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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.
 

Braised Lamb Shank Seasonings

What seasonings do people typically use for the Greek braised lamb shank? I can't seem to get the combinations right. I like the savory/sweet nature of typical sauces. Mine is more savory than sweet. I have seen recipes with oregano and cinnamon. I have seen recipes with thyme and nutmeg. I have tried both, and I have tried using all four at once. One version had cloves. I don't feel like any of these versions have been quite right. Maybe if you guys can explain how you approach this, it will help me...

Can you share a good homemade phyllo recipe?

I think the problems with making homemade phyllo that I have been having have been my fault, not the recipe's. I suspect I have been overworking the dough. I mentioned in a previous thread that I have been having issues.

Just in case it is the recipe I have, though, can anyone share a good recipe with me?

Greek Style Nougat Confection?

I adore nougat candy, but here in Canada, the real stuff from Greece is challenging to find. I know, I can buy it online, but sometimes when I get it the candy isn't fresh, which is a bummer.

I am interested in learning how to make my own. Has anyone done this and found a good recipe?

I am seeing a lot of recipes online but most look Italian. Is it the same thing or is it a little different? I really just don't know where to start.

Greek Tomato Soup Question

I usually make my own Greek-style tomato soup from fresh tomatoes. I don't usually take the skin off or take the seeds out, and the soup is fine. But now I am wondering, is it possible to take the seeds out easily? The issue is, I feel like the seed pulp has a lot of flavor so I don't want to scrape the seeds out before cooking down the tomatoes. I know I can blanch the tomato and peel off the skin easily enough.

Do you think maybe running the tomato though a food mill will help, and then can proceed with the recipe as usual?

Cooking with Greek Spirits

When I cook outside of Greek cuisine, I use spirits sometimes, such as when making sauces. Like, I sometimes deglaze the pan when I make steak with bourbon and make a nice, butter sauce.

In Greek cuisine, I only use spirits when making desserts. However, I do use wine sometimes in my savory dishes. Do people use spirits in their savory cooking in Greece? If so, how?
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