It’s one of central Indiana’s oldest and largest ethnic festivals! GreekFest 2015 marks the 42nd year for the big event, and two parishioners from Holy Trinity Greek Orthodox Church stopped by to make us a few signature dishes!
The three-day event takes place Friday, August 28, to Sunday, August 30. Admission is free. Hosted by the Holy Trinity Greek Orthodox Church, the GreekFest is known for its array of authentic Greek cuisine, fine wines, and fresh pastries, many of which are only available once a year at GreekFest. GreekFest 2015 features an open marketplace, live Greek music, Church tours, dance performances by the Holy Trinity Hellenic Dance Troupes, authentic food and pastry, children’s activities, local craft beers, and more.
Here are the recipes from today’s show!
½ lb. ground beef
½ lb. ground pork
½ grated onion
2 minced garlic cloves
¼ cup parsley minced
¼-1/2 cup mint minced
1 t oregano
Salt and pepper to taste
½ cup breadcrumbs soaking in ¼ cup milk
Flour for rolling
Olive oil for pan-frying
Mix meat, onion, garlic, parsley, mint, oregano, salt and pepper. Add moistened breadcrumbs and egg to meat mixture. Knead mixture. Shape into balls, roll in flour and sauté in hot oil. Brown on all sides evenly.
Green Bell Peppers
Oregano/Olive Oil/Feta/Kalamata Olives
Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion.
Cut the tomatoes into bite-sized chunks, removing the core. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Slice the pepper into rings, removing the stem and seeds.
Slice the onion into thin rings.
Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, salt & pepper. Drizzle with Olive oil and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled and toss in some olives.
Highlighted ingredients available in the Agora (Greek Grocery Store)