eal.
For the flatbread: Arrange the flatbread on a wire rack
ctivated.
Whisk in the Greek yogurt olive oil and salt
ukkah in another bowl. Serve flatbread with all 3 bowls. Dip
ver the hummus layer. (The recipe will make slightly more tapenade
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
lives.
Place 2-3 Flatbread/Pitas on an aluminum lined
For The Flatbread: Heat 1/4 cup peanut
Mix cucumber, tomatoes, feta, olives, yogurt and mint in a large bowl. Season to taste.
Heat oil in a large skillet on high heat. Cook lamb for 6-8 mins, breaking up lumps, until well browned. Stir in oregano and season to taste.
Cut toasted flatbread into wedges and spread with hummus. Serve in bowls with lamb and salad.
For the Creamy Greek Dressing: Stir together yogurt, sour
alamata olives for the olive flatbread, the taste of the bread
re tender.
Add the flatbread packet to the grill for
For the dressing, place all ingredients in food processor and process until smooth. Season to taste.
Combine tomatoes, cucumber, pepper, olives and feta with dressing. Toss to coat. Serve with flatbread crackers or pita bread.
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy.
Spread in the bottom of a pie plate or a small, shallow baking dish.
Spread a layer of hummus.
In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley.
Cover with plastic wrap and chill overnight.
Serve with pita chips, fresh vegetables, and/or flatbread.
FOR THE FLATBREAD DOUGH: In a measuring cup,
br>Sprinkle with spice mixture, recipe #425441.
Mix together lemon
omatoes, 3/4 cup dry Greek red wine, 1 (6 ounce
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
ogether pumpkin pie filling and Greek yogurt.
Add yogurt mixture
omatoes, 3/4 cup dry greek red wine, 1 (6 ounce
Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
Note: Refrigeration makes oil \"cloudy\". If you remove the marinated feta from the refrigerator 1 hour before serving, the \"cloudiness\" will disperse, and the oil will be clear.