Giaourtlou is a Turkish/Greek dish that comprises of pitta bread topped with a couple of kebabs, some tomato sauce and yogurt on top. It’s gorgeous. This is a different version, without kebabs but with a sausage and red pepper tomato sauce.
We came up with this dish when we were planning the menu for the Ef Zin (Wellbeing) Festival that took place a few weeks ago. Our Food4Good group was responsible for, well, the food! It was our biggest challenge yet, one we rose to with great success I must add. We got a whole bunch of fellow food bloggers and foodies together (over 40 of us in total) and cooked about 10,000 portions. No, that’s not a typo. It was crazy. During the first planning meeting, when we started jotting down the amounts of ingredients we would need, that’s when it really hit us; were we really going to pull this off? After a few minutes of nervous giggling we got stuck into organising everything. And the result was the most amazing buffet, with lots of tasty food, and some very happy tummies that got to enjoy a great lunch. It was also really good fun! And the Festival itself managed to make over 10,000 euro for the two charities it was supporting. That’s a result with a capital R!
My team cooked this version of giaourtlou. The sauce can also be used for pasta, just make it a little thicker if that’s your intention. Here we need it quite runny (but not watery) so that the juice is soaked up by the pitta bread. The yogurt on top is not optional, it is a vital part of the dish, so don’t skip it. But why would anyone skip Greek yogurt anyway?