Posted in Experiments

Kofta Appetizer

Kofta Appy 01

Today I can be lazy as I get to do a post without having to create an entire new recipe…

After making the batch of the Basic Kofta I posted about recently, I saved a few of them after they cooled so that my wife and I could have a quick afternoon snack. The white topping is just some of my homemade Tzatziki with just a little sugar added and the red sauce beneath is just some chopped tomato mixed with a dash of chili paste. As a simple, but still rather elegant snack, these were delicious cold but could just as easily be served hot. I fancy there is also all sorts of room for improvisation when I comes to your choice of sauces…

Posted in Recipes

Broccoli Meze

Broccoli Meze 01

Broccoli quite frequently appears as an item on crudité platters but, all too often, it ends up being dry, dull and rather uninteresting. Today’s preparation is not really a crudité, as such, as the broccoli florets are blanched before being dressed. However, it also can’t really be called vinaigrette salad either, for that matter, as the olive oil dressing includes no more than a few drops of lemon juice. Instead, I am calling this little appetizer dish a ‘meze’ as it is somewhat reminiscent of a Greek (or Turkish?) small plate I once encountered. Still, although I will be preparing broccoli florets in olive oil, I also stray a little from the original… Continue reading “Broccoli Meze”

Posted in Recipes

Tzatziki

Tzatziki 01

Condiments and side dishes based on Yoghurt, especially when paired with cucumber, are popular all the way from Eastern Europe, through the Middle East, Central Asia, and across India. The Greek variety known as Tzatziki has a counterpart in the Turkish Cacik , Iranian ‘Mast-o-khiar’, an Afghan sauce for grilled meats, and also the popular Cucumber Raita used in Indian cuisine as a ‘cool-down’ accompaniment to spicy-hot dishes.

A basic Tzatziki generally consists of Yoghurt, chopped or grated cucumber, garlic and olive oil, but parsley, mint, dill, lemon juice are often added as well. It is always served cold and, while it can be served just as a dip with pita bread, or even crudités (for example), it commonly appears as a sauce for grilled meats. It is not a standard use, but adding sugar allows a tzatziki to make a pretty decent ‘Donair’ type sauce as well…  Continue reading “Tzatziki”