Greek-style recipes are some of the simplest and most satisfying meals to make any time of the year, particularly for those cooler nights by the campfire.
Campfire flatbread
Total time: 20 minutes
Serves: 4
Ingredients
- 2 cups Greek yoghurt
- 2 cups self-raising flour (more for desired consistency)
- Pinch of salt
- Olive oil
Method
Mix yoghurt, flour and salt in a bowl; add extra flour until it loses its stickiness and can be rolled into a ball.
Place the ball on a clean, floured surface and divide into eight portions.Roll out and flatten each portion onto the board then stretch the sides with your hands to make a disc around 12cm wide and 1cm deep.
Liberally brush a skillet with olive oil. Cook one side of the flatbread until slightly charred then flip and cook the other side. Serve flatbread with lamb cutlets and yoghurt dressing.
Lamb cutlets and yoghurt dressing
Total time: 15 minutes
Serves: 3–4
Ingredients
- 8 lamb cutlets
- Olive oil
- Salt and pepper
Yoghurt sauce
- 1 cup plain Greek yoghurt
- 1 garlic clove, minced
- 1 tsp cumin powder
- 1 Tbsp lemon juice
- 2 Tbsp tahini
- Salt and pepper
- Coriander, to garnish
Method
Mix together yoghurt ingredients in a bowl and set aside.
Brush one side of the cutlets with olive oil and sprinkle with salt and pepper.
Heat a skillet over a medium–hot fire or barbecue grill and place the oiled side down on the skillet, for 3–4 minutes until it gets deep char lines. Brush the other side of the cutlets with olive oil and salt and pepper and turn over to cook for a further few minutes.
Take cutlets off the skillet and set aside to rest. Cutlets should be charred on the outside and pink in the middle (cook for longer if you prefer well done). Serve lamb with a drizzle of yoghurt sauce and flatbreads. Garnish with coriander.
Liberally brush a skillet with olive oil. Cook one side of the flatbread until slightly charred then flip and cook the other side. Serve flatbread with lamb cutlets and yoghurt dressing.
Greek donuts (loukoumades)
Total time: 1.5 hours
Makes: 25 donuts
Ingredients
- 2 ¾ cups plain flour
- 2 sachets (14g) dry instant yeast
- 1 ½ tbsp raw sugar
- ½ tsp salt
- ½ cup lukewarm water
- 1 cup lukewarm milk
- 3 Tbsp olive oil
- ½ cup honey
- ¼ cup freshly squeezed orange juice
- Orange zest
- ½ tsp cinnamon
- Oil for frying
- Handful crushed walnuts (optional)
Method
Mix together flour, yeast, sugar and salt in a bowl.
Whisk in the lukewarm water and milk, and 3 tbsp olive oil, to make a runny pancake-style batter.
Cover bowl in cling wrap and set aside for one hour until the dough doubles in size.
While the dough is rising, combine honey, orange juice, zest and cinnamon in a saucepan over a medium heat and bring to the boil. Lower the heat and let simmer for 15 minutes, then set aside to cool.
Heat additional oil in a saucepan over a fire or stove and gently drop a teaspoon of the dough into the hot oil, frying donuts for around 2–3 minutes and golden brown. Remove from the oil with a slotted spoon and drain on a paper towel.
Cover the donuts with syrup and serve with crushed walnuts (and pistachios) if desired.
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