Name

Yield
Portion Size
Description

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No

Ingredients

Method
1.
2.
3.
4.
5.

Unit

Qty

Name
Yield
Portion Size
Description
No
1.
2.
3.
1.
2.
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7.
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9.
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Method
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Pita Gyros
1

Ingredients
For the Chicken
Chicken Breast, cut strips
Olive Oil
Lemon Juice
Tzatziki Sauce
Greek Yogurt
Cucumber, Chopped
Red Onion, Chopped
Fresh Mint, Chopped
Fresh Dill
Lemon Juice
Olive Oil
Water
Salt
Sandwich
Pira Bread, Warmed
Lettuce, Chopped
Fresh Dill
Red Onion, Chopped
Tomato, Chopped

Unit

Qty

pcs
tbsp
pc

3
2
1/2

ml
tbsp
tbsp
tbsp
tbsp
pcs
tbsp
tbsp
tsp

210
2
1/2
1
1/2
1/2
1
1
1

pc
gram
tbsp
tbsp
tbsp

1
20
1/2
1/2
2

:
For the chicken: marinade the chicken with olive oil,
salt, and lemon juice. Let the chicken marinate for at
least 30 minutes. After 30 minutes, grilled the chicken
in medium hot grill. Cook until the center is no longer
pink and the outside golden brown.
For the Tzatziki: in a small bowl add greek yogurt,
chopped cucumber, chopped red onion, chopped
fresh mint, chopped fresh dill, lemon juice, olive oil,
and salt. If the sauce is too thick, add 1/2 tbsp of
water at atime until desired thickness.
For the sandwich:place the warmed pita bread on the
plate and add chopped lettuce, tzatziki sauce, chicken
tender, tomato, red onion, and dill.
Gently lift the sides of the pita up to create a taco like
shape to your pita gyro.
Pita Gyro ready to served.

Name
Yield
Portion Size
Description
No
1.
2.
3.
4.
5.
6.
7.
8.
9.
Method
1.
2.

3.
4.

5.

6.

:
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:
:
Ingredients
Boned leg of lamb
Potato, Roasting
Lemon Juice
Olive Oil
Fresh oregano
Garlic, halved
Water
Salt
Pepper

Arni me Patates
4

Unit
pcs
gram
pc
ml
tbsp
pcs
ml
tsp
tsp

:
Preheat the oven to 1750c.
Rinse the meat with cold water and pat dry. Mix a
pinch of salt and pepper in a small bowl. Make small
cuts into the meat. Coat the garlic in salt and pepper
and insert into the cuts. Using your hands, coat the
meat with lemon juice and olive oil.
Season with salt and pepper the roasting pan.
Peel and clean the potatoes and cut into rounds or
slices, length wise. Salt and pepper place around the
lamb. Pour the remaining olive oil and lemon juice
over the potatoes and sprinkle with oregano.
Pour the water into the bottom of pan.
Roast the lamb about 25 minutes and checked it.
Checking often to make sure the water in the bottom
of the pan. If the meat starts getting too brown,
cover with foil.
Arni me Patates ready to served.

Qty
4
500
1
50
2
6
90
3
2

Name
Yield
Portion Size
Description
No
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
Method
1.

2.

3.
4.

5.
6.

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Soutzoukakia with Patates

Ingredients
Ground beef
White Bread, crusty removes
Garlic, minced
Cumin
Egg, lightly beaten
Vegetable Oil, For frying
Red Wine
Canned Tomato Sauce
Olive Oil
Sugar
Cinnamon
Potato, clean, wedges cut, baked
Salt
Pepper

Unit
kg
loaf
cloves
tsp
pcs
ml
ml
ml
ml
tsp
tsp
gram
tsp
tsp

Qty
1
1
3
1
2
500
210
500
30
1
1/2
500
2
3

:
Soak the bread with water and red wine in a medium
bowl. Let the bread absorb the liquid a few minutes.
Squeeze out the liquid from the bread, crumble it and
add to the ground meat mixture.
Add garlic, cumin, salt, pepper, and eggs. Mix well
and incorporate all the ingredient. To roll take
portions of meat about the size of a large walnut
and form sausage like rolls about 6 cm.
Heat the pan and add vegetable oil. Fry them until golden brown.
For the sauce, add olive oil, tomato sauce, sugar, cinnamon,
and red wine. Boil the sauce in medium high heat until the water
reduce and sauce thickened.
Add the soutzoukakia to the sauce and heat to a boil. Allow the
to absorb the sauce with very low heat.
Soutzoukakia ready to served.

