1 - 9 of 9 Posts

blopez34

Active member
Cabbage salad is super easy...it's really just cabbage, olive oil, vinegar (if you like it but I don't), lemon, salt, pepper, and oregano! These simple flavorous are just undefeated and if you can get fresh cabbage...even better.

greek-cabbage-salad-720x480.jpg
 
  • Like
Reactions: Laura48 and Hash
We put orange slices in our salad
 
Cabbage salad is super easy...it's really just cabbage, olive oil, vinegar (if you like it but I don't), lemon, salt, pepper, and oregano! These simple flavorous are just undefeated and if you can get fresh cabbage...even better.

View attachment 473
We don't get the Greek vinegar which we used to get in Mykonos where we used to live....so I use the Apple cider vinegar from USA... just a dash....and I also lime....and olive oil etc.......I sometimes mix red cabbage as well... We have very good quality vegetables here grown under strict Royal projects organic farming guidance....lakhano maruli......💕👋 Kalley Mera from Thailand and monsoons beginning..
 
  • Like
Reactions: xmelissaa
We don't get the Greek vinegar which we used to get in Mykonos where we used to live....so I use the Apple cider vinegar from USA... just a dash....and I also lime....and olive oil etc.......I sometimes mix red cabbage as well... We have very good quality vegetables here grown under strict Royal projects organic farming guidance....lakhano maruli......💕👋 Kalley Mera from Thailand and monsoons beginning..
I like to add Mirin sometimes for a different flavour!! It tastes really good with some sesame seeds as well
 
  • Like
Reactions: Hash
  • Like
Reactions: Hash
I rember my mother making this all the time. We do now too. We cut the cabbage as thinly as possible. For seasoning we use olive oil, lemon and salt. That's it. Good thing to do is to blend all the ingredients into the cabbage with a fork or your hands.
 
  • Like
Reactions: paharo45
I rember my mother making this all the time. We do now too. We cut the cabbage as thinly as possible. For seasoning we use olive oil, lemon and salt. That's it. Good thing to do is to blend all the ingredients into the cabbage with a fork or your hands.
I use a mandolin to slice my cabbage super thin
 
  • Like
Reactions: Hash
I make mine with cabbage and latholemono. I have never liked the flavor of vinegar on cabbage or any other vegetable in that family, like broccoli and cauliflower. I am 100% a lemon person with these vegetables. Here's a simple recipe for latholemono:

 

Learning about Greek food and wine pairing

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
  1. Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
  2. Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
  3. Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
  4. Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?
Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

Drinking Olive Oil: Health and Beauty Elixir or Celebrity Fad?

This will I hope generate a healthy discussion amongst the readership here!I have been drinking Pure Olive oil 0.3% Acidity (Not cheap!) for many years, not everyday as I alternate with Pure Organic Sesame oil and Organic first pressed Coconut oil as well....and I also forget to be honest even when all the bottles are staring at me!!😁😁... Since there are many members here I am interested to hear how many drink olive oil and the benefits to their wellbeing?!.... Kalley Mera from Thailand and a heatwave no one can imagine for 5 months without a drop of rain!
https://greekreporter.com/2024/05/0...Reporter+Daily+News+Simple&utm_term=Read+More

Creative ideas for Easter lamb leftovers?

We cooked too much Easter lamb than we needed and have a ton leftover. I am sure I am not the only one! I am brainstorming ways to use the leftovers. Do you guys have anything to add?

1. Gyros with lamb (Tzatziki and all the trimmings!)
2. Lamb sandwiches
3. Stir fries
4. Lamb in rice and tomato sauce
5. Wraps
6. Omelets and scrambles (think steak and eggs, but with Greek flavors and of course lamb instead of steak)

grilled-lamb-chops.jpg

Best Greek seafood dishes for summer grilling?

Summer is in full swing, and what better way to enjoy the season than firing up the grill? Which seafood dishes perfect for grilling. Greek cuisine's blend of fresh ingredients, herbs, and spices makes it an ideal choice for light, summery meals, and I'm eager to hear your recommendations.

Do you have favorite Greek seafood recipes or dishes that shine especially bright when cooked over an open flame? Whether it's a classic recipe or a personal twist on traditional fare,I know about things like grilled octopus marinated in olive oil and oregano to the simplicity of shrimp saganaki.

Additionally, if you have preparation tips, marinade secrets, or any advice on grilling seafood the Greek way, please share. Thanks so much!
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