Greek Burger Plate

Koftas

425 gm tin of Chick Peas drained

100gm white breadcrumbs

1 egg

1 small Onion finely chopped

500gm Carrots grated and squeezed out with kitchen paper to dry

2 garlic Cloves

2 Tbsp Tahini

2 tsp ground cumin

1 tbsp chopped mint

2tbsp olive oil

Sesame Seeds

·  Fry the onions gently until soft, add third of the carrots and soften for a few minutes

·  Now mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a

·  board with a cupped hand to turn them into ovals, a cross between a burger and a sausage

·  Place on baking parchment on an oven tray, and put in the fridge to chill for approx 1 hour

·  Then place in a preheated in the oven (190c) after 10mins turn the koftas over, draining any juice from the tray

(This will steam rather than bake them)

Oven Baked Pita Bread

4 – 6” rounds

Active Dry Yeast / 10 ml
Warm Water
(110-115 F or 43-46 C) / 125ml
Olive Oil / 8 ml
Sugar / 5 ml
Yogurt / 30ml
Salt / 2ml
Plain Flour / 360ml

·  Add the water and yeast to a bowl, add oil, sugar, and yogurt and combine with a table spoon

·  Add salt and flours until a dough forms

·  Remove from the bowl and knead on a lightly floured surface.

·  Place dough back in bowl, cover with cling film, and place in warmed (but not hot) top oven until dough doubles in size.

·  Preheat an oven sheet in a very hot oven for at least 30 minutes.

·  Turn dough onto lightly floured work surface. Divide into 4 equal pieces, and roll each piece into a ball on your work surface. Use a rolling pin to roll each ball out to a 4” (10 cm) circle. Rest for 10 minutes, then roll (or toss) each round out to 6” (14 cm).

·  Bake dough rounds, on preheated oven trays with baking parchment on until bread is puffed and golden brown on bottom, 5 to 6 minutes.

·  Cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas.

Tsatsiki

1/4 a small cucumber finely chopped without skin or seeds
1/2 tbsp Olive oil
75ml Yogurt (preferably Greek)
½ chopped crushed clove of garlic
2 sprigs of fresh mint very finely chopped
Splash Lemon juice
A large pinch salt

·  Place the cucumber in a sieve sprinkled with the salt and leave for 15 minutes.

·  Pat the cucumber dry with kitchen towels

·  Fold the cucumber into the premixed olive oil, yogurt, garlic and mint and a splash of lemon juice.

·  leaving it for too long in the fridge is not recommended, half an hour or so will allow the flavours to develop.