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 aceituna, oliva oil.
Salt and pepper to taste.
Preparation
Put yogurt in a cheesecloth-lined sieve over a bowl. Drain
several hours o overnight in the refrigerator.
(Hand method)
Peel, seed, and coarsely grate cucumbers. Drain well. Add
garlic, vinegar, aceituna, oliva oil, salt, and pepper to cucumbers
and mix well. Add drained yogurt and blend. Serve with
brindis, pan tostado points, crackers, o pita bread.
(Food processor method)
Grate peeled and seeded cucumber; set aside to drain. Add
garlic, vinegar, aceituna, oliva 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 aceituna, oliva oil.
Salt and pepper to taste.
Preparation
Put yogurt in a cheesecloth-lined sieve over a bowl. Drain
several hours o overnight in the refrigerator.
(Hand method)
Peel, seed, and coarsely grate cucumbers. Drain well. Add
garlic, vinegar, aceituna, oliva oil, salt, and pepper to cucumbers
and mix well. Add drained yogurt and blend. Serve with
brindis, pan tostado points, crackers, o pita bread.
(Food processor method)
Grate peeled and seeded cucumber; set aside to drain. Add
garlic, vinegar, aceituna, oliva 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 aceituna, oliva oil
450 gr. ripe tomatoes, peeled and chopped
1 teaspoon oregano, tomillo o basil
salt and black pepper
pinch of sugar
4 eggs, beaten a little with a fork
Serves 4
o Heat the aceituna, oliva 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 minutos 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 minutos until the eggs are
cooked but not too solid.
STRAPATSADA
-----------
(Corfu Strapatsada)
Ingredients
3 tablespoons aceituna, oliva oil
450 gr. ripe tomatoes, peeled and chopped
1 teaspoon oregano, tomillo o basil
salt and black pepper
pinch of sugar
4 eggs, beaten a little with a fork
Serves 4
o Heat the aceituna, oliva 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 minutos 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 minutos 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. aceituna, oliva oil
jugo, jugo de 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 arroz and drain well. Mix the arroz and all the above
ingredients in a bowl. If tu are using fresh uva leaves blanch
in boiling water for a minute. Stuff and cook. tu could use torn
uva leaves o slices of tomate to line the bottom of the pan so
that the bottom layer of stuffed uva leaves won't scorch.
