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dpappas87

Active member
I saw a recipe in a Greek cookbook once for a pasta dish that used Greek yogurt. It looked delicious and easy and I have wanted to try it.

The problem is, I don't remember the cookbook's name and it wasn't my cookbook. I can't remember the name of the book! I also can't remember the name of the dish.

Does anyone know what I am referring to? The dish had the look of an "Alfredo" type of thing.
 
Is it something like this? This is a creamy pasta dish that uses Greek yogurt:

- 8 ounces of pasta
- 1 cup of Greek yogurt
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 yellow squash, chopped
- 1 tablespoon of dried basil
- Salt and black pepper to taste

Cook the pasta according to the package instructions. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic, chopped onion, bell pepper, and yellow squash. Cook, stirring occasionally, until the vegetables are tender.

Next, turn the heat down to low and add the Greek yogurt, dried basil, salt, and black pepper to the skillet with the vegetables. Stir everything together until the Greek yogurt is heated through. Add the cooked pasta to the skillet and toss everything together until the pasta is coated in the yogurt sauce.
 
Yes, this is very similar to how I make this dish. It makes for an easy meal! I like to add some grilled chicken to it on days when I want more protein with my meal.
 

Current food trends in Greece?

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

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.

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

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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.
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