Greek night in the kitchen

Greek night was fun. The only issue was that we started the fasolada soup waaaay too late and it wasn't ready before 11, so I didn't have any. I was also told by Cheryl Prater that my saganaki was weak sauce because I didn't light it on fire. She's my Greek food guru by the way. The Braim/Horta was really good. We don't have much okra so it was a nice change. Aderet as always came through with great bread (psomi) and for dessert she made loukamades. We know them as Sfinge, which is what they call them in Djerba. We had a neighbor whose family is Djerban and she used to make them for special occasions.
Delicious!

I'll try to put up a recipe later.