Ingredientia:

-Kheera (Cucumis) 1 magna

-Lehsan (Garlic) concisa 2 caryophyllis

-Dahi (Yogurt) pependit 1 Calicem

-Sirka (acetum) 1 tbs

-Himalayan sal roseum tsp vel gustare

-olivum oleum extra virginem 2 tbs

-Pulvis vitta 600g

-Jaifil pulveris (Nutmeg pulveris) ¼ tsp

-Kali mirch (piperis nigri) contriti ½ tsp

-Lehsan pulveris (Allii pulveris) 1 tsp

-Himalayan sal roseum 1 tsp vel gustare

-ocimum aridum tsp

-Soya (Dill) 1 tsp

-paprika pulveris tsp

-Darchini pulveris (Cinnamomi pulveris) ¼ tsp

-oris origani 2 tsp

- Lemon sucus 2 tbs

-Sirka (acetum) 1 tbs

-olivum oleum extra virginalem 1 tbs

-olivum oleum extra virginalem 2 tbs

-Naan vel panis planus

-Kheera (Cucumis) crustae

-Pyaz (Onion) divisa

-Tamatar (Tomato) divisa

-Olivae

-Lemon crustae

-Apii recentis concisi

Tzatziki Cremeo Cucumeris condimentum para:

Grate cucumeris ope craticulae subinde exprime.

In patera adde cucumeris grate, allii, apii recentis, yogurt, aceti, salis rosei, olei olivarum & misce donec bene componantur. .

Pone Graecum Pullum Souvlaki:

Pullum in longam ligaturam seca.

In patera, pullum, nucem pulveris, adde; piper nigrum contritum, allium pulverem, sal roseum, ocimum siccatum, anetum, pulvis paprika, pulvis cinnamomi, origanum, sucus citri, acetum, oleum olivae & bene misce, operculum & marina per XXX minuta.

Sequela pullum ligamentum in skewer ligneum (facit 3-4).

De sartagine, calor olei olivarum & skewers in media flamma humilis undique usque ad factum (10-12 minuta).

Eadem sartagine, pone naan, adhibe reliquam marinadem in utraque parte & frica paulisper deinde in segmenta incisa.

In patina serviens, liquamen cucumeris cremeo adde tzatziki vel cucumeris cremoris, panem frixum naan vel planum, pullum Graecum souvlaki ,cucumis, on...