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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
 

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.jpg

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg

No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?
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