Greece: my meal

I made two courses for this final meal. Both recipes by Ina Garten, an Grecian.

The first course was an appetizer or a meze. This was Warm Goat Cheese in Phyllo. The phyllo had to be layered, with butter and bread crumbs between the layers. You had to move quickly before the dough dried out. Once there were four layers made, all you had to do was put goat cheese in the center, pull up the corners, and twist. Once they were cooked, they were ready to eat. And they were delicious. There was a side salad that accompanied the pastry, it was simple, just lettuce and a dressing made with dijon mustard, red wine vinegar, and olive oil (as well as some other minor things).

The second course was Lamb Kabobs and Couscous. The couscous was fairly easy to make, just a bit of a process. But once the couscous was in the pan, all you had to do was wait, then mix in the other ingredients. The lamb was marinated for several hours, then put on a skewer with red onion pieces and cherry tomatoes. The recipe called for grilling, but since it is late December, I figured I would broil them instead. The skewers had to occasionally be turned. They were delicious, amazingly wonderful.