Name
Yield
Portion Size
Description
No
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Method
1.
2.
3.

4.

5.
6.

7.
8.

:
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:
:
Ingredients
Chicken Breast
Olive Oil
Butter
Chicken Livers
Leek, chopped
Garlic
White Wine, divided
Pine Nuts, toasted
Fresh Parsley, Chopped
Cooked Rice
Salt
Pepper

Kotopoulo me Ryzi
7

Unit
gram
tbsp
tbsp
gram
pcs
Cloves
ml
gram
gram
gram
tsp
tsp

Qty
500
4
8
250
6
2
90
20
50
300
3
2

:
Preheat the oven to 350 0c
In a large saute pan, heat the olive oil and butter over medium heat.
Add the chicken livers, and saute until all the pink colour
dissapears, about 10 minutes. While the livers are cooking,
use a wooden spoon to break the pieces down to smaller pieces
aboout the consistency of ground beef.
Add the onion and deglaze then add pine nuts, parsley,
and seasoning. Continue heating about 5 minutes for flavour to
melds. After 5 minutes, remove from heat and stir in the cooked
rice to the mixture. Set aside to cool slightly.
Smash the chicken breast with smasher until thinner but
don't to thin.
Put the chicken on a tray and add the stuffed rice mixture to it.
And then cover again with another chicken. Or you can roll the
chicken breast.
Drizzle the roll with olive oil, salt, pepper, butter, and white wine.
Baked the chichen obout 35 minutes.
Served the kotopoulo me ryzi with springkle chopped parsley.

Name
Yield
Portion Size
Description
No
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.

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Pastitsio with Mix Green Salad

8

Ingredients
Tomato Meat Sauce
Olive oil
Onion, chopped
Ground Beed
Ground Lamb
Red Wine
Garlic, Minced
Cinnamon
Oregano
Thyme
Tomato puree
Salt
Pepper
Lasagna Sheets

Unit
tbsp
pc
gram
gram
ml
Cloves
tbsp
tsp
tsp
can

Qty
3
1
250
250
90
3
1
1
1
1

gram
Bechamel Sauce

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Method
1.

2.

Plain Milk
Heavy Cream
Unsalted Butter
All Purpose Flour
Nutmeg
Parmesan Cheese
Egg
Greek Yogurt
Shells
Salt
Pepper

ml
ml
gr
gr
tsp
gr
pcs
ml
gr
tsp
tsp

300
210
100
30
1/4
2
400
250
3
2

:
For the sauce, in a large pot, add the onion and saute until
translucient. And add beef and lamb saute about 8 - 10 minutes.
Drain aff any excess liquid and add the wine cook about 2 minutes.
Add garlic, cinnamon, oregano, and thyme. After 5 minutes,
add tomato puree , salt, and pepper bring to simmer. (40-50 minutes)
for the bechamel, heat the milk and heavy cream together in a
small sauce pan. And in the other pan make the roux. Pour the
warm milk and cream mixture tu the roux, whisk constantly.
Continue cooking about 5 - 7 minutes until smooth and thick.

3.
4.

5.
6.

Add nutmeg, salt, pepper, parmesan cheese, and 90 ml of sauce.

Meanwhile, cooked the pasta in a large pot until al-dente
Add the pasta to the meat and tomato sauce and pour the
mixture to the baking dish. Spread the bechamel evenly to
cover the pasta and prinkle with the remaining parmesan cheese.
Bake for 1 hour until golden brown and bubbly.
Pastitsio with mix green salad ready to served.

Name
Yield
Portion Size
Description

:
:
:
:

No

Ingredients

Method
1.
2.
3.
4.
5.

Mix Green Salad

Unit

Qty