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Greece to the table and nostalgia of the sea, a Greek dinner menu.

This summer I was in Greece.

Beautiful beaches, beautiful weather, delicious food.

I ate really well and then we decided to recall with our fellow travelers is a key point of the holiday! The kitchen!

greek This menu is quite simple, it takes the time it takes, on the other hand are different courses, but is highly effective.

The menu, the preparation of which we all participated, is composed as follows:

tzazichi whose recipe found here

Hoummus the recipe found here

Taramasalata

Spanakopitas

Moussaka

Pite

Carnazza al forno

Kali sas OREX (good appetite)

The taramasalata (dubbed by Carol Tamarra and Salata) this sauce is pink gum, tastes like fish because should prepare blend 3 peeled potatoes and a can of red eggs lumpfish (about 80 g), lemon juice, a couple of tablespoons of oil.

The spanakopitas are sheets of phyllo dough, stuffed with spinach and feta. I in this case, I took a roll of puff pastry and I stuffed zucchini (cooked with salt and peppermint oil) instead of spinach, and a bit 'of feta. Closed, brush with egg and sprinkled with sesame seeds. Bake at 180 degrees for twenty minutes until the surface color.

The Moussaka in this case is a vegetarian, I helped with the grilled eggplant frozen and actually was a huge success for both the time record the preparation for the final taste.

4 potatoes

200 grams of grilled eggplant ready

Feta piece

seasoned tomato sauce 300 gr

Oil

Bechamel 200 ml.

Peel potatoes and cut into slices that cook in boiling salted water already at the max for 5 minutes. Drain the potatoes and arrange in a greased pan in layers as follows: potatoes, sauce, olive oil, feta, eggplant, olive oil, sauce, feta cheese, potatoes, gravy oil, feta continuing until all the ingredients. Cover with the sauce, a thin layer. Cook covered for half an hour at 200 °, then make a gratin before serving.

The dish can be prepared the day before (as I did)

The pitas were prepared with the classic pizza dough, I have no photos, then

Water about 300 ml

Farina 500 gr

Yeast 25 gr

Oil 6 tablespoons extra virgin olive oil

Sale to 20 gr

Sugar a spoon

Mix the flour with warm water where avrete fatto sciogliere il lievito con lo zucchero.Salate solo dopo aver impastato per benino aiutandovi con l’olio d’oliva.

Fate lievitare per un’ora, riprendete l’impasto, fate tante palline da circa 50 gr l una, poi fatele lievitare per un’altra ora.

Stendete le palline, dando la forma di una pita, con una forchetta schiacciate bene e infornate senza cuocerle completamente. Io le ho congelate e poi fatte scaldare in forno, quindi completando la cottura all’evenienza.

La carne

I did not participate in this preparation, but it seems to have been put in pan with olive oil, bits of sausage, lamb and veal. Baked for an hour.

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