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Ingredients
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Appetizer: Hellenic Mezze Platter
Main Course: Grilled Lamb Chops
Dessert: Baklava
Method
Appetizer: Hellenic Mezze Platter
- 1
Prepare the Hummus
In a food processor, blend 1 cup of canned chickpeas, 1/4 cup tahini, 2 tablespoons of lemon juice, 1 clove of garlic, and salt to taste until smooth. Adjust with olive oil if needed.
- 2
- 3
Arrange the Platter
On a large platter, arrange the hummus, tzatziki, olives, pita bread, and stuffed grape leaves. Serve with fresh vegetables if desired.
Main Course: Grilled Lamb Chops
- 4
Marinate the Lamb Chops
In a bowl, whisk together 1 tablespoon of olive oil, 4 minced garlic cloves, 2 tablespoons of lemon juice, 2 teaspoons of dried oregano, salt, and black pepper. Add 8 lamb chops and coat well. Marinate for at least 1 hour or overnight.
- 5
Dessert: Baklava
- 6
- 7
Assemble the Baklava
Preheat the oven to 350°F (175°C). Brush a baking dish with melted butter. Layer 10 sheets of phyllo dough, brushing each layer with butter. Spread the nut filling evenly, then layer another 10 sheets. Repeat until the filling is used up, finishing with 10 sheets of phyllo on top.
- 8
Bake the Baklava
Cut the assembled baklava into diamond shapes and bake for about 45 minutes or until golden brown. While it's baking, prepare the syrup by boiling 1 cup honey and 1 cup water until thickened.
- 9
Finish the Baklava
Once the baklava is out of the oven, immediately pour the honey syrup over it. Let it cool completely before serving.