15th Dinner Club Meeting – Greece Menu & Recipes
Finally! It seems like it’s been ages since our last Dinner Club Meeting! This month R was the host and she chose "Greece" as the theme. I think she had a hankering to cook lamb and so Greece was the obvious answer.
Here was our menu for the night:
- Appetizers: Cumin Sticks (from "The Complete Book of Greek Cooking by St. Paul’s Greek Orthodox Church") and Dolmas
- Cocktail: Ouzo on ice
- Salad: Khoriátiki Saláta (from Culinaria Greece, recipe below)
- Main: Herb Stuffed Leg of Lamb with Avgolemono Sauce
- Side: Tzatiki with Greek Pita (recipe below)
- Dessert: Fanouripita
2 – 3 tomatoes, diced
1 cucumber, sliced
1 onion, cut in rings
2 pale green peppers, cut in rings
8 oz sheep’s cheese
Capers and eggs, as desired (in the photo the eggs are hard-boiled…)
Greek extra virgin olive oil
Freshly ground black pepper
Put the prepared vegetables in a bowl, pour over the vinegar, season with the salt and pepper, and mix well. Garnish the salad with the olives, sheep’s cheese, and, possibly, capers and eggs. Be sure to pour over plenty of olive oil. Finally sprinkle with the oregano. Serve with white bread that has been freshly baked.
8 oz Plain yogurt
3 – 4 Cloves garlic
2 Tbsp. Olive oil
Peel and grate cucumbers, place on paper towels and squeeze excess water from flesh. Mix into yogurt and add pressed garlic and olive oil.
Serve with warmed Greek pita.