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It’s All Greek to Me

Sep 3, 2010   //   by marymeals   //   Main course, Sides, Soups and salads, Starters  //  1 Comment

Mini Burgers with mint and tzaziki

It was in ancient Greece that the first cookbook was recorded into history. With such a rich culinary history dating back thousands of years, the Greeks have had plenty of opportunity to perfect those amazing dishes. One of the main things that makes Greek food into such great party food, is the many meze or “small plates”. They’ll make perfect sides for your end of summer BBQ. Here are some great Mediterranean ideas for your next grill fest.

Mini Burgers with Mint and Tzatziki sauce.

2 lb ground beef
1 small onion diced
3 cloves garlic minced
1 tbsp mint chopped
1 tbsp garlic salt
1 tsp pepper
1/2 cup bread crumbs
1 egg
1/4 cup Worcestershire sauce mixed with 2 tbsp honey for basting
16 mini French dinner rolls.
Tzatziki sauce (recipe follows)

16 slices of roasted red pepper(grill w the other side veggies)
Mix first 8 ingredients together in a large bowl. Shape into patties the size of an ice cream scoop. Should make about 16 mini burgers. Place on a hot grill. Brush with honey mixture on both sides as you grill to your desired done-ness. To assemble: slice open French rolls. Place a slice of roasted pepper (you can grill veggies at the same time as the meat) place the burger, a dollop of tzatziki sauce, and top with the other bun.

Grilled Vegetables

2 zucchini
2 yellow squash
6 small Roma tomatoes
2 red peppers cut into 16 pieces
2 tbsp olive oil
Corse salt
Pepper

Slice zucchini and squash into quarters and then in half. Slice each red pepper into 8 pieces for a total of 16. Leave tomatoes whole. Place on a baking sheet, toss with oil, salt and pepper. Place veggies directly on the grill, turning occasionally. They cook in about 10 to 15 min.

Tzatziki

Tzatziki is a classic Greek yogurt dip that is super delish. Garlicky flavor blended with cucumbers and thick Greek style yogurt, its great as a dip on its own served with veggies, chips, crackers, or bread. Here its makes a great topping for the Mediterranean burgers.
16 oz of Greek style yogurt (the thicker, the better)
1 large English cucumber quartered (if u have only regular you’ll need to remove the seeds and peel)
3 cloves garlic
1 1/2 tsp garlic salt
Some paper towels or cheese cloth for draining the cucumber.

Chop garlic and cucumber in food processor. Since cucumbers contain a lot of water it is important to place them in towels or cheesecloth so you can squeeze as much of the extra water out of them as possible. Do this over the sink. Once you have made them as dry as you can, remove them from the towels and place them in a bowl. Add yogurt, and garlic salt and mix together. Remember to always test for seasoning you may need more. Top with paprika.

Greek Potato Salad

1 1/2 lbs potatoes
6 eggs
1 small red onion diced
1 piece celery diced
1/2 cup Greek yogurt
1/2 cup mayonnaise
1 tbsp vinegar
1 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp garlic salt
1 tbsp dill

Boil potatoes and eggs. Potatoes are ready when you can easily insert a fork in them. Eggs should boil 12 min. Drain both and run under cold water in order to cool. Once they have cooled, shell eggs and dice along with the potatoes into a large bowl. Add all ingredients and stir to combine. Test for seasoning. Top with a dusting of paprika.

Hummus with kalamata olives

1 can garbanzo beans drained
3 heaping tbsp of Tahini
Juice from one lemon
3 cloves garlic
1 1/2 tsp garlic salt
Pitted kalamata olives
Pita bread or crackers to dip

Combine all ingredients in a food processor. Blend until smooth. Check for seasoning and add more garlic salt it needed. Top with kalamata olives. Serve with pita bread or crackers.

a greek feast