[Sca-cooks] OOP GREEK SPICING

Korrin S DaArdain korrin.daardain at juno.com
Sun Dec 9 13:11:18 PST 2001


From: Seton1355 at aol.com Date: Sun, 9 Dec 2001 14:27:22 EST
>Hello List,
>Yesterday David took me to lunch at a lovely Greek restaurant.
>I had suvlaki and the spicing was wonderful!  I am trying to recreate it
and
>so far all I've come up with is:

Enjoy,

Korrin S. DaArdain
Korrin.DaArdain at Juno.com

"Barry of thirteen, gules and argent, on a canton azure fifty mullets
argent." - Sep 11, 2001

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	Souvlaki (Greek)
	From Greece / Ellada Web site (www.ellada.com/grarr15.html)
	1 kg/2 lb of pork meat, cut in cubes with 1 inch (2.5cm) sides
	6 Pita breads
	Juice of 4 lemons
	Salt, pepper and oregano seasoning
	6 wooden skewers
	Tzaziki
	Put the pork meat in the wooden skewers, salt and pepper them. Cook over
a barbecue fire, on a skilet or under an oven grill. In the meantime,
spread some oil on the pitas and place under the oven grill, browing
slightly each side, but not drying them. When the meat is done, dip them
in a long glass containing the lemon juice and then holding a pita bread
in one hand empty the skewer contents in it removing the skewer. Sprinkle
with oregano and salt, add tzaziki and the souvlaki is ready.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Tzaziki (Greek)
	From Greece / Ellada Web site (www.ellada.com/grarr15.html)
	500 grams (1/2 quart) of Greek yoghurt (or natural full, dairy yoghurt)
	Three garlic cloves
	1/2 cup of olive oil
	1/2 sliced cucumber
	Put the yoghurt in a bowl. Put the garlic through a garlic press and
using the edge of a knife, spread the garlic coming our of the press on
the yoghurt. Take the cucumber and peal the skin. Slice it thinly, either
with a knife or using a salad slicer. Mix the ingredients with a mixer
(or a fork) and slowly add the oil. The oil will be absorbed, and when it
is done, the tzazki is ready. Serve with a spoon and a few olives spread
on the top. Tzaziki is eaten with plenty of french bread.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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