Starter
Portobello with mashed potatoes and pesto
This entree can be eaten along with the main course, they complement each other very well, but can be eaten separately.
4 large or 8 small portobello mushrooms
Fresh basil leaves
1/2 cup pesto
2 tablespoons pine nuts
Salt and ground white pepper
Potato mash:
1 kg potatoes of the floury sort
2 tablespoons of butter and a little more butter to fry
1 1/2 cups milk
Salt and ground white pepper
Do like this:
Peel and boil the potatoes until soft.
Chop the potatoes into small pieces and place them in a bowl.
Mash the potatoes further using electric mixer.
Add the butter and stir in the milk until you get the consistency you want.
Add salt and pepper.
Fry the mushroom caps in butter, salt and pepper.
Toast the pine nuts in a dry, hot skillet.
Serve the fried mushroom caps with mashed potatoes, pesto and roasted pine nuts.
Main course
Shashliks with Tzatsiki
A tasty and fresh dish, which makes barbecue making extra fun, which can be supplemented with the starter.
For the shashlik, you need:
800 g of finely minced lamb
1 onion
3 cloves of garlic
0.5 cup fresh coriander
0.5 cup parsley leaves
5 tbsp mint leaves
2 eggs
1 tablespoon paprika
1 teaspoon black pepper
1 tbsp cumin
1 teaspoon sambal
Salt, for taste
Olive oil for brushing
And the Tzatziki:
1 piece cucumber
2 tsp salt
3 cloves of garlic
4 cups Turkish or Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
Start by adding the skewers of wood soaked for 1-2 hours before grilling.
Add the minced meat in a bowl.
Peel the onion and garlic and divide them into smaller pieces.
Mix the onion chunks in a food processor along with the coriander, parsley and mint.
Place in a bowl along with the ground beef, add the eggs and all the spices, then mix everything to a smooth mince.
Shape the mince into small sausages, preferably with wet hands, they should be about 10 cm long.
Oil skewers and thread the sausages on and press them firmly. Brush the meat with oil.
Grill the skewers in about 3-4 minutes on all sides.
Tzatziki
Peel the cucumber.
Cut into 5mm cubes.
Add the cut cucumbers in a bowl and season with salt.
Let stand cold in about 30 minutes.
Peel and mince the garlic cloves.
Add the garlic in a bowl and add the yogurt, lemon and olive oil.
Drain the cucumber
Mix the cucumber into the yoghurt and season to taste.
Set in the fridge.
Dessert
Baklava
The pastry is perfect with a cup of tea or coffee, after these Mediterranean dishes, and is absolutely amazingly good:
cake:
12 sheets filo pastry (frozen)
100 grams of melted butter
200 grams of walnuts
0.5 cups powdered sugar
Grated lemon peel from 2 lemons
1 teaspoon ground cinnamon
syrup:
1 piece cinnamon stick
2 whole cloves
1 cup sugar
1 cup water
Thaw the filo pastry.
Finely chop or run the walnuts in a blender.
Melt butter and let cool.
Grease a baking pan that is about 25×25 cm.
Cover the bottom of the pan with a few sheets of filo, brushing each sheet with butter
Mix the nuts with the sugar and lemon zest.
Sprinkle a portion of the nut mixture over the lubricated film pastry.
Cover with a new layer of filo and brush with butter.
Repeat the procedure, fold the edges and press firmly.
Brush the top layer with butter and put the pan in the oven.
Bake for about 40 minutes at 175 degrees.
Mix the ingredients for the syrup, let boil 10-15 minutes
Strain the spices and pour the syrup over the baked cake.
Allow to cool.
