Recipe for tzatziki
From the book "Greco Greek Kitchen", Eliav Goldenberg
"Tzatziki is a dressing, a dip and also a salad. At its base it is made from yogurt, garlic and cucumbers. It is served in every tavern as part of the meze platter and is one of the most recognized and beloved Greek cuisine assets in Greece and abroad," Greco explains. Another emphasis on the success of the recipe is the use of thick yogurt.
Components
1 liter yogurt 3% fat
3 cucumbers (not peeled)
2 tablespoons chopped dill 2 cloves crushed garlic
4 tablespoons olive oil Grated
peel from 1/
2 lemon
Salt and black pepper
Method of preparation
Line a colander with a diaper cloth and pour the yogurt into it. Place over
bowl and store in refrigerator overnight. The amount obtained after filtering
will be about 2.5 cups.
The next day, grate the cucumbers in a grater and squeeze the liquid
between the palms of your hands.
Transfer the yogurt and cucumbers to a bowl and add all the other
ingredients. Mix well and serve.
Greco's Tzatziki, Photo: Dan Peretz
Tirokpetri recipe – spicy cheese and pepper spread
Tirukpetri (spicy cheese in Greek) is considered a classic meze dish of Greek cuisine just like tzatziki. Authentic Greek spread served at the beginning of the meal.
Components
8 sweet red peppers
1 hot red pepper 2 cloves crushed garlic
400 g feta cheese
Salt (according to the saltiness of the cheese) and black
pepper 1/
2 cup olive oil
To serve (if desired):
A little crumbled feta cheese
A little chopped green onion Olive
oil
Method of preparation
Burn the sweet and hot peppers on an open flame (over a metal mesh on the stove, or on a grill) until they turn black on all sides. Put the peppers in a plastic bag, close the bag and let the peppers cool slightly.
Remove the peels from the peppers and cut them coarsely.
Transfer the peppers, garlic and cheese to a food processor container and process into a smooth cream. Season with salt and pepper and add the olive oil gradually, while the processor works.
To serve, transfer the spread to a plate, crumble a little more feta cheese on top of it, add a little chopped green onions, drizzle a little olive oil and serve.
Greco's Tirukpetari, photo: Dan Peretz
Eggplant recipe in silage
Components
3 medium eggplants (preferably bloody)
1 tablespoon coarse salt
for silage
4 tablespoons chopped dill 4 tablespoons chopped parsley
2 tablespoons dry oregano
3 cloves sliced garlic
500 ml white
wine vinegar 300 ml olive oil 1 tablespoon salt
1/
4 teaspoon ground black pepper
Method of preparation
Peel the eggplants and slice them into slices 2 cm wide. Sprinkle salt on the slices and set aside for about an hour to excrete liquid.
Preheat the oven to 180 degrees Celsius. Wipe the eggplant slices from the salt. Line a baking sheet with a sheet of parchment paper and place the eggplant slices in it. Bake for about 15 minutes, until the slices brown on all sides.
Mix all silage components.
Remove the eggplant slices from the oven and place them in a container in layers. Pour the silage over them in the amount needed to cover the slices. Cover the pan and store in the refrigerator overnight before serving.
Eggplant in silage,
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