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d_kakavouli

Active member
A friend brought me back some saffron from Greece!

For the life of me, I don't actually remember seeing any Greek recipes with saffron. I want to use it authentically if possible.

Are there any ways of using it that are authentically Greek?
 
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k_tsoukalas

Administrator
A friend brought me back some saffron from Greece!

For the life of me, I don't actually remember seeing any Greek recipes with saffron. I want to use it authentically if possible.

Are there any ways of using it that are authentically Greek?
I bumped into a recipe once for a Greek rice pilaf that had saffron, and also for a fish soup that had saffron, but I can't track it down. I would think you could simply just add it to your rice pilaf recipe (I find it tastes great in recipes that don't have tomato sauce) and also to fish soup (again, I don't like the way saffron tastes with tomato paste, sauce, etc)... I m curious if you try this and how it goes.
 

What are your favorite Greek olives?

I love Kalamata olives but I am trying to branch out to different ones. Which Greek olives do you like best? I did some research about the different types:

Kalamata Olives: Perhaps the most renowned Greek olives, Kalamatas, are recognized by their dark purple color and almond shape. They are often preserved in wine vinegar or olive oil, which further accentuates their rich and fruity flavor.

Halkidiki Olives: These are large, pale green olives from the Halkidiki region of Northern Greece. Known for their crisp flesh and slightly peppery taste, Halkidiki olives are commonly stuffed with various fillings, from feta cheese to almonds, making them a good choice for appetizers.

Amfissa Olives: Cultivated primarily in Central Greece, near the ancient oracle of Delphi, Amfissa olives can range in color from green to black, depending on their ripeness. They have a mild, slightly sweet flavor and a meaty texture.

Throumba Olives: Unique to the island of Thassos, these olives are naturally sun-dried on the tree. They have a wrinkled appearance and a savory taste with a hint of vinegar, due to their natural fermentation.

I have never had any of these olives other than Kalamata and I am sure there are others, too.

greek-olives.jpg

Traditions associated with Greek coffee?

When I visit people in Greece, it usually involves Greek coffee, a cold glass of water, and whatever sweets there are around - like Loukoumi, spoon sweets, fruit.. it seems like it's all about hospitality and spending time together, while sharing the bounty of what you have.

One time, a yiayia actually did a "reading" using coffee grounds. I didn't understand all the Greek, but the reading was fun and lighthearted and I wondered how she decided what to say.

Do you guys have similar experiences? The social aspect has been a big part of it for me.

Corn Dishes from Greece

I noticed in Greece while I was there last that there is actually corn! Does it grow in Greece? I think I read somewhere that it grows in Northern Greece, but I have never been.

Does anyone know if there are some Greek traditional dishes that involve corn? I know that we can get street corn in the summer (and it's delicious), but I am not sure what Greeks would actually do with it. I am pretty sure it's not native to Greece, but I do see corn sometimes here and there on menus while in Greece.

Usually I am on the mainland when this happens, but like I said, I have never been to Northern Greece.

Greek Cabbage Salad Recipe

I have been making a lot of Greek cabbage salad. I thought I'd share my recipe:

Ingredients:

  • 1 medium head of green cabbage, thinly shredded
  • 1 large carrot, grated
  • 1 cucumber, halved lengthwise, seeds removed, and thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley, finely chopped
For the Dressing:
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Salt and black pepper, to taste
Instructions:
  1. In a large mixing bowl, combine the shredded cabbage, grated carrot, sliced cucumber, red onion, cherry tomatoes, Kalamata olives, and parsley. Toss gently to mix.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss to coat all the ingredients evenly.
  4. Let the salad sit for at least 10-15 minutes to allow the flavors to meld.
  5. Adjust seasoning with more salt and pepper, if needed.
  6. Serve in a large salad bowl or on individual plates and enjoy this refreshing and zesty Greek cabbage salad.

How did you all learn how to cook Greek food?

For all of you who know a lot about Greek cuisine, how did you learn?

For me, I learned from a combination of my family, with recipes handed down, and from cookbooks to fill in the gaps.

My yiayia was straight from Greece and she taught me everything she knew. She didn't really teach me on purpose, I just cooked with her a lot.

When she passed, I realized that the recipes were all in my head, and if I neglected to learn something from her, the rest of the family somehow didn't know either. So I had to find some good cookbooks to help.

How about you guys?
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