Grilled octopus - Greek Recipe

Mutabbal - arabic eggplant dip

3 eggplants
3 tsp tahini
2 Tbs greek yogurt
1 clove garlic
juice from 1  lime
1/2 tsp salt
for garnishing
olive oil
sumac spice
chopped parsley

Cook the eggplants in the oven, under the grill until the flesh within is soft.


Allow them to cool and peel off the skin.

Blend all the ingredients, including the flesh of the eggplants until it becomes a smooth dip.
Transfer to a serving dish and garnish with olive oil, sumac and chopped parsley.
Enjoy it with toasted arabic bread!


Ricotta and sour cream tart with fennel

4 fresh leeks
1/2 cup olive oil
250gr ricotta cheese
350gr feta cheese
1/2 cup regato cheese, grated
200gr sour cream
1/2 cup bulgur
2 eggs 
1 bunch of fennel leaves, finally chopped
1 tsp salt
1 tsp pepper

Wash the leeks and cut them in small rings.
Heat the olive oil in a pot and saute the leeks until they are soft and tender.

In a large bowl, mix the cheeses, the sour cream, the eggs, the bulgur and the fennel.

Add the leeks and season with salt and pepper.
Mix until combined. The tart filling is ready. 

Now, it's time to make the tart dough!

600gr flour
160gr olive oil
1 Tbs fennel seeds
300gr greek yogurt
1 tsp salt 
1 tsp pepper 

In a large bowl, stir the  flour, the olive oil, the fennel, salt and pepper.
 Add the yogurt and start kneading until you have a soft dough. 
Grease with olive oil a 27x33cm pan.
Spread the dough with your hands and with a small rolling  pin. Press it lightly and firmly over the base and the sides of the pan.
Add the filling and press with the back of a spoon to flatten.

 Bake in a preheated 200C oven for approximately 1 hour, until the tart is golden brown!

Enjoy it!!!

adapted from '' Kitchen Stories from Greece''