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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!
 

Learning about Greek honey

As part of my Lenten journey, I am replacing sugar with honey whenever I can. Sugar is overdone and feels like an indulgence. I read somewhere that honey is acceptable even during strict fasts, so I thought I'd get to know it a bit more.

Could anyone share insights or personal experiences on:

Traditional Greek Dishes Featuring Honey: Which are the standout dishes where honey plays a pivotal role?
I use honey with Greek yogurt and a bunch of desserts. Having desserts doesn't feel right during Lent, but the yogurt with honey sounds good?

Pairing Honey with Other Ingredients: Are there specific ingredients or types of honey that best complement certain Greek foods?
I love it with lemon in tea, but that's all I can think of.

Cooking Tips with Honey: Any tips on cooking with honey? Perhaps, how to balance its sweetness or how to choose the right honey for savory dishes versus desserts?
Does it lose its sweetness if it gets too hot? I tried to use it instead of sugar the other day in something I was making (bread) and I couldn't taste the honey.

Personal Favorite Recipes: Do you have any personal honey-infused recipes passed down or discovered that you’re willing to share?

greek-honey.jpg

Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?

Greek Vegetable Casserole Recipe (Briam)

Now that it is lent, I will be making this a lot. I bring it to lenten potlucks at my church and I make it all the time at home. Here's a recipe I use - I do change up the vegetables sometimes depending on what I can find. I might omit eggplant, for example, and I would replace it with two additional zucchini.

Ingredients:​

  • 2 medium zucchinis, sliced
  • 2 eggplants, sliced
  • 4 medium potatoes, peeled and sliced
  • 1 large red onion, sliced
  • 1 bell pepper (any color), sliced
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, sliced or 1 can (14 oz) diced tomatoes
  • 1/4 cup olive oil, plus more for drizzling
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp oregano, dried
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup feta cheese, crumbled (optional)

Instructions:​

  1. Preheat your oven to 375°F (190°C) and lightly oil a large baking dish.
  2. Prepare the vegetables: Slice the zucchinis, eggplants, potatoes, onions, and bell peppers into even pieces. If using fresh tomatoes, slice them as well; otherwise, have your can of diced tomatoes ready.
  3. Layer the vegetables in the dish: Start with a layer of potatoes at the bottom, followed by eggplants, zucchinis, onions, bell peppers, and tomatoes. Sprinkle each layer with minced garlic, oregano, salt, and pepper. Repeat the layering process until all the vegetables are used.
  4. Season and oil: Once all the vegetables are layered, drizzle them with olive oil and add a final sprinkle of salt, pepper, and dried oregano. For a touch of freshness, add the chopped parsley over the top.
  5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and continue baking for another 30 minutes, or until the vegetables are soft and slightly caramelized on the edges.

Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
  5. Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.

Greek Lenten Foods?

Lent is coming up. I find myself planning for fasting... I tend to cut out meat and dairy, and then I obey a strict fast during Holy Week.

I would like recommendations on Greek lenten foods. I'm particularly interested in dishes that are traditionally consumed during this period, which abstain from meat and dairy products. I'd love to learn not just about the types of dishes but also a bit about the significance or history behind them if you happen to know.

Any recipes, cooking tips, or even restaurant suggestions where I can find authentic Greek lenten dishes would be greatly appreciated. I’m excited to broaden my culinary horizons and perhaps incorporate some of these traditions into my own practices.
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