Greek style steak sandwich...with tzatziki

Woah! The tzatziki recipe I posted the other day certainly had a lot of "passionate" responses. It was good to see. Everyone loves their food and has a particular way of preparing tzatziki. I learnt a few things myself and this is why I love blogging. You can really learn a lot. Peter kindly pointed out to me that I forgot to salt the grated cucumbers. Its a good step to remember as the salt helps to draw out the extra moisture. Thanks Peter. Ivy pointed out that you could try tzatziki mixed with mustard. I'd never heard of that and I was quite interested to know more. Jenn noted that it tastes great with low fat yogurt, but it should be the FAGE brand. I know that brand but I haven't seen it here in Australia. That yogurt is delicious and the low fat one is pretty thick. Thank you to everyone who responded with such kind suggestions.

My post today will cover another way to use tzatziki. In a hearty steak sandwich. It basically utilises some of the ingredients that I prepared in my antipasto. I had some leftover roasted tomatoes, tzatziki and olive ciabatta bread. I wanted to play around in the kitchen and see how far I could stretch these ingredients. Then I thought about making a steak sandwich and using the tzatziki as my sauce. It was hearty and very filling. It's a real no brainer and very simple to prepare. I used a thick (quite thick actually!) piece of lamb fillet that I marinated in some olive oil, oregano, salt and pepper. I then seared it in a "chargrill pan" (one with ridges in it) for about 5 mins and then cooked it in the oven for about 10. I let it rest and then made my sandwich with the other ingredients. Some beautiful organic salad leaves. The roasted amoroso tomatoes and the tzatziki. The only thing I think this sandwich could have benefited from is some fried onions. Overall I was very impressed and it was a good way to use the leftover tzatziki.
Happy eating everyone!

Tags:recipes recipes Greek Greece lamb

Creamy, cooling and very luscious.

Tzatziki is probably one of Greece's most famous dips. It utilises ingredients which are plentiful in that country. We're talking thick, creamy sheep's milk yougurt. Crisp, cooling cucumbers. And loads of garlic. Its commonly used in souvlaki that are served in many restaurants and it often comes out as a starter as well. Whack it on some fresh bread and you are in heaven. Turkey does a similar dip but it's a little less thick. It's very easy to prepare and the secret lies in the yogurt. Please be wary if you make this NOT to use revolting low fat yogurt. Try to find a natural or organic one, often labelled as "Greek Style". Many years ago I remember my father buying the yogurt and letting it strain in a muslin cloth in the refrigerator for a few days. He wanted really thick yogurt and he claimed it was too "thin" straight out of the container. Be also wary on who you breathe on the next day. The garlic content isn't that high but it certainly makes an impact. Tzatziki is a very versatile dish and I love using it in a number of ways. It's fantastic served over char grilled or bbq'd lamb chops or even roast lamb in the cooler months. I recently served it as part of my summer antipasto. It went down a treat.

TZATZIKI RECIPE

250 Grams of good Greek yogurt. The natural, thick one!
3 small or "lebanese" cucumbers finely grated
2-3 finely minced garlic cloves
A good handful of dill finely chopped
Another good handful of fresh mint roughly chopped
A "splash" of extra virgin olive oil
juice of half a lemon
salt and pepper to taste

Peel and deseed the cucumbers. Finely grate them using your normal kitchen grater. Once this has been done squeeze the excess water out of them. We don't want them too wet. Place the grated cucumber into the yogurt along with everything else. Once everything is combined I recommend you place the tzatziki into the fridge and let it rest a little while. We want the flavours of the garlic to permeate. It's a good idea to make this the night before. That way all the flavours get to develop really well. My recent batch stayed with me for 4 days. It's so addictive and the flavour just gets better and better.

Tags:recipes recipes Greek Greece

The beautiful mountainous terrain of Sparta

I am now coming to the end of my holiday writing about Greece. I wanted to leave you with a few snapshots from my portfolio. These were taken whilst I was visiting friends and famiy in Sparta. Sparta is a 3 hour drive, south of Athens at the base of the Peleponesse. It has a small population of about 20,000 people. Its surrounded by rugged mountainous terrain. There is a lot of history in this part of Greece as well. Namely due to king Leonidas and the battle with Persia. Legend has it that 300 soldiers took down an invading army of Persians and won. The city of Sparta has a statue dedicated to Leonidas and it sits proudly in the city.


