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Jul 30, 2019
Tzaziki Spread is a perfect side to so many foods. Beef, chicken, lamb, fish, eggs and many vegetables are even more delish when your fork has been dipped into some Tzaziki also. It is refreshing, tangy and bright in flavor. Food historians believe Tzaziki was created to use up excess of yogurt after production. And,the word Tzatziki is derived from the Persian (Iranian) zhazh, that means herb mixture. Today most people associate Tzaziki with Greek cusine. But, Tzaziki or a form of it is found throughout the Middle East, Turkey, Albania as well as Greece. Try this delicious Tzaziki Spread with our...
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Jul 30, 2019
Makes 16-20 Rusks Ingredients 2 cups all-purpose flour, plus extra for dusting 2 tbsp dried yeast 2-3 c lukewarm water 6 c barley flour 1 tbsp salt 4 tbsp honey 1/2 c O’Live A Little’s Greek Extra Virgin Olive Oil Method Of Prep Combine all-purpose flour and dried yeast in a bowl. Add enough lukewarm water to make a thick batter. Cover and let rise in a warm place until it doubles in volume. Sift together barley with salt in a large mixing bowl. Push flour/salt mixture up on sides of the bowl to create a well in the middle...
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Jul 30, 2019
Somehow here in the good ol’ USA, the Greek salad has morphed into a bowl of Romaine Lettuce with poor quality feta and if your lucky a few tomatoes and over-salted black olives. In Greece, there is no Romaine served with their Greek Salad (thank God!). Below is a truly authentic Greek Salad. Make it once and you’ll never go back to the USA pizza house variety Greek salad! Matt & I got this recipe a few years ago while in Greece from passionate Greek restaurant owner and chef on Santorini. Be sure to use the best and freshest ingredients...
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