Greek Food, Cooking and Recipe Community

How to use Greek capers?

1 - 5 of 5 Posts
mj_toronto8

mj_toronto8

Active member
Growing up, I didn't realize that capers were considered a part of Greek cuisine. It seems as if they grow well in Greece! I know that capers are often part of the village salad version that you can find on Santorini. How else are they used in Greek cuisine? I did some research and found some tips:
  • It seems that Greeks sometimes put them in stews?
  • I saw a recipe somewhere that it was a dish that had a tomato-based sauce with peppers and onions, and there were capers in it
The issue is that I don't know if this is accurate, and I also don't know what the recipes are.
 
  • Like
Reactions: The Greek Vibe
mj_toronto8 said:
Growing up, I didn't realize that capers were considered a part of Greek cuisine. It seems as if they grow well in Greece! I know that capers are often part of the village salad version that you can find on Santorini. How else are they used in Greek cuisine? I did some research and found some tips:
  • It seems that Greeks sometimes put them in stews?
  • I saw a recipe somewhere that it was a dish that had a tomato-based sauce with peppers and onions, and there were capers in it
The issue is that I don't know if this is accurate, and I also don't know what the recipes are.
Click to expand...
The Greek caper is a culinary wonder and particularly the capers from Tinos and the Cyclades. It is used fresh in Greek salad or boiled vegetables as well as in red sauce for spaghetti, on pizza, in tuna salads and egg salad. On Tinos there is also a dip made with capers. You can learn more about its secrets above. Have in mind capers are salty so don't use salt when you add capers.
 
  • Like
Reactions: k_tsoukalas and mj_toronto8
The Greek Vibe said:
The Greek caper is a culinary wonder and particularly the capers from Tinos and the Cyclades. It is used fresh in Greek salad or boiled vegetables as well as in red sauce for spaghetti, on pizza, in tuna salads and egg salad. On Tinos there is also a dip made with capers. You can learn more about its secrets above. Have in mind capers are salty so don't use salt when you add capers.
Click to expand...
Do you use the caper berries or the smaller, unripe capers that are often picked and brined? I have realized that there are uses for both...
 
mj_toronto8 said:
Do you use the caper berries or the smaller, unripe capers that are often picked and brined? I have realized that there are uses for both...
Click to expand...
All parts are used ... the leaves pickled and the berries in brine and then in salads and more
 
The Greek Vibe said:
All parts are used ... the leaves pickled and the berries in brine and then in salads and more
Click to expand...
I have never had caper leaves! Wow - I think I will have to track some of these down... capers are my favorite. I always keep on hand because they add something very special to the dishes I include them in.
 
  • Like
Reactions: The Greek Vibe
1 - 5 of 5 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top