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knicks_fan87

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I love hot pepper. I am having some buddies over to watch football over the weekend and I want to serve some Greek foods that are on the spicier side. What do you suggest?

I know the roasted red pepper and feta dip has hot pepper. I can't think of anything else. Of course I could also grill and add some hot pepper to the Greek marinade I use. It tastes pretty good. Can you think of anything else?
 
You can't think of anything because it's rare for Greeks in Greece to put anything in their food that's spicy.

Another dish would be mpougiournti (μπουγιουρντι), you could stuff any spicy pepper with feta, put a little olive oil on it and bake it in the over (very common in greece).

It would probably be best to take a Greek dish that uses bell peppers and switch them out for a spicier pepper.
 
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This is a good idea, thanks! Except I have had some hot food in Greece but I know what you mean, it's always been a bit more subtle than what I think of when I think of hot food. Even the red pepper dip isn't all that spicy.
 
Yes hot food in Greece is different from what is here. It's not really hot, just pleasantly warm. You'll never see something spiced with a hot pepper that makes you cry in Greece! At least, not with traditional food.
 

Creative ideas for Easter lamb leftovers?

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2. Lamb sandwiches
3. Stir fries
4. Lamb in rice and tomato sauce
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grilled-lamb-chops.jpg

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Here’s what I’m considering so far, but I’d love your input:
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  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
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Do you have favorite Greek seafood recipes or dishes that shine especially bright when cooked over an open flame? Whether it's a classic recipe or a personal twist on traditional fare,I know about things like grilled octopus marinated in olive oil and oregano to the simplicity of shrimp saganaki.

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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.

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Add to a mason jar:
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  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
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