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  Boiled Shrimp -- Gharithes Vrastes
  Cheese Pastries -- Tiropitakia
  Cucumber with Feta Cheese and Mint
  Fried Squid
  Grilled Bell Peppers -- Piperies Psites
  Parsley Spread -- Maidanosalata
  Smoked Trout in Dill and Scallion Marinade
  Stuffed Grapevine Leaves -- Dolmathakia Me Rizi




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Parsley Spread -- Maidanosalata
1 thick piece (I inch thick), crusts removed, soaked in water Sliced Bread
1 medium, quartered Onion
2 -3 cloves Garlic
1/3-1/2 teaspoon, fresh minced Chili Pepper
1 lb., flat leaf, stems trimmed Parsley
1 (optional) Egg Yolks
juice of (3 tablespoons) Lemon
1/3 cup Olive Oil
1 -2 teaspoons, balsamic Vinegar
for garnish Olives

Squeeze the soaked bread to remove excess water. Discard any hard parts, and place half the bread in a food processor with the onion, garllic, chili pepper, and half the parsley. Process until everything is reduced to a paste. Add the remaining parsley and bread to the lender along with the egg yolk, half the lemon juice, and half the olive oil. Blend again, slowly adding more olive oil, 1 teaspoon vinegar, and some salt. Taste and adjust the seasoning by adding more salt, pepper, and lemon juice or vinegar. The spread should be very flavorful.

Pour the apread into a bowl and garnish with olives.

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