1 - 2 of 2 Posts
I have noticed in Greek restaurants that the vegetables I am served are always soft. I like them this way, they are way easier to digest than the half-raw vegetables served in typical restaurant situations.

They are not only soft, but the perfect amount of softness - they aren't falling apart and still taste great. So, I tried to cook my vegetables a little longer at home and it was a disaster. They got too soft and everything fell apart. Any tips?
  • Like
Reactions: Hash


Thank you! Seems the "popular" advice of last decade or so is to steam or cook vegetables and have them remain somewhat crispy, which goes against how we had our vegetables served to us as children. I don't recall any Greek child refusing to eat vegetables. Seemed like we all liked them.

What vegetables have you tried, and how did you cook them and how long did you cook them? Steamed, roasted in oven? I've made big pans of vegetables in the oven, drizzled with olive oil and all cooked until tender. Some vegetables lend themselves to this method better than others. Typically, I would roast a potato or two, a large onion, eggplant, tomatoes, zucchini and/or yellow summer squash. Zucchini usually cooks fairly quickly, so I'd add it towards the end, needs 40-60 minutes at most. I'd also check pan and move vegetables around a bit ever 30-45 minutes, this also gives you a good idea of just how "done" they are.

Here's a site that has a recipe you might want to take a look at.

Don't give up. And good luck!
  • Like
Reactions: Hash

Best Greek Seasonings for Meat?

I am wondering if Greeks use dill on meats, like maybe chicken and other poultry? I tried it on steak and I am not sure I like it, but I am wondering if I would like it in a seasoning blend.

I have a family member who loves dill, and I am really trying to put it in more foods. However, I am picky about dill and don't want it to overpower.

I have tried it in meatballs and I actually really like it in there, maybe because it isn't the main herb - it is in the background against the oregano and other flavors.

Greek Baked Vegetables

I have heard this called many names - Briam and "Tourlou Tourlou" being two of them. Either way, I make this a ton at lent and I just recently had a great combination. I make it different each time. Here was my favorite combination in recent history:
  • 3 plum tomatoes
  • 2 potatoes
  • 2 zucchini
  • artichoke hearts (1 can of quartered hearts)
  • Green beans
  • One onion, chopped
  • Oregano
  • Tomato paste mixed with water
I sprayed a baking dish with cooking spray then tossed in the chopped vegetables. (I chop them kind of chunky, except I left the beans whole). I topped the dish with oregano and the tomato paste/ water mix. I covered it and baked it for an hour on 350.

Greek Style Nougat Confection?

I adore nougat candy, but here in Canada, the real stuff from Greece is challenging to find. I know, I can buy it online, but sometimes when I get it the candy isn't fresh, which is a bummer.

I am interested in learning how to make my own. Has anyone done this and found a good recipe?

I am seeing a lot of recipes online but most look Italian. Is it the same thing or is it a little different? I really just don't know where to start.

Greek Tomato Soup Question

I usually make my own Greek-style tomato soup from fresh tomatoes. I don't usually take the skin off or take the seeds out, and the soup is fine. But now I am wondering, is it possible to take the seeds out easily? The issue is, I feel like the seed pulp has a lot of flavor so I don't want to scrape the seeds out before cooking down the tomatoes. I know I can blanch the tomato and peel off the skin easily enough.

Do you think maybe running the tomato though a food mill will help, and then can proceed with the recipe as usual?

Other Dips to Serve at Greek Dinner Party?

I mentioned in a previous thread that I made taramasalata for a dinner party. I want to serve other dips or spreads. I am thinking three is a good number. I don't want to serve hummus - I want to do something different.

I was thinking tzatziki and one other. What do you suggest? I was thinking the one with eggplant or the Fava spread that I see sometimes in menus.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology. Join Worldwide Greeks here!


Follow Worldwide Greeks:
Facebook Twitter Instagram
Pinterest YouTube