Mezze night

Tonight I prepare smaller portions of different dishes,  mezze.

-Tzaziki and a Greek salad: recipes are already on the blog (post of 1st of April).

-Patates tiganites = fries

Peel the amount of potatoes you need, 400-500 grams for 2p. Cut in wedges and soak in cold salted water, to reduce the starch, for 30-60 mins. Dry carefully and cover until frying time. Fry in a pan, or my prefered method, on baking paper, with some dried oregano, pepper, salt and drizzle of oil, until crispy and ready.

-Pantzarosalata = beetroot with Greek yoghurt and pistachio nuts

Mix 500 grams of  rouphly chopped preboiled beetroot  with 3 table spoons of olive oil, juice of 1 lemon, 2 chopped garlic cloves, 3 table spoons of chopped parsley and 300 grams of Greek yoghurt. Decorate with 1 table spoon of grinded pistachio nuts.


Soak 1 slice of bread  (without crust) in some water for a few mins. Remove the water. Mix the 40 grams of tarama ( salted eggs of cod or mullet), a pinch of paprika powder, a chopped small red onion, juice of 1 lemon, and olive oil. Prepare the mixture as if you would prepare mayonnaise. Add the olive oil and lemon juice bit by bit until the mixture is really smooth.

-Plain grilled fish or meat in addition and your meal is complete!

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