Greek Food, Cooking and Recipe Community

Great recipe for Greek bean salad!

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blopez34

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  • 1 recipe ladolemono (oil and lemon) dressing
  • 3 cans (usually around 15 ounces) beans of choice, such as chick peas, navy beans, butter beans, kidney beans, black eyed peas, etc *
  • 1 large onion, chopped
  • 1 cup of chopped vegetables of choice, such as tomatoes, cucumbers, and bell peppers
  • 1/3 cup fresh, chopped herbs of choice, such as parsley, chives, oregano, basil, and more
  • Feta cheese, optional
  • Greek olives, optional
greek-bean-salad-900x600.jpg
 
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Reactions: Hash
blopez34 said:
  • 1 recipe ladolemono (oil and lemon) dressing
  • 3 cans (usually around 15 ounces) beans of choice, such as chick peas, navy beans, butter beans, kidney beans, black eyed peas, etc *
  • 1 large onion, chopped
  • 1 cup of chopped vegetables of choice, such as tomatoes, cucumbers, and bell peppers
  • 1/3 cup fresh, chopped herbs of choice, such as parsley, chives, oregano, basil, and more
  • Feta cheese, optional
  • Greek olives, optional
View attachment 369
Click to expand...
We don't have the parsley which is used so widely in Greek cookery....
 
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Reactions: nadellii
Hash said:
We don't have the parsley which is used so widely in Greek cookery....
Click to expand...
Maybe you can substitute cilantro or dill...not sure how it would taste but maybe worth a try
 
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What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?

No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

Essential Greek Pantry Staples - Your Recommendations?

I've recently developed a keen interest in Greek cuisine and I'm on a mission to incorporate more of its flavors into my daily cooking. Given the vast knowledge pool here, I thought this would be the perfect place to ask about must-have Greek pantry staples.

From what I gather, olive oil, olives, and feta cheese seem like obvious essentials. But I'm curious about the less obvious, yet equally important ingredients that could elevate my dishes with authentic Greek flavors.

Are there specific herbs, spices, or any other pantry items that are staples in Greek cooking? Additionally, if there are brands or types of these ingredients that you swear by, I'd love to hear about those too.

greek-food-pantry-items.jpg

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