Recipes: Mediterranean Night.

Florian and I decided that every weekend, we’ll spend time together in the kitchen making a nice dinner for the four of us. I’m cooking most evenings which I’m thoroughly enjoying. I’d like to think we’ve been having mostly good meals, definitely more healthful considering I’m stingy with salt and oil.

Most recently, Mum and Dad opted for Middle Eastern/Greek food so Florian and I spent last Saturday making everything from scratch. Well, as ‘from scratch’ as can be without rearing and killing our own chickens and growing our own beans. It was incredibly satisfying sitting around our table and knowing all that went into every bite!

Before I share with you recipes, BREAD!


Matcha Cranberry Sourdough.


As per hubby’s request, Onion Sourdough bread.


This apparently took him back to days in Germany. He loved it and pretty much finished the entire loaf within two or three days.


I roasted the onion first before adding it to the dough.


On our Saturday’s dinner menu, we had sourdough pita bread, chicken souvlaki, tzatziki, mixed bean hummus (because chickpeas were sold out), and grilled eggplant.


I made the pita breads slightly smaller than usual but they were pillowy and soft. Thumbs up for everyone!



140g Greek yoghurt
1 Tbsp lemon juice
1.5 cloves garlic, minced
1.5 Tbsp olive oil
1/4 tsp salt
1 tsp dried dill (or fresh dill, minced – they were unavailable when we were looking for it)
1/2 Japanese cucumber, grated

  1. Mix everything together and let sit for an hour or longer if possible.

Note: We made it in the morning and had it that night. Finished it and made a second portion Sunday night at Florian’s request because it was so addictive!


Hummus could have been smoother. If you like yours smoother, add more olive oil. Like a lot more until its blended to a smooth consistency.



1 tin mixed beans (ideally chickpeas)
1/4 cup tahini
2 cloves garlic, roasted
1 lemon, juiced
1 Tbsp olive oil, or more
1/2 tsp paprika
1 tsp cumin
1 tsp salt
2 Tbsp cold water

  1. Place everything into blender. Blend. Let sit for 1 hr or longer if possible. 


Chicken Souvlaki (Makes about 6-7 skewers)

400g chicken breast, cut in 1″ cubes
olive oil
juice of 1 lemon
1/2 tsp salt
2 tsp dried oregano
4 cloves garlic, minced
1 red pepper, cut into 1″ pieces
1/2 onion. cut into chunks

  1. Marinate chicken with olive oil, lemon juice, salt, oregano and garlic for up to 8 hours.
  2. Skewer meat with red pepper and onion, alternating them. Put about 3-4 pieces of chicken on each skewer.
  3. Grill on high heat – we used the BBQ but I’m sure you can do it on a hot pan or in the oven. 

We had a great dinner and were happily full. We managed to polish everything save from some hummus because it was really a lot to go through! Looking forward already to our next ‘big’ dinner on Saturday. We’re planning to go Mexican!

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