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The healthiest and easiest Greek dish is briam!

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tomipark

tomipark

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I love briam! Sometimes I like to add sweet potato to mine to make it more healthy
 
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tomipark said:
Check out this recipe for Greek style baked summer vegetables aka briam! I love it https://www.greekboston.com/food/vegetables/summer-briami-recipe/

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Couldn't agree more with this.... reminded of people we used to joke with when I read Tourlo Tourlo.... means really hotpotch...I used to chuck in anything...But that recipe is very nice and traditional, I used rosemary too!...and we had wild chives ... Giving that earthy flavour...(Used for lamb dishes).... sometimes sprinkling feta cheese at the end....Oh made me hungry now!!! and I have just had breakfast! .😂😂..... Kalley Mera from Thailand...
 
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Hash said:
Couldn't agree more with this.... reminded of people we used to joke with when I read Tourlo Tourlo.... means really hotpotch...I used to chuck in anything...But that recipe is very nice and traditional, I used rosemary too!...and we had wild chives ... Giving that earthy flavour...(Used for lamb dishes).... sometimes sprinkling feta cheese at the end....Oh made me hungry now!!! and I have just had breakfast! .😂😂..... Kalley Mera from Thailand...
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Feta cheese on top of everything is amazing!
 
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tomipark said:
Check out this recipe for Greek style baked summer vegetables aka briam! I love it https://www.greekboston.com/food/vegetables/summer-briami-recipe/

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Briam is defnitely one of my favorite foods. I love how the Greek kitchen has so many vegetarian options and even vegan! My daughter had an egg allergy but it was not a big problem in Greece because during Lent, so many egg free products and sweets are available. I also wrote this list of Vegan and Vegetarian options in Greece for families who want to order out with their kids: https://familyexperiencesblog.com/vegetarian-and-vegan-food-in-greece/
 
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Celeste said:
Briam is defnitely one of my favorite foods. I love how the Greek kitchen has so many vegetarian options and even vegan! My daughter had an egg allergy but it was not a big problem in Greece because during Lent, so many egg free products and sweets are available. I also wrote this list of Vegan and Vegetarian options in Greece for families who want to order out with their kids: https://familyexperiencesblog.com/vegetarian-and-vegan-food-in-greece/
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How lovely to read this.... Thank you kindly for this... Yasou apo mena from Thailand..
 
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Briami is one of my favourites during the summer. My parents have a garden and bring me gigantic zucchini from the garbed, it’s perfect for briam!
 
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Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

Essential Greek Pantry Staples - Your Recommendations?

I've recently developed a keen interest in Greek cuisine and I'm on a mission to incorporate more of its flavors into my daily cooking. Given the vast knowledge pool here, I thought this would be the perfect place to ask about must-have Greek pantry staples.

From what I gather, olive oil, olives, and feta cheese seem like obvious essentials. But I'm curious about the less obvious, yet equally important ingredients that could elevate my dishes with authentic Greek flavors.

Are there specific herbs, spices, or any other pantry items that are staples in Greek cooking? Additionally, if there are brands or types of these ingredients that you swear by, I'd love to hear about those too.

greek-food-pantry-items.jpg

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

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.

Learning about Greek food and wine pairing

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
  1. Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
  2. Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
  3. Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
  4. Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?
Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!
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