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mastichas09

Active member
Thanksgiving is coming up and will be here before we know it. I think about this every year at Thanksgiving. How have the American traditions and Greek culture merged at American Thanksgiving?

For us, it has been about serving our favorite foods and sharing it with loved ones. This means, an interesting stuffing with rice and chestnuts, spanakopita, kolokithopita, and milopita.

What has has this meant for your own Thanksgiving spreads?
 

PemiKanavos

Administrator
Staff member
Thanksgiving, unlike other American holidays, is one that is more translatable for other cultures.
Thanksgiving menu usually includes traditional items — turkey , stuffing, and not forget pecan pie — but also a spin is put on the meal with more cultural traditional dishes.
In our case Greeks bring to the table spanakopita tiropita, kolokithopita, but I’ve all so seen dolmadakia, patates fournou, tzatziki. Galaktompouriko baklava, karithopita for dessert.
 

k_tsoukalas

Moderator
Yes, Pemi. We do something similar! We tend to serve Greek desserts and appetizers but will do the turkey and all that as usual.
 

Making gyros at home

I love gyros and it isn't always realistic for me to go out and find a gyro shop. I only know of one, and it is a bit of a ways away for me.

I found a video that I want you guys to review. I know he isn't Greek, but his method looks pretty solid and he even makes homemade pita! They look good.

Here's the video:

Saganaki - fun crowd pleaser for a dinner party

I love serving saganaki for some of my smaller dinner parties. This isn't a good recipe for me for a crowd because it is labor intensive. I thought I'd share my recipe!

Ingredients:

1 block of halloumi cheese
2 tablespoons all-purpose flour
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Instructions:

1. Preheat your skillet over medium heat and add a tablespoon of olive oil.

2. Cut the halloumi cheese into ½ inch slices and lightly coat with all-purpose flour.

3. Place the cheese in the skillet and fry until golden brown on both sides, about 2-3 minutes per side. Make sure to flip the cheese carefully to avoid breaking it.

4. Once the cheese is fully cooked, remove it from the skillet and place it on a plate.

5. Drizzle with lemon juice, sprinkle with oregano, salt, and pepper, and enjoy!

saganaki.jpg

Street corn like in Greece?

One of the things I like to eat on the street in Greece is the street corn. I have been trying to replicate making it at home because I grill all the time.

I can find corn year round, but I admit that it tastes so much better when the corn is in season.

Anyway, when I first started doing this, I didn't boil it first! I am pretty sure they boil the corn first in Greece. Is this true? It's starting to taste a little closer, but I have a few missing pieces.

How do they season it? I favor butter with corn, but when I use it, I admit it doesn't taste "right". Has anyone tried to make the corn at hime and can offer me some advice?

greek-street-corn.jpg

Do Greek really like their lamb well done?

Is it a myth that most Greeks like their lamb well done?

I ask because in my family - we tend to like it medium well or medium. We all feel that well one lamb is too tough!

With lamb shank it is a different story.

We make leg of lamb a lot, as well as lamb souvlaki and lamb chops. Especially with the souvlaki, well done doesn't taste as good to me.

It's hard to gauge how long to cook a leg o lamb, and I find I naturally gravitate towards pieces that are more on the medium side. Are we the exception not the rule?

My Recipe - Greek Grilled Chicken

I grill year round so I thought I'd share with the group an easy grilled chicken dish I have been doing lately. It's my go-to for a quick meal.

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 tbsp dried oregano
Salt and pepper, to taste

Instructions:

1. In a small mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them.
3. Seal the bag and toss to coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes, and up to 12 hours for maximum flavor infusion.
4. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the excess liquid.
5. Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C).
6. Remove the chicken from the grill and let it rest for a few minutes before serving.

greek-grilled-chicken.jpg
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