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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!
 

Bougatsa Recipe to Try

I went to Greece and loved the Bougatsa I used to buy on the street. I thought I would share a recipe I found. I have never made it before. Does this look like the real deal? I don't want to dive in, only to realize the recipe was flawed from the beginning.

Ingredients​

For the Custard:​

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup fine semolina
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon (optional)

For the Assembly:​

  • 1 package (about 1 pound) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • Confectioners' sugar, for dusting
  • Ground cinnamon, for dusting

Instructions​

Preparing the Custard:​

  1. In a medium saucepan, combine the milk and half the sugar over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar.
  2. In a large bowl, whisk together the remaining sugar and semolina. Add the eggs and whisk until the mixture is smooth and pale.
  3. Gradually temper the egg mixture by adding a cup of the warm milk while whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (about 10-15 minutes). Remove from heat, stir in the vanilla extract and lemon zest (if using), and set aside to cool slightly. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming.

Preparing the Phyllo:​

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Carefully unroll the phyllo dough. Cover the sheets with a damp towel to prevent drying out.
  3. Lay one sheet of phyllo in the prepared dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have used about half of the phyllo.
  4. Pour the custard over the phyllo layers, spreading evenly.

Assembly and Baking:​

  1. Continue layering and buttering the remaining phyllo sheets on top of the custard.
  2. Using a sharp knife, score the top layers of phyllo into pieces – this will make cutting the bougatsa easier after baking.
  3. Bake for 45-50 minutes, or until the phyllo is golden brown and crisp.
  4. Remove from the oven and allow to cool for a few minutes.
  5. Before serving, sift generously with confectioners' sugar and sprinkle with cinnamon to taste.

Making Greek lemon potatoes?

I just had lemon potatoes at a restaurant and although I know how to cook Greek food, somehow I have never made this!

I took my best guess (I didn't look up a recipe) and it didn't taste great. Basically, I made a Ladolemono, drizzled it on the potatoes, and roasted them.

They never really got crispy - so my next thought is that I put too much of the ladolemono.

So the next time I made them, I put less of the ladolemono. I couldn't really taste the lemon.

Next, I am going to look up a recipe, but meanwhile I am curious what you guys do to make these.

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

Food at Greek Weddings?

When it comes to planning a Greek wedding, what Greek food is traditional to serve? I am helping my friend play her wedding and want to gather information.

Could anyone share insights or personal experiences on the traditional Greek foods served at weddings? I'm curious about dishes that are must-haves on the big day, any symbolic meanings behind certain foods, and how the menu reflects Greek culture and traditions.

I remember at my cousin's wedding, they had kourabedies and some sort of traditional Cretan rice pilaf served at weddings (they're Cretan, but the wedding was in the US).

Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
  5. Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.
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