How to Roast a Lamb_ New Greek Classic Cooking - Michael Psilakis [75]
Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl.
In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped but not puréed. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding the olive oil and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. You can store Tsatziki in a covered, clean jar in the refrigerator for up to 1 week.
The Wedge: Smear some Tsatziki onto a pita triangle. Top with a tiny pinch of dry Greek oregano, a few pieces of diced tomato or a halved grape or cherry tomato, and a few salami matchsticks.
FAVA SPREAD
MAKES ABOUT 1 QUART
In Greek cuisine, the term fava always refers to dried yellow split peas, not the fresh green favas used in Italian cooking. Note that this mixture always thickens as it sits. If it is too thick, return it to the food processor and stream in extra-virgin olive oil with the motor running until you reach the desired consistency. With the addition of heavy cream (water, if you’re vegan), this makes an absolutely divine split pea soup.
FOR THE PEA MIXTURE
2 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
10 shallots, finely chopped
6 to 7 cloves garlic, smashed and finely chopped
1 pound yellow split peas, well rinsed
1½ quarts water
2 fresh bay leaves or 4 dried leaves
Kosher salt and cracked black pepper
8 cloves garlic, smashed
2 shallots, roughly chopped
1 tablespoon fresh lemon juice
2 pepperoncini (pickled yellow peppers), roughly chopped
½ cup extra-virgin olive oil
Small handful small, picked sprigs dill
In a large pot, warm the blended oil over medium-high heat. Add the shallots and garlic, reduce the heat a little, and sweat until softened but not browned, about 3 to 4 minutes. Add the split peas and stir for 2 minutes. Add the water, bay leaves, 1 tablespoon kosher salt, and a generous grinding of pepper. Cover and simmer gently until very soft but not mushy or falling apart, about 45 to 50 minutes. Transfer to a sieve over a bowl and drain well. (Reserve all the liquid for another use.) Let stand for at least 15 minutes, to ensure all the liquid drains away. Remove the bay leaves.
In a food processor, combine the garlic, shallots, lemon juice, and pepperoncini. Add about one third of the split pea mixture and pulse until smooth. With the motor running, drizzle in the olive oil to form an emulsion. Add the dill, 1 tablespoon salt, and more cracked pepper. Pulse again to blend, then turn out into a large bowl and combine with the remaining split pea mixture. Blend with a large spatula until evenly mixed. You can store the spread in a covered, clean jar in the refrigerator for up to 1 week.
The Wedge: Smear some fava spread onto a pita triangle. Top with a pinch of grated manouri, a few slivers of sun-dried tomato or dried apricots, and a sprig of dill.
TARAMOSALATA
MAKES 1 QUART
Tarama (carp roe) is available at Middle Eastern specialty shops and, of course, on the Internet. It is deep red and looks like shad roe. Transferring the mixture to a stand mixer may seem a bit of a hassle, but it’s the only way you will get a beautiful, fluffy consistency. If you finish the Taramosalata in the food processor, it will still be delicious, but the consistency will be more dense.
3 shallots, roughly chopped
2 cloves garlic, smashed
1 tablespoon Dijon mustard
¾ cup tarama (Krinos brand is a good one)
2 tablespoons fresh lemon juice
12 slices Wonder bread, crusts removed
1¼ cups milk
1¾ cups extra-virgin olive oil
1¼ cups canola oil
Freshly ground black pepper
In a food processor, combine the shallots, garlic, mustard, half of the tarama, and lemon juice. Pulse to create a smooth paste.
In a large bowl, soak the bread in milk, turning over. Squeeze the bread to remove most of the milk, transfer to a food processor, and pulse to combine evenly.