Monday, November 15, 2010

Greek-Arab Fusion

So within the grillin' season this summer passed, I decided to work some fusion with Greek style Kebab's. I made 2 batches, 1 using lamb, the other beef. Sauces were a falafel style hot sauce, and a tzaziki sauce. And for toppings I used tomato, lettuce, red onion, feta and cucumbers. They were served on Greek Pita's.
The hot sauce was made with Harissa paste, tomato sauce, parsley, and garlic. I cant remember the proportions unfortunately.

The key to a successful tzaziki is to use Greek yogurt. Using sour cream, or any other regular yogurt will leave you with the wrong consistency, and the wrong flavour. I added a few cloves of garlic, approximately 1/2 a cucumber seeded, peeled and minced, and a bunch of mint leaves (can be substituted for dill), and lemon zest.
The meat mixture contained roughly 1 lb meat (beef or lamb), 1/4 cup feta, chopped mint and parsley, 1 small onion, and a few cloves of garlic.

Pita's were lightly oiled and grilled. Everything turned out exceptionally.

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