As I shared in a previous post, my mother is of Greek heritage. So to add to the Easter Menu, I’m sharing three mezes recipes . Two of the recipes feature fresh mint – one against the saltiness of feta cheese and the other against the coolness of cucumbers and rich yogurt. I’m suggesting them along with the herb crusted leg of lamb from last week’s post but they are both wonderful dishes for summer entertaining which is just a few short weeks away. The third mezes is a red chili hummus, a warming and smooth companion to the cool mint mezes, this is a perfect year round recipe. All three recipes are the essence of greek cooking, fresh, simple and delicious. Say “Yasou” to Greek cooking!
From by the bay, wishing you “happy greek” food memories!
Feta and Mint Dip
1/2 cup fresh mint
1/2 cup fresh flat leaf parsley
4 ounces greek feta cheese
1/4 cup olive oil
juice of 1 lemon
1/2 teaspsoon coarse fresh ground pepper
Plac all the ingredients into a food processor and blend well. Place in a bowl and chill for at least one hour . Serve with pita chips or crackers.
1 English cucumber
1 tablespoon sea salt
2 cups greek style yogurt
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh mint, chopped
2 tablespoons olive oil
fine sea salt and pepper to taste
Peel and thinly slice the english cucumber. Coarse chop and place into a bowl. Add the sea salt and mix. Let sit for about 1 hour. Strain the cucumbers and rinse. Shake off remaining water and place into a bowl. Add the remaining ingredients and mix well. Adjust seasoning with salt and pepper to taste. Place in the refrigerator until ready to use. When serving drizzle with a little more olive oil. Serve on the side of roasted lamb or serve as an appetizer with pita bread.