Greek
Learning Intention- We are learning to make a traditional Greek dip.
- We are learning to seal meat in a frying pan then finish in an oven. Success Criteria- I can make a traditional Tzatziki.
- I can seal meat in a frying pan then finish it in an oven. Greek beef burgers with tzatzikiGreek beef burgers (mpiftekia)
Ingredients ¼ cup breadcrumbs 200g beef mince 1 /2 tomato, puréed in a blender 1 tbl extra-virgin olive oil, plus extra to serve ¼ cup oregano, finely chopped ½ red onion, grated, drained of excess liquid ½ egg, lightly beaten 1 clove garlic, minced 1 tsp ground cumin sea salt and black pepper Method Preheat the oven to 180˚C Place the beef, tomato puree, olive oil, onion, egg, garlic, cumin, oregano and breadcrumbs in a large bowl and and season with salt and pepper. Using your hands, mix until well combined. Cover the bowl with plastic wrap and refrigerate for 10 minutes to firm up. Using wet hands roll ¼ cupfuls of the mixture into oval shaped meatballs. Cook the meatballs in a frying pan over medium heat until browned on the outside. Transfer to baking tray and cook in oven until cooked through. Tzatziki Ingredients ¼ large cucumber, grated ¼ tsp salt 80ml (1/3 cup) Greek-style natural yoghurt 1 small clove garlic, crushed Method Sprinkle grated cucumber with salt and drain in a sieve for 10 minutes. Squeeze out any remaining liquid and mix through the yoghurt and crushed garlic. Season with pepper and refrigerate until needed. |
Greek cuisineGreek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.
Mezés is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with bread loaf or pita bread. In some regions, dried bread (paximadhi) is softened in water. Meatball or kofta?Kofta isan Afghan, Azerbijanian, Armenian, Balkan, Pakistani, Indian, Bangladeshi, Iranian, Arab, and Turkish meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In Pakistan, Bangladesh, India, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of beef, veal, pork or mixtures of them.
They are often shaped into meatballs which are prepared with a mixture of ground meat, rice and leeks, and served dry. In India, vegetarian varieties, like lauki kofta and shahi aloo kofta, are popular, as religious beliefs generally forbid consumption of meat. In Iran and parts of Pakistan, koftas are served with a spiced gravy, as dry versions are considered to be kebabs. Shrimp and fish koftas are found in South India and West Bengal, and in some parts of the Persian Gulf states. In Greek cuisine they are usually fried and eaten with tzatziki or yogurt. TzatzikiTzatziki is a Greek sauce served with grilled meats or as a dip. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, sometimes lemon juice, and dill, mint, or parsley. Tzatziki is always served cold.
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