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mastichas09

Active member
Does anyone know a good recipe for a Greek style omelette or eggs? Thanks :)
 
Greek style eggs are the best!

Here is how I make them (either scrambled or omelet):
- Eggs
- Greek oregano
- Salt
- Pepper
- Crumbled Greek Feta cheese

Here are some other Greek style egg recipes as well:
https://www.greekboston.com/category/food/eggs/

Enjoy! :)
 
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Best recipe for Greek eggs is called kagianas you'll need
4 eggs
1/2 kg tomatoes
1 onion
1 slice of Garlic
3-4 table spoon olive oil
50gr feta cheese
1 tea spoon paprika
1 tea spoon origano
1 tea spoon basil
1/2 tea spoon cumin
2 table spoon balsamic vinegar
1 table spoon sugar
Pepper
You heat your pan and you put on the olive oil, the garlic and the sliced onion. You add the sugar and when it's melted you put in the balsamic. When the moist is gone you put in everything but the eggs. You let it cook for 5-10 min and then you add the eggs that you have already whisked with some pepper.
Enjoy 🍳😉
 
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You need to try strapatso/strapatsada!
 
This is a Cypriot Omelette recipe but my whole family love it.
For 2 people 2 diced raw potatoes (1 cm squared)larger if you prefer fry in sunflower oil until cooked remove to a frying pan,
add 3 whole beaten eggs, season to taste add the juice of 1 lemon and mix it well .Tip: don't let all the lemon be absorbed as it
will be too dry. Enjoy
 
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This is a Cypriot Omelette recipe but my whole family love it.
For 2 people 2 diced raw potatoes (1 cm squared)larger if you prefer fry in sunflower oil until cooked remove to a frying pan,
add 3 whole beaten eggs, season to taste add the juice of 1 lemon and mix it well .Tip: don't let all the lemon be absorbed as it
will be too dry. Enjoy
I love eggs with potatoes!!
 

How to make Koulouri - sesame bread rings?

When I went to Greece, one of my favorite snacks were the koulouri - or sesame bread rings.

I'm on a quest to recreate the delectable Greek Koulouri at home – those delightful sesame-crusted bread rings that are a staple street food in Greece. They are perfect for breakfast or as a snack any time of day, and I absolutely love their chewy texture and the rich taste that comes from being encrusted with toasted sesame seeds.

Is it a simple matter of taking any bread recipe and forming it into rings, and then putting sesame seeds on the rings? Or is it a bit more to it than that?

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.

Ancient Greek recipes still in the cuisine today?

I'm reaching out to you guys to ask about ancient Greek recipes that have stood the test of time and are still part of modern Greek food. Are there specific dishes, ingredients, or cooking methods that have remained unchanged? Or perhaps, are there modern adaptations of ancient recipes that highlight the continuity and evolution of Greek culinary practices?

Understanding the continuity and evolution of these recipes could offer is a fascinating thing. I think I heard that some versions of baklava may have existed in Ancient Greece, as well as some of the dishes that involve lentils, that kind of thing.

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

Making Greek lemon potatoes?

I just had lemon potatoes at a restaurant and although I know how to cook Greek food, somehow I have never made this!

I took my best guess (I didn't look up a recipe) and it didn't taste great. Basically, I made a Ladolemono, drizzled it on the potatoes, and roasted them.

They never really got crispy - so my next thought is that I put too much of the ladolemono.

So the next time I made them, I put less of the ladolemono. I couldn't really taste the lemon.

Next, I am going to look up a recipe, but meanwhile I am curious what you guys do to make these.
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