One of the best ways to experience a culture is through the food of their country.
If you enjoy cooking, plan a meal and explore the possibilities with an adventure at home.
All the ingredients below can be purchased at Hannaford, North Ave, Burlington.
Once the farmers market and farm stand season starts in a month or so, many of the herbs and vegetables will be available at Paul Mazza’s Fruits and Vegetables in Essex and Colchester.
Many people have enjoyed baklava, a sweet phyllo dough pastry with honey and nuts, by the time they graduate high school.
Depending on what part of the country you live in, other Greek cuisine may not be as familiar.
For a list of local Greek restaurants, please see the urbanspoon.com list. Vermont Restaurant Week begins Friday, April 27, 2012.
Please check out the slideshow of one of this examiner’s favorite Greek meals:
Lamb shish kebabs, tzatziki, couscous salad, green salad with mint and cilantro, pita bread and ginger spritzer.
Many of the elements can be combined, for a picnic or lunch, as a souvlaki sandwich in pita bread with grilled vegetables and cool tzatziki.
Lamb Shish Kebabs
1 pound lamb, cubed, the butcher can cube it for you.
Mike from Morrisville, the helpful person in the meat department at Hannaford, special ordered the lamb cubes for this examiner.
1 cup red wine vinaigrette
½ teaspoon Penzeys bouquet garni
½ teaspoon black pepper
Juice of ½ a lemon
Rounded ¼ teaspoon cumin
In Ziploc gallon size bag or large bowl/glass baking dish, combine lamb and marinade and refrigerate overnight.
Gently shake bag or stir 3 or 4 times during the time period.
Or marinate at least 2 hours, stirring once.
The morning of the Greek dinner make the ginger spritzer to “taste test” during the day and add any ingredients as desired. See slideshow for ingredients.
Vegetables for shish kebabs
This is totally flexible; use your favorite veggies, zucchini or cocktail tomatoes, for example.
Anything that will grill satisfactorily in 15 minutes will be delicious.
Prepare 1 cup each large pieces red, yellow & green sweet peppers and 1 cup large wedge onion slices.
A good way to do this is quarter one onion, but do not cut through the root end.
Then pull apart or slice through each quartered section.
One hour before grilling or broiling, add peppers and onions to lamb marinade.
Add 1 cup small mushrooms, cut in half, if desired, to marinade just as the other items are being put on the skewers.
DK Allen of South Burlington threads lamb and veggies on to skewers, alternating different items.
DK used metal skewers, but if using wooden skewers, please remember to soak in water at least 20 minutes prior to broiling so they do not burn in the oven.
Put shish kebabs on broiler pan or grill. Turn kebabs every 5 minutes.
Total time to broil is 15 minutes. Grill time, as desired.
Picnic time! Assemble souvlaki sandwich in pita bread with grilled lamb, vegetables and cool tzatziki.
Add fresh diced tomatoes and lettuce, if desired.
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Contact me at firstname.lastname@example.org with questions, comments, farms or farmers markets I should visit. Thanks!