KIng Leonidas of Sparta

The amount of churches I noticed in my travels all over Greece were phenomenal. Whether I was in the city or on a long, winding road leading to a far away village, lo and behold another church would appear. They were everywhere and they came in all shapes and sizes.


Greek church

An opportunity arose whilst I was in Sparta to visit a seaside town nearby called "Gytheio". Don't worry too much about the pronunciation of this place. It's a port city and it too caters well to tourists. It's about 45 mins away by bus and its a very cute place. I remember coming here to swim in the summertime as a child.


The port city of Gytheio

Walking around you almost feel like you are on one of the Greek islands. Little holiday houses and bed and breakfasts dominate this seaside town. Fishermen bring in their daily catch from the sea. A giant light house overlooks the water, once used to guide ships in the night. It's almost cliched and very postcard like.


The lighthouse at "Gytheio"



Oh look! Another church

And of course after walking around all day lapping up the local culture I wanted to eat. So I headed to one of the many restaurants and began another feast, fit for a king.


Souvlaki and fried chips


Wilted wild greens with olive oil and lemon juice


Fried squid or "calamari"


Fried zucchini fritters with feta cheese

Lets dissect the menu. Being true to my blogs name I ordered the souvlaki. To my surprise, the majority of souvlaki served in Greece are made using pork meat. I always assumed it was lamb. Nevertheless, they were tender and had been grilled to utter perfection. The fried potatoes on the side were a nice bonus. Wild greens are served everywhere in Greece and they are very good for you. This mantra was repeated to me all the time as a child. It's only as an adult I realise how true this is. They are blanched and served with a liberal amount of extra virgin olive oil and lemon juice. They are very cleansing and can really help with detoxing the system. The pan fried calamari were a little too tough for me. The waiter exclaimed that they were fresh but had perhaps been over zealously cooked! The zucchini fritters were something else. Vegetarians rejoice! These are so simple but bang out a lot of flavour. Grated zucchini, mashed potato, feta cheese and dill make up the delicious morsels. I had seen them on a few menus but only now attempted to try them. The wait was worth it. These numbers would be great in a tapas menu. They are moreish and you really won't be able to stop at one.


This concludes my current series of posts about Greece. I could go on forever show you all my holiday snaps. But I wouldn't want to bore you. I have a lot of recipes I want to try and to photograph as well. Overall, it was a great time in Greece. It was good to reconnect with family and friends after nearly 30 years. I had left a child and returned a man. A man with a Nikon DSLR camera, that is! So, on with the show as Souvlaki For The Soul tackles the next chapter in its existence. I hope you stay on for the ride!

Pete

Tags:Greece

Mousaka in all its glory

So after a cultural day of sightseeing and analysing ancient Greek lifestyles, I set off to find a place to eat. Nafplio, was well equipped for this with many restaurants on offer. I was so looking forward to eat a mini feast and indulge in a lot of "traditional" foods. I wanted to be transported to epicurean heaven. I found a place near the water's edge and ordered a few too many dishes and consumed them with hungry abandon! As usual, lots of bread arrived to accompany my choices. The menus were in Greek, English and German. I was really hanging out for mousaka. Even though the weather dial was slightly above average, I wanted to try this and see how its represented in modern day Greece. Mmmmm...perfect. Creamy bechamel sauce on top, covering a layer of fried eggplant, zucchini and potatoes. And let's not forget the mince meat with its slight aroma of cinammon.


Fried banana chillies

The dishes come out in no particular order. I was happy to pick a little here and there. The banana chillies were fried to a delightful crispness. Not too soggy and went well with the bread. I adore banana chillies! They are sweet and not spicy hot at all.


"Skordalia"...aka garlic mashed potato dip

The skordalia was next. This dish is usually served with fried "bacalao" or dried cod fish. Or sometimes its served with boiled wild greens. It's a blend of garlic cloves, mashed potatoes, sometimes bread and olive oil. I smothered mine hungrily on the bread. There are a few variations on this dish and each region tends to add or omit certain things.


Marinated octopus

Marinated octopus is another favourite. It lived up to all its expectations. "Htapodi Xidato" (try saying that a few times) as its known, is featured heavily in many seaside restaurants. Freshly caught octopus is tenderised and left out to dry. It is then boiled and left to "cook" in a mixture of olive oil, vinegar and oregano. It's during this process that it becomes soft, moist and oh so tender. Usually served in a tapas style serve or "meze" with pre dinner drinks. Dipping of the bread in the juices is compulsory!


