• 250g Greek yoghurt
• 1 cucumber
• 2 garlic cloves
• dill
• parsley
• 1 tbsp white wine
• 1 tsp lemon juice
• salt & pepper

Preparation:
Wash and grate the cucumber onto a large bowl. Use a clean kitchen (fabric) towel to squeeze the water out of the grated cucumber, getting it as dry as possible. Grate/grind the garlic cloves and mix in. Chop a generous portion of dill and parsley and add onto the main mixture. Add in 250g of Greek yoghurt, or a little less/more just to make it of a nice dip consistency. Add salt and pepper to taste, and also 1 tbsp of white wine and 1tsp of lemon juice. Mix well and serve with grilled meat or grilled veggie.

(Σολομός στη Λαδόκολλα)

• 2 large salmon fillets
• 2 small red peppers
• 1 bunch (250g) of asparagus
• 2 garlic cloves
• spring onions (c. 4)
• 250g tomatoes
• 80g gruyère cheese
• 1 tbsp olive oil

Preparation:
Chop all the vegetables in small bits, onto a bowl. Grease 2 sheets of baking parchment with the olive oil, and add one salmon fillet inside each. Split the vegetables into two even portions, and cover the salmon fillets. Add salt & pepper. Wrap each of these ‘parcels’ and close (not too tightly) with a couple of toothpicks. Put them in an oven tray and bake in 200C until tender, i.e. for about 30-40min.

Summary

Traditional recipe for Greek meatballs coming from my grand mother but probably now a bit different than the original.

Variations

Traditionally meatballs are shallow or deep fried. But a few months ago I grilled them on a raclette and I was surprised that they tasted even better. Since them I always grill them and the best way is to charcoal them!

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One of my all time favourite small nibble. Takes less that 10 minutes to prepare and about 20 minutes to roast. The typical recipe is with feta cheese, but it can be done with other white, non-melting cheese like the Greek Μηζύθρα (Mitzithra) or Ανθότυρος (Anthotyros) that are much lighter. Another good alternative is the Ricotta cheese.

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