Greek Food, Cooking and Recipe Community

Are Tomatoes in Greece Different?

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nadellii

nadellii

Active member
I noticed something. I swear tomatoes taste better in Greece. The only exception is when I grow my own and pick them and eat them or cook with them from right off the vine.

Aside from that, are there some differences? I know the tomatoes on Santorini taste different (delicious!) because of the soil. Maybe part of it is the freshness, too? I know that when I buy tomatoes outside of Greece in the super markets, they don't taste as good as the ones I get from farmer's markets.
 
k_tsoukalas

k_tsoukalas

Moderator
nadellii said:
I noticed something. I swear tomatoes taste better in Greece. The only exception is when I grow my own and pick them and eat them or cook with them from right off the vine.

Aside from that, are there some differences? I know the tomatoes on Santorini taste different (delicious!) because of the soil. Maybe part of it is the freshness, too? I know that when I buy tomatoes outside of Greece in the super markets, they don't taste as good as the ones I get from farmer's markets.
Click to expand...
I think the main thing is to make sure they are as fresh as possible when cooking outside of Greece. But, I did read that the tomatoes on Santorini are different - smaller, sweeter, and the soul is unique because it's volcanic and that changes the flavor.
 
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List of gluten free Greek foods?

I will be traveling to Greece and I have a gluten free person in my party. I thought I would make a running list of Greek foods that are naturally gluten free. The individual we are traveling with isn't Greek and she's really nervous about it. I am sure people can accommodate her while in Greece?

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I thought I would serve something like:
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Are they basically the same thing with a different name?

Here is my Finikia recipe and aside from some minor differences, it looks the same as my friend's Melamakarona recipe.

- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup brandy or cognac
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 cups finely chopped walnuts
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 cup honey

1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and cloves. Mix until the ingredients are evenly distributed.
2. Add the vegetable oil, orange juice, brandy, and vanilla extract to the bowl. Use a hand mixer or a whisk to combine the ingredients until a thick dough forms.
3. Preheat your oven to 350°F and line a baking sheet with parchment paper.
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6. While the cookies are baking, prepare the honey syrup. In a saucepan, heat the honey over medium heat until it starts to boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
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Something went wrong - it was tough and rubbery. I am wondering if it is something I did, or if maybe the lamb was a bit tougher than I would have liked.

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- I am not sure I initially seared the meat long enough
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- 1 cup olive oil
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