Fried eggplant slices


"Yemista" or stuffed tomatoes and peppers

Let's not forget the vegetables. They play a huge part in the Mediterranean diet. And the Greeks have their own unique way of cooking and serving them. I mean how simple are fried eggplant slices. I've often ranted on about how the simple things are often the best ones to cook and the most tasty. And these were no exception. Simply slice your eggplant and salt it to remove the bitterness. Dip into some flour and fry in olive oil. The exterior has a nice crispness to it and the insides are warm and soft. I also couldn't go by the "yemista". I've also had them here, if you've dared to read that far back! Basically translated as stuffed vegetables, the "yemista" are also featured on a lot of traditional eateries' menus. Mince meat and rice are stuffed into hollowed out tomatoes and peppers, with a mixture of dill and parsley. They are then baked in the oven with olive oil and sometimes potatoes. Again, the accompanying juices are fantastic to dip bread in.


Grilled sardines

And last but not least I ordered a bit of seafood. Our waiter kindly explained that they had a great morning catch and the chef would prepare them for us, simply grilled. I was a bit hesitant when he mentioned sardines. All those childhood memories of icky canned sardines came rushing back! But this was a whole different kettle of fish, so to speak. The sardines were simply grilled and then doused with extra virgin olive oil and lots of lemon juice. They were not "fishy" at all. They were tender and soft and the flavours blended well. And they were definetly fresh. A great end to a very satisfying meal. I had indulged in so many foods that were so satisfying I couldn't move! It wasn't expensive either. All of the above, plus a few beers and water came to 50 Euro. (I can only imagine the peak summer prices though). All in all, a fantastic intro to greek foods and eating.

Kali orexi! (bon apettite!)

Pete

Tags:Greece

Summer colours

Continuing in my (delayed...sorry!) Greece series of recent adventures, I made my way to the port city of Nafplio. What a delightful change from the hustle and bustle of Athens. It was October and the weather was hovering around the mid 20's mark. It was so "summery" and I could just imagine how busy this place would be in the bustling summer months. It serves tourists very well and there are a lot of ancient areas nearby that can easily be explored. Nafplio is located on the Argolic Coast, Northeast in the Peloponnese, one and a half hours south of Athens. The "older" part of the city, is situated on top of a peninsula, which faces the gulf.



The old part of the city

As with most parts of Greece, there is a lot of history here. Both ancient and modern. The city once served as the capital of Greece and was once considered to be part of the Ottoman Empire stronghold. There is a famous castle/fortress that overlooks this beautiful city, where many prisoners of the Greek war of independence were held. As I made my way up the castle I could see the emerging areas of the gulf and the whole city below me. Just amazing! I also had a chance to wander the many small streets, where rooms are offered for rent to tourists and restaurants prepare for the days trading.


Seaside architecture


Shutter windows and balconies of the many apartments


Cute streets with plenty of dining options

I also relished at the opportunity to visit the ancient city of "Epidavros" or Epidauras, located about a half hour's drive away. More history surrounds this area and I am constantly amazed at how much history there actually is in Greece and the attempts to preserve it, by the government. The famous landmark here at Epidavros is the amphitheatre. Used as a source of entertainment in old times, concerts are still performed here in the summertime. The thing that stands out here are the acoustics. It's been said and also documented through various modern trials that you can hear the strike of a match all the way up at the top of the theatre' seats. It was also good to read while I was here, that this area of Epidavros had been listed as a UNESCO World Heritage Site. There is also lots of restoration work going on as a means of maintaining the local history.


The ancient amphitheatre of Epidavros

Tags:Greece

The eerie setting of The Acropolis...look at those clouds!

It has been used as a temple, a fortress, a citadel and a place to house virgins. It currently lends itself as one of the new 7 ancient wonders of the world and has thousands of tourists adorning its once sacred grounds. Welcome to The Acropolis. Smack, bang right n the centre of Athens. I was in absolute awe as I walked up the many steps, making my way to photograph a place that truly symbolises Greece. If you ignore the restoration scaffolding you can almost feel the Ancient Greeks beside you, happy that you are viewing their architectural phenomenon. Literally meaning "on the edge of the city", the Acropolis houses a number of temples and the famous Parthenon. It has seen numerous wars, starting from the 5th Century B.C right up until the mid 1600's during the Ottoman conquest.

It looked like it was going to rain that day but it never did. Instead the clouds provided a stunning backdrop, creating an almost eerie feeling and added a sense of "ancient atmosphere". I hope you enjoy this visual display.


