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blopez34

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Is either of them more traditional? I would like to try making one of them this weekend :)
 
My vote is Dolmades all day, every day!! LOL 🇬🇷
 
They are both very traditional but they are different in the below:
1. Stuffed vine leaves are best served cold with yogurt on the side
2. Cabbage rolls are better hot or warm with either spicy red sauce (Northern Greece) or white egg-lemon sauce on top.
3. Dolmades is better when the vine leaves are fresh, ie in May and we can preserve these and eat them all summer. Lahanodolmades are a winter dish, perfect for those chilly days.
 
They are both very traditional but they are different in the below:
1. Stuffed vine leaves are best served cold with yogurt on the side
2. Cabbage rolls are better hot or warm with either spicy red sauce (Northern Greece) or white egg-lemon sauce on top.
3. Dolmades is better when the vine leaves are fresh, ie in May and we can preserve these and eat them all summer. Lahanodolmades are a winter dish, perfect for those chilly days.
I didn't know they were from Norther Greece!! Thanks :)
 
I didn't know they were from Norther Greece!! Thanks :)
Well, only the version with the spicy red sauce. Everywhere else, we enjoy these with the traditional egg-lemon sauce.
 
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Both are traditional and follow the seasons, cabbage in the winter, vine leaves in the summer, when they are fresh and tender (around May). Greek dishes based on cabbage can be found more often in Northern Greece, eg. lahanorizo = Greek cabbage with rice, lahania = pork with cabbage - a recipe from Thrace. Avgolemono (egg-lemon sauce) is added to the dolmades that have also meat inside > one of the ultimate Greek comfort foods! :love: One of the most traditional dolma-style recipe in Northern Greece is called pontiakoi sarmades.
 
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Both are traditional and follow the seasons, cabbage in the winter, vine leaves in the summer, when they are fresh and tender (around May). Greek dishes based on cabbage can be found more often in Northern Greece, eg. lahanorizo = Greek cabbage with rice, lahania = pork with cabbage - a recipe from Thrace. Avgolemono (egg-lemon sauce) is added to the dolmades that have also meat inside > one of the ultimate Greek comfort foods! :love: One of the most traditional dolma-style recipe in Northern Greece is called pontiakoi sarmades.
Is avgolemono traditional with dolmades? Because I'm not used to eating it that way
 
Is either of them more traditional? I would like to try making one of them this weekend :)
I think the traditional choice is, they use whatever they have on hand. I ordered "dolmades" in Greece once and got a platter filled with stuffed grape leaves and zucchini flowers. Cabbage wasn't in season at the time, but those two items are.
 
Is avgolemono traditional with dolmades? Because I'm not used to eating it that way
In some families it is. I don't do it, I just use lemon. In Greece I've gotten it with either lemon juice, a light tomato sauce, or avgolemono. It all depends on what people feel like doing, I think, and it might depend on the region of Greece.
 

Bougatsa Recipe to Try

I went to Greece and loved the Bougatsa I used to buy on the street. I thought I would share a recipe I found. I have never made it before. Does this look like the real deal? I don't want to dive in, only to realize the recipe was flawed from the beginning.

Ingredients​

For the Custard:​

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup fine semolina
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon (optional)

For the Assembly:​

  • 1 package (about 1 pound) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • Confectioners' sugar, for dusting
  • Ground cinnamon, for dusting

Instructions​

Preparing the Custard:​

  1. In a medium saucepan, combine the milk and half the sugar over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar.
  2. In a large bowl, whisk together the remaining sugar and semolina. Add the eggs and whisk until the mixture is smooth and pale.
  3. Gradually temper the egg mixture by adding a cup of the warm milk while whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (about 10-15 minutes). Remove from heat, stir in the vanilla extract and lemon zest (if using), and set aside to cool slightly. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming.

Preparing the Phyllo:​

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Carefully unroll the phyllo dough. Cover the sheets with a damp towel to prevent drying out.
  3. Lay one sheet of phyllo in the prepared dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have used about half of the phyllo.
  4. Pour the custard over the phyllo layers, spreading evenly.

Assembly and Baking:​

  1. Continue layering and buttering the remaining phyllo sheets on top of the custard.
  2. Using a sharp knife, score the top layers of phyllo into pieces – this will make cutting the bougatsa easier after baking.
  3. Bake for 45-50 minutes, or until the phyllo is golden brown and crisp.
  4. Remove from the oven and allow to cool for a few minutes.
  5. Before serving, sift generously with confectioners' sugar and sprinkle with cinnamon to taste.

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?

Most common seafood in Greece?

What is the most common seafood in Greece?

I recall having an abundance of delicious, fresh caught seafood but I can't remember the names of most of the fish. I had delicious octopus and that's the only thing I remember for sure.

I am going to Greece again - I thought I would try to figure what are some fish and other seafood, besides octopus, that I should look forward to?

I see octopus everywhere. I think I may have eaten fresh sardines at one point. Maybe some calamari and a different kind of lobster, too...

Greek Lenten Foods?

Lent is coming up. I find myself planning for fasting... I tend to cut out meat and dairy, and then I obey a strict fast during Holy Week.

I would like recommendations on Greek lenten foods. I'm particularly interested in dishes that are traditionally consumed during this period, which abstain from meat and dairy products. I'd love to learn not just about the types of dishes but also a bit about the significance or history behind them if you happen to know.

Any recipes, cooking tips, or even restaurant suggestions where I can find authentic Greek lenten dishes would be greatly appreciated. I’m excited to broaden my culinary horizons and perhaps incorporate some of these traditions into my own practices.

Ancient Greek recipes still in the cuisine today?

I'm reaching out to you guys to ask about ancient Greek recipes that have stood the test of time and are still part of modern Greek food. Are there specific dishes, ingredients, or cooking methods that have remained unchanged? Or perhaps, are there modern adaptations of ancient recipes that highlight the continuity and evolution of Greek culinary practices?

Understanding the continuity and evolution of these recipes could offer is a fascinating thing. I think I heard that some versions of baklava may have existed in Ancient Greece, as well as some of the dishes that involve lentils, that kind of thing.
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