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Olive Oil from Crete

"Yherros," are Greek flatbreads filled with marinated beef, lettuce, onions and tomatoes. The garlic-laced cucumber yogurt drenches the fillings, making this a very satisfying meal in itself. Look for olive oil from the island of Crete. Turkish seasoning from Penzey's will make these more spicy. This recipe requires two days. Garlic can either be chopped finely or minced for the marinade. Garlic crushed in a garlic press is more desirable for the sauce which is very garlicky.

Marinated Beef

    1/4 cup Greek olive oil
    4 garlic cloves, minced
    1 teaspoon dried oregano, crushed
in a mortar with a pestle
    1 teaspoon seasoning salt
    1/8 teaspoon ground black pepper
    2 pounds flank steak, sliced

Cucumber Yogurt

    1 cup plain yogurt
    1 cucumber, peeled and seeded
    2 garlic cloves, crushed in a garlic press
    1 tablespoon fresh lemon juice
    1 tablespoon Greek olive oil
    1/4 teaspoon seasoning salt
    Pinch ground black pepper

Greek Flat Bread

    2 1/2 teaspoons active dry yeast
    1 1/2 cups all-purpose flour
    1 1/4 cups water, warmed to 110

    2 tablespoons Greek olive oil
    1 teaspoon salt
    1/4 teaspoon granulated sugar
    2 cups all-purpose flour


    1 small iceberg lettuce, sliced
    2 white onions, sliced
    2 tomatoes, cut into thin wedges  

1.  Day 1: In a large glass bowl, measure the oil, garlic, oregano,
     salt and pepper. Add the steak; marinate 24 hours.

2.  Day 2: In a blender, process yogurt, cucumber, garlic, lemon juice,
     oil, salt and pepper just until smooth. Refrigerate.
     May also be made on day 1.

3.  In a large bowl, mix yeast and the 1 1/2 cups flour. In a
     medium bowl, use mixer to blend water, oil, salt and sugar.
     Pour into flour mixture; beat on high 1 minute. Work in the 2
     cups flour. Set the dough in an oiled bowl, turn once to coat.
     Let the dough rise 1 for hour.

4.  Punch down, cut into 10 even pieces. Roll into little balls and flatten
     to 8-inch circles with a rolling pin. Fry in medium hot frying pan
     coated with a little olive oil, brown both sides.

5.  Grill beef outdoors or cook slices in 10-inch frying pan.

6.  Layer strips of beef, fillings and sauce on each bread round.
     Fold bread around the fillings, then enjoy!

     Makes 10 gyros



Greek Yogurt


A Refined Greek Yogurt, February 27, 2006

When shopping for plain yogurt, you may be more inclined to purchase a fat-free yogurt, because frankly that is all I can normally find at some stores. Ordering Yogurt online seems to be rather the effort, unless you order other ingredients at the same time or plan for specific meals and order all the ingredients at once, which seems to be the solution.

FAGE Total Authentic Greek Yogurt is worth ordering if you can't find it locally. You can literally eat this straight from the container it is so good. Blending this with a flavoring of your choice (like a natural fruit jam) will produce a creamy dreamy yogurt.

I also like using this yogurt when making my Pecarino Spinach recipe. The refined smooth flavor complements the spinach and Pecarino Romano cheese perfectly.

Ingredients: Grade A Pasturized Milk and Cream, Live Active Yogurt Cultures (L. Bulgarius, S. Thermophilus).

This lush yogurt is manufactured in Greece and then imported for your enjoyment. This yogurt is also produced from milk and cream from animals that have not been fed any chemicals, hormones or antibiotic substances. It is a great source of calcium, does contain lactic acid to enhance digestibility and the live cultures remain active until the expiration date. This yogurt also has the added benefit of not separating over high heat, which makes it perfect for many applications.

Stir in a tablespoon of Mediterranean Organic Wild Berry Preserves and you may think you are in heaven.

~The Rebecca Review



Seasoned with Love
Online Cookbook


 Seasoned with Love- A copyright recipe

We would love to have you print this recipe for your own use.



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