I have a very personal and happy relationship with Greek salad. I adore it. I get vicious, sharp cravings for the irresistible combination of diced cucumbers, tangy feta, sweet, luscious tomatoes, and the final punch of raw red onion. To that unbeatable quartet I like to add fresh Greek oregano, lemon juice, olive oil, bell peppers, mint, and kalamata olives. It may not be traditional, but it’s pretty much the best salad ever, and it goes great with rosé, my summer drink of choice.
We also enjoyed my favorite Abu Elias secret — raw beef tenderloin, with cumin, cinnamon and other dry spices mixed in by hand. The texture is absolutely indescribable. It’s the smoothest, most creamy raw beef I’ve ever had. We eat it with our fingers, and it’s painfully addictive.