Greek Food, Cooking and Recipe Community

Following a Greek Recipe in the Canadian System

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mj_toronto8

mj_toronto8

Active member
As a Canadian, I typically use the Imperial system but I am comfortable with the metric system.

Following recipes is tricky though and there are, I am sure, some nuances.

I have a bunch of recipes translated into English from Greek and this is a huge project. They are family recipes.

Should I keep it in the metric or should I bother changing it to the typical Canadian method?
 
Personally, I would learn enough Greek to follow the recipe in the Greek language. Then, I would make sure I had my kitchen equipped for the metric system. There really is no comparison - it is much better to get into the mindset of a Greek cook, and for that, one needs to use the same recipe system that Greeks do. I do this in Greek and some of the other languages I know, like German and Spanish.
 
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Greek Souvlaki Marinade Recipe

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Add to a mason jar:
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  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
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Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
  • 2 cups mixed Greek olives (such as Kalamata, green, or black)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
  1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.
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