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xmelissaa

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This is one of my favorite recipes for gigantes!! From https://www.mygreekdish.com/recipe/gigantes-plaki-greek-baked-giant-beans/
  • 500g gigantes beans (17 ounces)
  • 1/2 cup olive oil
  • 1 small clove of garlic
  • 1 large onion, finely chopped
  • 4–5 tbsps parsley, finely chopped
  • 1/2 tbsp celery, finely chopped
  • 1/2 cup of hot water
  • 400g (14 ounces) tinned chopped tomatoes or 600g (21 ounces) ripped fresh tomatoes, grated
  • 1 tsp dried oregano
  • salt and freshly ground pepper to taste

gigantes.jpeg
 
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I love gigantes! I think this is how my wife makes them too.
 
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This is one of my favorite recipes for gigantes!! From https://www.mygreekdish.com/recipe/gigantes-plaki-greek-baked-giant-beans/
  • 500g gigantes beans (17 ounces)
  • 1/2 cup olive oil
  • 1 small clove of garlic
  • 1 large onion, finely chopped
  • 4–5 tbsps parsley, finely chopped
  • 1/2 tbsp celery, finely chopped
  • 1/2 cup of hot water
  • 400g (14 ounces) tinned chopped tomatoes or 600g (21 ounces) ripped fresh tomatoes, grated
  • 1 tsp dried oregano
  • salt and freshly ground pepper to taste

View attachment 506
They look yummmmmmy!.....I was practically a vegetarian in Mykonos and I lived on them... can't go wrong with them... Nice image!❤️👏👏🤗!
 
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They look yummmmmmy!.....I was practically a vegetarian in Mykonos and I lived on them... can't go wrong with them... Nice image!❤️👏👏🤗!
So many people don't know how easy it is to be vegetarian in Greece! The veggies and beans are so healthy
 
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So many people don't know how easy it is to be vegetarian in Greece! The veggies and beans are so healthy
How true are your words!👏👏.....Fava,Bamiesz,melitszanas and potatoes from the oven, courgettes and potatoes and tomatoes, stuffed tomatoes with rice, rosemary and thyme, melitszana salads, Stuffed marrow with couscous,Potato and onion,garlic soup with fresh lemon juice! 🍋.....the list goes on!...❤️🤗...and I am not really a cook...... just learnt on the way.... Kalley Mera from Thailand and monsoons beginning.....we lived in Mykonos for many years and my wife is Thai, when the locals used to passby they were surprised at her Greek dishes, she has Thai cookery classes here at home [No travellers any more though]>>>>Also a cake/coffee shop here at the seaside town.... again very quiet and like a lockdown...
 
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How true are your words!👏👏.....Fava,Bamiesz,melitszanas and potatoes from the oven, courgettes and potatoes and tomatoes, stuffed tomatoes with rice, rosemary and thyme, melitszana salads, Stuffed marrow with couscous,Potato and onion,garlic soup with fresh lemon juice! 🍋.....the list goes on!...❤️🤗...and I am not really a cook...... just learnt on the way.... Kalley Mera from Thailand and monsoons beginning.....we lived in Mykonos for many years and my wife is Thai, when the locals used to passby they were surprised at her Greek dishes, she has Thai cookery classes here at home [No travellers any more though]>>>>Also a cake/coffee shop here at the seaside town.... again very quiet and like a lockdown...
All of this sounds so tasty!! How lovely that you and your wife were living in Mykonos anf getting to experience the culture up close! When did you leave?
 
This is one of my favorite, simple dishes. If I can't find gigantes, I use butter beans and they work well. (I live in the United States and can't always get to the Greek store).
 
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Sa
This is one of my favorite, simple dishes. If I can't find gigantes, I use butter beans and they work well. (I live in the United States and can't always get to the Greek store).
Same here in Thailand difficult to buy and if they available very expensive they are too from a Greek supplier...
 
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Sa
Same here in Thailand difficult to buy and if they available very expensive they are too from a Greek supplier...
Would it be cheaper to buy them canned with the sauce? if they have them available that is
 
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Would it be cheaper to buy them canned with the sauce? if they have them available that is
Canned food never tastes the same!!!!..... like better not eating it at all really.... never eaten canned food in my life except living in digs in good ol'London town back in late 60s and early 70s....
 
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Canned food never tastes the same!!!!..... like better not eating it at all really.... never eaten canned food in my life except living in digs in good ol'London town back in late 60s and early 70s....
Hahaha I agree, but it is not bad for struggle meals
 

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

What do you serve for Greek Easter?

With Greek Easter just around the corner, I'm getting excited to celebrate with family and friends. One of my favorite parts of this holiday is the delicious feast we enjoy together. I'm curious to hear what dishes everyone serves at their Greek Easter gatherings.

Whether you have cherished family recipes passed down through generations or you're trying something new this year, I'd love to hear about it. From traditional favorites like lamb and tzatziki to mouthwatering desserts like baklava and tsoureki, every dish adds to the festive atmosphere.

So, what's on your Greek Easter menu this year? Are there any must-have dishes or special treats that you look forward to? Feel free to share recipes, tips, or simply your excitement for the upcoming celebration. Let's swap ideas and inspire each other to make this Greek Easter memorable!

Us? We are grilling a leg of lamb and serving it with lemon potatoes and fasolakia. For dessert we are doing some kind of a chocolate cake and of course koulourakia.

No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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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