We love gyros…lamb, chicken, beef, or veggie…doesn’t matter. I’ll take one of each please!

Kemal made us some incredibly tasty lamb and beef gyros a few weeks ago.

They totally hit the spot!

Here’s the recipe he used:

Alton Brown at www.foodnetwork.com

He followed that recipe exactly except he also added some extra spices… some fenugreek, ... [read more]]]> We love gyros…lamb, chicken, beef, or veggie…doesn’t matter. I’ll take one of each please!

Kemal made us some incredibly tasty lamb and beef gyros a few weeks ago.

They totally hit the spot!

Here’s the recipe he used:

Alton Brown at www.foodnetwork.com

He followed that recipe exactly except he also added some extra spices… some fenugreek, sumac, and cumin…about a teaspoon of each.

We served them on homemade lejinje (Bosnian pita bread) that I had made earlier in the day and topped them with tzatziki sauce, yellow tomatoes, fresh mint, and some dried mint as well. We were in total heaven!

We also enjoyed some lamb and beef gyros at It’s All Greek to Me, which is a little family owned Greek restaurant here in town. We ordered a chicken gyro as well, and it was awesome!

Not only did we enjoy the food, but we also enjoy some nice conversation with Chef Maria.

Here’s a couple of pictures of us a few weeks ago on our anniversary at the Greek restaurant.

While we certainly love making our own gyros, we do plan to go back to the restaurant and enjoy some there from time to time as well too.

What kind of gyro is your favorite? Chicken, lamb, beef, a lamb/beef combo, or a veggie one?

I adore Mediterranean food and cooking, and Kemal, who’s from the Mediterranean, naturally loves it as well.  We don’t follow any particular diet in that we eat whatever we want; however, our eating patterns and lifestyle basically follows the Mediterranean diet pyramid.

Most of our meals are centered around vegetables, beans, bread, fruits, and whole grains. ... [read more]]]> I adore Mediterranean food and cooking, and Kemal, who’s from the Mediterranean, naturally loves it as well.  We don’t follow any particular diet in that we eat whatever we want; however, our eating patterns and lifestyle basically follows the Mediterranean diet pyramid.

Most of our meals are centered around vegetables, beans, bread, fruits, and whole grains. Legumes, nuts, spices, and olive oil, as dairy products centering around cheese, yogurt, and eggs, are also an integral part of our meals.

Fish and meat make up the smallest part of our diet, and that suits us fine because we both prefer more plant-based foods versus animal-based.

Neither one of us can get enough veggies. We both constantly crave them and enjoy preparing (and of course eating!) meals centered around vegetables.

One such meal is a Greek dish called dolmades which are grape leaves stuffed with rice, veggies, fruit, and nuts. The dolmades I made were were stuffed with arborio rice, fresh mint, fresh parsley, raisins, sunflower seeds, onions, and spices.

Dolmades are extremely easy to make, but they do take just a bit of time to stuff and roll all the grape leaves. Then after they’re rolled and stuffed, they’re simmered in a pan with either vegetable or chicken broth for about 45 minutes. Then they’re chilled and eaten cold.

They’re great both plain or dipped in tzatziki sauce. I also enjoy eating them served on top of a Greek salad. They’re excellent that way!

If you’ve never tried them before, I highly encourage you to make them sometime and see for yourself just how wonderful they are. They can be eaten as an appetizer or for the main course.

There are many recipes out there on the web, but I found mine in a cookbook I have here at home called “Tastes of the Mediterranean“; the recipe for Dolmades is on page 37.

Making a Greek salad is also very easy. Just toss together some spring mix, sliced cherry tomatoes, sliced green olives, crumbled feta cheese, crumbled goat cheese, freshly grated Parmesan cheese, and some salted sunflowers. I also sometimes toss in some raisins, diced green onions, and fresh mint.

My mom found a recipe online for a Greek salad dressing that’s out-of-this-world delicious. It’s so easy to make, and to learn how to make it, just go to allrecipes.com (recipe submitted by Danielle M.

Instead of using Dijon mustard which is called for in the Greek salad dressing, I just used my mortar and pestle to grind up some mustard seeds to make mustard powder. Worked great!

Anyway, after you make the salad and drizzle on the dressing, just place some dolmades on top of the salad, and there ya go!

Couldn’t be easier!

They’re super easy to make too! Don’t let the ... [read more]]]>

They’re super easy to make too! Don’t let the thought of making a pastry intimidate you. I promise you that there’s nothing to it. You just mix flour, strained yogurt, melted butter, and oil together. Then you make a dough ball. Then you roll it out and cut out some circles. Put some filling on them. Fold ‘em over. Press the edges and bake. Simple!!

They make great appetizers, or if you’re like us…they make a great meal!

Half-Moon Spinach Feta Cheese Pies

Adapted from: “The Complete Book of Greek Cooking” by Rena Salaman & Jan Cutler, page 74, (Half-Moon Cheese Pies), Anness Publishing Ltd., 2005, 2008

The recipe I ... [read more]]]>

The recipe I used called for large brown lentils, but I used red lentils since I didn’t have any brown ones on hand. The recipe also called for long grain rice, and while jasmine rice does fall under that category, it’s a rice that’s stickier and holds together well instead of being fluffy.

