1 - 11 of 11 Posts

xmelissaa

Active member
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
 
  • Like
Reactions: Hash
I love gigantes! I think this is how my wife makes them too.
 
  • Like
Reactions: Hash and nadellii
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!❤️???!
 
  • Like
Reactions: acamp7
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
 
  • Like
Reactions: Hash
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...
 
Last edited:
  • Like
Reactions: acamp7
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).
 
  • Like
Reactions: seleanor and Hash
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...
 
  • Like
Reactions: seleanor
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
 
  • Like
Reactions: Hash
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....
 
  • Like
Reactions: blopez34
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
 

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

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.

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top