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Santorini Luncheon Special Recipe

Name: Santorini Greek Tavernas Santorini Luncheon Special Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Greek
Ingredients: 3 cups All-purpose flour; 1 cups Warm water; 1 tsp Active dry yeast; 1 tsp Salt; 2 tbsp Olive oil; 1 cups Greek yogurt; 1 medium Cucumber, grated; 2 cloves Garlic, minced; 1 tbsp Olive oil; 2 tbsp Fresh dill, chopped; 1 tbsp Lemon juice; 1 tsp Salt; 8 oz Kasseri cheese or Kefalotyri cheese; 1 cup All-purpose flour; 1 cups Olive oil; 2 pieces Lemon wedges; 4 cups Chicken broth; 2 medium Carrots, diced; 2 stalks Celery, diced; 1 medium Onion, chopped; 1 tsp Oregano; 1 tsp Salt; 1 tsp Pepper; 1 jar Grape leaves; 1 cup Rice; 1 cup Ground beef or lamb; 1 medium Onion, finely chopped; 2 tbsp Fresh dill, chopped; 2 tbsp Lemon juice; 1 tsp Salt

Inspired by Santorini Greek Taverna

Time2h

Serves2

Pitta, Tzatziki, Saganaki, Soup, Dolmathes & Keftethes Served for two or more at 27.00 per person

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Ingredients

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Pitta Bread

3 cups 00 bread flour

1 cups Warm water

1 tsp Active dry yeast

1 tsp Celtic sea salt

2 tbsp olive oil

Tzatziki Sauce

1 cups Greek yogurt

1 medium Cucumber, grated

2 cloves Garlic, minced

1 tbsp olive oil

2 tbsp Fresh dill, chopped

1 tbsp ReaLemon lemon juice

1 tsp Celtic sea salt

Saganaki

8 oz Kasseri cheese or Kefalotyri cheese

1 cup 00 bread flour

1 cups olive oil

2 pieces Lemon wedges

Soup

4 cups Chicken broth

2 medium Carrots, diced

2 stalks Celery, diced

1 medium Onion, chopped

1 tsp Oregano

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Dolmathes (Stuffed Grape Leaves)

1 jar Grape leaves

1 cup Rice

1 cup Ground beef or lamb

1 medium Onion, finely chopped

2 tbsp Fresh dill, chopped

2 tbsp ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Keftethes (Meatballs)

1 lb Ground beef or lamb

1 cup Breadcrumbs

1 medium Onion, grated

2 cloves Garlic, minced

1 pieces Egg

2 tbsp Parsley, chopped

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

1 cup Olive oil (for frying)

Method

Preparation

Prepare the Pitta Bread

In a bowl, dissolve yeast in warm water. Add flour, salt, and olive oil. Knead until smooth. Let it rise for 1 hour, then divide into balls and roll into circles. Cook on a hot skillet until puffed.

Make the Tzatziki Sauce

Mix Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, and salt in a bowl. Refrigerate until serving.

Prepare Saganaki

Coat the cheese in flour and heat olive oil in a skillet. Fry cheese until golden brown on both sides. Serve with lemon wedges.

Prepare the Soup

In a pot, sauté onions, carrots, and celery until soft. Add chicken broth, oregano, salt, and pepper. Simmer for 20 minutes.

Prepare Dolmathes

In a bowl, combine rice, ground meat, onion, dill, lemon juice, salt, and pepper. Place a spoonful in grape leaves, roll, and place in a pot. Cover with water and simmer for 45 minutes.

Make Keftethes

Mix ground meat, breadcrumbs, grated onion, minced garlic, egg, parsley, salt, and pepper in a bowl. Form into balls and fry in olive oil until browned.

Serving

Serve all items together on a large platter, allowing guests to sample each dish.