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mj_toronto8

Active member
So I use either green or yellow split peas in mine depending on what I can find. I love this dish, I make it a lot. How do you guys make it? Here are my ingredients:

- Split peas (I cook them and let them cool)
- Olive oil
- Shallot or onion
- Garlic
- Fresh lemon juice
- Salt, pepper, sometimes fresh parsley

I blend it all together. I don't use measurements and do this by feel.
 
I love how you say u don’t do measurements and do it by feel. That is how everyone should cook.
 
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I love how you say u don’t do measurements and do it by feel. That is how everyone should cook.
Thank you!!! I totally agree with this...
 
So I use either green or yellow split peas in mine depending on what I can find. I love this dish, I make it a lot. How do you guys make it? Here are my ingredients:

- Split peas (I cook them and let them cool)
- Olive oil
- Shallot or onion
- Garlic
- Fresh lemon juice
- Salt, pepper, sometimes fresh parsley

I blend it all together. I don't use measurements and do this by feel.
Cooking by feel is the cornerstone of Greek cooking! I use either yellow or green split peas for the dish - it depends on what I can find in the store.
 

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

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!

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.
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