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nadellii

Active member
Shrimp dolmadakia are a lesser known dish that is made locally in the Ionian islands. The flavor is very similar to those made with beef since they both use tomato sauce and aromatic herbs. The only difference is that there is a strong seafood taste, as they are cooked in a seafood broth. These ones here are made in an abstract shape and topped with lemon sauce. It’s a super unique dish that I definitely recommend you try if you ever see these on the menu.

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Greek Lenten Foods?

Lent is coming up. I find myself planning for fasting... I tend to cut out meat and dairy, and then I obey a strict fast during Holy Week.

I would like recommendations on Greek lenten foods. I'm particularly interested in dishes that are traditionally consumed during this period, which abstain from meat and dairy products. I'd love to learn not just about the types of dishes but also a bit about the significance or history behind them if you happen to know.

Any recipes, cooking tips, or even restaurant suggestions where I can find authentic Greek lenten dishes would be greatly appreciated. I’m excited to broaden my culinary horizons and perhaps incorporate some of these traditions into my own practices.

How to Make Greek Yogurt at Home?

I have a yogurt machine and have been making yogurt with varying degrees of success. I decided I wanted to try making Greek yogurt! Now what? Some questions:

  • What kind of milk should I use?
  • What starter should I use?
  • Do I have to strain it?
I can't think of anything else to ask. I am also thinking of calling the yogurt machine company and asking them...

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What is tsipouro?

Today, I'm curious to learn more about a Greek spirit that's caught my attention — Tsipouro. Often mentioned alongside other legendary beverages like Ouzo, Tsipouro seems to be a significant part of Greek culinary and social tradition, yet it doesn't seem to have the same international fame.

From what little I've gathered, Tsipouro is a strong distilled spirit made from grape pomace, the residue left after wine production. But my understanding barely scratches the surface. I am curious first of all if this is the same thing as Raki on Crete. Also, on Crete I had Raki with honey - can you do that with Tsipouro?

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What are 5 ingredients of Greek cuisine you can't live without?

I am working on stocking a better pantry for cooking Greek foods, but I thought I'd do something fun.

I would love it if you could share with me your top five staple ingredients for Greek cuisine and maybe a little but about why.

I am going to share mine to get things started:

1. Feta Cheese - Of course! Greek food wouldn't be the same.
2. Phyllo - I have learned that I won't make my own, so I have to keep it on hand.
3. Greek olive oil - I should have put this first! I can't live without olive oil lol
4. Greek oregano - I bring a bunch back from Greece or order it online when I run out. Nothing beats it!
5. Greek olives - I like to keep 2-3 different types on hand - I get these from a local Greek store.

What are your choices?

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Favorite Greek Seafood?

I love Greek cuisine! I have learned that it many regions in Greece, seafood is a big part of the culinary traditions.

This got me thinking, and I'm curious to know—what's your favorite Greek seafood dish? Do you also have a favorite fish that you like to eat?

I'm eager to hear about your experiences and preferences!

Thanks in advance ...
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