Seven Octobers I’ve stared at these pines. Green to white and back again.
And now my pine needles pose a new perception. Prickly pears poke with persnickety precision. The horizon has become lined with saguaro cacti in place of snowcapped mountains. Scorching too…daily highs in the hundred pluses. Daily highs bronzing in wine soaked splendor.
Dip in the pool? Don’t mind if I do. A makeshift move to a permanent holiday mentality.
All this heat and lack of clothing gets me in the mood. The mood for something light and crisp and refreshing and fresh. How about Greek food?
Ingredients & Method for Homemade Pita
- 3/4 cup warm water (approx 110F)
- 2 1/4 tsp active dry yeast
- 1 tsp white sugar
- 2 1/4 cup ap flour + more
- 2 1/2 tbsp good greek olive oil
- 1/2 cup full fat greek yogurt (I used Fage)
- 1 1/2 tbsp kosher salt
- 4-6 tbsp canola oil
Mix the first three ingredients in a bowl and allow yeast to to bloom ~ 10 min.
In a separate bowl mix flour and salt.
In your KitchenAid mixer with dough attachment, add yeast mixture, yogurt and olive oil.
Slowly incorporate the flour/salt until a dough forms. It will be sticky.
Dust the dough with flour and form into a ball. Place in a clean bowl and cover with a clean kitchen towel. Allow to rise for 1 hr in a warm place.
After 1 hr turn the dough out onto a floured surface. Do not knead again.
With floured hands or a rolling pin, roll out until dough is about 1 1/2 inch thick. Cut into 8 squares and then roll each of these out, using additional flour so they don’t stick.
Heat 1 tbsp canola oil and allow frying pan to get hot. Fry each pita 1 at a time ~ 3 min on the first side and 1-2 on the second side. Add a bit more oil before adding new dough to the pan.
Keep warm in a clean kitchen towel.
Ingredients and Method for Tzatziki
- 1 cup full fat Greek yogurt (Fage)
- 3 tbsp full fat sour cream
- Half an English cucumber (finely shredded, juice reserved)
- 1 tbsp fresh dill
- 1 clove garlic (with a pinch of salt), mashed in a mortar and pestle to create a paste
- 1 tsp oregano, minced
- Juice of half a lemon
- Good Greek olive oil, salt
Combine all the ingredients except for the olive oil and in a mixing bowl and whisk until incorporated. Taste and season with salt. Refrigerate for at least 2 hours.
Once ready to use, taste again, and drizzle with a bit of good olive oil.
Ingredients & Method for Souvlaki
- 4 chicken breast cut into large chunks
- Juice and zest of 2 lemons
- 3 tbsp olive oil + more
- Large pinch salt
- Large pinch black pepper
- 1 zucchini, sliced long ways
- 1 red bell pepper, sliced
- 1/4 sweet onion, sliced thinly
- 1 bulb fennel, sliced thinly, fronds reserved
- 2 bulbs roasted garlic
- 1 hunk good feta in brine
- Handful of cherry tomatoes (if in season)
- Tzatziki sauce (see recipe above)
Combine the first 5 ingredients in a bowl, mix well and marinate for at least 4 hours, or overnight.
When ready to cook, skewer the meat and preheat your grill on high heat. Brush the skewers with additional olive oil and salt.
Coat the bell pepper and zucchini with olive oil, salt and pepper on a piece of foil.
Turn the grill heat down to medium high and cook chicken for about 10 min, turning often.
Cook the veggies too, they will take about 7-8 min.
Serve meat and grilled veg in a warm pita with tzatziki, smeared roasted garlic, raw onion & fennel, tomatoes & feta. Cucumber would be a great option too.
Want more Greek favs? How about Yiayia’s Avgolemono?? Maybe a Snack Board of Mezze is more your taste? Orrrr a little Italian fusion with these Eggplant & Halloumi Napoleons…
