1 - 5 of 5 Posts

d_kakavouli

Active member
Does anyone know if Greeks cook with asparagus? All my traditional Greek family recipes use vegetables like tomatoes, green beans, eggplant, zucchini, artichokes, okra... I have nothing that involves asparagus! Is this because Greeks really don't use it, or is there another reason?

Now that they are coming to be in season where I live, I want to start experimenting. I just roasted some and finished it with ladolemono. It was delicious. What else can I do with them?
 
  • Like
Reactions: Laura48
Does anyone know if Greeks cook with asparagus? All my traditional Greek family recipes use vegetables like tomatoes, green beans, eggplant, zucchini, artichokes, okra... I have nothing that involves asparagus! Is this because Greeks really don't use it, or is there another reason?

Now that they are coming to be in season where I live, I want to start experimenting. I just roasted some and finished it with ladolemono. It was delicious. What else can I do with them?
A while back my husband made a puff pastry tart with asparagus, minted pea purée and red onions. It was absolutely delicious and I suppose filo could be used for a more Greek experience.
 
Does anyone know if Greeks cook with asparagus? All my traditional Greek family recipes use vegetables like tomatoes, green beans, eggplant, zucchini, artichokes, okra... I have nothing that involves asparagus! Is this because Greeks really don't use it, or is there another reason?

Now that they are coming to be in season where I live, I want to start experimenting. I just roasted some and finished it with ladolemono. It was delicious. What else can I do with them?
Asparagus is not so mainstream in Greece. That dosent mean that they don’t use asparagus in dishes. Until recently asparagus was foraged. Greece didn’t have asparagus cultivated on its land, I remember my Papou would go out in the fields and come back with various xorta plus Asparagus. They were very thin and not hefty like the ones we are accustomed to in the United States. My grandmother would usually make them into an asparagus omelet. Now a days, you can find asparagus in the supermarkets, but they tend to be very expensive. Cultivating them is still not so main stream. There are very few cultivators usually in the northern part of Greece.
 
  • Like
Reactions: d_kakavouli
Asparagus is not so mainstream in Greece. That dosent mean that they don’t use asparagus in dishes. Until recently asparagus was foraged. Greece didn’t have asparagus cultivated on its land, I remember my Papou would go out in the fields and come back with various xorta plus Asparagus. They were very thin and not hefty like the ones we are accustomed to in the United States. My grandmother would usually make them into an asparagus omelet. Now a days, you can find asparagus in the supermarkets, but they tend to be very expensive. Cultivating them is still not so main stream. There are very few cultivators usually in the northern part of Greece.
This is interesting - I suspected it wasn't common but wanted to check. I remember hearing about foraging and finding asparagus. Do you know if it is native or if it escaped from gardens? If it's available in Greece now it probably came from elsewhere, like Germany?
 
I have never seen it at all in Greece, but I always wondered if it was because I hadn't been in Greece when it was in season!
 

How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg

Current food trends in Greece?

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.
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