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blopez34

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Thought i'd share this question! There's too many to choose from :) in my opinion pastitsio can't be beat look at how decadent it is. What do you guys like??

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Here is my favorite Greek food...Pasta Flora (Greek cookie with jam/jelly in the middle:
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My favourite dish is Πιταρούδες

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Crispy spanakopita 💚

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I have a lot, and it depends on the time of day: zamponotiropita, kotopita, stifado me kouneli, giouvetsi, xtapodi, saganaki me meli kai sousami, mpougatsa, kokkinisto, souvlakia (not gyros), and gyros...
 
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I have a lot, and it depends on the time of day: zamponotiropita, kotopita, stifado me kouneli, giouvetsi, xtapodi, saganaki me meli kai sousami, mpougatsa, kokkinisto, souvlakia (not gyros), and gyros...
Kuchinaa Ellinika...... Bravo sas!.. used to eat stifado me kouneli in the winter months in Mykonou after some friends who used to hunting in the hills..... loved spicy saganaki too!... Efgharisto polee...
 
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Is this like spanakopita?
I'm wondering the same. I don't know what it is.. I've never even heard the word before either.
 
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Moussaka.. I could eat it every day in Greece.
 
I'm wondering the same. I don't know what it is.. I've never even heard the word before either.
Me neither! But it looks amaazing and so flaky with all of the layers
 
I love Horiatiki (village salad), and Avgolemono soup. For dessert, my favorite are kourabedies:

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Is this like spanakopita?
No, it's not like spanakopita. The ingredients are different and it is cooked differently. I'm not sure of all the ingredients but there is no cheese, plenty of spinach, celery leaves, parsley and lots of other greens (I have a list somewhere). The pastry is a single thin layer rolled by hand. The whole thing is cooked on a hotplate (I use a stainless steel hotplate on top of a gas stove) and then allowed to cook in its own steam by wrapping it in blankets for 1-2hrs. Then baste liberally with λαδολέμονο and you're done! Takes all morning to make them but they are worth it!
 
No, it's not like spanakopita. The ingredients are different and it is cooked differently. I'm not sure of all the ingredients but there is no cheese, plenty of spinach, celery leaves, parsley and lots of other greens (I have a list somewhere). The pastry is a single thin layer rolled by hand. The whole thing is cooked on a hotplate (I use a stainless steel hotplate on top of a gas stove) and then allowed to cook in its own steam by wrapping it in blankets for 1-2hrs. Then baste liberally with λαδολέμονο and you're done! Takes all morning to make them but they are worth it!
This sounds amazing and super fresh and herby! I will definitely try it out sometime soon :)
 
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Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?

Greek Vegetable Casserole Recipe (Briam)

Now that it is lent, I will be making this a lot. I bring it to lenten potlucks at my church and I make it all the time at home. Here's a recipe I use - I do change up the vegetables sometimes depending on what I can find. I might omit eggplant, for example, and I would replace it with two additional zucchini.

Ingredients:​

  • 2 medium zucchinis, sliced
  • 2 eggplants, sliced
  • 4 medium potatoes, peeled and sliced
  • 1 large red onion, sliced
  • 1 bell pepper (any color), sliced
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, sliced or 1 can (14 oz) diced tomatoes
  • 1/4 cup olive oil, plus more for drizzling
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp oregano, dried
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup feta cheese, crumbled (optional)

Instructions:​

  1. Preheat your oven to 375°F (190°C) and lightly oil a large baking dish.
  2. Prepare the vegetables: Slice the zucchinis, eggplants, potatoes, onions, and bell peppers into even pieces. If using fresh tomatoes, slice them as well; otherwise, have your can of diced tomatoes ready.
  3. Layer the vegetables in the dish: Start with a layer of potatoes at the bottom, followed by eggplants, zucchinis, onions, bell peppers, and tomatoes. Sprinkle each layer with minced garlic, oregano, salt, and pepper. Repeat the layering process until all the vegetables are used.
  4. Season and oil: Once all the vegetables are layered, drizzle them with olive oil and add a final sprinkle of salt, pepper, and dried oregano. For a touch of freshness, add the chopped parsley over the top.
  5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and continue baking for another 30 minutes, or until the vegetables are soft and slightly caramelized on the edges.

Food at Greek Weddings?

When it comes to planning a Greek wedding, what Greek food is traditional to serve? I am helping my friend play her wedding and want to gather information.

Could anyone share insights or personal experiences on the traditional Greek foods served at weddings? I'm curious about dishes that are must-haves on the big day, any symbolic meanings behind certain foods, and how the menu reflects Greek culture and traditions.

I remember at my cousin's wedding, they had kourabedies and some sort of traditional Cretan rice pilaf served at weddings (they're Cretan, but the wedding was in the US).

How to Make Greek Yogurt at Home?

I have a yogurt machine and have been making yogurt with varying degrees of success. I decided I wanted to try making Greek yogurt! Now what? Some questions:

  • What kind of milk should I use?
  • What starter should I use?
  • Do I have to strain it?
I can't think of anything else to ask. I am also thinking of calling the yogurt machine company and asking them...

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Choosing a Greek Olive Oil to Use for Cooking

I've recently become fascinated with the nuances of cooking oils, specifically Greek olive oil, and I'm curious about how others go about selecting the right one for their cooking needs. With its renowned flavor profile and health benefits, Greek olive oil is a staple in my kitchen. However, with so many varieties and flavor strengths (from robust to mild), I often find myself overwhelmed by the choices.

I have a great olive oil that I use as a finisher or to put on salad. I love the flavor so much. I only have a small quantity, though. So, I want to preserve it. In other words, I don't want to use it for cooking, I think it will ruin it.

How do I really choose a Greek olive oil to cook with?


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