The result was that my lentils and rice stuck together instead of being a loose mixture.

Even though it didn’t turn out exactly the way it should have, it still turned out really good. I just cut the pieces into pie-like shapes and served it that way.

As far as taste is concerned, I was very pleased. The rice and lentils had a beautiful flavor, and we liked it so much we’ll definitely make it again.

Greek Lentils and Rice

Slightly Adapted from: “The Complete Book of Greek Cooking” by Rena Salaman & Jan Cutler, page 207, (Rice with Lentils), Anness Publishing Ltd., 2005, 2008

I can’t begin to tell you just what an incredible sandwich this is, but I will tell you that no restaurant can compare to ours! ... [read more]]]>

I can’t begin to tell you just what an incredible sandwich this is, but I will tell you that no restaurant can compare to ours!

It does take some time to make this meal, but we don’t mind because we love to spend our time cooking…and of course eating. It’s quite satisfying and enjoyable for us to spend hours in the kitchen. We cook with lots of love, and trust me…you can taste it in every bite!

Fried Cod Sandwich with Greek Cabbage Salad and Pan Fried Peppers

Greek cabbage salad Adapted from: “The Complete Book of Greek Cooking” by Rena Salaman & Jan Cutler, page 219, (Cabbage Salad with Lemon Dressing and Black Olives), Anness Publishing Ltd., 2005, 2008

Lepinje Adapted from: www.coolinarika.com

Ingredients for making the fried cod:

• 1 lb. fresh cod
• 1 cup vegetable oil (we used safflower)
• 1 egg, beaten
• 2 tbsp. milk
• 1/2 cup corn meal
• 1/2 cup all-purpose flour
• chili seasoning to taste

Ingredients for making the Greek cabbage salad:

• 1/2 head white cabbage, shredded
• 12 green olives, sliced
• 8 Peppadew sweet piquante peppers
• 1 lime
• 1 garlic clove, crushed
• 3 tbsp. olive oil
• salt to taste

Ingredients for making the pan fried peppers:

• 8 mini bell peppers
• 2 garlic cloves, minced
• 1/2 cup vegetable oil (we used safflower)

Ingredients for making the lepinje (Bosnian pita bread):

• 2 cups bread flour
• 2 1/2 tsp. dry active yeast
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 3 tbsp. olive oil
• water

Instructions for making Lepinje (Bosnian Pita Bread)

• Mix the yeast, sugar, and about 1/2 cup lukewarm water in a small cup or bowl. Set it aside and allow it to get foamy and rise up.
• Oil two baking pans and set them aside.
• In a large bowl, mix the bread flour and salt together.
• When the yeast has gotten foamy, add it, along with 2 1/2 tbsp. oil and about 1/2 cup of water to the flour, and mix well.
• Your dough is going to be too dry, but what you’re going to do is keep adding a little water at a time until the dough becomes a little sticky and all the flour is mixed in. If you put too much water in the dough and it’s too sticky, just add a little bit more flour.
• After you’ve mixed the ingredients, put the dough on a floured surface and knead the dough for about 5 minutes.
• Transfer the dough to a greased bowl. Use some of the oil on the bowl to oil the dough.
• Cover the dough with a plastic bag or plastic wrap. Then cover it with one or two towels.
• Set the dough aside in a warm place and let it rise until it doubles in bulk (about an hour or so depending on how warm your house is).
• After the dough has risen, place it on a floured surface and punch the air out.
• Knead the dough again for about 1 more minute.
• Separate the dough into balls. I separated mine into 4 balls because I didn’t want my pitas too small.
• Set the dough balls on one of the oiled pans. Brush them with just a little olive oil, and then cover them, letting them rest about 10 or 15 minutes.
• Preheat your oven to 400 degrees.
• Now you will roll out each dough ball on a floured surface with your rolling pin. Since Bosnian pita bread is thicker than other Mediterranean pitas, it’s rolled out so it will make a thicker bread. But really, it’s up to you how thick you roll it out.
• After you roll your dough balls out, place them on the greased baking sheets and then brush them with a little more olive oil.
• Cover them with the plastic wrap and a towel so they can rest for about 20-30 more minutes.
• Remove your plastic and the towel and put them in the oven to bake.
• After about 10 minutes, reduce the heat to about 350 degrees.
• Open the oven and check your pita at this point. The bottom of the pita will brown faster than the top. When the bottom of the pita is a golden brown, flip them over and continue baking.
• After 5-10 more minutes, open the oven and check the pita again. When the bottom of the pita is golden brown, they should be done. To be sure, poke the bread with a toothpick, and if it comes out clean, it’s done.

