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Greek Fava Dip - Recipe and Advice?

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knicks_fan87

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I had "Greek Fava Dip" once and it was delicious. It was kind of like hummus, but was green and had the flavor of herbs and lemon. I think I might have tasted some mint? Does anyone know how to make it?

Can you use yellow split peas? I like the flavor of those better. Also, many recipes I see use onion. Can I use shallots or even scallions instead? Which herbs do people tend to use? I guess I don't need to be so precise about it can, for the most part, make this by feel and substitute things once I find a recipe?
 
knicks_fan87 said:
I had "Greek Fava Dip" once and it was delicious. It was kind of like hummus, but was green and had the flavor of herbs and lemon. I think I might have tasted some mint? Does anyone know how to make it?

Can you use yellow split peas? I like the flavor of those better. Also, many recipes I see use onion. Can I use shallots or even scallions instead? Which herbs do people tend to use? I guess I don't need to be so precise about it can, for the most part, make this by feel and substitute things once I find a recipe?
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In Greece when we say Fava we refer to the dip (and sometimes the soup) made from yellow split peas and not the Fava beans. it is flavored with onions as well as garlic and lemon.
This dish hails from Santorini where Greek fava is cutivated. Santorini is known to produce one of the best and most flavourful varieties of yellow split peas. In fact this dip is often referred to as Santorini Fava.

You can definitely use shallots. Definitely need a good Evoo, garlic lemon and salt and pepper. Those are your must ingredients, but you can play around with it and add bay leaf, a pinch of cumin, oregano, paprika and even chili flakes while the peas are simmering for flavour.
The topping is where you can get really creative, the most common ones are chopped shallots or red onions, capers, chopped olives, sundried tomatoes. I sometimes add a sprinkle paprika.
 
I had a version of this dish once that had some fresh spearmint! It was delicious. I would say that you should follow the recipe as-is until you get a feel for what you like, and then you can slowly experiment with the extra ingredients.
 
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Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

Greek grilling advice and tips?

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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.

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I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
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Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

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

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Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
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  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
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Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.
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