Greek vegetarian dinner with lagana and Greek-style hummus

by mary on May 31, 2012

This week all of my children are home. My visiting young adult requested food that can be eaten out of hand, so that’s what I’m making. Seems like all of the no-utensil-needed foods that I can think of involve bread in some form. So this week I’ve cooked a lot with ingredients like wheat and cheese that you don’t normally see much of around this blog.

I made lagana, a Greek flatbread that’s a lot like pizza, from my friend Ivy’s blog Kopiaste. It had a nice crunchy crust and soft interior. The next day we had pita pocket sandwiches with baked falafel, tahini lemon sauce, and more cucumber and tomato. The family loved it.

Tonight I’m going easy with burritos, and tomorrow, maybe homemade pizza. My youngest is pleased by all the comfort food, just one more reason he’d like his sibs home more often.

Here’s how the lagana came out:

Greek lagana with herb-marinated olives, red onion, and feta shown on a baking pan

Greek lagana with herb-marinated olives, red onion, rosemary, and feta

I made two rounds of lagana, the first one topped with red onion, olives, fresh rosemary, sun-dried tomatoes, and sheep’s milk feta. Ivy used a Greek brand of olive-oil-and-herb-marinated garlic olives. I picked up some similar garlic-stuffed olives from our co-op, favorites of ours covered in lots of herbs and olive oil and marketed as “Olives of Love.”

While I was at the co-op deli I had them cut me a very small slice from the brined sheep’s milk feta, just enough to make dinner. Ivy’s recipe for a second lagana topping includes halloumi cheese and sun-dried tomatoes. I’d already bought enough specialty ingredients for one day and topped my second lagana only with veggie sausage. It was rather plain. I’m sure Ivy’s version is much superior to mine: her lagana recipe is here.

Greek lagana with vegetarian sausage on baking pan

Greek lagana with vegetarian sausage

To go with the Greek lagana I served my homemade hummus Greek-style, topped with cucumber, tomato, and more sheep’s milk feta. The photo shows a little plate of hummus I put together for my husband, with less feta and no olive oil drizzled on top.  There was also a big plate with more feta and with olive oil.

small plate of hummus with cucumber, tomato, and feta

hummus with cucumber, tomato, and feta

 

{ 6 comments… read them below or add one }

Ivy June 1, 2012 at 10:03 am

Mary, now you are making me hungry and craving some more lagana and hoummous. Thank you very much for trying it and for the link. Today I posted on my other blog a starter for Cypriot bread and hope to be using this next time to make lagana. I hope you don’t mind me posting the link to my post. http://kopiaste.wordpress.com/2012/06/01/making-prozymi-starter-for-cypriot-bread/
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mary June 1, 2012 at 2:29 pm

Hi Ivy, thanks for sharing your Greek sourdough experiment. I read (on Wikipedia) that “basil leaves are soaked in room-temperature water for an hour to seed traditional Greek sourdough.” I’m sure that’s to harvest wild yeast: sometimes cooks here use unwashed organic grapes for the same purpose. You started your bread with just distilled water. I find naturally leavened bread fascinating: I also read that the strain of bacteria that makes sourdough was recently discovered and named Lactobacillus sanfranciscensis. Cool.

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Lindsay June 1, 2012 at 1:33 pm

yay!!! your hummus looks awesome. glad you enjoyed it!

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mary September 10, 2012 at 6:23 pm

:)
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The Texas Peach June 7, 2012 at 5:14 am

Mary, the lagana’s both look and sound amazing, especially the one with the red onions, olives and feta. Those are three of my favorite ingredients. Your hummus looks so pretty plated that way!
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mary June 9, 2012 at 4:37 am

Thanks, Tempie! I keep seeing a recipe for a cauliflower and cheese pizza crust around and I’m curious about it. Since you are doing low-carb, maybe you can make one and put these toppings on it.

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