Last night was BBQ night and I just put together what was in the fridge: feta cheese, odd vegetables and two lamb steaks; altogether they were the makings of a delicious Greek meal.
We had some remaining Lebanese bread from our Prophet dinner some nights ago. Restaurants must toss table breads once they are served so we just brought ours home and froze it until a night such as last night. Di served it with a dish of olive oil for dipping and some of her dukah.
small slabs of feta topped with sliced olives, crushed garlic and sprinkled with chopped herbs. The whole thing is wrapped in foil and then heated so it can be spread on waiting Turkish bread.
The vegetable course of our very traditional BBQ was a Greer salad: continental cucumber cut into bite sized pieces, feta cheese, sliced olives and tomato pieces then drizzled with olive oil and sprinkled with coarsely chopped onion and mint.
I had marinated the lamb steak in chopped rosemary, garlic and olive oil earlier and Di cooked them quickly over high heat on the Weber. I like BBQing over high heat quickly because the meat chars on the outside but retains its interior moisture. BBQing meat slowly does not do it for me.
I enjoyed a Tsntali Kokino Kokineli Greek wine whose vineyards are in Macedonia. Di thought it was too sweet for her taste but being the wine disposal I am the longer I drank it the better it tasted but it is definitely a wine that needs to grow on you.