A Greek dinner from 4-H cooking classes

Washington’s 4-H cooking curriculum focuses on international cuisine this year. Find recipes for the Greek dinner prepared by Kitsap County 4-H instructor Valerie Terry and her students below.

Read more about 4-H cooking classes.

 

Greek Lamb Meatballs with Tzatziki Sauce

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 4 people

Ingredients

For the Tzatziki

 

Instructions

Preheat the oven to broil.

In a medium bowl, combine lamb with all the meatball ingredients. Form the meat into golf-ball sized balls. Place the meatballs two inches apart on the baking sheet and position the baking sheet a few inches from the heat source. Broil for about five minutes, turning once halfway through.

Combine the ingredients for the feta tzatziki. Serve alongside the meatballs for dipping.

Notes

You can substitute ground beef, pork, chicken, or turkey for the lamb in this recipe.

Nutrition

Calories: 461kcal | Carbohydrates: 13g | Protein: 30g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1226mg | Potassium: 475mg | Fiber: 2g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 19mg | Calcium: 207mg | Iron: 3mg

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Pita Bread

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Yield: 6 individual pita breads

 

Ingredients  (scale)

Instructions

In a standing mixing bowl, add the yeast, sugar, and water and blend to dissolve the yeast. Set aside for 5 to 10 minutes until yeast froths.

Add the flour and salt and mix using the dough hook for 6 to 8 minutes. Alternatively, you could mix the ingredients by hand.

Depending on the flour used, the dough may need a little bit less or more flour than this recipe calls for. After mixing, the dough should become an elastic ball and a bit sticky.

When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place for at least 20 minutes or until the dough doubles in size. This is an important step. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it’s a little warm, switch it off and then let the dough rise in oven.

Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help if it is too sticky. Split into six evenly sized balls around 145g/5 oz. each.

Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.

To form the pita bread, you can use a rolling pin or stretch it with your hands, about 20 cm in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.

For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.

For a faster baked pita, heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly colored and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.For a fluffier pita use the steam method. Cut a piece of aluminum foil to the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a large glug of water in your plan over medium low heat – it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12–15 minutes. Take it out, flip it over and cook for another 2–3 minutes on the foil.

To give it more color, when you flip your pita bread, push it lightly with a wooden spoon on the pan.

Recipes courtesy of Valerie Terry and Kitsap County 4-H.