The Parthenon. Viewed from the back...it almost looks like it is on fire.


Side view of one of the many temples.


And another...


Ancient Greek architecture


Looking out to the sea side part of Athens

I walked away humble and very quiet. No matter what I thought of Athens, this place up here, that once guarded the ancient city, had left me speechless. So may times we "tick the box" with tourist attractions when we visit a country. I'm guilty of that I admit. But today was different for me. It's hard to explain. Greece has so much history and because of my Greek heritage, I felt a "connection" up there, on top of the Acropolis. I was proud and amazed at the same time. A truly unforgettable experience.
Pete

Tags:Greece

The city of Athens...viewed from one side of the Acropolis

Finally after nearly four weeks of holidays I have returned back to Australia. And I'm tired, both physically and emotionally. I had returned back to my parents' homeland after an absence of nearly 30 years. I took about one thousand photos and I have tried to cull this down to give you a good indication of what I got up to when I was away. Of course I also want to show off my photography skills!!! So, enjoy the view and have a laugh at my adventures.

My first stop in Greece was Athens. It had taken me nearly 40 hours to get here. I discovered a city filled with cars, smog, scooters and humidity. The traffic was noisy and my cab driver abused everyone as we zoomed through automobile mayhem. It was only 3 pm and this city was pumping. It was a lot to take in and as an experienced traveller I could feel the onset of culture shock. People often laugh as I explain this. It doesn't matter how worldly you are, it can still happen. I had a lot of nervous excitement about this journey and it had been building up for a while.

After a decent rest I managed to get a few good days here in Athens. It's an an interesting city. Its over populated and very crowded in my opinion. It's best described as organised chaos. Its comparable to some other European cities as in life is very fast paced here. No matter which way I say this it will come across as nasty but I can assure you its not. It's a jungle. You have to be tough here or you will get chewed up and spat out. Before I say anything nice, I have to warn anyone who is planning a holiday there. BE CAREFUL OF THE TAXI DRIVERS!!!!! They will attempt to rip you off at every opportunity. ( That's if they take you as a passenger in the first place...lol.). I had three incidents with these scum and I was lucky that I spoke the language. Always ask for a printed electronic receipt and never allow the cab driver to force you to share a taxi with a stranger (this happens a lot!).

Besides nasty cab drivers the shopping here is quite good. Some local brands compete with the usual clothing suspects. Eating is also good and you can eat cheap and tasty souvlaki for about 8 euro in a "cheap eat" style restaurant. (I'll save the food pics for a few posts time). The thing that amazes me about Athens is how the Ancient ruins stand side by side with modern urban existence. I mean people have houses right under the Acropolis!!!


Another view of Athens...with ruins of course!

I quite liked "Monastiraki" and "Glyfada". These areas have great food and entertaining options and are very tourist friendly without being overly cheesy i.e. no "Zorba" music playing in the background. The "Plaka" area and "Syntagma" are also fantastic to visit. The Plaka has pricey cafes and bric a brac shops selling all sorts of Greek goodies, from wine to cheesecloths. It's located right under the Acropolis so it attracts many visitors, especially in the evenings. "Syntagma" is a central square where Greek Parliament resides. Here you'll find some great shops also. There are also many hotels in this area of Athens.


Crossroad at Syntagma

One fascinating feature of Greek Parliament (politics is lived and breathed in Greece and is almost religious) is the giant marble plaque that stands as a tribute to the "unknown soldier". This plaque is representative of all soldiers who have died in war. It's also guarded by two soldiers wearing traditional Greek headress. They stand silently guarding the plaque and Parliamentt House staring into the distance. They do this for 6 hours straight and every 15 mins change over sides. It's a big process with great pomp and ceremony and lots of saluting. Naturally there are people clicking away furiously (yours included in this).


Greek Parliament House aka "Syntagma"




Soldiers in traditional dress guarding Parliament House..standing silently


The changing of the guard

Tomorrow: The Acropolis

Tags:Greece

The Acropolis...a sight to behold

Why hello! Its been a while. Yours truly has been holidaying in Greece and lapping up every minute of it. I've mainly been visiting friends and relatives in the Peloponnese and checking out a lot of ancient ruins. There are many food adventures to re tell and lots of photographs of my quick visit. Today I provide a sample, but look out over the next few days as I provide a more detailed description of my holiday.


The stunning coast of the Mediterranean...viewed from the port city of Napflio

Tags:Greece