The Quilt Inn Country Cookbook

Aliske Webb

Appetizers (mezethes) are meant to be sampled sparingly, with ouzo as an

accompaniment. Michael and I, in the early days of our marriage, used to go to our

favorite Greek restaurant and eat a whole meal just from the appetizer list!

Tzatziki

cups plain yogurt

cucumber, peeled, chopped fine and drained

cloves garlic, crushed

salt and fresh ground pepper to taste

Combine all ingredients in a non–metallic bowl. Mix well and chill. If you like

Tzatziki thick, drain the yogurt overnight through a cheesecloth. Serve with chunky

bread or rolls.

Saganaki

This is a very rich cheese appetizer. Small quantities go a long way. Cut

chunks of goat cheese or any solid white cheese. There are several excellent Greek

cheese that are best for this dish. Try Kasseri which is a mild Cheddar-like cheese,

or Kefalograviera, which is like Gruyere, or Manouri, an unsalted table cheese.

Dust cheese lightly with flour. Heat a cast iron skillet or griddle to medium heat.

Add butter and fry the cheese until golden brown. Remove pan from heat.

Warm ½ oz. Brandy, pour it over the cheese and light it carefully. Serve with a

flourish! Yell “Opa!”, “To your health!”

You can also add slices of black Amphissa olives or sausage just before you

flambe the Saganaki.

Keftedakia

(

Our loose translation: meatballs for the gods!)

/2 lb. ground beef

/2 lb. ground lamb

/2 lb. ground pork

onion, chopped fine

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Country Cooking