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dpappas87

Active member
I have heard this called many names - Briam and "Tourlou Tourlou" being two of them. Either way, I make this a ton at lent and I just recently had a great combination. I make it different each time. Here was my favorite combination in recent history:
  • 3 plum tomatoes
  • 2 potatoes
  • 2 zucchini
  • artichoke hearts (1 can of quartered hearts)
  • Green beans
  • One onion, chopped
  • Oregano
  • Tomato paste mixed with water
I sprayed a baking dish with cooking spray then tossed in the chopped vegetables. (I chop them kind of chunky, except I left the beans whole). I topped the dish with oregano and the tomato paste/ water mix. I covered it and baked it for an hour on 350.
 

Luana

Member
I have heard this called many names - Briam and "Tourlou Tourlou" being two of them. Either way, I make this a ton at lent and I just recently had a great combination. I make it different each time. Here was my favorite combination in recent history:
  • 3 plum tomatoes
  • 2 potatoes
  • 2 zucchini
  • artichoke hearts (1 can of quartered hearts)
  • Green beans
  • One onion, chopped
  • Oregano
  • Tomato paste mixed with water
I sprayed a baking dish with cooking spray then tossed in the chopped vegetables. (I chop them kind of chunky, except I left the beans whole). I topped the dish with oregano and the tomato paste/ water mix. I covered it and baked it for an hour on 350.
No. No oregano in Greek roasted vegetables. Have never used it or heard of using it. My GO church festival always sold out of the vegetables before festival ended. People said they return annually for vegetables because they are so good, and we never had oregano in them.
 

k_tsoukalas

Moderator
No. No oregano in Greek roasted vegetables. Have never used it or heard of using it. My GO church festival always sold out of the vegetables before festival ended. People said they return annually for vegetables because they are so good, and we never had oregano in them.
You know, I know what you mean. I put oregano for some reason but it's more because I always put it in everything - I think I might try to make it without it. Out of curiosity, what do you use for herbs in this type of a dish?
 

braised lamb shank was rubbery

All the braised lamb shank I have ever eaten has fallen off the bone - and that is why it is so delicious!

So, I tried to make it thinking it would be foolproof.

Something went wrong - it was tough and rubbery. I am wondering if it is something I did, or if maybe the lamb was a bit tougher than I would have liked.

I asked around and one thing someone asked me is if I cooked it enough. I didn't know how to answer that since I followed the directions, and I got the recipe from a family member whose lamb shank I always enjoyed. What do you think?

Some things to know:

- I am not sure I initially seared the meat long enough
- I held back on the salt in the recipe
- I was forced into using a larger shank than the recipe called for because I couldn't find smaller ones

Are melamakarona and finikia the same thing?

I had thought I never made melamakarona but then when I got the recipe from a friend, it looks exactly like my finikia recipe.

Are they basically the same thing with a different name?

Here is my Finikia recipe and aside from some minor differences, it looks the same as my friend's Melamakarona recipe.

- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup brandy or cognac
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 cups finely chopped walnuts
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 cup honey

1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and cloves. Mix until the ingredients are evenly distributed.
2. Add the vegetable oil, orange juice, brandy, and vanilla extract to the bowl. Use a hand mixer or a whisk to combine the ingredients until a thick dough forms.
3. Preheat your oven to 350°F and line a baking sheet with parchment paper.
4. Form the dough into small balls (around 1-2 inches in diameter) and place them on the prepared baking sheet.
5. Bake the cookies for 15-20 minutes, or until they turn golden brown.
6. While the cookies are baking, prepare the honey syrup. In a saucepan, heat the honey over medium heat until it starts to boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
7. Remove the saucepan from the heat and stir in the chopped walnuts.
8. Dip the baked cookies in the honey syrup while they're still warm, making sure to coat them evenly. Place the coated cookies on a wire rack to cool.

Greek Fava Dip Recipe

I am trying to find easy recipes for mezze-style dishes for potlucks and to share during my holiday gatherings. I had this in a restaurant once but have never eaten it. Thought I'd share in case you guys wanted to try it, too:

I'll just explain it:

The recipe calls for 3 cups of dried fava beans, 1 chopped onion, 3 cloves of garlic minced, 1/4 cup of olive oil, 1 lemon, 1/2 teaspoon of salt, half a teaspoon of black pepper, and cherry tomatoes and fresh parsley to garnish.

In a pan, add olive oil, chopped onion, and minced garlic on medium heat. Stir occasionally until the onion becomes partially opaque, then add the cooked fava beans, salt, and pepper. Use a fork or a whisk to whisk the ingredients until they become a smooth.

That's the easiest way. Another option is to put all the ingredients in a food processor and pulse until the texture you want is achieved. I don't always like to use my food processor because it is a pain.

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What to put in a mezze spread for Thanksgiving?

Thought I would put together some mezze for Thanksgiving! Of course, we will have turkey and all that. But, we tend to eat in phases and I thought Mezze would be fun to have laid out when people first arrive.

I thought I would serve something like:
  • An assortment of Greek cheeses if I can find them (feta, I will be able to find of course)
  • Stuffed grape leaves - honestly I will probably buy them, but I have a place that does them homemade
  • Tiropita, spanakopita,
  • Greek meatballs
  • Greek olives, of course
Can you think of anything else? I don't want to go nuts.
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