Greek Cooking Class By Chef Lefteris
Tzatziki Â
Recipe •
Ingredients – 1 cup of thick yogurt – 3 cloves of garlic – 1 small bunch dill – 1 cucumber – 1 tsp olive oil – Salt to taste
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Instructions – Wash and chop the dill, add to the yogurt. – Husk garlic and finely cut (or skip through a garlic press). – Rub a cucumber on a small grater with the skin. You can cut the peel if desired, or cut the cucumber into small cubes. – Tip: If you have a liquid yogurt, then it is better to drain the juice of cucumber. To thicken the sauce, add a little cottage cheese. – Season it with salt to taste and add a little olive oil. – After mixing all the ingredients, the sauce can be served to the table.
Greek Salad
Recipe •
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Ingredients – 6 firm ripe tomatoes, coarsely chopped – 3 cucumbers, coarsely chopped – 1 red onion, sliced into rings – 200g marinated Greek olives – 220g marinated feta, coarsely chopped – 1 tsp dried Greek oregano – 1 tsp salt – 125ml (1/2 cup) olive oil Instructions – Combine tomato, cucumber, onion, olives and feta in a salad bowl. Sprinkle with oregano and salt. – Drizzle the salad with olive oil and toss to combine. Serve immediately.
Mediterranean Soup
Recipe •
Ingredients – – – – – – – – – – – – – – – –
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200 gr onion 2 celery sticks 350 gr carrots 150 gr fennel 2 cloves of garlic 300 gr potato 10 gr peppercorn 400 gr tomato 20 gr basil 20 gr thyme 1 kg fish bones 200 gr fish meat 100 ml white wine 3 l water 50 gr Parsley sprigs Instructions
Sauté the fish bones with celery, onions, fennel, garlic, aromatic and 250 gr carrots, add wine, reduce and add the tomatoes add water. Allow the broth to boil for 45 minutes. Cut the potatoes and remaining carrot cubes boil al dente. Cut the fish into thin slices and blanch inside of the broth.
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