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ssherie_

Active member
I typically make my stuffed grape leaves with meat, but one of my New Year's goals is to not eat as much meat.

Can I simply use my normal recipe but get rid of the meat?

My gut is I might need more olive oil, maybe more herbs. I don't know, it might be helpful to see what people are doing.
 
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I typically make my stuffed grape leaves with meat, but one of my New Year's goals is to not eat as much meat.

Can I simply use my normal recipe but get rid of the meat?

My gut is I might need more olive oil, maybe more herbs. I don't know, it might be helpful to see what people are doing.
This recipe pretty much looks like the ones I eat. Just pack loads of herbs in with the rice. I like the thought of corn in there too: https://thegreekvegan.com/stuffed-grape-leaves-dolmades/
 
I typically make my stuffed grape leaves with meat, but one of my New Year's goals is to not eat as much meat.

Can I simply use my normal recipe but get rid of the meat?

My gut is I might need more olive oil, maybe more herbs. I don't know, it might be helpful to see what people are doing.
Hi ssherie
I don’t think you should use your regular recipe. If you were to omit the meat, you would definitely need to up your rice amount used. Also more water and salt would be need. A great recipe for dolmadakia gialatzi is in our book Cooking greek. -Pemi
 
Hi ssherie
I don’t think you should use your regular recipe. If you were to omit the meat, you would definitely need to up your rice amount used. Also more water and salt would be need. A great recipe for dolmadakia gialatzi is in our book Cooking greek. -Pemi
This is great advice. I have never had luck making vegetarian ones and I think that not having enough rice might be part of the issue!
 

Current food trends in Greece?

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?

What do you serve for Greek Easter?

With Greek Easter just around the corner, I'm getting excited to celebrate with family and friends. One of my favorite parts of this holiday is the delicious feast we enjoy together. I'm curious to hear what dishes everyone serves at their Greek Easter gatherings.

Whether you have cherished family recipes passed down through generations or you're trying something new this year, I'd love to hear about it. From traditional favorites like lamb and tzatziki to mouthwatering desserts like baklava and tsoureki, every dish adds to the festive atmosphere.

So, what's on your Greek Easter menu this year? Are there any must-have dishes or special treats that you look forward to? Feel free to share recipes, tips, or simply your excitement for the upcoming celebration. Let's swap ideas and inspire each other to make this Greek Easter memorable!

Us? We are grilling a leg of lamb and serving it with lemon potatoes and fasolakia. For dessert we are doing some kind of a chocolate cake and of course koulourakia.

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.
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