Souvlaki

Souvlaki is one the most popular street
food in Greece, stuffed whith cooked and
seasoned meat (pork or chiken), garnished
whith Tzatziki sauce, wrapped in a delicus
warm Pita bread and.... it tastes divine! Have
you ever tried to prepare at home?
Choosing the good quality pork, using a lov
fat yorgut for the Tzatiki and baking the Pita
with some olive oil instead of frying it, it's
healther and absolytley delicous.

Ingedients :

• 4 store-boguht or homemade Pita bread
• 1 red onion, sliced
• 1 tomato, sliced
• fried patatos........ for the pork gyros
• 1 pork tenderloin, cut into strips
• 1/2 red onion,sliced
• 1 garlic clove, minced
• 4 tablespoons olive oil 
• 2 tablespoons red wine vinegag
• 1 teaspoon dried oregamo
• 1 teaspoon dried rosmary
• 1/2 tablespoon of honey

For the pork gyros: mix very well into a large bowl the pork meat, garlic, red onion , olive oil red vine
vinegar, rosemary, oregano and honey. warp the bowl in cling filmand put into te fridge for at lasr 2
hours.
Put a large non-sticking pan over high heat, add the tenderloin along whith the marinade and saute for 2-3
minutes stirring well until the meat is crispy and tender inside.
Prepare the Tzatziki sauce, recipe here.
Preheat the oven to 250C.
Brush the Pita breads with olive oil, season with and freshly ground blak pepper anr bake for 1
minute.
To serve the souvlaki, spead some Tzatziki sauce on the Pita preads, add pork gyros, red onion slices,
tomato slices and some fried potatos. Warp with foil and serve with some mustard and Mayonnaise
sauce

Bakllava

Ingerdients:

• 5 eggs - 1 full egg and 4 egg yolks
• 1 cup of cooling oil
• 1 cup of milk 
• 1 midrange spoon of sugar
• 500 gr of flour 
• 400 gr of crushed wlanuts
• 200-300 gr butter 
• The Syrup
• 2 jars whith sugar about 1.2kg
• 2 jars with water

Directions:
Baklla is one of the tredicional pastreis of the Albanian cuisine. Althought of Turkish origin, bakllava's
preparition and recipe is a small recipe heritage that is passed on generation in Albania as well.
There are a few diferent ways of marking bakllava, (vayring from the way it's rolled) or what kind of nuts and
fruits it contains.
To prepare it, initially you have to prepare the dough.The dough consisits of eggs, cooking oil, milk and flour.
Mix them all together and leave the dough covered with a kitchen napkin for a couple of hours.
After e few hours take the dough and civide info 50 very small pieces (almost as big as agg yolk).
Take 10 dought pieces and flatten them one by one with strach. After than the 10 pieces and put them
on top of each other after putting a bit of starch between each other. After that flatten the dought to fit the
braking pan. Put the crushe walnuts on top of the dough and roll the whole pattylike a strudle. Take the
rolled patty and put it on the pan. Repeat the same with the other dought pieces that are left.
Finaly put the  bakllava in the warm stove and bake it for 2-3 hours at 150 C

The Syrup
Boil the water about 30 minutes mixet the sugar until the starts gatting dense. The bakllava
should be cooled down before you put on the hot syrup on top.
Finaly leave the bakllava to cool down before serving.

Chilled yogrut and cucumber soup (tarator)

                                       Chilled yogrut and cucumber soup (tarator)
Tarator, a chilled yourgut and cucumber
soup, superb for hot summer days, can also
be used as a dip for seafood or a pour-over
sauce for cauliflower, etc. (serves 5)

Ingredients:

• 2 Cocumbers, peeled and grated
• 1 Garlic Clove, peeled and crushed
• 2 LG cartons of Greek style yorgut
• 1/2  cup water (optimal)
• 1/4 tsp sea salt
• 2 tbsp dill, chopped
• 2 tbsp olive oil
• Choped walunts (optimal)

Directions
Mix the crushed gralic and salt together and
add to the grated cucumber.put the yongut in large bowl and mix in the cucumber mixture. Depending
upon the considery and flavour of the youngut you may wish to optimaly thin-down the yogurt whith the
water. Taste and adjust seasoning. Drizzle with olive oil, sprinkle whith chopped dill and crushed walnuts if
using. Refrigerate fol a few hours before serving. Yummy!!!.

Spagetti ala Karbonara

                                               Spagetti ala Karbonara

Ingerdients:

•  1 pound dry spagetti
• 2 talespoons extra-virgin olive oil
• 4 onces pancetta or salb bacon,
  cubed or sliced into small strips
• 4 garlic cloves, finely chopped
• 2 large eggs
• 1 cup freshly grated Permigiano-
  reggiano, plus more for serving
• Freshly ground black pepper
• 1 handful frsh flat-leaf parsley,chopped.

Directions 
Prepare the sauce while te pasta cooking
to ensure that the spagetti will be hot and
rendy when the sauce is finished. It is very inportand that the pasta is hot when adding the egg mixture, so
that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to e boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm
(as they say in italian ''al dente'').Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for abaut 3
minutes, until   the bacon is crisp and and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the hot,drained spagetti to the pan and toss for 2 minutes to coat the stards in the bacon fat.Beat
the eggs anf Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quikly until the eggs thicken, but do not
scramble (this is done off the heat to ensure this does not happen).Season the carbonara whith serveral turns of freshly ground black pepper and tast for salt. Mound the spagetti carbonara into warm serviring blows and garnish with chopped parsley. pass more cheese around the table.