Use with pasta, or as topping for flattened dough, to make Lachmacun. You can halve the recipe, but since the work involved in making the sauce is the same, I suggest you make the full recipe, use as much as you need, and freeze the rest, to have ready for any kind of dish you would like to make later.
Read More HERE.
Makes 8 cups Meat Sauce
The original recipe was given to me many years ago, by Zoe Evangelou; the recipe was revised by Vali Manouelides, while later I came up with the idea to make bite-size eliopites, as by cutting the roll into thin slices the stuffing often falls off.
See below my new variation for rolls and pies made with the yeasted Yellow Spicy Bread Dough.
Makes about 60 meze bites (more…)
Based on my usual bread dough to which I substituted cornmeal for the barley, and added a lot more spices, especially turmeric and cumin, which give it a warm, earthy flavor and a vivid yellow color to make the Yellow Spicy Bread.
For these irresistible, crispy crackers we shaped part of the dough into thin oval pita-like pieces and baked them on the saç! Our latest love affair with the hot-plate I brought from Istanbul inspired us to make other savory and sweet dishes pies, besides these crispy breads.
The crackers can be easily baked on any griddle or skillet. Depending on the size of the one you will use, take smaller pieces of dough, and flatten them so that they can easily fit on your griddle or hot-plate.
Makes 16 large crackers
This is a bread with bold flavor, based on my usual dough to which I substituted cornmeal for the barley, and added a lot more spices, especially turmeric and cumin, which give it a warm, earthy flavor and a vivid yellow color.
You can shape it into loaves, or you can use the dough to make olive-and-leek-stuffed rolls, or larger pies.
The irresistible, crispy crackers that we created baking thin oval pita-like pieces of dough on the saç our favorites! Our latest love affair with the hot-plate I brought from Istanbul inspired us to make these yellow crackers, as well as other savory and sweet dishes. The crispy breads can be easily baked on a griddle. Depending on the size of the one you can use take out pieces of dough and flatten then so that they fit on your hot-plate.
Yields 2-3 medium loaves, or laganes –focaccia-like breads
Fortunately, now we can get good quality carp roe –a far cry from the salty and tasteless, red-dyed one– so you can choose to make either taramosalata, or the more smoky-pungent rengosalata, using herring eggs, if you find them, or just the smoked fillets for the spread.
Mine is not pink, but light green, as I use almost the entire, juicy scallions from my garden. The recipe evolved from my mother’s rengosalata –smoked herring or kipper spread– the meze she always served on Kathari Deftera (clean Monday), instead of the more common taramosalata.
An official holiday, Clean Monday marks the end of the Carnival and the beginning of spring. It is probably the continuation of ancient pagan feasts that have been incorporated to the Christian tradition. People eat outdoors —even if the moving feast happens on a cold February day— they fly kites, consume lots of wine and ouzo, and dance until sunset. See MORE here, and also in my previous post about some of the food I had prepared, and if you like, read a more extensive account about the customs and roots of this unusual Greek feast, and also about the lunch I had organized at the Oxford Symposium inspired by Kathari Deftera.
