For starters we had a dip called Melintzanosalata served with homemade bread. The dip is made with pureed roasted aubergine, garlic, oregano and olive oil. We also had some deep fried pastry sticks filled with feta, spring onions and coriander. I must try making this dip, it was gorgeous!
Main course was chicken in a tomato and ouzo sauce for Tim, and I had king prawns cooked in garlic and white wine, with rice and salad. My prawns were fat and juicy, just how I like them!
For dessert we had traditional baklava, which consists of layers of filo pastry,chopped nuts, honey and syrup, topped with crushed pistachios. I first had these in Turkey and since then have found it hard to find a decent authentic version.These were perfect. And very sweet!
Much to Tim's embarassment, the waiters used these candles that I gave them, turned off all the lights and everyone in the restaurant sang Happy Birthday.
I've never seen him go so red!