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xmelissaa

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This is one of my favorite recipes for gigantes!! From https://www.mygreekdish.com/recipe/gigantes-plaki-greek-baked-giant-beans/
  • 500g gigantes beans (17 ounces)
  • 1/2 cup olive oil
  • 1 small clove of garlic
  • 1 large onion, finely chopped
  • 4–5 tbsps parsley, finely chopped
  • 1/2 tbsp celery, finely chopped
  • 1/2 cup of hot water
  • 400g (14 ounces) tinned chopped tomatoes or 600g (21 ounces) ripped fresh tomatoes, grated
  • 1 tsp dried oregano
  • salt and freshly ground pepper to taste

gigantes.jpeg
 
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I love gigantes! I think this is how my wife makes them too.
 
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This is one of my favorite recipes for gigantes!! From https://www.mygreekdish.com/recipe/gigantes-plaki-greek-baked-giant-beans/
  • 500g gigantes beans (17 ounces)
  • 1/2 cup olive oil
  • 1 small clove of garlic
  • 1 large onion, finely chopped
  • 4–5 tbsps parsley, finely chopped
  • 1/2 tbsp celery, finely chopped
  • 1/2 cup of hot water
  • 400g (14 ounces) tinned chopped tomatoes or 600g (21 ounces) ripped fresh tomatoes, grated
  • 1 tsp dried oregano
  • salt and freshly ground pepper to taste

View attachment 506
They look yummmmmmy!.....I was practically a vegetarian in Mykonos and I lived on them... can't go wrong with them... Nice image!❤️???!
 
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They look yummmmmmy!.....I was practically a vegetarian in Mykonos and I lived on them... can't go wrong with them... Nice image!❤️???!
So many people don't know how easy it is to be vegetarian in Greece! The veggies and beans are so healthy
 
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So many people don't know how easy it is to be vegetarian in Greece! The veggies and beans are so healthy
How true are your words!??.....Fava,Bamiesz,melitszanas and potatoes from the oven, courgettes and potatoes and tomatoes, stuffed tomatoes with rice, rosemary and thyme, melitszana salads, Stuffed marrow with couscous,Potato and onion,garlic soup with fresh lemon juice! ?.....the list goes on!...❤️?...and I am not really a cook...... just learnt on the way.... Kalley Mera from Thailand and monsoons beginning.....we lived in Mykonos for many years and my wife is Thai, when the locals used to passby they were surprised at her Greek dishes, she has Thai cookery classes here at home [No travellers any more though]>>>>Also a cake/coffee shop here at the seaside town.... again very quiet and like a lockdown...
 
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How true are your words!??.....Fava,Bamiesz,melitszanas and potatoes from the oven, courgettes and potatoes and tomatoes, stuffed tomatoes with rice, rosemary and thyme, melitszana salads, Stuffed marrow with couscous,Potato and onion,garlic soup with fresh lemon juice! ?.....the list goes on!...❤️?...and I am not really a cook...... just learnt on the way.... Kalley Mera from Thailand and monsoons beginning.....we lived in Mykonos for many years and my wife is Thai, when the locals used to passby they were surprised at her Greek dishes, she has Thai cookery classes here at home [No travellers any more though]>>>>Also a cake/coffee shop here at the seaside town.... again very quiet and like a lockdown...
All of this sounds so tasty!! How lovely that you and your wife were living in Mykonos anf getting to experience the culture up close! When did you leave?
 
This is one of my favorite, simple dishes. If I can't find gigantes, I use butter beans and they work well. (I live in the United States and can't always get to the Greek store).
 
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Sa
This is one of my favorite, simple dishes. If I can't find gigantes, I use butter beans and they work well. (I live in the United States and can't always get to the Greek store).
Same here in Thailand difficult to buy and if they available very expensive they are too from a Greek supplier...
 
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Sa
Same here in Thailand difficult to buy and if they available very expensive they are too from a Greek supplier...
Would it be cheaper to buy them canned with the sauce? if they have them available that is
 
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Would it be cheaper to buy them canned with the sauce? if they have them available that is
Canned food never tastes the same!!!!..... like better not eating it at all really.... never eaten canned food in my life except living in digs in good ol'London town back in late 60s and early 70s....
 
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Canned food never tastes the same!!!!..... like better not eating it at all really.... never eaten canned food in my life except living in digs in good ol'London town back in late 60s and early 70s....
Hahaha I agree, but it is not bad for struggle meals
 

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?

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?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

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.
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