Today is Friday, the weekend begins and we invite our friends to spend time together. And then the question arises, what to eat?
In this article, I will give you some recipes for dishes that are perfect for a party. You can give everything at the same time or in small intervals. It offers a variety of Greek snacks, such as hummus, stuffed eggplants, and homemade pita bread, and all sorts of dips.
The concept behind these Greek dishes is to share. Therefore, put all the dishes on the table and let each one decide for himself what to eat. Additionally, you can serve fresh vegetable salad or juicy olives.
, 6 different recipes
Hummus with lemon glaze
- 450 grams of dried chickpeas
- spoon of baking powder
- 1,5 dl tahini, raw
- 3 tablespoons of lemon juice
- 2 garlic cloves
- salt
Lemon glaze
- 1,5 lemon juice
- 2 teaspoons of ground cumin
- spoon of salt
- clove of garlic
- a pinch of dried chili
- 1/2 green chili
Soak the chickpeas overnight in plenty of water with 1/2 tablespoon baking powder.
Then drain the water and rinse the chickpeas in cold water. Put it in a large pot and pour water until it is 3 cm above it. Add 1/2 tablespoon of baking powder and bring to a boil.
Simmer the chickpeas, covered, for about 2,5 hours or until completely soft. Let the chickpeas cool slightly in boiling water, then pour everything into a colander. (leave some boiled water)
Blend the chickpeas in a hand blender together with the tahini paste. Then add the lemon juice and garlic. Mash everything into a smooth mass and dilute with a little water that was left over from cooking. (about 1/2 - 1 dl) to the desired consistency, then season the humus with salt.
You can get a sauce or a glaze by mixing all the ingredients.
Serve the hummus warm or cold, it is important that it is freshly prepared. When serving, make a hole in the center of the humus and fill it with lemon glaze, a good stream of olive oil. You can also add freshly chopped parsley and sweet pepper.
Labneh cheese
- 500 grams of natural yogurt
- spoon of salt
- coriander
- mint
- grated lemon peel
- olive oil
Start by mixing yogurt and salt. Place the gauze or coffee filter in the strainer, then place the strainer in the bowl. Pour the yogurt into the gauze / filter and cover so that the yogurt is covered.
Put the bowl in the fridge and let the yogurt drain for 12-24 hours depending on the thickness of the yogurt and how thick you want the cheese to be. The longer it drips, the thicker the cheese will be.
After the given number of hours have passed, transfer the curd to a plate or bowl. Before serving, drizzle with olive oil and sprinkle with chopped herbs and a little lemon zest. Ready!
Beetroot and yoghurt dip
- 2 medium beets
- 2 cloves of garlic
- 3 dl of natural Greek yoghurt
- a teaspoon of red wine vinegar
- spoon of olive oil
- 2 tablespoons of mint
- salt and pepper
Start by cooking and peeling the beets.
Then mash them in a blender. Add finely chopped garlic, yogurt, vinegar and olive oil. Blend everything until smooth and season with salt and pepper.
When serving, sprinkle with chopped mint.
Stuffed eggplants with mint yogurt
- 2 eggplants
- 1 large onion
- 3 garlic cloves
- 1 red pepper
- 1/2 dl olive oil
- 1/4 teaspoon cinnamon
- pinch of sugar
- a pinch of dried chili
- 4 tomatoes
- a bit of chopped parsley
- salt and pepper
Mint yogurt
- 1 dl Greek yoghurt
- 1 tablespoon of fresh mint
- salt and pepper
Divide the eggplants lengthwise. Make deep cuts in the flesh (not through the skin), brush the cut parts with oil and sprinkle a little salt.
Place the eggplants on a baking sheet and bake them in the oven at 180 degrees for about 40 minutes, until the center is so soft that you can scrape it with a spoon.
In the meantime, peel the onion, pepper and garlic and cut into thin slices.
Then heat the pans with oil and fry the vegetables over medium heat until the onion is soft and golden. Add cinnamon, sugar and chili. Peel the tomatoes and remove the seeds and chop the rest of the tomato.
Scrape the eggplant flesh without damaging the skin. Coarsely chop the removed center and mix with the rest of the vegetables in the pan. Add parsley and season with salt and pepper.
Then spread the stuffing over the eggplant skin, and heat the stuffed vegetable in the oven for a few minutes before serving.
Mix the yogurt with the mint, season with salt and pepper.
Serve the stuffed eggplants hot with the mint yogurt.
Pita bread
- 25 grams of fresh yeast
- 3,5 dl of water
- 540 g flour
- spoon of sugar
- 1/2 tablespoon of salt
- 2 tablespoons of olive oil
Dissolve yeast in lukewarm water. Add the rest of the ingredients and knead the dough for about 10 minutes or until it is smooth, uniform and slightly sticky.
Brush a large bowl with a little oil and put the dough in it. Brush them with oil, cover with foil and a kitchen towel, let the dough rise twice.
Preheat the oven to 250 degrees. Leave the clean baking sheet in the oven to warm up (if you have a pizza stone, use it).
After the dough has risen, knead it lightly with a little flour on the counter (but use as little flour as possible). Divide the dough into 8 equal pieces and then put it back in the bowl. Cover the bowl with a damp cloth and let it sit for 15 minutes.
Make each of the 8 pieces into a circle, about 0,5 cm thick, and leave for another 5 minutes.
Then place the loaves directly on the hot baking sheet and bake for 5 minutes.
The breads will be ready when they are inflated and have golden dots. If they are baked for too long, they will dry out quickly.
Cover the first baked breads with a cloth so that they remain soft and warm.
Warm feta cheese with honey and sesame
- 300 - 400 g of feta cheese in one piece
- flour
- honey, liquid
- sesame seeds
- pomegranate seeds
- pistachios
- olive oil for frying
Start by drying the cheese on kitchen paper and coating it in flour.
Then heat the pans with a little olive oil and fry the cheese until golden brown and soft on both sides.
Crush the hot cheese into a plate and pour over the honey, sesame seeds and pomegranate seeds - and possibly chopped pistachios if you like.
Try our other recipe: Tree Soup
If you've tried the recipe, let me know how it tasted in the comments. Or maybe you have any advice on how to improve the recipe? Let me know in the comment!
