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kcixcy

Active member
I love this recipe!!! I'm making it for my mother in law this week because she's fasting

  • 6 large tomatoes
  • 6 large peppers
  • 4 large potatoes peeled and cut into 6 slices each
  • 2 tsp ketchup
  • 2 tsp tomato paste
  • 1 1/4 cup olive oil
  • 1 finely chopped medium onion
  • 1 1/2 cup rice
  • 2/3 cup chopped parsley
  • Pepper and Salt to taste

Here is what the end result will look like (minus the meat), all you need to do is make the stuffing, hollow out the veggies and put it in the oven!

Yemistes-Stuffed-Tomatoes.jpg
 
I love this recipe!!! I'm making it for my mother in law this week because she's fasting

  • 6 large tomatoes
  • 6 large peppers
  • 4 large potatoes peeled and cut into 6 slices each
  • 2 tsp ketchup
  • 2 tsp tomato paste
  • 1 1/4 cup olive oil
  • 1 finely chopped medium onion
  • 1 1/2 cup rice
  • 2/3 cup chopped parsley
  • Pepper and Salt to taste

Here is what the end result will look like (minus the meat), all you need to do is make the stuffing, hollow out the veggies and put it in the oven!

View attachment 628
One of my favourite.... nice image!
 
I've never had gemista with ketchup, but then again, it seems like Greeks like to put ketchup on a lot of things (e.g. pizza and pasta) so it doesn't surprise me.
 
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They also tend to over do it with the mustard sometimes... not my favorite
I've never had gemista with ketchup, but then again, it seems like Greeks over to put ketchup on a lot of things (e.g. pizza and pasta) so it doesn't surprise me.
 
I love this recipe!!! I'm making it for my mother in law this week because she's fasting

  • 6 large tomatoes
  • 6 large peppers
  • 4 large potatoes peeled and cut into 6 slices each
  • 2 tsp ketchup
  • 2 tsp tomato paste
  • 1 1/4 cup olive oil
  • 1 finely chopped medium onion
  • 1 1/2 cup rice
  • 2/3 cup chopped parsley
  • Pepper and Salt to taste

Here is what the end result will look like (minus the meat), all you need to do is make the stuffing, hollow out the veggies and put it in the oven!

View attachment 628

This is one of my favorite fasting meals. Instead of parsley, I like to add spearmint when I have it fresh in my garden. I like the way spearmint freshens it up!
 
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How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

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?

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?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!
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