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Greek Meze Inspired Roosterkoek

Greek Meze Inspired Roosterkoek

Recipe by: Meghan Mavrodaris
See more of Meghan’s creations: instagram.com/coconut_lime_catering

Roosterkoek

300 g plain bread flour 
10 ml yeast 
5ml salt 
15 ml sugar 
30 ml olive oil 
180ml – 200ml warm water 
150 poolish or sourdough starter

Mix the bread flour, sugar, salt and oil in a large glass bowl 
Add your poolish or starter and Gradually add water until you have a dough-like consistency. Knead until smooth, not too much.
Leave in a warm area with a damp cloth over the bowl. Rest for 30 min.  After 30 min stretch dough 4 times each time folding into a rectangle shape. Rest dough once you have achieved a rectangle shape let dough prove in an oiled rectangle dish for another 30 min, cover again with the damp towel. After 30 min cut dough into equal sized balls, weighing about 80 grams each on average.  fold the balls slightly, work gently not to knock out too many bubbles, give the balls a final prove for 45 min or until they are well risen. Cook on an oven fire with medium temp coals. Turn often, allowing the bread to cook evenly inside. knock bread, if it has a hollow sound it is ready!

Tzatziki

2 cups grated cucumber – drained
1 1/2 cups double thick yogurt 
2 TBS olive oil 
2 tsp chopped mint
1 TBS lemon juice 
1 clove garlic, grated 
1/2 salt

Mix all together, place in glass bowl, cover with cling wrap and chill for 1 hour in the fridge- serve 

Muhammara sauce ( roasted pepper)

2 Red peppers
4 TBS olive oil
1 clove garlic
2 tsp pomegranate molasses
1 tsp paprika 
5 ml sugar
2 tsp tomato paste
1 tsp sumac spice 
1/2  tsp salt 
1/2 tsp cayenne pepper 

Roast peppers on a braai until the skin is completely burnt 

Take of braai and place in a bowl with cling wrap and allow to cool for a few minutes. Once cooled slightly peel off skin, roughly chop and add to a blender with the remainder of the ingredients. Blend until smooth, season if necessary.

Red wine marinated beef souvlaki

500 grams rump steak cut into small chunks 
1/2 cup red wine 
Bunch of fresh origanum, finally chopped
2 TBS olive oil 
3 cloves of garlic, grated 
Juice of one lemon 

Marinate the beef for at least an hours before braaing. Skew beef onto bamboo skewers and braai. 

My husband Luke is Greek and I have learnt so much about Greek food from his dad Nick. Lemon and origanum goes on almost everything and eating together as a family is very important to them. Greek meze is my favourite way to eat! Sharing and experiencing food together! It’s the best.

Meghan's Notes