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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.
 

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

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.

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

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.

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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