1 - 2 of 2 Posts

dpappas87

Active member
I have a lot of eggplants from my garden. I gave a bunch away and I still have a lot! What are some Greek dishes that I can cook with them? My thoughts:
  • Briam
  • Melitzanasalata
  • Papoutsakia
  • Moussaka
Of these, I am certain I will make at least a few dishes of Briam. I even freeze them once they are cooked to use later. I have a few potlucks to go to, as well, and I find that is a great dish. I have never successfully made moussaka - not sure I want to take that on, but it's an idea anyway. Did I miss anything?
 
I have a lot of eggplants from my garden. I gave a bunch away and I still have a lot! What are some Greek dishes that I can cook with them? My thoughts:
  • Briam
  • Melitzanasalata
  • Papoutsakia
  • Moussaka
Of these, I am certain I will make at least a few dishes of Briam. I even freeze them once they are cooked to use later. I have a few potlucks to go to, as well, and I find that is a great dish. I have never successfully made moussaka - not sure I want to take that on, but it's an idea anyway. Did I miss anything?
This looks like a great list! You can make a thing on the stovetop with eggplant, similar as a fasalokia but with eggplant instead of green beans.
 

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.

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

What foods go best with ouzo?

I am curious - what goods go best with Ouzo? Traditionally, I don't actually pay attention.

From my understanding, Ouzo is traditionally enjoyed with small plates, similar to tapas, known as "mezedes" in Greece. Yet, I’m eager to hear from those who have either traveled to Greece or have an in-depth knowledge of Greek cuisine about what specific dishes you think would pair best with Ouzo. Are there specific flavors or types of dishes (seafood, meats, vegetables) that enhance the experience of sipping Ouzo?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top