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acamp7

Active member
These lamb chops were phenomenal!!

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Worldwide Greeks Editor

Administrator
Staff member
WOW! Thanks for sharing these photos, this looks so great!!! 🇬🇷🇬🇷
 

Check out these sizzling lamb chops I had in Greece

These lamb chops were phenomenal!!

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I had galaktoboureko and baklava at a fantastic Greek restaurant in Toronto!

Me and some buddies of mine went to Toronto's Greek town and had dinner and dessert at Christinas on the Danforth! The desserts were fantastic! We had my favorite, galaktoboureko and baklava :)

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Simple and smoky grilled octopus thats Greek style

I love grilled octopus. I like to make it with the whole head, and I know that some people don't like to prepare it that way, but I don't like to waste food. I make my octopus using a super simple marinade, just olive oil, lemon, sea salt, oregano, pepper and vinegar.

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Upgrade your skordalia recipe with walnuts!

Pulse the following ingredients in a blender and pulse until smooth:
  • 5 cloves garlic
  • 1/2 cup crushed almonds
  • 1 slice stale or lightly toasted bread
  • 3/4 cup Greek olive oil
  • 1 tablespoon lemon juice
  • Salt, to taste
  • 1 tablespoon fresh, chopped parsley, to garnish
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How to make Greek meatballs with bulgar

This is the process for making the meatballs with bulgar. It's one of my favorite dishes and I like to make an extra batch and freeze it so I can eat them later :)

Add meat, 2 tablespoons of the parsley, scallions, bulgur, egg, and 2 tablespoons of olive oil, 2 cloves of the minced garlic, cumin, salt, and pepper to a large bowl and stir with a wooden spoon until mixture is well combined. You can also use your fingers to mix it. Cover with plastic wrap and refrigerate for 1 – 4 hours to let the flavors set.

Remove bowl from the refrigerator and shape into balls of about 1-2 inches thick. Your goal is to make them a consistent size. Place the balls on a plate, cover with plastic wrap, and place in the refrigerator.

Add the rest of the olive oil to a deep skillet and set the heat to medium. Saute the onion for about five minutes or until the onions are soft. Add the rest of the garlic and saute for about a minute until the flavor of the garlic releases. Add the wine and cook for one minute. Stir in the tomatoes with their juices as well as the cinnamon stick and water and stir the mixture with a wooden spoon. Slowly add the meatballs so they don’t fall apart. The sauce should be deep and the meatballs should be covered.

Cover the skillet and bring the mixture to a boil. Drop the heat to a simmer after it boils and cook for twenty minutes or until the meatballs are cooked all the way though. Sprinkle the meatballs with remaining parsley just before serving.

Ingredients:
  • 1 pound lean ground beef
  • 1 cup finely chopped, fresh parsley
  • 4 scallions, finally chopped
  • 1/2 cup bulgur (uncooked)
  • 1 large egg, beaten
  • 1/3 cup Greek olive oil
  • 4 garlic cloves, peeled and minced
  • 1 teaspoon ground cumin
  • Salt, to taste
  • Pepper, to taste
  • 1 large onions, halved and sliced lengthwise
  • 1/2 cup red wine
  • 16 ounces canned, diced tomatoes
  • 1 cinnamon stick
  • 1/2 cup water
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