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Greek Hors D'Oeuvres

Chef.Foodie's picture
  Cucumbers 2 Large
  Freshly chopped mint leaves 1 Teaspoon (Or Fresh Chopped Mint)
  Garlic 1 Clove (5 gm)
  Anchovies 2
  Fresh ground pepper To Taste
  Lemon 1
  Plain yogurt 16 Ounce (Approximately 3 Cartons)
  Tomatoes 6 Small
  Avocados 2
  Green olives 5 Ounce
  Red radishes 5 (A Few)
  Cooked prawns 1⁄2 Pound
  Ketchup 1 Teaspoon

Peel 1/2 a cucumber, cut in quarters lengthwise, remove seeds and chop very finely.
Chop finely 1 teaspoon of fresh mint leaves (if not in season, use 1 teaspoon of mint sauce).
Crush 1 clove of garlic and chop 2 anchovies.
Beat 16 oz. plain yoghourt, add ketchup, fold in these chopped ingredients and season with freshly ground pepper.
Pour into bowl and chill.
zuarter 6 small tomatoes.
Peel and cut 1 1/2 cucumbers and 2 avocados into cubes.
Sprinkle the latter with lemon juice and if possible only prepare these just before the dinner to prevent blackening.
Add prawns.
Wash radishes, cut off leaves.

Recipe Summary

Difficulty Level: 
Very Easy

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