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blopez34

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I love making these for my friends who are vegetarian! :) But I prefer pork Gyor myself, a little more meaty and traditional LOL

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I love making these for my friends who are vegetarian! :) But I prefer pork Gyor myself, a little more meaty and traditional LOL

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How is a falafel or vegetarian a Greek food or recipe?
Does anyone know a Greek that is a vegetarian? Does that person even exist?
 
How is a falafel or vegetarian a Greek food or recipe?
Does anyone know a Greek that is a vegetarian? Does that person even exist?
Here are a few from https://en.wikipedia.org/wiki/History_of_vegetarianism

Pythagoras and some of his followers:

The followers of Pythagoras (called Pythagoreans) did not always practice strict vegetarianism, but at least their inner circle did.

and

In the Platonic Academy the scholarchs (school heads) Xenocrates and (probably) Polemon pleaded for vegetarianism. In the Peripatetic school Theophrastus, Aristotle's immediate successor, supported it. Some of the prominent Platonists and Neo-Platonists in the age of the Roman Empire lived on a vegetarian diet. These included Apollonius of Tyana, Plotinus, and Porphyry. Porphyry wrote a treatise On abstinence from beings with a soul, the most elaborate ancient pro-vegetarian text known to us.

Among the Manicheans, a major religious movement founded in the third century AD, there was an elite group called Electi (the chosen) who were Lacto-Vegetarians for ethical reasons and abided by a commandment which strictly banned killing. Common Manicheans called Auditores (Hearers) obeyed looser rules of nonviolence.
 
Have you ever tried mushroom souvlaki? I have made them and they are amazing! I use the portobello mushrooms for a richer taste. In Athens my favourite souvlaki place is Cookoomela.

 
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Have you ever tried mushroom souvlaki? I have made them and they are amazing! I use the portobello mushrooms for a richer taste. In Athens my favourite souvlaki place is Cookoomela.

That sounds so good! I will definitely visit when I'm in Athens, so nice to see that more Greek places are offering vegan options or going fully vegan!
 
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Falafel is not traditionally Greek, but I do see them being sold in Greece here and there. Most Greeks, as far as I can tell, don't put labels on how they eat and just eat what is fresh, delicious, and in season, and Falafels can be part of that! Thanks for sharing this.
 

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

Planning a "Greek" Garden - Tips?

Nothing tastes better than vegetables, fruits, herbs, et cetera that have come straight from the earth to the plate. The only way to really have full control is to grow a lot of food on my own. I am sure this is one of the reasons why food tastes so good in Greece.

It's time to start planning my garden because before I know it, I will need to start planting. And, I might want to start some things from seed. I know realistically I won't be able to grow 100% of my produce, but I would at least like to contribute.

What should I plant?

Priority are tomatoes. I would also like to grow some lettuce and other things. Bell peppers. For herbs, oregano, basil, dill, parsley, mint. Maybe cucumbers and squash? Was thinking maybe to grow strawberries and some other fruits - but fruit seems a lot tricker.

What do you guys think?

What do you eat for breakfast?

I have been wondering what traditional Greeks eat for breakfast. I am a bit Americanized in my habits, but I noticed I am constantly not very hungry in the morning.

From what I've gathered, a traditional Greek breakfast might not be as globally recognized as the full English breakfast or the American pancakes and bacon, but it's definitely a feast worth exploring. I'm curious, does anyone here know what a traditional Greek breakfast consists of?

From the initial research, it seems that fresh ingredients play a big role, with items like Greek yogurt, honey, fresh fruit, and nuts being quite common. There's also mention of various types of bread and pastries, such as the famous Spanakopita (spinach pie) and Tyropita (cheese pie). However, I believe there's more to discover and learn from personal experiences or detailed insights.

Do any of you have Greek heritage or have been to Greece and experienced a traditional Greek breakfast firsthand?

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).

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.
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