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blopez34

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I love making these for my friends who are vegetarian! :) But I prefer pork Gyor myself, a little more meaty and traditional LOL

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I love making these for my friends who are vegetarian! :) But I prefer pork Gyor myself, a little more meaty and traditional LOL

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How is a falafel or vegetarian a Greek food or recipe?
Does anyone know a Greek that is a vegetarian? Does that person even exist?
 
How is a falafel or vegetarian a Greek food or recipe?
Does anyone know a Greek that is a vegetarian? Does that person even exist?
Here are a few from https://en.wikipedia.org/wiki/History_of_vegetarianism

Pythagoras and some of his followers:

The followers of Pythagoras (called Pythagoreans) did not always practice strict vegetarianism, but at least their inner circle did.

and

In the Platonic Academy the scholarchs (school heads) Xenocrates and (probably) Polemon pleaded for vegetarianism. In the Peripatetic school Theophrastus, Aristotle's immediate successor, supported it. Some of the prominent Platonists and Neo-Platonists in the age of the Roman Empire lived on a vegetarian diet. These included Apollonius of Tyana, Plotinus, and Porphyry. Porphyry wrote a treatise On abstinence from beings with a soul, the most elaborate ancient pro-vegetarian text known to us.

Among the Manicheans, a major religious movement founded in the third century AD, there was an elite group called Electi (the chosen) who were Lacto-Vegetarians for ethical reasons and abided by a commandment which strictly banned killing. Common Manicheans called Auditores (Hearers) obeyed looser rules of nonviolence.
 
Have you ever tried mushroom souvlaki? I have made them and they are amazing! I use the portobello mushrooms for a richer taste. In Athens my favourite souvlaki place is Cookoomela.

 
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Have you ever tried mushroom souvlaki? I have made them and they are amazing! I use the portobello mushrooms for a richer taste. In Athens my favourite souvlaki place is Cookoomela.

That sounds so good! I will definitely visit when I'm in Athens, so nice to see that more Greek places are offering vegan options or going fully vegan!
 
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Falafel is not traditionally Greek, but I do see them being sold in Greece here and there. Most Greeks, as far as I can tell, don't put labels on how they eat and just eat what is fresh, delicious, and in season, and Falafels can be part of that! Thanks for sharing this.
 

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?
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