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knicks_fan87

Active member
The ingredients are...
  • 3 to 4 (long type) eggplants
  • 1 small grated onion
  • 1 to 2 cloves crushed garlic
  • 1 large, peeled and chopped tomato
  • 3/4 cup olive oil
  • 1 tablespoon vinegar
  • Salt
  • Pepper
  • Greek olives
  • Green peppers
All you need to do is roast the eggplant (preferably on a grill) and pulse the other ingredients in a blender or finely chop them. Enjoy!! Please let me know if you try this recipe

Melitzanosalata-Eggplant-Salad-Recipe-720x480.jpg
 
I absolutely love this dish - I have head several versions of it and I have never cooked it. What I love is when the eggplant develops a smoky flavor in the dip.
 

Handling dried gigantes?

I’m a huge fan of gigantes plaki and other dishes that use these giant beans. I am really struggling with the dried ones.

No matter how long I soak or boil them, they never seem to get quite soft enough. I’ve tried overnight soaking, longer cooking times, even baking soda in the soak water. Still hit-or-miss results. Sometimes they split before they soften, or the skins get tough.

I know canned gigantes exist, but I’d love to master the dried kind, especially for homemade plaki where texture really matters.

Any tips? Is there a soaking method or cooking trick that’s worked well for you? I am considering trying to get them soft in a pressure cooker, maybe that will help?

My Favorite Greek Ladokoulourakia Recipe

I love these olive oil cookies - I first had them in Greece and have been making them ever since.

Ingredients:​

  • 1 cup extra virgin olive oil
  • 1 cup orange juice (freshly squeezed preferred)
  • ¾ cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves (optional, but I love it)
  • Zest of 1 orange
  • 4 to 4½ cups all-purpose flour
  • Optional: sesame seeds for topping

Instructions:​

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk together the olive oil, orange juice, sugar, orange zest, baking soda, cinnamon, and cloves.
  3. Gradually add the flour, mixing until a soft, pliable dough forms. It should not stick to your hands.
  4. Shape into small ropes (~4–5 inches) and form into twists or rings.
  5. Place on baking sheet. Optional: brush with a little orange juice and sprinkle sesame seeds.
  6. Bake for 20–25 minutes, or until lightly golden.

Which cheeses do you put in your tiropita?

I've made tiropita many times over the years and it always disappears fast, but I’ll admit—I’ve gotten into a bit of a rut with the cheese filling. I always use feta (of course), and believe it or not, I mix in cottage cheese. It actually gives it a nice creaminess and works well with the feta’s saltiness, but I’m curious to experiment with some other options.

What cheeses do you like to use in your tiropita? Have you ever used anthotyro, manouri, or graviera? I’ve seen people use ricotta or even cream cheese, but I haven’t tried those yet. I’m looking for a combo that’s still traditional, but maybe with a little twist—something that elevates the flavor or texture without making it too rich or heavy. Would love to hear your favorite blends or secret ingredients!

Understanding Greek Condiments

I’ve noticed that condiments in Greece can vary quite a bit depending on where you are. For example, when I visit Crete, there’s always fresh lemon on the table, and people use it on everything, from meat to greens. In other places, I see a lot of vinegar being used, especially with salads and fried foods.

It got me wondering, what are the most common condiments across different regions of Greece? Do Greeks ever use things like ketchup, mustard, or mayonnaise at home, or is that mostly in tourist areas?

I know olive oil and lemon are staples, but sometimes I see things on tables that surprise me. Just curious if there are certain traditional uses for these “modern” condiments or if it’s more regional/custom-based. Would love to hear your thoughts or family traditions!

Preserving Fresh Herbs Options?

I have fresh herbs growing beautifully in my yard right now, dill, mint, oregano, parsley, and a few others I use all the time in my Greek cooking. I dry oregano every year, but I’m wondering what other methods people use to preserve fresh herbs beyond just drying.

For example, can you freeze dill without it turning brown or losing flavor? What about mint, has anyone had luck preserving it in ice cubes or oil? I’d love to have a supply that still tastes vibrant when I cook things like yemista, dolmades, or spanakopita in the winter months.

Are there any Greek-style herb pastes or traditional methods that people still use? I’ve heard of storing parsley in lemon juice, but I’ve never tried it. I’d really love to keep the flavor of summer going year-round, especially since these herbs are such a big part of how I cook.
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