A Taste of Greece

Tzatziki Sauce

½ cup finely grated cucumber

1 cup whole-milk Greek yogurt

1 tablespoon fresh lemon juice

½ tablespoon extra-virgin olive oil

1 garlic clove, grated

¼ teaspoon sea salt

1 tablespoon chopped fresh dill

Place the cucumber on a towel, and gently squeeze out a bit of the excess water.

In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt and dill. Chill until ready to use.

Moussaka Meat ragu

2 tablespoons extra-virgin olive oil

1½ pounds ground beef

1 large onion, minced

3 garlic cloves, minced

1 teaspoon ground nutmeg

1 teaspoon ground cumin

½ teaspoon ground cloves

½ teaspoon ground cinnamon

1 tablespoon tomato paste

1 cup red wine

15-ounce can crushed tomatoes

½ teaspoon sugar

Vegetables

2 large eggplants

3 large Yukon gold potatoes

Sea salt

⅓ cup extra-virgin olive oil

Bechamel

4 cups whole milk, plus more if the sauce needs thinning

1 bay leaf

5 tablespoons butter

6 tablespoons all-purpose flour, plus more if the sauce needs thickening

Sea salt

Freshly ground pepper

½ teaspoon ground nutmeg

3 egg yolks

1½ cup Parmigiano-Reggiano, grated and divided

1. To prepare the meat ragu, heat olive oil in a large, deep saucepan. Brown and crumble the ground beef. After it browns, add the onion, garlic, nutmeg, cumin, cloves and cinnamon.
2. Cook for a few minutes until the onion softens. Add the tomato paste, and stir. Cook for 2 to 3 minutes. Pour in the wine, and let the alcohol evaporate. Add the tomatoes and sugar. Simmer for 1 hour on low heat.
3. To prepare the vegetables, cut the eggplants into ⅓-inch-thick slices. Sprinkle slices with sea salt. Place them in a colander to drain their liquids for 15 minutes. Pat dry the eggplants slices. Fry them in hot olive oil for 2 to 3 minutes. Transfer to wire rack, and set aside.
4. Cut potatoes into ¼-inch-thick slices. Fry the slices in hot olive oil for 1 to 2 minutes. Transfer to wire rack,
   and set aside.
5. Alternate layers of potatoes and eggplants in a greased 9-by-13-inch pan. Pour meat sauce evenly over the potatoes and eggplants.
6. Heat oven to 400 F.
7. To make the bechamel add milk and bay leaf to a saucepan. Warm it on medium heat.
8. Melt the butter in a large saucepan. Add flour. Cook while stirring with a wooden spoon until the roux takes on a slightly blond color.
9. Gradually pour in the warm milk. Using a whisk, stir continuously to dissolve any lumps and create a smooth sauce. Remove from heat. Season with salt, pepper and nutmeg. Add yolks and 1 cup grated cheese. Whisk until smooth.
10. Pour bechamel over the meat in an even layer. Sprinkle the remaining cheese on top.
11. Bake for 45 minutes or until the top is golden brown. Cool for 15 minutes before serving.

Chicken Souvlaki 

10 garlic cloves, peeled

2 tablespoons dried oregano

1 teaspoon dried rosemary

1 teaspoon sweet paprika

1 teaspoon kosher salt

1 teaspoon black pepper

¼ cup extra-virgin olive oil

¼ cup dry white wine

Juice of 1 lemon

2½ pounds boneless skinless chicken breast, cut into 1½-inch pieces

2 bay leaves

Pita bread

Tzatziki sauce

1. Add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine and lemon juice to the bowl of a small food processor. Pulse until well combined.
2. Place chicken in a large bowl, and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated. Cover tightly. Refrigerate for at least 2 hours.
3. Soak 10 to 12 wooden skewers in water for 30 to 45 minutes. Thread marinated chicken pieces through the prepared skewers.
4. Prepare outdoor grill. Brush grates with a little oil, and heat over medium-high heat. Place chicken skewers on grill until well-browned and internal temperature registers 160 F.
5. Turn skewers evenly to cook on all sides, about 5 minutes. While grilling, brush lightly with the marinade. Discard any leftover marinade.
6. Serve with warm pita and tzatziki sauce.

Roasted Lemon Potatoes

Cooking spray

4 cloves garlic, coarsely chopped

½ cup freshly squeezed lemon juice

⅓ cup olive oil

¼ cup yellow mustard

2 teaspoons dried oregano

1 teaspoon kosher salt

Freshly ground black pepper

2 pounds Yukon Gold potatoes, cut into 1-inch-thick wedges

½ cup water

1. Heat oven to 425 F.
2. Arrange a rack in the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
3. Place garlic in a large bowl. Add lemon juice, olive oil, yellow mustard, oregano, salt and several grinds of black pepper. Whisk to combine. Add potato wedges to the bowl, and toss to combine.
4. Pour mixture into the baking dish, and spread into an even layer. Pour water over the potatoes. Tightly cover the baking dish with aluminum foil.
5. Bake until the potatoes are fork tender, about 1 hour. Uncover. Continue to bake until the liquid is evaporated and the potatoes begin to brown, 15 to 20 minutes.