The Quilt Inn Country Cookbook

Aliske Webb

cloves garlic, crushed

/2 cup fine bread crumbs

egg, lightly beaten

tbsp. fresh mint, chopped fine

/2 tsp. oregano

salt and fresh ground pepper to taste

flour

tbsp. olive oil

Combine meat, onion, garlic, bread crumbs, egg, mint, oregano, salt and

pepper in bowl. Mix well. Shape into 1 inch balls. Dust lightly with flour. Fry in olive oil

until evenly brown. Serve with toothpicks for party finger food, or with Tzatziki and

bread as an appetizer.

To serve as a main course, form meatballs into large oval sausage-shapes on

skewers. Grill on medium heat until cooked through, about 20 minutes. Serve on a bed

of shredded lettuce, with tomato salsa and thinly sliced onion.

George tells me that the white chef’s hat that is customarily worn in most

kitchens of many fine restaurants (including ours), had its origins in Greece. It seems

that the shape is based on Greek monk’s hats. Chefs used to seek refuge in the

monasteries to avoid persecution (when one of their recipes really went bad!) In any

event, the different colors made it easy to tell who was a monk and who was a chef,

so that there was no monk-eying around.

Classic Greek Salad

cup Feta cheese, crumbled

large ripe tomatoes, cut in chunks

large cucumber, peeled, cut in chunks

small red onion, sliced thin

4 black Amphissa olives, pitted

tbsp. olive oil

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Country Cooking