Souvlaki Authentic Greek Cuisine

I'm always happy to explore food options in Hampden, so when we were invited to a tasting at Souvlaki, we jumped on it.

I had passed by the place a few times and even wrote a few sentences about it in an article for the City Walker App blog, but had never eaten there. (It's very easy to get stuck going to the same three favorite place over and over.) I knew Souvlaki was of the fast-casual, counter-service, genre, and that I could pick a protein, side, and sauce to make up a platter. That seemed the best option for a tasting, actually, so that's what both Mr Minx and I did.

But first, we started with the zucchini balls. Kolokythokeftedes. Say that five times fast. (Say that one time slowly and I'll be impressed.) Crispy on the outside and tender on the inside, they were lovely whether or not they got a dunk in the accompanying tzatziki.

Next time, I want to try the slightly easier to pronounce pantzarokeftedes, or beet balls.

For my entree, I had the stuffed bifteki (spiced beef patties stuffed with kaseri cheese) with a yee salad (arugula, tomatoes, ntakos crumb, manoyri cheese, balsamic cream, evoo) and melitzanosalata (roasted eggplant). The beef was tender and super-flavorful, nicely seasoned, with just enough cheesy ooze. It was great wrapped in the pita and topped with some of the eggplant and a bit of the tzatziki left over from the zucchini balls. The salad was pretty good, though was slightly overdressed.

Mr Minx had the lamb souvlaki with Mediterranean fries (topped with pecorino and oregano) and more tzatziki. I loved the the touch of the grilled lemons. And the fries were fabulous. I'm not a big potato fan, and I am very picky when it comes to fries. These were crispy and golden and just lovely, and they came in a portion more than large enough to share.

I'm looking forward to going back. I want to try the shrimp souvlaki with feta cheese sauce and more of those fries. And the beet balls. I should probably try the spinach and feta pies, too, for research sake....

Souvlaki Greek Cuisine
1103 W 36th St
Baltimore, MD 21211
https://yoursouvlaki.com/

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Farro Salad

I'm a fan of Deb Perelman's blog, Smitten Kitchen. It's actually one of the few blogs I still read regularly; she writes in an entertaining manner, and her recipes are uniformly successful. Because I knew the recipes would be solid, I made sure to get a copy of her cookbook and read it from cover to cover. Several recipes jumped out at me, screaming, "make me! make me!" One of those was this salad of farro with carrots, parsnips, feta, and mint, all bathed in a dressing of lemon juice, harissa, and honey. And there you have the recipe. It's really simple and really good. The farro is pleasantly chewy, the root vegetables are sweet, the mint aromatic, and the dressing and cheese really liven up the dish. I think this will become a warm-weather staple in my house, once I can figure out how to cook the root veg without turning on the oven. Perhaps pan sauteeing over high heat, maybe charring the veg first over a gas burner.

I'm just going to paraphrase the recipe here, telling you what I did. If you want the exact recipe, you'll just have to buy the book!

Farro Salad with Carrots and Other Good Stuff

1 pound of parsnips, peeled and cut into matchsticks
1 pound of carrots, peeled and cut into matchsticks
Seems like a lot of veg, but they shrink down to nothing. Toss the veg with olive oil and salt and spread out onto two foil-lined baking sheets. Roast 20 minutes at 400°F, stir, then roast an additional 10 minutes. Set aside to cool to room temperature.

8 ounces of dry farro
Add farro to 2 1/4 cups water or stock with a big pinch of salt and bring to a boil. Turn down to a simmer and cover pot. Cook 35 minutes, or until tender and fluffy. (I used Wegman's brand farro and it was done in about 25 minutes. YMMV.) Cover pot and let sit for 10 mins or so to allow farro to absorb remaining water (I poured it out.) Fluff with a fork.

