1 1/2 lb Beef or Lamb Or Chicken Breast Tenders
1/2 Cup Cucumber Diced small
1 Whole Lemons Squeezed
1 Cup Lettuce Shredded
4 Tablespoon Olive Oil
1-2 Pinch Pepper To Taste
6 Large Pita Bread
1 Whole Red Onions Sliced
2-3 Pinch Salt To Taste
1 Large Tomatoes Sliced into 6 slices
3/4 Cup Yogurt
Preheat the grill.
Season the meat with 2 T. olive oil, salt and pepper.
Brush the pita bread with remaining olive oil. (Pita bread comes with or without "pockets", the pockets are a lot less messy!)
Place the meat on the grill and cook for 2 minutes on each side.
Place the pita bread on the grill and cook for 2 minutes on each side.
In a mixing bowl, mix the yogurt, cucumber, and lemon juice together.
Season with salt and pepper.
Spread the cucumber sauce evenly into each pita.
Divide the meat up between the pita breads.
Garnish each sandwich with lettuce , onion and tomatoes.
1 Handful Capers To taste
1/3 lb Feta Cheese
1 Green Pepper
1/2 Cup Olive Oil
1 Handful Olives
1 Pinch Oregano To taste
1 Pinch Salt To taste
4 Medium Tomatoes Ripe
Cut the vegetables in slices and mix in a salad bowl.
Top with the olives, capers and oregano and cover with "crumbled" feta cheese.
Pour the olive oil evenly.
7/8 lb Almonds Ground
1 Cup Butter
2 Teaspoon Cinnamon
1 Pinch Clove To taste
1 lb Fyllo Pastry
1 A Little Lemon Juice
2 Cup Sugar
1 Cup Thyme Honey
2 Teaspoon Vanilla
1 1/2 Cup Water
Mix the almonds, cinnamon and clove.
Butter a pan and place 4 buttered sheets of fyllo.
Spread a thin layer of the mix and then two more sheets of fyllo.
Repeat until you have 4 sheets left, which you use for the top layer.
Cut the baklava in squares, all the way to the bottom of the pan.
Top with the remaining butter and bake in medium oven for 45 minutes.
Mix the sugar, honey, vanilla, lemon juice and 1 1/2 cup of water in a pot and boil for 5 minutes.
Remove any froth off the top and pour over the baklava.