The Greek Festival was a little dissapointing

D

dawnnys

Well-known member
A 1-inch cube of feta cheese, 1 round of stale pita, 2 kalamata olives, and about a tablespoon each of tsatziki that tasted like babaganoosh, and eggplant sauce (that didn't taste like any babaganoosh I've ever had) - I think it was really melitzana salata. Oh, and about 2 tablespoons of tomatoey beans (but they were good!). That'll be $8 please. I considered it a contribution to the church that hosted it! (edit: oh yeah, there were 2 little stuffed grape leaves too)

Not to mention the mean guy that outright STOLE our parking spot from under our nose! And me with an obvious temporary h/c tag due to my broken toe. Arggghh - that set me off from the start.

Sometime I'll do a search to make the cheese pie they had (they were out of the spinach one) - and those yummy beans. Also out of baklava, the kourambiedes(?) and every other cookie I was looking forward to. Greek coffee was... ah, interesting. Is it supposed to be that sweet?

 
Last time I went to the local Greek Festival at the church

the food was 'commercial' unlike it used to be which was homemade. The gyro meat was the pre-cooked and processed strips instead of being a whole spit of it. The baked goods were the only thing homemade.

 
I love the tomatoey green beans with garbanzos. I've never seen a recipe for it.

My favorite greek place serves it as a side dish. It is simple and delicious!

Michael

 
Does this sound close? Maybe just add some green beans to it? REC: Chickpeas W/ Spinach (Greek)

Chickpeas With Spinach (Greek) Recipe #81968
Nothing fancy about this dish - just good eating. Round off with some feta cheese and crusty bread.
by evelyn/athens
45 min | 15 min prep

SERVES 4

2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 1/2 cups chopped fresh tomatoes (or same amount, tinned)
red pepper flakes (to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, chopped and defrosted
1-2 lemons, juice of (to taste)
In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano.
Cover and simmer for about 18 minutes, stirring occasionally.
Add spinach and cook about 7 minutes longer, or until spinach is cooked.
Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.



http://www.recipezaar.com/Chickpeas-With-Spinach-Greek-81968

http://www.recipezaar.com/Chickpeas-With-Spinach-Greek-81968

 
The regulations get you. I'm organizing a festival this weekend too, in our organic community garden

The original plan was to do the food as a group, using produce from our garden plots. We had a wonderful menu of falaffel and/or Michael's souvlaki, with pita, hummus, salads etc.

The city does not allow it. Since we're selling food we have to hire a caterer with all the requisite permits and equipment for serving outdoors. It is so limiting. Nothing can be cooked onsite because we don't have a proper sink, etc. Fortunately our caterer is one of the gardeners and he'll do a good job, but it is a far cry from the "community organic" idea we started with.

I know these rules are there for a reason but they sure take the fun out of cooking for a crowd.

 
Ooh, that sounds good. I know you weren't directing this to me, but the Greek beans

I had were more like butter beans, in a tomato (almost like barbeque) sauce. I wish I could remember what they called them, but I can't. They advertised spanakopita and tiropita were supposed to come along with the vegetarian sampler too, but I guess they ran out and substituted the beans for them.

 
I love the green beans in tomato sauce that you are served at Greek Restaurants.

They're usually served on the plate with lamb. Here is a recipe that I've made many times, and it's very close to the dish I've had at Greek Restaurants. I suppose you could add garbanzos to the green beans. It seems that at Greek restaurants they vary the vegetable, but the tomato sauce stays similar or the same.

Lamb with Green Beans

Serves 4

Our friends Wedad and Helen Shaheen, keepers of a rich tradition of Syrian cooking, slowly simmer this simple stew of lamb and green beans in a flavorful tomato sauce. While the stew is cooking, they brown some orzo and rice and cook it together with beef stock. The stew is served over the slightly toasty rice mixture. All together, this is a satisfying byt delicate dish -- well suited to summer, when green beans are in season.

Up to 4 tbs. olive oil
1 pound lamb shoulder, cut into 1" cubes
2 medium-sized yellow onions, finely chopped
2 plump garlic cloves, minced
1/4 rounded tsp. ground allspice
Kosher salt and freshly ground black pepper
2 pounds green beans, trimmed and cut into 1" pieces
1 8-oz. can tomato sauce or 2 large fresh tomatoes, chopped


Orzo and Rice

4 tbs. (1/2 stick) unsalted butter
1 c. orzo
2 c. long-grained rice
4 c. beef or veal stock


Heat 2 tbs. oil in a large nonreactive skillet over medium-high heat. Add lamb and stir until browned on all sides, about 10 minutes. Add more oil as needed. Add onions, garlic, allspice and salt and pepper. Cook, stirring, until onions are tender, 3-5 minutes. Add 1/4 c. water, reduce het to medium and simmer for 10 minutes.

Stir in beans and tomato sauce or tomatoes. Add enough water to reach halfway up pan. Increase heat to high until liquid bubbles. Cover, reduce heat to medium and cook, stirring occasionally, until lamb is tender, 20-30 minutes.

To cook orzo and rice:
In a large saucepan, melt butter over medium-high heat. Add orzo and stir until browned, 10- 12 minutes.

Add rice and stir until grains are well coated. Add hot stock. When mixture is bubbling, reduce heat to low, cover and simmer until rice absorbs all liquid, about 30 minutes.

Spoon generous amounts of rice into heated soup plates. Ladle stew over rice.

Wine: Chateau Musar Red Table Wine (Lebanon) or a medium-bodied Merlot.

Source:
Cooking Under Cover
Linda & Fred Griffith

 
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