hey Slavipodvizhnik,
I was in Thessaloniki like a month ago, and i also tried the souvlaki there
They also have Loukoumathis which is also very good. i found this recipe from a website; however, you can always find other recipes from other websites.
About the hummus, i didn't try it in greece, but i would advise you to try the lebanese hummus since it is originaly from Lebanon then it spread through Arabia and some other countries like turkey and greece.
Souvlaki
500 grams / 1 lb of lamb leg steak
skewers
juice of 1 lemon
� cup of olive oil
1 tablespoon of white wine vinegar
2 to 3 cloves of garlic
2 bay leaves
small bunch of fresh oregano
salt and pepper to taste
4 large pita breads
Oil for frying
Tzatziki or Greek Yoghurt
Hummus (optional)
Spicy Tomato Sauce (optional)
Sweet chili sauce (optional)
Prepared shreaded salad of lettuce, herbs etc.
Kitchen paper for serving
Trim the lamb of any fat or sinew, cut into small cubes and carefully thread onto approximately 8 skewers. Peel and mince the garlic, juice the lemon straining out any pips and finely chop the fresh oregano. In a bowl place the lemon juice, garlic, olive oil, oregano, white wine vinegar and salt and freshly milled black pepper to taste.
Place the lamb kebabs in a shallow flat dish and pour the marinade over them. Cover with plastic wrap and refrigerate for several hours or ovenight.
Preheat your grill or barbeque. Place the lamb skewers over a medium heat and cook for around 4 minutes each side, brushing with extra marinade and turning once.
Brush a pita bread with oil and water and lightly toast for one minute each side on a very hot flat skillet.
Hold a large double layer of kitchen paper in one hand and place the hot pita on the paper. Pull the meat off two skewers into the pita and add a good large portion of shreaded salad with tongs, drizzle with Tzatziki and your favourite sauces. Roll the pita into a tight cone secured by wrapping in the kitchen paper and serve immediately. Continue making 3 more Souvlaki with the remaining ingredients.
Ingredients: 1 lb. 1� oz. Chickpeas (cooked as below) � 10 oz. tahini � 7 oz. lemon juice (about the juice of 4 lemons) � 1 clove garlic well mashed in part of the salt � 5 tbs. cold water (not quite 2 oz.) � Chopped parsley & red pepper for decoration.
HUMMUS BI TAHINE
Method
Mash garlic with salt until fine. Drain chickpeas from water and stir into it the mashed garlic. Mix well. Pour the mixture into a masher (potato masher or food blender). When it is well mashed add sesame oil (tahini). Gradually add lemon juice which has been strained. Run the entire mixture through a fine strainer forcing it through with a spoon. Serve on shallow plates after decorating with chopped parsley and red pepper (you can also use some of the unmashed chickpeas for decoration as well as sliced radishes and black olives).
Chickpeas - Cooking method: Soak chickpeas in cold water for ten hours (bettre overnight), adding to it when soaking half (1,5 tbs) of the amount of soda above. Take chickpeas out of the soaking water, wash and add 3 pints of cold water and the remainder (1,5 tbs) of the soda. Cook over strong heat until foam appears. Skim and reduce heat. Cook for about two hours or until well-done.
Cheers
Charbel Touma
But as I am sure that you know, Lamb MUST be served piping hot and steaming (Preferably with fresh, crusty soda bread, green onions and new wine!). I learned how to cook lamb in Crete, with lots of olive oil, lemon, Greek oregeno and peppercorns. Come on over! Give me a days notice so that I can prepare the lamb and the pit, and come hungry!!!
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