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Restaurants›Kouzina Greek Taverna and Bar›Greek Spreads Recipe

Greek Spreads Recipe

Inspired by Kouzina Greek Taverna and Bar

Time1h

Serves6

Your choice of: Tzatziki (Yogurt), Taramosalata (Roe of Cod), Tyrokafteri (Spicy Feta), Melitzanosalata (Eggplant), Skordalia (Garlic), or Hummus (Chickpea)

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Ingredients

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Tzatziki (Yogurt)

2 cups Greek yogurt

1 medium Cucumber, grated

2 cloves Garlic, minced

2 tbs olive oil

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1 tbs Dill, chopped

Taramosalata (Roe of Cod)

3 1/2 oz (100 g) Cod roe

1 slice Bread, crusts removed

1 tbs ReaLemon lemon juice

0.42 cup (100 ml) olive oil

1 small Onion, finely chopped

Tyrokafteri (Spicy Feta)

7.05 oz (200 g) Feta cheese

1 medium Red bell pepper, roasted

1 tsp Chili Flakes

2 tbs olive oil

1 tbs ReaLemon lemon juice

Melitzanosalata (Eggplant)

1 large Eggplant

2 cloves Garlic, minced

2 tbs ReaLemon lemon juice

4 tbs olive oil

1/2 tsp Celtic sea salt

Skordalia (Garlic)

2 medium Potatoes, peeled and boiled

4 cloves Garlic, minced

0.42 cup (100 ml) olive oil

2 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

Hummus (Chickpea)

1 cup Chickpeas, cooked

1 tbs Tahini

1 clove Garlic, minced

2 tbs ReaLemon lemon juice

2 tbs olive oil

1/2 tsp Celtic sea salt

Method

Tzatziki (Yogurt)

1

Prepare Cucumber

Grate the cucumber and squeeze out excess moisture.

2

Mix Ingredients

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and dill. Mix well.

3

Chill

Cover and refrigerate for at least 30 minutes before serving.

Taramosalata (Roe of Cod)

4

Soak Bread

Soak the bread in water for a few minutes, then squeeze out excess water.

5

Blend Ingredients

In a food processor, blend cod roe, soaked bread, lemon juice, olive oil, and finely chopped onion until smooth.

6

Chill

Transfer to a serving dish and refrigerate until ready to serve.

Tyrokafteri (Spicy Feta)

7

Blend Feta and Peppers

In a food processor, combine feta cheese, roasted red bell pepper, chili flakes, olive oil, and lemon juice. Blend until smooth.

8

Adjust Seasoning

Taste and adjust seasoning if necessary.

9

Chill

Transfer to a dish and chill before serving.

Melitzanosalata (Eggplant)

10

Roast Eggplant

Roast the eggplant in a preheated oven until soft. Allow to cool, then peel and mash.

11

Mix Ingredients

In a bowl, combine mashed eggplant, minced garlic, lemon juice, olive oil, and salt. Mix until smooth.

12

Chill

Cover and chill in the refrigerator for at least 30 minutes before serving.

Skordalia (Garlic)

13

Mash Potatoes

Mash the boiled potatoes until smooth.

14

Mix Ingredients

Add minced garlic, olive oil, lemon juice, and salt to the mashed potatoes, mixing until well combined.

15

Chill

Cover and refrigerate for at least 30 minutes before serving.

Hummus (Chickpea)

16

Blend Ingredients

In a food processor, combine cooked chickpeas, tahini, minced garlic, lemon juice, olive oil, and salt. Blend until smooth.

17

Adjust Consistency

If too thick, add a little water to adjust the consistency.

18

Chill

Transfer to a serving bowl and refrigerate before serving.