Instructions for making the Greek Cabbage Salad:

• Wash and shred the cabbage, then place it in a medium-sized bowl.
• Mince one garlic clove and then crush it. Add it to the bowl with the cabbage.
• Slice the Peppadew peppers peppers and olives, and toss the slices into the bowl of cabbage.
• Cut a lime into quarters, and then squeeze the juice of the entire lime into the salad.
• Drizzle the olive oil over the shredded cabbage mixture.
• Add salt to taste.
• Mix all the ingredients and then chill until you’re ready to serve it.

Instructions for Making the Fried Cod:

• Cut the cod into small square pieces.
• Beat the egg and then mix the milk into the eggs.
• Mix together the corn flour, all-purpose flour, and chili seasoning in a small bowl.
• Spread the flour mixture onto a large plate.
• Dip each piece of fish into the egg mixture, and then roll it into the flour mixture into the flour mixture.
• After the entire piece of fish is covered with breading, press it down to make the pieces thinner and easier to fry.
• Set each piece of breaded fish aside on a clean plate.
• After all the pieces of fish have been breaded, heat the oil in a large frying pan on medium.
• While the oil is heating, place several paper towels on a large clean plate.
• Place the fish pieces in the oil after it gets hot.
• Fry the fish until it’s cooked inside. (If you’re using a cooking thermometer to check to see if it’s cooked, the internal temperature of the fish when you temp it should be 150 degrees Fahrenheit.)
• When the fish is done, place it on the plate that’s lined with paper towels so the towels can absorb some of the excess oil.

Instructions for Making the Fried Peppers:

• Peel the garlic then mince the cloves.
• Wash the peppers.
• Fry the peppers on medium heat until the skin becomes a little bit charred and burned in places.
• When the peppers are done, place them in a bowl and then sprinkle the fresh garlic over them.

Instructions for Assembling the Sandwich:

• Cut a piece of bread in half, and then apply your favorite spreading, such a mayo or tartar sauce, to the bread.
• Spread some of cabbage salad on top of the bread.
• Then add fish and the other piece of bread.
• Serve the peppers warm as an add-on to the meal.

It’s a Greek meal, and it’s the perfect breakfast on a hot 90-degree day like today.

It’s light and reviving. It’s sweet and salty, and it’s cool and soothing. It’s a snap to make, requiring little preparation. What a wonderful ... [read more]]]>

It’s a Greek meal, and it’s the perfect breakfast on a hot 90-degree day like today.

It’s light and reviving. It’s sweet and salty, and it’s cool and soothing. It’s a snap to make, requiring little preparation. What a wonderful way to start the day!

Watermelon Feta Salad

Adapted From: “The Complete Book of Greek Cooking” by Rena Salaman & Jan Cutler, page 210, (Watermelon and Feta Salad with Mixed Seeds and Olives), Anness Publishing Ltd., 2005, 2008

If you’ve never had raw honey, you really have ... [read more]]]>

If you’ve never had raw honey, you really have to give it a try. There’s a huge difference in flavor, with raw honey winning out in the taste department. It’s also smoother and creamier with its texture reminding me of a smooth caramel.

There’s no doubt I’ll make these little Greek cheesecakes again. They’re lusciously lovely!!

Note: I recommend these little cheesecakes be eaten within 24 hours of making them. I made them yesterday afternoon at 4 p.m., and we ate two of them at midnight. They were awesome. Then 24 hours after that (tonight), I tried another one and threw it away. It just doesn’t hold up well, so if you make these, plan to share them and eat them soon after making them.

Mini Greek Cheesecakes (Lyhnarakia)

Recipe Adapted from: “The Complete Book of Greek Cooking” by Rena Salaman & Jan Cutler, page 226, (Sifnos Cheese and Honey Tart), Anness Publishing Ltd., 2005, 2008

Here’s a photo of the mini cheesecakes fresh from the oven. I sprinkled them with a little cinnamon and confectioner’s sugar while it’s still hot.

I topped each of them with raw honey after they cooled. Yum Yum!

My husband, Kemal, ... [read more]]]>

My husband, Kemal, a native of the former Yugoslavia, introduced me to this wonderful vegetable entree many years ago. The recipe varies from region to region, but regardless of how it’s made, I never met a moussaka I didn’t love!

The Yugoslavian version of moussaka that my husband and I make is a little different from the Greek version that we prepared last week. The Yugoslavian version that my husband makes is prepared with potatoes, zucchini, tomatoes, and eggs, while the Greek version is made with eggplant, chickpeas, lentils, feta cheese, and yogurt.

Even the regional recipes vary. Some Greek versions of moussaka are made with lamb and eggplant and are prepared without legumes, and the Yugoslavian versions are also prepared in different ways as well. Whenever I think about all the different recipes for moussaka, I think about chili and how chili is made many different ways and has different ingredients, depending on who makes it.

Here’s a picture Kemal took last week right after it came out of the oven. It makes a huge pan, and makes about six to eight servings.

Vegetable Moussaka (Adapted from: “The Complete Book of Greek Cooking” by Rena Salaman & Jan Cutler, page 174, Anness Publishing Ltd. 2005, 2008)