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knicks_fan87

Active member
This is one of my favorite dishes, make sure to cook it low and slow so that you get the meat super tender. Firs you will need to drizzle the olive oil into a frying pan and set the heat to medium. Add the meat and brown fully on both sides. This should take about 2-3 minutes per side. Transfer the meat to a plate, drizzle with salt and pepper, and cover the meat lightly with aluminum foil.

With the heat set to medium-low, add the garlic, cloves, and onions and stir. Saute until the onions are translucent. This should take about 5-6 minutes. Add the bay leaf and tomatoes and saute for another 2 minutes, stirring a few times as the tomatoes cook. Stir in the water and wine and tomato paste mixture.

Add the meat, cover, and set the heat to medium-high. Let the mixture come to a boil and then reduce it to a simmer. Cook for about an hour and a half or until the meat gets very tender.

  • 1 tablespoon tomato paste
  • 1/2 cup dry red wine
  • 1/2 cup Greek olive oil
  • 2 1/2 pounds beef for stewing, cut into six pieces
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 5 cloves garlic, finely chopped
  • 3 whole cloves
  • 2 medium onions, diced
  • 1 whole bay leaf
  • 2 medium tomatoes, finely chopped
  • 9 cups water
 
Last edited by a moderator:
Thanks for sharing your recipe!

Here are a few other versions as well:



 
This looks so delicious! I just want to ad that my family seasons the tomato sauce with cinnamon and I personally like to serve this with orzo.
 

How to make Koulouri - sesame bread rings?

When I went to Greece, one of my favorite snacks were the koulouri - or sesame bread rings.

I'm on a quest to recreate the delectable Greek Koulouri at home – those delightful sesame-crusted bread rings that are a staple street food in Greece. They are perfect for breakfast or as a snack any time of day, and I absolutely love their chewy texture and the rich taste that comes from being encrusted with toasted sesame seeds.

Is it a simple matter of taking any bread recipe and forming it into rings, and then putting sesame seeds on the rings? Or is it a bit more to it than that?

Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
  5. Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.

Planning a "Greek" Garden - Tips?

Nothing tastes better than vegetables, fruits, herbs, et cetera that have come straight from the earth to the plate. The only way to really have full control is to grow a lot of food on my own. I am sure this is one of the reasons why food tastes so good in Greece.

It's time to start planning my garden because before I know it, I will need to start planting. And, I might want to start some things from seed. I know realistically I won't be able to grow 100% of my produce, but I would at least like to contribute.

What should I plant?

Priority are tomatoes. I would also like to grow some lettuce and other things. Bell peppers. For herbs, oregano, basil, dill, parsley, mint. Maybe cucumbers and squash? Was thinking maybe to grow strawberries and some other fruits - but fruit seems a lot tricker.

What do you guys think?

Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?

Ancient Greek recipes still in the cuisine today?

I'm reaching out to you guys to ask about ancient Greek recipes that have stood the test of time and are still part of modern Greek food. Are there specific dishes, ingredients, or cooking methods that have remained unchanged? Or perhaps, are there modern adaptations of ancient recipes that highlight the continuity and evolution of Greek culinary practices?

Understanding the continuity and evolution of these recipes could offer is a fascinating thing. I think I heard that some versions of baklava may have existed in Ancient Greece, as well as some of the dishes that involve lentils, that kind of thing.
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