So, today marks the end of my two week introduction to the Hellenic cuisine, with the guidebook by George Calombaris as my mentor. The pickled cucumbers are quite alright, and to finish this week of Greek wonders(bar a surprise dessert I'm making tomorrow) I took inspiration from the most popular hangover food in the Netherlands: the kapsalon! It's originally a Dutch- Turkish fast food dish with a bottom layer of chips, topped with a layer of döner, followed by a salad layer commonly consisting of lettuce, tomato, and cucumber. It's served with garlic sauce and sambal.
Anyway, with all these leftovers I took it upon myself to incorporate it into an original dish. So I warmed up the leftover meats (gyros and soutzouki) and dropped them in a terrine, topped it with a layer of patates tiganites (chips with garlic oil and crumbled feta with oregano), and topped it with a fresh salad and grated padano.
It was even more amazing than the normal kapsalon, and I think I'll recommend it to some Greek shops.
