Mix garlic and yogurt then set aside. Combine cabbage with sugar and vinegar and season to taste then set aside for 30 mins to marinate. Add bell peppers, cucumber, olives and parsley. Season with olive oil.
Heat canola oil in a large skillet, brown ground beef, stirring. Season with gyros spice then add to salad along with onions. Season salad to taste then garnish with seasoned yogurt and pickled green peppers. Serve remaining yogurt on the side.
lives, feta, onions and/or greek peppers.
Time does not
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
p, then add in the greek dressing. I say '4 tbsp
For the Creamy Greek Dressing: Stir together yogurt, sour
For the sauce, combine yogurt, chopped cucumber, onion, mint, and salt in a medium bowl. Set aside.
Toss sirloin with the Greek seasoning. In a large skillet, heat oil over medium-high. Add sirloin and cook, stirring, about 3 minutes or until cooked through.
Divide sirloin strips among the warmed pitas. Top with tomato, cucumber, and lettuce (if using.) Drizzle the sauce over the top. Serve immediately.
Turn pot off.
Add Greek seasoning, paprika, garlic, and chicken
Combine lamb with all the spices; blend well and place mixture in skillet and cook over medium heat, stirring constantly, until meat is browned.
Drain off excess drippings.
Keep meat warm while preparing the Gyros Sauce.
Mix together well for the sauce. Butter 1 side of Pita bread and warm in oven; remove from oven and fill like a soft taco shell with meat, tomatoes, onions and sauce. Serve immediately.
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.
auce, mayonnaise, sour cream (or Greek yogurt), and sugar in a
NOTE: DO NOT SUBSTITUTE Recipe #488671 WITH ANY OTHER SEASONING!
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
In a large salad bowl, toss together the torn mixed greens, tomato, cucumber, onion, olives, Feta cheese and radishes.
Cover; chill until serving time, up to 2 hours.
Just before serving, shake Greek vinaigrette to mix.
Pour dressing over salad; toss gently to coat.
If desired, sprinkle with fresh oregano and chive blossoms.
eat. Half pound indicated in recipe is pre-cooked.
resh lemon juice, then with Recipe #488671. Coat with olive oil