недеља, 05. март 2017.

Moja Grčka večera* My Greek dinner



Scroll down for Recipe in English

Ovo je bila želja prijatelja , na koju sam sa lakoćom odgovorila, jer grčku kuhinju veoma volim.
Tako se na stolu nadje : Naravno Grčka Salata, Souvlaki, Pastitcio  i naravno Baklava.
A počeli smo sa Meze od : dolmades, feta sir, masline  grilovani patlidzan sa parmezanom i naravno spanakopitakia.
Recept za Pasticio, grčku salatu i baklave sam postavljala na blogu ranije pa ga neću ovde ponavljati, imate link označen.

Počećemo sa souvlaki. Pravila sam sa jagnjećim i govedjim mesom.
Najvažnija stvar kod souvlaki je da napravite dobru marinadu. Meso se prvo marinira nekoliko sati pre nego što ga stavimo na štapiće. i grilamo da dobije onu tipično divnu zlatnu boju.
Marinadu pravimo od  origana, svežeg timijana, malo naseckanog crnog luka, belog luka soka od limuna i naravno dosta maslinovog ulja.
Meso ostavite u frižideru u marinadi oko 4 sata. Za to vreme meso će upiti sve te divne začine.

Najbolja opcija  je da souvlaki grilujete na BBQ ali sasvim dobri budu i u rerni (kao što sam pravila ja)

Sastojci

1 kg jagnjećeg mesa
1 kg govedjeg mesa
160 ml maslinovog ulja ( oko 10 Kašika)
4 usitnjena čena belog luka
2 limuna, sok
4 manja crna luka , krupno isečena
3 crvene paprike babure, isečene na komade
2 Kašike suvog ili svežeg origano
2 Kašike svežeg timijana
1 kašičica dimljene paprike
2 kašičice kima
so i sveže mleven biber
20 metalnih ili drvenih štapića (ja moje ostavim da stoje sa grančicom ruzmarina i maslinovog ulja)



Za tzatziki

1 veći krastavac
3 čena belog luka, sitno iseckanog
1/4 šolje extra devičanskog maslinovog ulja
500 ml  jogurta
2 Kašike soka od limuna ( neko koristi i crveno vinsko sirće)
prstohvat soli

Pita hlepčiči

3 šolje brašna ( ja sam koristila integralno)
7 g suvog kvasca
1 šolja tople vode
prstohvat soli
3 Kašike maslinovog ulja

Priprema

Pita hlepčići

U činiju od miksera  sipamo kvasac , vodu i 1 šolju brašna. Dobro izmešamo i ostavimo da stoji oko 15 minuta.

Sada sa uključenim mikserom ( ovo možete naravno i ručno),dodamo so i postepeno ostatak dve šolje brašna, dok ne dobijemo glatko testo, meko ali da se ne lepi za zidove činije.

Pouljamo činiju i testo , pokrijemo plastičnom folijom i ostavimo da stoji oko 2 sata,

Kad je odstojalo i uduplalo se, rukom napravimo pravougaonik, pa ga isečemo na približno istih 6 delova.

Od ovih delova napravimo loptice, pa na pobrašnjaloj dasci .pokrijemo i ostavimo da stoji 30 minuta.
Razvijemo okrugle pitice.

Zagrejemo dobro tiganj, koji smo samo malo namastili, pa pečemo naše hlepčiće, 3 minuta sa svake strane. Testo će nadoći i biti vazdušasto, što i treba jer kad se raseče imaće one džepove unutra.

Souvlaki


 Isečemo meso na približno iste komade oko 3 cm

U većoj posudi kombinujemo, maslinovo ulje, sok od limuna,  beli luk, začine i biber. Ne dodajemo još so. Dobro promešamo

Uspemo meso i crni luk pa sve dobro izmešamo da bude pokriveno marinadom. Zatvorimo plastičnom folijom i ostavimo u frižideru, oko 4 sata dobro je ako imate vremena i preko noći. S vremena na vreme promešamo





U medjuvvremenu pripremimo Tzatziki



Umešamo u činiji sitno iseckani beli luk i maslinovo ulje , pa dodamo izrendani krastavac iz koga smo prethodno očistili semenke i koji smo dobro cedili kroz kuhinjsku krpu

Dodamo začine i sok od limuna i sve dobro promešamo. Zatvorimo plastičnom folijom i ostavimo u frižider.



