Thought I would put together some mezze for Thanksgiving! Of course, we will have turkey and all that. But, we tend to eat in phases and I thought Mezze would be fun to have laid out when people first arrive.
I thought I would serve something like:
An assortment of Greek cheeses if I can find them (feta, I will be able to find of course)
Stuffed grape leaves - honestly I will probably buy them, but I have a place that does them homemade
Greek olives, of course
Can you think of anything else? I don't want to go nuts.
I had a pumpkin flavored ek mek once somewhere around American Thanksgiving. It was a Greek restaurant and they had it on special.
Any idea how this would work? I would love to experiment with it.
I know Ek Mek involves whipped cream.
I found a recipe for pumpkin whipped cream. Do you think I can sub this for the whipped cream in a typical ek mek recipe?
1 cup of heavy cream
1/2 tsp of vanilla extract
1/2 tsp of pumpkin spice
1/4 cup of pumpkin puree
1/4 cup of granulated sugar
Basically you beat the whipped cream with the vanilla and pumpkin spice until soft peaks form, then gently beat in the pumpkin puree and granulated sugar until stiff peaks form. I'd make enough for whichever Ek Mek recipe I use.
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?
Greek Village Salad - As long as there
Grilled Octopus - this is popular in Greece and naturally gluten free.
Fava Dip - Made from yellow split peas, there shouldn't be gluten in this, but I would still ask how it's prepared.
Stuffed Grape Leaves - Known as dolmades, these small bundles of grape leaves are stuffed with rice, meat, and seasonings.
Souvlaki - Skewered meat (chicken, pork, beef) that is marinated in olive oil, lemon juice, and herbs and then grilled to perfection.
Tzatziki - A refreshing and creamy dip made with Greek yogurt, cucumber, garlic, and dill. Perfect served with fresh veggies or as a topping for any grilled meats.
Gemista - A traditional Greek dish of stuffed peppers (and sometimes tomatoes) filled with a mixture of rice, herbs, and sometimes meat.
Greek Fish - Greece has a wealth of fresh fish, which is often served baked or grilled with lemon, herbs, and olive oil.
Gyro plate - it's not in pita bread - everything is deconstructed on the plate. Just tell them not to give you the pita.
What else? There's actually a lot! Any advice on navigating the whole gluten free thing in Greece?
One of the things I like to eat on the street in Greece is the street corn. I have been trying to replicate making it at home because I grill all the time.
I can find corn year round, but I admit that it tastes so much better when the corn is in season.
Anyway, when I first started doing this, I didn't boil it first! I am pretty sure they boil the corn first in Greece. Is this true? It's starting to taste a little closer, but I have a few missing pieces.
How do they season it? I favor butter with corn, but when I use it, I admit it doesn't taste "right". Has anyone tried to make the corn at hime and can offer me some advice?
I was looking in the food forum and I saw that someone made a remark that the phyllo in Greece used for sweet desserts like baklava is different than the phyllo used for savory dishes. I did notice while in Greece that the savory phyllo is thicker.
What is really the difference? Is savory phyllo homemade? Does it have different ingredients? Is it thicker on purpose? Finally, do you have a recipe?
I know on Crete some of the savory, handheld pies have a dough that is closer to a turnover dough than it is a phyllo. And yet the dish has the word "pita" in it. It was a greens-based handheld pie with no cheese and was spiced with cumin! The "phyllo" was really thick and I believe the pie was even fried.
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