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voula_slat

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I love Greek lemon potatoes - it is one of my favorite sides. I thought I would share my recipe!

I toss all the ingredients together in a mixing bowl and then spread them on a baking sheet (that I have sprayed with cooking spray) in a single layer and bake on 350 Fahrenheit until golden brown, which will take about 45 minutes.

Ladolemono - (whisk together 1/2 cup olive oil, 1/3 cup lemon juice, salt, pepper, 1 teaspoon oregano, and 2 garlic cloves, finely chopped)
2 pounds potatoes, peel and cut into wedges
 
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I love Greek lemon potatoes - it is one of my favorite sides. I thought I would share my recipe!

I toss all the ingredients together in a mixing bowl and then spread them on a baking sheet (that I have sprayed with cooking spray) in a single layer and bake on 350 Fahrenheit until golden brown, which will take about 45 minutes.

Ladolemono - (whisk together 1/2 cup olive oil, 1/3 cup lemon juice, salt, pepper, 1 teaspoon oregano, and 2 garlic cloves, finely chopped)
2 pounds potatoes, peel and cut into wedges
Sounds gorgeous. I usually just drizzle my potatoes with lemon live oil, but this sounds more punchy.
 
I love Greek lemon potatoes - it is one of my favorite sides. I thought I would share my recipe!

I toss all the ingredients together in a mixing bowl and then spread them on a baking sheet (that I have sprayed with cooking spray) in a single layer and bake on 350 Fahrenheit until golden brown, which will take about 45 minutes.

Ladolemono - (whisk together 1/2 cup olive oil, 1/3 cup lemon juice, salt, pepper, 1 teaspoon oregano, and 2 garlic cloves, finely chopped)
2 pounds potatoes, peel and cut into wedges

This is very similar to how I make mine, but I don't tend to put garlic in my recipe because it gives me heartburn sometimes. I actually use shallots instead.
 

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!

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?

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 are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

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.

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