greek – The Casual Chef

One of my all time favourite foods. I remember the road side vendors in Athens, and all of the country side towns, selling grilled meat, usually lamb, slapping it in a piece of pita and spreading tzatziki on it.
Maybe the greatest food I had eaten at the time, and still is at the top of the list.

1 1/2 lb Lamb Shoulder cut into cubes. Could use pork, chicken or beef also.
1/4C Olive Oil
1/3C Red Wine Vinegar
2 Cloves of Garlic, minced
1 Onion, chopped
1 Tbls Oregano (fresh if possible)
2 Tbls Parsley, chopped (fresh)
1 1/2 Tbls Mint, chopped (fresh)
1 Tbls Thyme, chopped (fresh)
Salt and Pepper to taste

Combine all of the above and mix well. Refridge overnight, if possible, but at least four to eight hours.
Thread the meat onto skewers.
Grill until done.
I used a BBQ, so it was about 3-4 minutes per side.

Serve with pita, tzatziki, and whatever else you want to make a gyro like sandwich.

These are a “easy mans” version of Baklava, the famous Greek dessert made with phyllo, walnuts and honey. I however hate walnuts (and pecans while we are talking about nuts I hate). I used almonds.
These simple rollups take almost no skill (as is evident by the look of them), so they are a perfect dessert for me make – low skill, but tasty.

You will need the following:
12ish sheets of Phyllo
2 C of your favourite nut(s) chopped
1/4C Sugar
2-3 tsp Cinnamon
1/4 tsp Nutmeg
1 Cube of Butter, melted

For the syrup:
Equal parts Honey, Water, Sugar, about 1/2 C each
1 tbs Lemon juice
Pinch of Lemon Zest

Preheat the oven to 350
Mix your nuts, sugar, cinnamon and nut meg together in a bowl.
Lightly grease a 13×9 baking dish.
Layer three (3) phyllo sheets, painting them each with butter.
Spread about a 1/4 C of the nuts/sugar/cinnamon mix on to the dough.
Roll the phyllo up, tightly if possible, then cut into four pieces, and lay them into the baking dish.
Repeat until baking dish is full.
Bake until light/golden brown, about 15 minutes.

While baking, prep the syrup. Combine the syrup ingredients and bring to a boil. Reduce heat and simmer for about five minutes. Allow to cool for about 10 minutes.

Once the rolls are done baking, ladle the syrup onto the bakes rolls. Add any remaining nut mix to them as well. Allow to fully cool and then serve.

This is a great, easy, but can be fancy looking dessert. Rolling the phyllo definitely takes some practice, so not rip it, or make them flat (like mine turned out).

Give it a try!
What is your favourite phyllo recipe?

Tag: greek

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Phyllo Honey-Cinnamon Rollups

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