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Tag Archives | Souvlaki

How to host a Meze party

‘Great Sauces Transform Good Food into Gourmet’ 

Meze

MezeArab music, lots of pillows spread around the room, a few chairs and stools, friends invited, and of course, prepare some eastern Mediterranean Meze. The dishes are easy to assemble and you can buy up the ingredients at any supermarket. These rustic dishes are seasoned with a mild warmth of spices and textures from countries nestled around the eastern rim of the Mediterranean Sea; Egypt, Jordan, Israel, Lebanon, Syria, Turkey and Greece.

Hummus – Chick pea bean dip mixed with tahini, green onions, cumin and pureed until smooth and creamy. Drizzle with olive oil and scatter a few whole chick peas on top. Serve with torn pita bread.

Baba GhannoujBaba Ghannouj – A Middle Eastern eggplant dip with tahini, garlic, fresh lemon juice and regional spices, it’s a smoky, creamy vegetable dish scooped up with toasted pita bread wedges or crisp pita chips.

Falafel – Golden brown chick pea balls made with tahini, onion and spices served with tzatziki cucumber sauce.

Souvlaki – Pork chunks or strips laced on skewers after marinating in mint, oregano, red wine vinegar and olive oil, then grilled and served with Tzatziki sauce for dipping.

Tzatziki – Mint, oregano, garlic, lemon, red wine vinegar and yogurt for dipping Falafel and Souvlaki.

Dip Pita in LabnehLabneh – Thickened yogurt dip with a hint of lemon; it’s seasoned with za’atar and drizzled with olive oil.

Pita Bread – Home baked then grilled, torn pieces of this Middle Eastern flat bread are dipping vehicles for Hummus, Baba Ghonnouj and Labneh. Or you can roll up some Falafel or fill them with Souvlaki and Tzatziki sauce.

Mixed Olives and Pickled Peppers – Find mixed olives at your local olive bar and serve with pickled or stuffed peppers.

Garnishes – Assemble lemon slices, mint leaves, parsley, chick peas, sliced scallions, drizzled olive oil, and radishes or other crisp vegetables.

Also choose from Tzatziki Feta Dip, Roasted Red Pepper Htipiti, Crispy Chickpeas, Cannellini Hummus.

MezeSaucyCuisine.com
Cook with Sauces
Meze
Written by
Recipe Tester for the Washington Post
Photographs and Styling by Helen Horton
Updated: June 1, 2014

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Souvlaki with Tzatziki

Souvlaki with Tzatziki is marinated pork laced on skewers then grilled and served with Tzatziki for dipping.

The Sauce: Souvlaki Marinade – Mint, oregano, garlic with lemon, red wine vinegar and yogurt seep into bite-size chunks of tender pork.

‘Great Sauces Transform Good Food into Gourmet’ 

Marmalade distrit

Meze’s been dancing about me for months; small saucers of Hummus, Baba Ghannouj, Keftedes, Falafel, tzatziki, olives, Pita Bread, Dolmades, Souvlaki and Labneh all swirling around my head. Gonna write about it but I’ve got a nagging urge to share Soulvaki first.

Pork Souvlaki marinaded and grilled by your Greek mama might be just like mine, or maybe not. Which herb combinations are your favorite or how much lemon’s squeezed in? Do you marinate then thread on skewers or vise versa? Are your sticks short for small bites or full length skewers.

I remember the grilled Soulvaki from the Greek place in the Marmalade district of Salt Lake City. Business development and updated city planning codes forced this dive to shut Souvlaki with Tzatzikidown. How can you improve the neighborhood without great souvlaki? How can you replace the ‘gas station turned into a Greek eatery’ with pristine condos and commercial businesses and chase away the best Greek food in town? Sigh!

Over and over I concocted variations, different combinations of souvlaki marinade, until I found one that tastes like that Greek place and now I’m sharing it with you. If you’re missing it too, you can reinvent it in your own kitchen.

You may also enjoy Hummus, Baba Ghannouj, Falafel, Labneh, Cannellini Hummus, Tzatziki Feta Dip and Pita Bread.

2013 AniversaRecipe – Virgin Cherry Bounce
2012 AniversaRecipe – Easter Egg Nog
2011 AniversaRecipe – Black Bean Breakfast Burrito

Recipe: Souvlaki

Active Time: 30 Minutes | Total Time: 40 Minutes | Yield: 8-10 Servings

Ingredients
Souvlaki Marinade
Marinadejuice of 1 lemon
1 Tbsp red wine vinegar
1 Tbsp dried mint
1 Tbsp dried oregano
1 clove garlic, minced
2 Tbsp olive oil
pinch salt
pinch freshly ground pepper
2 lbs pork, cut in 1-inch chunks

Tzatziki Sauce
1/2 cucumber, unpeeled, seeded
1 cup plain yogurt
1 Tbsp fresh dill
1 Tbsp olive oil
2 Tbsp red wine vinegar
1/4 tsp cumin
1/4 tsp salt
few grinds black pepper

Special Equipment – skewers, 2 bowls and grill pan or skillet

Instructions
1 For the marinade, combine lemon juice, red wine vinegar, mint, oregano, garlic, olive oil, salt and pepper in a medium bowl. Strain CucumberAdd pork and toss to coat. Cover and place in the fridge to marinate for 30 minutes.

2 Meanwhile coarsely grate the cucumber. Strain through a mesh strainer and discard the liquid. Combine the cucumber, yogurt, dill, olive oil, red wine vinegar, cumin, salt and pepper in a small bowl.

3 Heat a grill pan on medium high and coat with cooking spray. Thread the marinated pork chunks on the wooden skewers. Grill Souvlaki on both sides until just cooked through, about 2-3 minutes per side. Serve with Tzatziki sauce.
Grilled Souvlaki

 

 

 

 

 

 

Information
If you don’t have a grill pan, use a skillet or broil.

Notes
You can also finely dice the cucumber. It could also be peeled if desired.

Applications
Souvlaki on PitaServe on small sticks with tzatziki and other dips like Hummus and Baba Ghannouj.

Slide grilled Souvlaki off the skewers onto a warm pita round, add shredded lettuce tomato slices and a generous scoop of tzatziki sauce, fold and enjoy.

 

 

Dish Designer

  • Exchange pork for chicken chunks.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Souvlaki with Tzatziki Sauce
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: May 11, 2014

Continue Reading · 0

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