Kada su souvlaki spremni redjamo na štapiće i u predgrejanoj rerni pečemo
 15 minuta , zavisno kako volite meso pečeno. Pre pečenja ne zaboravite da posolite


Služimo uz tzatziki sos i pita hleb, koji smo malo premazali uljem i posuli origano pa stavili u rernu na nekoliko minuta


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My Greek dinner


Request from friends: Greek Dinner. Did not take long to convince me, as I love Greek food.

Decided to make mezze with dolmades ( vine leaves with filling of rice, pine nut, and spices), spanakopitakia ( filo filled with feta, egg, and spinach), grilled eggplant halves sprinkled with parmesan, some olives  and feta cheese and some anchovies
Greek Salad, Pastitsio, Souvlaki and Baklava. Just posting Tzatziki and Souvlaki Recipe as I have already posted other ones and linked here.



The most important step in making the perfect, traditional Greek lamb souvlaki is nothing else but the marinade! For this traditional lamb souvlaki recipe, the meat is first marinated to soak up all the wonderful Mediterranean flavors and then grilled, to get all crunchy, nicely colored and juicy. Select some good quality lamb leg or shoulder and beef meat, not too lean and season with a selection of Greek spices like oregano and fresh thyme, coat with extra virgin olive oil and lemon juice and flavor with garlic and chopped onions. Marinating your lamb and beef souvlaki in the fridge for at least 4 hours will allow the aromas to infuse the meat and give it the desired flavors.
Of course, the best option is to grill the lamb souvlaki (skewers) on a charcoal barbecue, to get them all crispy and smokey. However, they also work great on a grill pan or in the oven, if you don’t have the time or space for a proper barbecue. Cooking time varies greatly, mostly depending on how well done you like your meat. Most Greeks are not big fans of medium-rare, hence most tavernas offer the lamb souvlaki well done.


Ingredients


  • 1kg lamb leg or shoulder, cut into chunks (35 oz.)
  • 1 kg  beef scotch fillet, cut in chunks
  • 160 ml olive oil (approx. 10 tbsps)
  • 4 cloves of garlic, crushed
  • juice of 2 lemons
  • 4 red onions, roughly chopped
  • 2 tsp dried Greek oregano or fresh if you have it handy
  • 2 tsp dried thyme or some fresh thyme, chopped
  • 1 tsp smoked sweet paprika (optional)
  • 2 tsp cumin (optional)
  • salt and freshly ground pepper
  • 3 bell peppers cut in chunks
  • 20 metal or wooden skewers



Tzatziki Sauce

  • 1 cucumber
  • 3 cloves of garlic, minced
  • 1/4 of a cup extra-virgin olive oil
  • 500 g of strained yogurt (18 ounces)
  • 1-2 tbsps of lemon juice ( some use  red wine vinegar)
  • a pinch of salt

Pita Bread

3 cups of flour ( I used wholemeal)
7 g dry yeast
1 cup of warm water
pinch of salt
3 Tablespoons of olive oil

Create


                  Pita Bread

Put yeast in the bowl of standing mixer, add water and 1 cup of flour. Mix by hand and let stand for approx 15 minutes. When yeast starts working ( bubbles up), add salt and put mixer with dough attachments on. Start slowly adding flour from remaining 2 cups till you get smooth soft dough, that is not sticking to the bowl.

Put some oil in the bowl, put the dough in it and sprinkle some oil on the top.
Let dough, covered with plastic foil rest for 2 hours till it doubles in size.

Take the dough on floured work space and with your hands form a rectangle and cut 6 pieces. Roll every piece in a ball and let rest for 30 minutes.

Heat baking pan with oil only brushed on, and bake your pita .3 minutes on each side, Dough will rise up, forming pockets and this is what we want. So when we cut it we will have nice pita pockets.

  1. To prepare this Greek Souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
  2. Prepare the marinade for the lamb souvlaki. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavors. (If you are at home blend the marinade once in a while).
  3. In the meantime prepare the Tzatziki sauce for the lamb souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic, and oil, the yogurt, 1-2 tbsps lemon juice or red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.

  1. To assemble the souvlaki (skewers), you can either use wooden or metal skewers. For this souvlaki recipe, you will need about 20 skewers, depending on the size of each lamb souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water or like I do in olive oil and twigs of rosemary. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
  2. Heat a grill, barbecue or griddle pan and cook the lamb souvlaki for about 10-15 minutes, until cooked to your liking.
  3. While your  souvlaki is cooking, prepare the pita bread. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita bread on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita bread on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita bread, until nicely colored on both sides).
  4. Enjoy this delicious Greek souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.




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