Food & Wine Festival 2000 - Greece
Pok Souvlaki with Tzatziki Sauce, Pita Bread and Baklava
Pork Souvlaki with Tzatziki Sauce
1/2 lb lean pork
1/2 whole onion
1/2 whole green bell pepper
4 whole cherry tomatoes
1/2 whole orange, juiced
1 T. extra virgin olive oil
1/2 whole garlic clove, chopped
1/2 t. fresh thyme, chopped
1/2 t. coriander seed, crushed
salt and pepper to taste
8 bamboo skewers
shredded lettuce, orange slices, fresh thyme sprigs, pita bread
To make marinade, in a bowl mix together orange juice, oil, garlic, coriander seeds, salt and pepper.
Cut pork into 3/4 " cubes and add to marinade. Mix thoroughly, cover and refrigerate 2 hours.
Cut onion into quarters and separate the layers. Cut bell pepper into small squares, removing core and seeds.
Layer pork, onion, pepper and tomatoes onto 8 bamboo skewers. Preheat grill or broiler. Cook, turning occassionally 10 - 15 minutes or until pork is cooked through.
Serve on a bed of shredded lettuce, garnish with orange slices, fresh thyme and tzatziki sauce on side.
(Herbed Yogurt and Cucumber)
2 cups Plain Yogurt
1 each Medium Cucumber
(peeled, seeded, and diced)
1 each Garlic Clove, minced
2-3 tsp. Fine Olive Oil
1 T. White Vinegar
1 T. Fresh Dill, finely chopped
1 tsp. Fresh Mint, finely chopped
Pinch of Salt
Combine all ingredients in a glass bowl and chill to allow flavors to penetrate the cucumber. Serve as a "dip", on lettuce leaves as a salad, or with fried zucchini, eggplant, or fish.
2 1/3 C. bread flour
1/3 envelope active dry yeast
2/3 t. salt
2 T. extra virgin olive oil
1 3/4 C. water
Sift flour, stir in yeast and add salt into a large bowl. Combine with oil and enough water to make a soft dough. Turn dough out onto a floured surface. Knead dough thoroughly, 10 minutes, or until smooth and elastic. Cut into 12 equal size pieces, rolling each piece into a ball, then roll out to an oval shape 7 inches long.
Place breads on floured trays, cover with a cloth and leave in a warm place for one hour or until doubled in size.
Preheat oven to 475 degrees. Oil two baking sheets and place into oven to heat. Place three pita breads on each sheet and sprinkle with water. Bake 5 minutes or until puffed and lightly browned. Remove from baking sheets and wrap in a cloth while baking remaining breads.
1/2 lb phyllo pastry sheets
3/4 C. melted butter
1/2 lb walnuts or almonds, chopped fine
1/4 C. bread crumbs
1/3 C. sugar
1/2 t. cinnamon
1/4 t. cloves
For the syrup:
2 C. sugar
1 C. water
juice of one lemon, to taste
Place one pastry sheet in a well-buttered 9X13" baking pan and brush with melted butter. Place second pastry sheet on top of the first and butter again. Repeat until you have 6 layers of buttered sheets.
Mix walnuts or almonds, bread crumbs, sugar, cinnamon and cloves. Thickly sprinkle top pastry sheet with mixture and place more buttered pastry sheets over this. Repeat in same manner until all ingredients have been used, ending with 6 pastry sheets. Brush top with remaining butter and trim edges with a sharp knife.
Cut diagonal lines the length of the pan to make diamond shape pieces. Srinkle with water. Bake in a moderate oven for about 1 hour or until golden brown.
To prepare syrup:
Boil sugar, water and lemon juice for 10 minutes. Pour hot syrup over cooked baklava. Allow to stand for several hours before serving.