Greek and the Greek Islands Cooking Class

Greek and the Greek Islands Menu 1:
week 1:
(cooking demonstration and 5-course meal)
Horiatiki Salad
Kotopoulos Stifado
Stwed Baby Peas Greek Style
Pasta with Spinach and Yogurt Dressing
Greek Honey and Nuts Baklava

week 2:
(from week 2, student will cook themselves and take the cooked food home.)
Kotopoulo Stifado (Greek style chicken stew)
Stewed Baby Peas Greek Style
Greek Honey and Nuts Baklava

week 3:
Horiatiki Salad (country Greek salad)
Patotoes and Lamb Moussaka (mainland style)
Pasta with Spinach and Yogurt Derssing

week 4:
Aegean Islands Seafood and Capsicum Pies
Cycladic Islands Style Potatoes and Capers Salad
Kos Style Lemon Kie

week 5:
Greek Beans Soup from Corfu
Lamb in Phyllo Pastry Pie (Crete style)
Zucchini, Feta and Mint Salad (from Mykonos)

week 6:
Tzazikis and Tarramassalatta Dip (Mezzedes)
Pork and Lamb Keftedes (meat ball in tomato sauce)
Traditional Greek Salad

week 7:
Spinach and Feta Cheese Pastry Triangle (Tiropites)
Stewed Globe Artichokes and Baby Peas
Honey Cookies and Lemon Cream

week 8:
Traditional Egg and Lemon Soup (avoglemono)
Pastisio (Greek style lasagna)
Gratin of Zucchini, Tomatoes and Potatoes

week 9:
Baked Prawn with Tomato and Feta
Goat (or Lamb) Souvlaki
Halvas (semolina and honey cakes)