European Stars And Stripes (Newspaper) - August 8, 1985, Darmstadt, Hesse                                These with the and add the Lemon Salt and toss the mixture to Combine the ingredients a then Transfer it to a Puree the mixture until it is with the blender running on Low slowly add the Olive Oil in a very thin continue blending until All the Olive Oil has been absorbed and the mixture forms a thick it will thicken More when cover and chill the eggplant just before Sprinkle chopped Parsley Over the cold Melitza Tsalata makes an excellent dip for pieces of chewy sesame and raw it is also served As an accompaniment to fish and serves 4 i became almost addicted to Kolokitha Kia Tiganila Fried Zucchini while living on near my apartment was a Taverna that served mediocre but its Fried Zucchini were we used to Start our evening meal by going to that Taverna for nothing but Fried Zucchini and then move to another restaurant whose food we preferred for the remainder of the on the slightest excuse wed end the evening by driving 10 Miles to yet another place that served baked alaskan made with sheets milk ice but that another Story Kolokitha Kia Tiganila Fried Zucchini 4 medium Zucchini 1 cup White flour Teaspoon Salt Teaspoon Black Pepper 1 cup milk Olive Oil for frying Lemon wedges Garnish skor Dalia garlic sauce recipe follows Wash and dry the slicing off the Stem Cut the Zucchini in half then slice them Lengthwise into Long Flat each about Miinch Combine the and Pepper in a shallow bowl and set put the milk into another shallow dip each Zucchini slice in the then dredge it heavily in the seasoned put All the floured Zucchini slices on a piece of waxed and set aside while the Oil pour Olive Oil into a medium to Large to a depth of heat the Oil until it is very gently slip a few Zucchini slices into the hot being careful not to crowd the Zucchini in the Fry the Zucchini in turning them once while remove the Zucchini when they Are Golden Brown on both Drain on paper serve sprinkled with fresh Lemon juice just before Fried Zucchini Are also excellent with greek garlic sauce skor Dalia recipe serves 4 to 6 skor Dalia is a classic greek garlic for which there Are Many some Are made with mashed others with and others with ground nuts walnuts but the sauce always contains Olive Lemon juice or and plenty of its consistency is not that of a in the Way that term is most commonly skor Dalia is the color and thickness of mashed although some versions Are More the consistency of for it is piled on a separate Small or a portion of it is mounded next to the or vegetable dishes that it you can also spread it on Cucumber slices and top them with or olives or stir a Small amount of it into fish soups for the name comes from the greek word for garlic and theres no denying the sauces Central Chew a couple of whole spice cloves after eating if you want to be at All socially skor Dalia greek garlic sauce 6 Large cloves of garlic Viz Teaspoon Salt Viz cup blanched almonds 1 loaf of French bread Baguette juice of 1 strained cup Olive Oil Peel the garlic cloves and Pound them with using mortar and to make a Fine grind the almonds in a nut grinder or then Pound them into the garlic set Cut the French bread into thick slices and trim the crust off each soak the bread in cold then squeeze the bread Between the Palms of your hands to remove As much moisture As you should end a with about 2 cups of bread Combine the Garli Almond bread and strained Lemon juice in a blender and Puree the mixture until turn the blender Speed to Low with the blender still gradually add the Olive Oil in a very steady Stream to the mixture in the after All the Oil has been increase blender Speed to to produce a very smooth cover and refrigerate up to one makes approximately Ivi cups Small stuffed grape served hot or Dol Kadakia Are popular in Greece and throughout the Middle the following recipe is for the cold which is eaten with the fingers not with although the recipe looks Dol Kadakia Are actually easy to make and Well Worth the time it takes to prepare Dol Kadakia Small stuffed grape leaves 40 canned grape leaves it cup Olive Oil 2 cups finely chopped onions 1v2 cups cooked Short Grain Rice 2 Tablespoons finely chopped fresh Parsley cup finely chopped walnuts