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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!!
 

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?
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