Meze & Souvlaki : Recipes

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Meze & Souvlaki : Class & Meal Recipes

We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

We cooked: Feta Bouyiourdi, Tzatziki, Tomatokeftedes (Tomato Fritters), Maroulosalata (Greek Romaine Salad), Pork Souvlaki, and Flatbreads

Feta Bouyiourdi

Ingredients – Serves 2:

  • 2 large ripe tomatoes
    1 garlic clove
    crushed
    200g block feta
    1/2 tsp chilli flakes
    1 tsp roughly chopped oregano
    leaves
    4 tbsp olive oil

Method:

  1. Cut 1 tomato through the middle, then cut two slices from the centre and set aside. Scoop the seeds from the rest of the tomato, then grate the flesh, discarding the skin.
  2. Deseed and grate the rest of the tomatoes in the same way, then mix the grated flesh with the garlic. Season and spoon into a 16cm baking dish.
  3. Heat the oven to 200C/180C fan/gas 6. Nestle the feta block in the garlicky tomatoes, then top with the sliced tomatoes, the chilli, oregano, olive oil and a pinch of sea salt.
  4. Cover the dish and bake for 15 mins, then uncover and bake for a further 15 mins.

Tzatziki

Ingredients – Serves 2:

  • 1/4 cucumber
    halved lengthways and deseeded
    100g Greek yogurt
    1/2 garlic clove, crushed into a paste
    2 tbsp fresh mint, chopped
    1/2 small lemon, juice

Method:

  1. Grate the cucumber on the coarse side of a box grater.
  2. Use a tea towel, or kitchen paper to squeeze the water from the grated cucumber.
  3. Combine everything in a bowl, season with black pepper and finish with a drizzle of olive oil

Tomatokeftedes – Tomato Fritters

Ingredients – Serves 2:

  • 250 cherry tomatoes, ripe (or Santorini tomatoes if you can get hold of them!)
    20g of feta, mashed
    1/4 large red onion, grated
    1 tsp of parsley, finely chopped
    1 tsp of fresh mint, finely chopped
    1/4 tsp dried oregano
    15g of plain flour
    1/4 tsp baking powder
    salt
    freshly ground black pepper
    oil, for frying

Method:

  1. Grate the tomatoes using the coarse side of a box grater. Discard any skins you can.
  2. Add the onions and tomatoes to a mixing bowl and combine. Add the herbs and feta and mix with a fork. In a separate bowl, combine the flour with the baking powder, some salt and pepper.
  3. Add the dry mixture to the tomato mixture, stirring with a spoon until combined. The dough is ready when firm enough to make balls with your hands – add more flour if needed.
  4. Place in the fridge for 30 minutes, covered.
  5. Pour enough olive oil into a pan to coat the bottom and put over a medium-high heat.
  6. Shape the dough into balls or patties. Lower them carefully into the hot oil. Repeat this process until the surface of the pan is comfortably filled. Fry the tomatokeftedes for about 2–3 minutes on each side until nicely coloured, place on a paper towel to absorb any excess grease.

Maroulosalata

Ingredients – Serves 2:

  • ½ head romaine lettuce
  • 3 spring onions, finely sliced
  • 3 TBSP fresh dill, chopped
  • 2 TBSP olive oil
  • 1 TBSP red wine vinegar
  • salt and freshly ground black pepper to taste

Method:

  1. Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
  2. Transfer lettuce to a large bowl. Add spring onions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

Souvlaki

Ingredients – Serves 2:

  • 1/2 medium sized pork tenderloin (fillet)
  • 1 tsp salt
  • 1 tsp dry oregano
  • 1/4 teaspoon cracked black pepper
  • 1/4 tsp cumin
  • 1½ tsp smoked paprika
  • 1 garlic clove, crushed into a paste
  • 2 Tbsp Olive oil

Method:

  1. Remove as much silver-skin from the pork as possible, then dice into 1 inch pieces.
  2. In a bowl, combine all the other ingredients. Add the pork and marinade for at least an hour, ideally overnight.
  3. Drain the pork, and thread the pieces onto metal skewers, or pre-soaked wooden skewers.
  4. Cook direct on a hot grill or bbq, or a solid based frying pan, turning every minute, until cooked through—approximately 3-4 minutes per side.

Flatbread

Ingredients – Serves 2:

  • 85ml of warm water (might need a little bit more, depending on strength of your flour)
  • 1/2 tsp of fast action dried yeast
  • 1tsp of olive oil
  • 300g strong white bread flour (plus extra for dusting)
  • 1/2 tsp of caster sugar
  • Pinch of salt
  • 1tsp dried oregano

Method:

  1. Pour the water into a mixing bowl, stir in the yeast until dissolved.
  2. Add the oil, flour, sugar, salt, and oregano. Mix everything and form a quite firm dough, adding more water if too dry, more flour if too wet.
  3. Leave for 10 minutes covered before kneading it until smooth.
  4. Transfer into a floured bowl, cover and leave to proof for 60 minutes.
  5. Divide the dough into  equal pieces and shape into balls.
  6. Cover the balls and rest for 10 minutes.
  7. Flour the surface and roll them about 1 cm thick.
  8. Cover the rolled flatbread and rest for another 2 minutes.
  9. Meanwhile, place a non-stick frying pan on medium to high heat and get it smoking hot.
  10. Place one or two flatbread at time into your pan and cook on each side for roughly 2 minutes.
  11. Good indicator, when to flip, is if start seeing bubbles on top.
  12. Get a clean tea towel and stack your flatbreads in it and wrap tightly.
  13. Rest in the towel for 5 minutes, this will soften the flatbreads.

We hope you enjoyed the class!

If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk

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