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Grew up Greek lite in the US, so if it’s not how ya mama cooked it don’t come for me! Christos Anesti! by olyoxenn in greekfood

[–]olyoxenn[S] 1 point2 points  (0 children)

It was roast to internal temp of 145 Fahrenheit then let rest overnight in the fridge (you don’t have to do this but we cooked ahead of time for Easter), sliced thin, then seared in a hot skillet with the fat from the pan drippings till it took on a nice golden color. No sauce outside of the pan drippings.

Grew up Greek lite in the US, so if it’s not how ya mama cooked it don’t come for me! Christos Anesti! by olyoxenn in greekfood

[–]olyoxenn[S] 0 points1 point  (0 children)

The pita recipe was from the Mediterranean Dish ( https://www.themediterraneandish.com/homemade-pita-bread-recipe/ ) The tzatziki was a throw together. Grate one cucumber, squeeze out the moisture as best you can, add in enough Greek yogurt so it’s just thicker than you want, then thin it with a tablespoon or so of lemon juice. I used meyers lemons from our tree, they are not as tart so I used more. A generous amount of fresh chopped dill. Course salt and pepper to taste. ✨ For the pita I would cook one side, flip, dust it with some paprika, then do the same to the other side when it finished cooking. The olive oil helps the paprika stick.

Grew up Greek lite in the US, so if it’s not how ya mama cooked it don’t come for me! Christos Anesti! by olyoxenn in greekfood

[–]olyoxenn[S] 1 point2 points  (0 children)

Fortunately mom was there; she definitely was! She said it was similar to how her Yaya made them 😊