, choppped
1 tsp. dried mint (optional)
salt and pepper to taste
Thoroughly rince rice and drain well. Mix the rice and all the above
ingredients in a bowl. If you are using fresh grape leaves blanch
in boiling water for a minute. Stuff and cook. You could use torn
grape leaves or slices of tomato to line the bottom of the pan so
that the bottom layer of stuffed grape leaves won't scorch.
