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nm1999

Active member
I have been cooking Greek food at home lately and I seem to have gotten stuck in a bit of a rut. Well, there's truly no such thing with Greek cooking because it's all delicious, but I do seem to be cooking the same things all the time. Here's what I have been cooking. Let me know if you have ideas of dishes I should try next:

** Tiropita and Spanakopita - I seem to alternate between them

** Souvlaki - I have the routine down with this and it's an easy one to put together. I make it with lamb, pork, chicken, or beef. Mostly it's either lamb or chicken, though.

** Dolmades

I think what I am looking for are dishes that are a bit simpler to put together than these.
 
Off the top of my head, here are some new ideas:
1. Spanakopita, but make your own phyllo.
2. Soutzoukakia
3. Giouverlakia
4. Fasolada
5. Fakes
6. Tigania (chicken or beef)
7. Giouvetsi
8. Stifado (with beef or rabbit)
9. Gemista
10. Gyros (chicken or pork) - if you do pork then try making tzatziki, if you so chicken then try making "sauce" which is a combination of Greek yogurt, mustard, ketchup, and mayonnaise that Greeks put on a gyros.
 
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Off the top of my head, here are some new ideas:
1. Spanakopita, but make your own phyllo.
2. Soutzoukakia
3. Giouverlakia
4. Fasolada
5. Fakes
6. Tigania (chicken or beef)
7. Giouvetsi
8. Stifado (with beef or rabbit)
9. Gemista
10. Gyros (chicken or pork) - if you do pork then try making tzatziki, if you so chicken then try making "sauce" which is a combination of Greek yogurt, mustard, ketchup, and mayonnaise that Greeks put on a gyros.

Thank you so much for chiming in! I think I will try to make that sauce or the gyros. Do you by any chance know the proportions? This is a great list, I can't wait to get started! For the Stifado, I beef will be a bit easier for me to find than rabbit - but I think I might try to track some rabbit down.
 
Where I am at, it is getting cold out but I have been getting a kick out of running the grill even as the days get shorter and colder. So, I have been cooking a lot of souvlaki, loukaniko, and recently I am on a big soutzoukakia kick. For those, make Greek meatballs and instead of rolling them out, work the meat onto skewers to cook.
 
Biftekia me patates sto fourno, Pastitsio (which is time consuming but freezable so you have dinner for another day), Imam.
 
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Choosing a Greek Olive Oil to Use for Cooking

I've recently become fascinated with the nuances of cooking oils, specifically Greek olive oil, and I'm curious about how others go about selecting the right one for their cooking needs. With its renowned flavor profile and health benefits, Greek olive oil is a staple in my kitchen. However, with so many varieties and flavor strengths (from robust to mild), I often find myself overwhelmed by the choices.

I have a great olive oil that I use as a finisher or to put on salad. I love the flavor so much. I only have a small quantity, though. So, I want to preserve it. In other words, I don't want to use it for cooking, I think it will ruin it.

How do I really choose a Greek olive oil to cook with?


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Greek Vegetable Casserole Recipe (Briam)

Now that it is lent, I will be making this a lot. I bring it to lenten potlucks at my church and I make it all the time at home. Here's a recipe I use - I do change up the vegetables sometimes depending on what I can find. I might omit eggplant, for example, and I would replace it with two additional zucchini.

Ingredients:​

  • 2 medium zucchinis, sliced
  • 2 eggplants, sliced
  • 4 medium potatoes, peeled and sliced
  • 1 large red onion, sliced
  • 1 bell pepper (any color), sliced
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, sliced or 1 can (14 oz) diced tomatoes
  • 1/4 cup olive oil, plus more for drizzling
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp oregano, dried
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup feta cheese, crumbled (optional)

Instructions:​

  1. Preheat your oven to 375°F (190°C) and lightly oil a large baking dish.
  2. Prepare the vegetables: Slice the zucchinis, eggplants, potatoes, onions, and bell peppers into even pieces. If using fresh tomatoes, slice them as well; otherwise, have your can of diced tomatoes ready.
  3. Layer the vegetables in the dish: Start with a layer of potatoes at the bottom, followed by eggplants, zucchinis, onions, bell peppers, and tomatoes. Sprinkle each layer with minced garlic, oregano, salt, and pepper. Repeat the layering process until all the vegetables are used.
  4. Season and oil: Once all the vegetables are layered, drizzle them with olive oil and add a final sprinkle of salt, pepper, and dried oregano. For a touch of freshness, add the chopped parsley over the top.
  5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and continue baking for another 30 minutes, or until the vegetables are soft and slightly caramelized on the edges.

Learning about Greek honey

As part of my Lenten journey, I am replacing sugar with honey whenever I can. Sugar is overdone and feels like an indulgence. I read somewhere that honey is acceptable even during strict fasts, so I thought I'd get to know it a bit more.

Could anyone share insights or personal experiences on:

Traditional Greek Dishes Featuring Honey: Which are the standout dishes where honey plays a pivotal role?
I use honey with Greek yogurt and a bunch of desserts. Having desserts doesn't feel right during Lent, but the yogurt with honey sounds good?

Pairing Honey with Other Ingredients: Are there specific ingredients or types of honey that best complement certain Greek foods?
I love it with lemon in tea, but that's all I can think of.

Cooking Tips with Honey: Any tips on cooking with honey? Perhaps, how to balance its sweetness or how to choose the right honey for savory dishes versus desserts?
Does it lose its sweetness if it gets too hot? I tried to use it instead of sugar the other day in something I was making (bread) and I couldn't taste the honey.

Personal Favorite Recipes: Do you have any personal honey-infused recipes passed down or discovered that you’re willing to share?

greek-honey.jpg

Planning a "Greek" Garden - Tips?

Nothing tastes better than vegetables, fruits, herbs, et cetera that have come straight from the earth to the plate. The only way to really have full control is to grow a lot of food on my own. I am sure this is one of the reasons why food tastes so good in Greece.

It's time to start planning my garden because before I know it, I will need to start planting. And, I might want to start some things from seed. I know realistically I won't be able to grow 100% of my produce, but I would at least like to contribute.

What should I plant?

Priority are tomatoes. I would also like to grow some lettuce and other things. Bell peppers. For herbs, oregano, basil, dill, parsley, mint. Maybe cucumbers and squash? Was thinking maybe to grow strawberries and some other fruits - but fruit seems a lot tricker.

What do you guys think?

How to make Koulouri - sesame bread rings?

When I went to Greece, one of my favorite snacks were the koulouri - or sesame bread rings.

I'm on a quest to recreate the delectable Greek Koulouri at home – those delightful sesame-crusted bread rings that are a staple street food in Greece. They are perfect for breakfast or as a snack any time of day, and I absolutely love their chewy texture and the rich taste that comes from being encrusted with toasted sesame seeds.

Is it a simple matter of taking any bread recipe and forming it into rings, and then putting sesame seeds on the rings? Or is it a bit more to it than that?
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