Xoriatiki (Also known as Greek Salad)

Ingredients
1 Handful Capers To taste
1 Item Cucumber
1/3 lb Feta Cheese
1 Item Green Pepper
1/2 Cup Olive Oil
1 Handful Olives
1 Item Onion
1 Pinch Oregano To taste
1 Pinch Salt To taste
4 Medium Tomatoes Ripe

Directions

1. Cut the vegetables in slices and mix in a salad bowl.
2. Top with the olives, capers and oregano and cover with "crumbled" feta cheese.
3. Pour the olive oil evenly.
   

Servings: 6

How to cook: Gyros

Tasty Greek snack, savoury lamb and cucumber sauce in a pitta pocket

Ingredients:
# 8 oz. (225g) lean minced lamb
# half a tsp. dried oregano
# half a tsp. ground cumin
# 1 clove garlic, crushed
# 2 tbsps. lemon juice
# half a small onion, finely chopped
# Cucumber and Yogurt Sauce (see Greek Recipes menu)
# 1 medium tomato, sliced
# half a small onion, thinly sliced
# 2 pitta pocket breads, slit on edges

Cooking Instructions:

1. Lightly oil a heavy-based frying pan
2. Mix together the onion and garlic and fry gently until soft
3. Put the minced lamb in a mixing bowl, add the onion mixture together with the oregano, cumin and lemon juice then mix thoroughly
4. Divide the mixture into two and shape into patties
5. Cook the patties under a pre-heated grill for about 8-10 minutes or until the meat is cooked
6. Carve the patties into thin slices and serve in pitta pockets with the onion, tomato and cucumber sauce

How to cook: Souvlaki with Pitta Bread

A well liked snack of tender pork and vegetables in a savory pitta roll; just great for people on the move who just want to grab a snack

Ingredients:

11 oz. (300g) lean pork shoulder

2 medium onions, chopped

2 firm tomatoes, thinly sliced

8 pitta breads

8 small skewers

quarter cup of butter

parsley, chopped

salt

pepper, black and red

oregano

Cooking Instructions:

Dice the prepared pork shoulder and sprinkle with oregano, salt and pepper

Divide the pork into 8 portions, insert onto individual skewers and cook on a grill fire

Cook the pittas individually on the grill, coating them with butter

When the pork is tender, put them on the pitta (one skewer for each pitta bread) and slowly draw the skewer, leaving the pieces of meat on the pitta

Add the onion, parsley and tomato, sprinkle with red pepper and roll up the pitta having first laid it on greaseproof paper, so that when you roll them up, you roll the paper with them

Only half of the pitta is to be exposed above the greaseproof paper