 Moussaka from Taverna Vakhos in Delphi Before we begin the recipe, we need to clarify a couple of things…
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 As we mentioned in our first Greek blog post, our tour guide in Athens was insistent that gyro is never made with lamb - only chicken or pork. The same might be said about Souvlaki - the delicious skewered meat that you will find all over Greece - where the first choice would be pork, followed by chicken or beef -- and maybe lamb as the last option. Here's a take on souvlaki that you might enjoy.
 Not a day went by during our vacation in Greece that didn't include Tzatziki -- the garlicky cucumber and yogurt dip that went well with just about everything. Here's a recipe so you can enjoy it anytime you like.
 When we asked our Athens tour guide Antonia what was the most common misconception Americans have about Greek food she answered immediately: "There should never be lettuce in a Greek salad". She then added, "And the feta cheese should never be crumbled -- it must be served as a slab on top of the salad to ensure its quality".
So here's a recipe for an authentic Greek Salad -- called "Horiatiki" |
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