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!

Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?

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.

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
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