I can still remember eating my very first Souvlakia in the hot summer of 1976 on Syntagma Square in Athens. A cheap meal of spicy lamb in flatbread served in a paper cone, the juices dribbling down your clothes as you ate no matter how careful you were…This version is from Nigel Slater’s ” The 30 Minute Cook”.
I am not vegetarian but eat meat very rarely these days- probably no more than once or twice a month. When i do, i am often cooking for one as my husband is vegetarian, so i like dishes that can be easily scaled down. Here’s a Greek way with lamb from Jill Dupleix.
This recipe for Greek Giant Beans from Rosemary Barrons ” Flavours of Greece”. The dried butter beans can be replaced by two 14 oz tins of butter beans, drained and rinsed, if you are short of time.
Strain the cooking liquid for the prawns and return to the pan. Add the olive oil, onions and garlic. Cook over a medium heat, stirring, until most of the liquid has evaporated.
Add the tomatoes and parsley. Simmer covered for 10 mins, then uncovered for 20-30 mins until you have a thick sauce.
Add the shelled prawns, mix well and season. Divide between 4 shallow dishes and sprinkle with the feta.
Preheat oven to 220C Gas 7. When hot, bake the prawns for about 15 mins until the feta has melted and begun to brown.
