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mastichas09

Active member
These are also known as liastes domates tiganites, and this is how you make them

Ingredients
  • 2/3 cup beer
  • 1 cup all-purpose flour
  • 1/3 cup finely chopped shallot or onion
  • 3 tablespoons chopped, fresh parsley
  • 2 tablespoons chopped, fresh dill
  • 1/4 cup grated Greek cheese, such as myzithra, kefalotiri, or Romano
  • Salt and pepper, to taste
  • Olive oil, for frying
  • 12 oil packed sun dried tomatoes, drained on absorbent paper towels
Directions
Add the beer and flour to a medium-sized bowl and whisk until a smooth, thick batter forms. Using a wooden spoon, stir in the onion, parsley, dill, and cheese until well combined. Season with salt and pepper to taste, if desired.


Add 1 1/2 inches of olive oil to a skillet and heat on medium heat until it reaches 350 degrees Fahrenheit when measured on a cooking thermometer, such as a candy thermometer. Deep each tomato into the batter until the whole tomato is submerged. Place in the oil and repeat the process until all the tomatoes are used. You may need to cook this in batches. Cook in the oil until all sides of the tomato are golden brown. You’ll want to flip each side once halfway through the cooking process to let the underside cook. Total, each sun dried tomato should take 3-5 minutes to cook.

Remove from the skillet and place on paper towels to drain. Sprinkle with salt and pepper, to taste, if desired.

I got the recipe from https://www.greekboston.com/food/liastes-domates-tiganites-recipe/
 
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ssherie_

Member
These are also known as liastes domates tiganites, and this is how you make them

Ingredients
  • 2/3 cup beer
  • 1 cup all-purpose flour
  • 1/3 cup finely chopped shallot or onion
  • 3 tablespoons chopped, fresh parsley
  • 2 tablespoons chopped, fresh dill
  • 1/4 cup grated Greek cheese, such as myzithra, kefalotiri, or Romano
  • Salt and pepper, to taste
  • Olive oil, for frying
  • 12 oil packed sun dried tomatoes, drained on absorbent paper towels
Directions
Add the beer and flour to a medium-sized bowl and whisk until a smooth, thick batter forms. Using a wooden spoon, stir in the onion, parsley, dill, and cheese until well combined. Season with salt and pepper to taste, if desired.


Add 1 1/2 inches of olive oil to a skillet and heat on medium heat until it reaches 350 degrees Fahrenheit when measured on a cooking thermometer, such as a candy thermometer. Deep each tomato into the batter until the whole tomato is submerged. Place in the oil and repeat the process until all the tomatoes are used. You may need to cook this in batches. Cook in the oil until all sides of the tomato are golden brown. You’ll want to flip each side once halfway through the cooking process to let the underside cook. Total, each sun dried tomato should take 3-5 minutes to cook.

Remove from the skillet and place on paper towels to drain. Sprinkle with salt and pepper, to taste, if desired.

I got the recipe from https://www.greekboston.com/food/liastes-domates-tiganites-recipe/
If only I lived in a warm place...Canada is definitely not sunny enough to make sun dried tomatoes :(
 
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Reactions: Hash

You can only make Greek coffee using a briki!

Adding on to my other post, I had a Greek style breakfast yesterday which wasn't complete without coffee of course. It's necessary that you use a briki to make it!! Here are two different types that my aunt has in her home

Screen Shot 2021-07-29 at 9.36.17 AM.png

How to make Greek style sun dried tomatoes

These are also known as liastes domates tiganites, and this is how you make them

Ingredients
  • 2/3 cup beer
  • 1 cup all-purpose flour
  • 1/3 cup finely chopped shallot or onion
  • 3 tablespoons chopped, fresh parsley
  • 2 tablespoons chopped, fresh dill
  • 1/4 cup grated Greek cheese, such as myzithra, kefalotiri, or Romano
  • Salt and pepper, to taste
  • Olive oil, for frying
  • 12 oil packed sun dried tomatoes, drained on absorbent paper towels
Directions
Add the beer and flour to a medium-sized bowl and whisk until a smooth, thick batter forms. Using a wooden spoon, stir in the onion, parsley, dill, and cheese until well combined. Season with salt and pepper to taste, if desired.


Add 1 1/2 inches of olive oil to a skillet and heat on medium heat until it reaches 350 degrees Fahrenheit when measured on a cooking thermometer, such as a candy thermometer. Deep each tomato into the batter until the whole tomato is submerged. Place in the oil and repeat the process until all the tomatoes are used. You may need to cook this in batches. Cook in the oil until all sides of the tomato are golden brown. You’ll want to flip each side once halfway through the cooking process to let the underside cook. Total, each sun dried tomato should take 3-5 minutes to cook.

Remove from the skillet and place on paper towels to drain. Sprinkle with salt and pepper, to taste, if desired.

I got the recipe from https://www.greekboston.com/food/liastes-domates-tiganites-recipe/

What fruits and veggies are in season right now in Greece?

I need to know what I should be getting from the laiki! What is the best of the best right now? Thanks :)

How to make a simple Greek chicken marinade

I'm making some chicken in the oven at my airbnb tonight in Greece. This is how I make it!! Salt, pepper, lemon, paprika, Greek yogurt, and mustard :) I can't wait for it to come out of the oven

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Check out these Greek pork chops on the souvla (charcoal grill)

Another food post! I just couldn't resist sharing all of my meals from today, my family and I really went hard :) We seasoned pork chops with salt, pepper, fresh oregano, and a store bough meat seasoning (I don't have the name sorry) and cooked them on the charcoal. Here is the before and after

IMG_2233.jpg


Screen Shot 2021-07-31 at 10.37.57 PM.png
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