Make a dressing with 3 tablespoons fresh lemon juice, 5 tablespoons extra virgin olive oil, a big pinch of cumin, 2 teaspoons of honey, and harissa to taste. (I have dried harissa powder in a jar and it's very mild so I used 2 teaspoons. Other brands will be uber hot, so use judiciously.) Season with salt and set aside. Have more lemon ready, in case you need more oompfh.

Toss the cooked farro with the dressing and add the veg. Toss again. Add a big handful of crumbled feta cheese and another handful of chopped fresh mint. Stir and taste for seasoning. You might need more salt and or lemon juice, as I did.

I served the salad with boneless skinless chicken thighs that I had marinated in a combo of salt, harissa, cumin, and olive oil (pinches of each for 3 thighs). Browned on both sides in a bit of olive oil, then turned down the heat and cooked until done, about 20 minutes total.



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Mediterranean Pimento Cheese

Pimento cheese is a southern specialty. A fairly simple combination of shredded cheese, mayo, and chopped pimento or roasted red pepper, it's great slathered on everything from crackers to burgers. Not being particularly southern, I am willing to take liberties with the recipe and make it my own.

We had a jar of fairly mild harissa paste in the fridge looking for things to do. I decided to employ it in a pimento cheese that could hail from a land in the vicinity of the southeastern Mediterranean sea. Most pimento cheeses use cheddar as a base, but I wanted something more neutral so the feta cheese could be prominent. The harissa stands in for the pimentos, but you could certainly add red pepper to your cheese if you choose. Don't forget to add the herbs, which add more character to the salty cheese.

I spread it on ciabatta and topped it with an over-easy egg, and it was mmm! Next I'll use it on a lamb burger with lots of red onion and fresh tomato.

Mediterranean Pimento Cheese

4 ounces Monterey Jack cheese, grated
4 ounces feta cheese, crumbled
2-3 teaspoons harissa paste (or to taste, depending on the strength of your harissa)
3 heaping tablespoons mayo
1 tablespoon finely chopped mint
1 teaspoon dill seeds, crushed

Combine all ingredients in a bowl until fairly homogenized in texture. There will still be small lumps of feta. Pack into a lidded container and refrigerate for several hours so the flavors can mellow. Serve with crackers or as a sandwich spread.



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Avgolemono Soup

When I made that Greek-ish pasta dish the other day, I ended up with far too much for two people. That means leftovers, and while we do appreciate not having to cook on some random weeknight, I I am not particularly fond of eating rewarmed pasta that already has a sauce on it. After a few hours in the fridge, the pasta has sucked up whatever moisture there might have been in the dish to begin with, and if there's no extra sauce in a separate container, it's just too dry for me. But since this particular pasta dish had some lemon in it, and certainly a lot of other flavors that work harmoniously with lemon, I thought dumping the leftovers into some avgolemono soup might provide the necessary moisture.

Avgolemono (Greek for egg-lemon) can be a soup or a sauce, usually made with eggs and lemon juice, heated with stock until thick. It's pretty easy stuff, one just has to watch not to add too much hot broth to the eggs all at once so as not to curdle them. At that point though, it's egg drop soup and not necessarily a bad thing. There's usually some rice or orzo in a classic avgolemono soup, so if you don't have leftover pasta, then add about 1/3 cup of raw rice or orzo to the chicken stock and boil it for about 10-12 minutes, until the grain is done but not mushy, before adding the egg and lemon.

Avgolemono Soup

6 cups chicken stock
2 cups leftover Greek-ish pasta
4 eggs
1/3 cup lemon juice
salt and black pepper to taste

Bring the chicken stock to a simmer. While stock is simmering, warm the leftover pasta.

In a large bowl, beat eggs until frothy. Whisk in the lemon juice.

Slowly pour 2 cups of hot chicken stock into the eggs, whisking constantly. When combined, slowly add the egg mixture to the pot of simmering stock.

Immediately remove stock from heat. Season with salt and pepper to taste. Portion the warmed pasta into large serving bowls and ladle soup over top.



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