GREEK WEEK

IT'S ALL GREEK TO ME

The fall semester is starting at the University of Kansas here in Lawrence and a recent article in the local newspaper about fraternity and sororities got us talking about Greek food which caused both of us to get hungry for lamb.  Larry discovered a pound of ground lamb in the freezer and Elizabeth remembered a recipe for a Greek Yogurt and Cucumber sauce (called Tzatziki) that she had on the computer and those started off a menu inspired by Greek seasonings.  PLUS, as a special inducement Elizabeth promised she would make Karithopita (Greek Walnut Cake) which she has been making for over 35 years.  That being one of Larry's favorite treats, it was off to the Agora (old Greek marketplace) to buy a few added items.

Tsatziki 

(Greek Yogurt and Cucumber Sauce)

2 Medium Cucumbers

2 cups Greek Yogurt

Juice of one large lemon

1 large garlic clove,chopped

1 Tbs kosher salt

1 Tbs finely chopped fresh dill or mint (dill is better!)

Freshly ground white pepper

Peel cucumbers and cut in half lengthwise.  Scrape out the seeds with a spoon.  Dice the cucumbers and place in a colander and sprinkle with 1 Tablespoon of Kosher salt.  Lightly stir.  Allow to sit and drain for 30 minutes.  Rinse, drain well and dry with paper towels.

Place cucumbers, garlic, lemon juice, dill and a few grinds of white pepper in a food processor or blender.  Process until well blended.  Stir in the yogurt and add additional pepper if needed.  VERY IMPORTANT:  Place in refrigerator for a minimum of two hours before serving.  Longer is even better.

The Tzatzaki wil lkeep for days in the refrigerator, but drain off any liquid that rises to the surface and stir before using.

LAMB PATTIES

1 lb ground lamb

1 green onion with top

1/2 teaspoon Mediterranean Oregano

2 Tbs. chopped fresh parsley

1 clove garlic or 1/4 tsp garlic powder

1 tsp fresh mint, chopped or 1/2 tsp. dried mint

Dash ground white pepper

1/4 tsp. sea salt

Mix all ingredients together and allow to sit for at least two hours.  Bring to room temperature.  Grill over medium coals until internal temperature reaches 160° for medium.

GREEK POTATOES 

Olive Oil

1 tsp Mediterranean Oregano

2 cloves of garlic, minced or 1/2 teaspoon garlic powder

1 pound thinly sliced potatoes (We use Simply Potatoes)

Place olive oil in heated 12" non-stick pan.  Add Mediterranean Oregano and garlic and cook for one minute, stirring occasionally.  Layer the potatoes in the pan, sprinkle with salt, freshly ground white pepper and squeeze the juice of one lemon over the potatoes.  Cover and cook over medium heat until nicely browned (about ten minutes).  Turn potatoes, cover and cook until browned.  They should be nice and crispy on both sides.

The first night we each had one patty, about a quarter of the potatoes, some of the sauce and slices of fresh tomato with feta cheese.

The second meal was comprised of the lamb patties in warmed pita bread stuffed with lettuce and sliced (or chopped) tomato and a generous amount of yogurt sauce and the remaining potatoes on the side with some sliced fresh peaches.

THE GREEK WALNUT CAKE WILL BE ON THE NEXT POST.