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As a child I remember always being fascinated watching my mom or family members cooking. I was always in the kitchen looking, tasting, learning. By the age of twelve I remember when my parents went next door to my aunties home I would run to kitchen and start putting things together and start cooking. I always got in trouble for being in the kitchen but that never stopped me. I come from a Lebanese dad and Greek mom therefore, I believe my love of spices and cooking is in my DNA. I was also blessed being born and raised in Montreal, Canada a beautiful multicultural country with so many varieties of different cuisines. I try to taste as many as I can, to learn about different types of cooking and with only respect I try to make the same thing . For many many years friends and family have always told me to open my own restaurant, something I refuse to do only because for me cooking is like a therapy and having a restaurant would only make me hate cooking in the end. So, I decided to do the next best thing, spices . In the beginning when I started I also had some ready made spice blends in the shop and I one day as I was sitting I decided to go and fry some potatoes and thought hmm let’s try some of the potato mix I sell . I first of course read the ingredients in the mix, and to my surprise saw some things I did not agree with. I wondered why would baking soda be in there and when I asked my husband the answer was not acceptable by me so I took a big bag and put all the mixes in the bag to threw them in the garbage. I refuse to sell something that I wouldn’t even eat. Then I said never mind I’ll make my own potato mix, so I went to kitchen and started putting spices together , fried my potatoes sprinkled my new potato mix on them and tasted them. I was so pleased of the out come. My potatoes were not only very tasty but healthy as well. That is when I said , I can do this. So today I have over 100 different spice mixes from different countries and each are all very very tasty and very healthy since I add no preservatives or artificial colors.
I get to do what I love and people get to enjoy cooking at home easy and are even eating healthier. It’s a win win .
Saoumaa Fadia Katerina

Now about the set of 4(4x200gr) includes 200gr SOUVLAKI mix 200gr TZATZIKI mix 200gr MOUSAKA mix 200gr GYROS mix

RECIPES:

GREEK TZATZIKI ( Garlic powder, garlic granules, pink salt , dill, pepper)

1. Grate the cucumber and drain through a fine mesh sieve overnight in the fridge

2. Combine the yogurt, tzatziki mix, oil, vinegar, in a large bowl. Cover and refrigerate overnight.

3. Transfer the grated cucumber to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.

Ingedients

1/2 a large cucumber, peeled

1 1/2 cups plain Greek yogurt

2 Tablespoons extra virgin olive oil

1 Tablespoon red wine vinegar

1 tsp tzatziki mix

SOUVLAKI MIX

Traditional Greek meat marinade. marinate meat with olive oil over night and grill.

Oregano, parsley, smoked paprika, onion powder, garlic powder, pink salt, black pepper

MOUSAKA MIX ( Paprika, garlic, black pepper, oregano, allspice, cinnamon, pink salt.)

Ingredients

3 large eggplant, sliced into 1/4 inch rounds

3 large potatoes, thinly sliced

3 large zucchini, cut lengthwise into 1/4 inch slices

1/2 cup extra-virgin olive oil

5 tablespoons butter

7 tablespoons all-purpose flour (for gluten free I use Buckwheat flour instead of all purpose flour )

5 cups milk

1 pinch ground nutmeg

salt to taste

1 egg yolk, beaten

100g Parmigiano-Reggiano or Kefalotyri grated

MEAT SAUCE

1 tablespoon olive oil

1 1/2 pounds (750grams) ground beef

1 onion, chopped

salt and pepper to taste

2×400 grams canned tomatoes chopped

1 cup crumbled feta cheese

1 tablespoon Mousaka mix

Directions

Preheat oven 180C and lightly oil parchment paper

Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the mousaka mix, tomatoes, . Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. Adjust salt and pepper to taste

Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.

To assemble,layer potatoes into the bottom of a 9×13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini meat sauce and follow the same pattern til there are no more vegetables.

Sprinkle with the feta cheese. Pour the white sauce overtop, and smooth with a spatula.

Sprinkle with Parmesan cheese or Kefalotyri

Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.

Let cool slightly and serve. Enjoy

GYROS MIX

Traditional Greek marinade for gyros pork or chicken.

Oregano, pink salt, onion powder, garlic granules, black pepper, parsley, paprika, thyme.