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d_kakavouli

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Does anyone know if Greeks cook with asparagus? All my traditional Greek family recipes use vegetables like tomatoes, green beans, eggplant, zucchini, artichokes, okra... I have nothing that involves asparagus! Is this because Greeks really don't use it, or is there another reason?

Now that they are coming to be in season where I live, I want to start experimenting. I just roasted some and finished it with ladolemono. It was delicious. What else can I do with them?
 
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Does anyone know if Greeks cook with asparagus? All my traditional Greek family recipes use vegetables like tomatoes, green beans, eggplant, zucchini, artichokes, okra... I have nothing that involves asparagus! Is this because Greeks really don't use it, or is there another reason?

Now that they are coming to be in season where I live, I want to start experimenting. I just roasted some and finished it with ladolemono. It was delicious. What else can I do with them?
A while back my husband made a puff pastry tart with asparagus, minted pea purée and red onions. It was absolutely delicious and I suppose filo could be used for a more Greek experience.
 
Does anyone know if Greeks cook with asparagus? All my traditional Greek family recipes use vegetables like tomatoes, green beans, eggplant, zucchini, artichokes, okra... I have nothing that involves asparagus! Is this because Greeks really don't use it, or is there another reason?

Now that they are coming to be in season where I live, I want to start experimenting. I just roasted some and finished it with ladolemono. It was delicious. What else can I do with them?
Asparagus is not so mainstream in Greece. That dosent mean that they don’t use asparagus in dishes. Until recently asparagus was foraged. Greece didn’t have asparagus cultivated on its land, I remember my Papou would go out in the fields and come back with various xorta plus Asparagus. They were very thin and not hefty like the ones we are accustomed to in the United States. My grandmother would usually make them into an asparagus omelet. Now a days, you can find asparagus in the supermarkets, but they tend to be very expensive. Cultivating them is still not so main stream. There are very few cultivators usually in the northern part of Greece.
 
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Asparagus is not so mainstream in Greece. That dosent mean that they don’t use asparagus in dishes. Until recently asparagus was foraged. Greece didn’t have asparagus cultivated on its land, I remember my Papou would go out in the fields and come back with various xorta plus Asparagus. They were very thin and not hefty like the ones we are accustomed to in the United States. My grandmother would usually make them into an asparagus omelet. Now a days, you can find asparagus in the supermarkets, but they tend to be very expensive. Cultivating them is still not so main stream. There are very few cultivators usually in the northern part of Greece.
This is interesting - I suspected it wasn't common but wanted to check. I remember hearing about foraging and finding asparagus. Do you know if it is native or if it escaped from gardens? If it's available in Greece now it probably came from elsewhere, like Germany?
 
I have never seen it at all in Greece, but I always wondered if it was because I hadn't been in Greece when it was in season!
 

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.
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