Chris and I had a cheap honeymoon. After the wedding, we spent a few glorious days in really frugal accommodations in Florida. We ate ramen noodles and oatmeal, and used coupons to treat ourselves to free Cherry Limeades. We explored the outlet mall and got a string of pictures taken in one of the those little photo booths.
The reality was that most of our relationship had taken place over long distances and in different time zones, so we were just thrilled to be together. I wouldn’t trade that honeymoon, but I was thrilled when we experienced somewhat of a re-do a few months later.
Thanks to Chris’ strong Greek heritage, he still had family living in the remote hill villages of the Mediterranean peninsula. He had developed a relationship with the family and a love for the country, and could hardly wait to introduce me to that part of his life. So after a few months of marriage, we packed our little apartment into a storage unit and took off across the ocean on our first international trip together.
His family welcomed us into their homes, and for a few months we were immersed in their beautiful Greek culture and stuffed so full of Greek food it’s a miracle we didn’t double our weight.
We’ve always had a taste for Greek food. Gyros are our absolute favorite, and I’m consistently looking for frugal ways to make them fit into our menu. One recipe brought something very similar to Gyros to our table. However, it was more frugal than other dishes I’ve tried in the past, and it used what we already had.
And I love that kind of recipe.
Greek Pita Filling
From Whole Foods for the Whole Family
INGREDIENTS
- 1 1/2 pounds ground beef (to stretch the meat further, you can replace some of it with cooked lentils)
- 1 medium onion, diced
- 1 tablespoon wheat germ
- 1 tablespoon sunflower seeds
- 1 tablespoon dried mint
- 2 teaspoons dried oregano
- 1 bay leaf
- 2 tablespoons plain yogurt
DIRECTIONS
- In a skillet, brown beef and onion until thoroughly cooked. Drain if necessary.
- Add everything else to the skillet except the yogurt, and stir well to combine.
- Simmer for 30 minutes.
- Remove bay leaf and stir in yogurt just before serving.
- Spoon into pita bread with tomatoes, lettuce, cucumbers, and other fillings of choice.
If I have the time, I really like this pita bread recipe (which works well using all freshly ground whole wheat), and I like to marinate the tomato slices in olive oil with basil, oregano, parsley, garlic, and salt, and pepper.
WHAT ABOUT YOU?
What international dishes do you like serving at home?
Cheers,
6 comments
1 ping
Susie Bee on Maui (Eat Little, Eat Big)
05/19/2011 at 7:07 AM (UTC -6)
We do Mexican (fajitas mostly), Asian (stir fry), and Italian (various). On the Greek side of things, we love Greek salad.
Steph
05/19/2011 at 7:50 AM (UTC -6)
Susie Bee – Yeah, I enjoy reading your ethnic recipes!
Anne @ Quick and Easy Cheap and Healthy
05/19/2011 at 10:51 AM (UTC -6)
Mmmm, this looks easy and yummy… right up my alley:) I will have to put this one on th e menu soon.
Steph
05/19/2011 at 12:25 PM (UTC -6)
Anne – I really thought it was a fabulous sandwichy way to eat good protein!
Jamie Willow
10/03/2011 at 3:25 PM (UTC -6)
Have you made this with ground lamb instead of ground beef ever? I have a lb of ground lamb from my CSA I have been unsure how to use…
Steph
10/03/2011 at 7:41 PM (UTC -6)
Jamie – I’m actually planning to use lamb the next time I make it! I’ll try to let you know how it turns out.
What We’re Eating This Week » A Little Bit of All of It
04/30/2012 at 4:34 AM (UTC -6)
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