Delicious Greek Appetizers

Going Greek this summer? Need some light and delicious side-plates to compliment your gyro sandwiches and chicken kabobs? Your family will gladly flock to the picnic table for these tasty Mediterranean appetizers!

Dolmades
Spiced meat and rice delicately wrapped in flavorful vine leaves.

You'll need:
2 cups rice
1 pound ground beef (may substitute lamb)
1 jar vine leaves
1 cup lemon juice
2 tbsp fresh mint, chopped (may substitute dried mint)
1 tbsp minced garlic
2 tsp cumin powder
1/2 tsp cinnamon
salt and pepper to taste

Step 1: Bring a pot of water to boil. Remove the vine leaves from their jar and separate them gently to avoid tearing. Add leaves to water 3-5 at a time and let them tenderize for approximately 45 seconds. Remove with a set of tongs and add more leaves to the boiling water, until you've tenderized all the vine leaves. Set the leaves aside to work with later.

Step 2: In a large pot, brown the meat over high heat. Add 1/2 cup lemon juice and all the seasonings while the meat is cooking. Next, add the rice and lightly brown it. Cover rice and meat mixture with approximately 4 cups water. Bring to boil then reduce heat to simmer. Cook until the rice is tender.

Step 3: To roll your dolmades: Place the tender vine leaf with the veins facing upward. Place 1-2 tablespoons of the rice and meat mixture in the center of the leaf. Fold the outer edges of the leaf inward, on top of the mixture. Roll the leaf from the bottom upward into a tidy little package. Set the rolled dolma in a skillet. Continue rolling dolmades and packing them snug in the skillet. When you've finished, pour the remaining 1/2 cup lemon juice over the dolmades and fill the skillet half-way with water. Cover and cook over medium heat approximately 25 minutes, or until the water has boiled off. Let cool and serve.

Note: If you prefer vegetarian dolmades, eliminate the meat from the recipe and cut the other ingredients in half.

Roasted Red Pepper Baba Ghanoush
An eggplant puree from the Middle East; ideal as a spread for sandwiches and gyros or as a dip for pita and crackers.

You'll need:
2 large eggplants
1 red bell pepper
1 cup Tahini
1/3 cup lemon juice
2 tsp dried mint
1 tbsp minced garlic
virgin olive oil
salt and pepper to taste

Step 1: Set the oven to broil. Quarter the eggplants and bell pepper and place them on a cooking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven until browned (approximately 15-20 minutes.)

Step 2: Skin the eggplant and puree in food processor with Tahini, lemon juice, mint, and garlic. While the food processor is running, gradually add olive oil until your mixture is of a smooth and creamy consistency. Scrape into a bowl.

Step 3: Skin the roasted bell pepper and chop with food processor. Fold the chopped pepper into the baba ghanoush. (Add only a little at a time and sample-- until the baba ghanoush has just enough pepper for your liking.) Serve warm.

Tzatziki Sauce
No gyro is complete without this creamy cucumber yogurt sauce. Also makes a fantastic dip for vegetables, pita, or fried foods.

You'll need:
1 24oz tub plain yogurt
1/2 cup sour cream
1/2 cucumber
3 scallions
1 tbsp minced garlic
1/2 tbsp dried mint
1/2 tsp cumin
1/2 tsp cinnamon
lemon juice
Tabasco Sauce
Worcestershire Sauce
salt and pepper to taste

Finely chop your half cucumber and scallions (green ends only). In a large mixing bowl, stir together yogurt and sour cream. Fold in all seasonings, cucumber, and scallions. Add a dash of lemon juice, a dash of Tabasco, and a dash of Worcestershire. Stir well. Serve chilled.

Hummus
A Middle Eastern staple. Makes a healthy and delicious snack-dip for any occasion.

You'll need:
1 12oz can garbanzo beans
5 cloves fresh garlic
1/2 cup lemon juice
virgin olive oil
salt to taste
Puree ingredients in food processor, gradually adding olive oil until you have a thick and creamy texture. Enjoy warm or chilled.

All recipes created by Jack Benson, a chef with over 15 years experience in the culinary arts.