Yoghurt Pita and Beef Fricassee

It's Foodies Monday!

Following on from my article about ancestral diets, I will be following an ancestral diet over the next few weeks, to see the differences in my body and health. So the recipes reflected on Foodie Monday will very much take on a traditional Greek  and Mediterranean recipes.

So here it goes.

Yoghurt Pita


2 cups all purpose flour

1/2 teaspoon salt

1/2 teaspoon lemon juice

1/2 cup butter or margarine

1/2 cup water

2 tablespoons olive oil

1 kg Greek yoghurt


Mix the flour and salt together in a mixing bowl, add the butter and with your fingertips, mix together until you have rough breadcrumbs.

Add in lemon juice and slowly the water and knead into a dough.

Once you have a dough cut into eights, and roll out each piece until you have eight circle pieces of thin pastry dough.

In a pan heat the oil and lightly fry the pieces of dough so they look like tortillas or wraps.

On a plate place the first piece of pastry and coat with approximately 2 tablespoons of yoghurt, than place the second piece and coat with yoghurt, repeat until all pieces of pastry and layered one on top of the other and coated with yoghurt.

Cut like a cake and enjoy.


Beef Fricassee

This is a take on a traditional Fricassee recipe where goat or lamb would have been used instead of beef, and lettuce instead of cabbage, but I had a chunk of beef and a heap of cabbage that needed to be used, so adjusted the recipe.


800g beef diced

2 medium onions

2 cups frozen vegetables

1/2 green cabbage shredded

1 sprig of dill

2 eggs

1 large lemon juiced

2 tablespoons olive oil


Heat olive oil in pan, and add meat cook lightly until browned.

Add onions and frozen vegetables and cook for about 5-6 minutes, add water to cover.

Bring to a boil and add in cabbage and dill, than turn down to a low heat cover and let simmer for 40 minutes.

One the meat is tender and cabbage cooked, beat the eggs, and slowly add in the lemon juice continuing to beat the eggs, than take a ladle of the broth from the pan, and slowly add to the broth as to beat the lemon egg mixture, once it turns a whitish colour pour back into pan, stirring until blended with stew.

Serve and enjoy.