or Pine nuts it cup finely chopped currants or raisins 1 Tablespoon fresh Lemon juice 2 Teaspoons dried Sage 1 Teaspoon dried mint or 1 Tablespoon fresh finely chopped 1 Teaspoon Salt Lemon Cut into Winch strips Lemon wedges for Garnish soak the grape leaves in hot water for 5 then Drain them in a separate the Cut the stems and Pat the leaves dry with a clean heat the Olive Oil and saute the onions it in until they Are prepare the filling by mixing the sauteed onions and All remaining ingredients together except Lemon Rind and Lemon to stuff grape leaves Lay one grape Leaf Dull vein Side on a Flat put a scant Tablespoon of the filling in the Center of the fold the Stem end of the Leaf up and Over the Roll up the filling in the Leaf to form a compact it should resemble a fat piece of set the stuffed grape Leaf on a seam Side continue the stuffing process until All the grape leaves have been you will end up with approximately 32 because some of the 40 grape leaves will tear apart or be too Small to to Cook place the Dol Kadakia on Steamer rack in two if seam Side put the Lemon Rind strips into the water in a Steamer steam the for 10 minutes after the water has come to a carefully remove the Dol Kadakia to a serving arrange them in a single and chill serve with Lemon juice sprinkled on makes 32 serves 8 people As an or 4 people As first if youve travelled in Greece or the Middle youve probably encountered Yogurt dips served at the beginning of a meal with greek pita or other Flat or As an accompaniment to certain in especially fond of greek with its Rich garlic after experimenting with several recipes for this simple i found one that i think produces the Best Tea Tiki Ive i prefer it without Cucumber my husband argues that Cucumber should be you can decide for unless youre counting make Tea Tiki with full fat if you can get that delicious sheets or goats milk Yogurt which is sold in Greece and the Middle consider yourself especially Tea Tiki greek garlic Yogurt dip 2 cups Yogurt 4 Large cloves of pressed 2 Large finely chopped 2 Tablespoons Olive Oil 2 Teaspoons Lemon juice Viz Small peeled and finely chopped optional thoroughly mix All the ingredients together in a Glass cover and refrigerate for a few hours to let the flavors the Tea Tiki will taste even better if you take it out of the refrigerator and let it at room temperature for 30 minutes before serve As a dip for pita bread for raw vegetables for cooked artichokes or As an accompaniment to Many greek makes 2 serves 4 to 6 most of the Fried cheese served As meze or Orek Tika is in the form of a thick slice of or cheese Fried in butter in a shallow this is the dish that the greeks Call and it can be very Good indeed if the right cheese is and if the Cook has a Light hand when frying a pleasant variation on the Standard theme of Fried cheese is this recipe for cheese which comes from a country restaurant near Fried cheese balls 1 Pound 450 Grams hard grating cheese greek or italian or Grana 2 Teaspoons baking powder 4 egg Yolks Oil for deep frying preferably Olive Oil use cheese that you must grate yourself do not use cheese that has already been grated grate cheese very you should have about 4 cups of grated in a Large Sprinkle the baking powder Over the grated cheese and mix by hand until the baking powder is Well in another whisk the egg Yolks until they Are Light and add them to the cheese and mix by hand until All ingredients Are Well Pinch off Small amounts of dough and form them by hand into balls about 1 Inch in set the balls on a Platter lined with waxed at this you can Fry the cheese balls right away or cover and refrigerate them or frying fill an electric Dee fat Fryer or a heavy pot or a chinese wok with several inches of heat the Oil to 375 degrees if you dont have an electric you can test the temperature of the Oil by dropping in a 1inch cube of bread into if the bread Browns in about 60 the Oil is if it Doest Brown that youll have to let the Oil heat longer if it Burns during that the Oil is obviously too Fry the cheese a few at a in the hot As soon As they turn a Light Golden remove them with a slotted spoon and let them Drain on paper serve makes 30 to 36 cheese which serve 6 to 8 people As an c Sharon 1985 August 1985 stripes Magazine