Appetizers:
tabouli salad, fattoush, hummus, baba ganoush, pickles, olives
Paired with Kir-Yianni Akakies Rosé 2014 and Primus Zitsa White Pdo
Mains:
Hot grape leaves stuffed zucchini
BBQ lamb kabobs chicken kabobs, veggie skewers, pork kebabs,
Accompanied by rice with minced meat and pine nuts (‘hashweia’), Cucumber in yogourt with garlic and mint, Pita bread
Paired with Altantis Argyros Red 2013 – Kotsifali/Mandilari
Dessert:
Knaffi (kunafeh) – to be eaten warm, immediately
Paired with Mavrodaphne Of Patras
Event Organizers Many thanks to our wonderful hosts and organizers Kirin Yaspal and Jim Henry