Here is a link to an appetizer recipe I spotted recently. They are spinach, Feta, turkey meatballs cooked on a grill or in an oven. Feta is a black dot for Nomads but all the other ingredients look good. I'm posting a link to recipes when available rather than copy it without giving credit.

http://www.greeneggers.com/index.php?option=com_recipes&func=detail&id=1379

Maybe the title should be Greek Meatballs Recipe?

I didn't name it.

Just meant the title here on the forums.

Quoted from Andrea AWsec

Maybe the title should be Greek Meatballs Recipe?

, I was thinking something similar!

The recipe sounds really good, what is  tzatziki?

Greek yogurt, cucumber sauce. We have a local Mediterranean restaurant that makes it along with the best saffron rice and chicken kabobs.

Sounds delicious!

Tzatziki Sauce

1 cucumber, deseeded and peeled and slice in half lengthwise
1 cup plain greek yogurt
juice of one lemon
garlic, 2 cloves finely minced
olive oil, 2 T
fresh dill, 2 tsp finely minced
salt and black pepper to taste(cayene maybe?)
Grate the cucumber and squeeze as much water out of it as possible. Combine with all other ingredients.

Quoted from Andrea AWsec

Maybe the title should be Greek Meatballs Recipe?

Yeah don't let AC/DC hijack this thread because "I've got Greek Balls, you've got Greek Balls....but (etc...)" !!!

Also - I thought, "ok -they mean Loukoumades - which is fried wheat dough covered in honey syrup - totally inappropriate for everyone healing here!" (Greek "Honey Balls")

But also, I thought for a second I was being invited to a dance......

Recipe looks nice. Simple.
I'd probably prefer it with lamb, however – especially to reflect the traditions behind its name. And I'm a big fan of the lamb/tsatsiki pairing.

Thanks, gcg!

Compared the price of ground lamb and ground turkey lately? Both are diamonds but one cost 2 to 3 times what the other does. I really miss moussaka and the time 25 years ago when my folks raised lamb and turkey.

Not sure if this helps, but...I make a great tasting yogurt dip with yogurt (duh) ground cumin, garlic powder, cayenne (optional), and sea salt. No cucumber needed.

Quoted from gulfcoastguy

Compared the price of ground lamb and ground turkey lately? Both are diamonds but one cost 2 to 3 times what the other does. I really miss moussaka and the time 25 years ago when my folks raised lamb and turkey.

I miss moussaka too. Esp. the bechamel sauce part.

Yeah you would think that an animal that yields wool in addition to meat milk and leather would be cheaper than cow - but they keep blaming the pasturing needs of sheep for its higher prices!

Ridiculous that people would say that over in Colorado, and ridiculous that we have to import australian lamb, and that both sources of lamb are the SAME PRICE.....

It is far more challenging to raise sheep than it is to raise cattle. Sheep have to be sheared by hand and then the wool has to be processed. You don't usually raise a sheep for meat, milk, and wool. Usually there are different breeds for different products.

Conor, can you have sour cream?

What about quark cheese? It tastes very much like sour cream.

In my house, we combine ground turkey thigh with ground lamb.  Saves money and tastes great.

Drea, I love your recipe for yogurt dip.  

Essential to Tsatsiki is Greek yogurt; it is thick enough.
Raita, the Indian yogurt sauce, can stand a thinner yogurt, but true tsatsiki really can't.

Greek yogurt is the only kind I use lately. You could strain regular yogurt and come close though.

Quoted from grey rabbit

\ You don't usually raise a sheep for meat, milk, and wool. Usually there are different breeds for different products.

I would. I wouldn't let a single thing go to waste on the sheep in question. And I'm not even a Gatherer when I say that.

In warm weather country like I live in they are just raised for meat. The fleece is usually of such a low quality and weight that It's not worth selling. I did milk a sheep once. We were buying some Corridale ewes from a Polish lady. One of the sheep had lost it's lamb and she wanted to save the colostrum for any orphan lambs It is very difficult as the "milk taps" are so short.. She also gave us a discount when we agreed to dip her angora goats for bugs. We never did get the billy all the way under we just had to pour buckets over his head.

Quoted from Conor

Not happy that SWAMI listed cucumbers and yoghurt as being just about one degree shy of the 'spawn of satan' category for me, mostly because tzatziki sauce is one of my absolute favorite things to have with pita gyro "me ola."

So, has anyone had success with, or even tried, making a cucumber-less and yoghurt-less tzatziki sauce?

Also, I doubt you can have pita...just sayin'