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How to use Greek capers?

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mj_toronto8

mj_toronto8

Active member
Growing up, I didn't realize that capers were considered a part of Greek cuisine. It seems as if they grow well in Greece! I know that capers are often part of the village salad version that you can find on Santorini. How else are they used in Greek cuisine? I did some research and found some tips:
  • It seems that Greeks sometimes put them in stews?
  • I saw a recipe somewhere that it was a dish that had a tomato-based sauce with peppers and onions, and there were capers in it
The issue is that I don't know if this is accurate, and I also don't know what the recipes are.
 
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mj_toronto8 said:
Growing up, I didn't realize that capers were considered a part of Greek cuisine. It seems as if they grow well in Greece! I know that capers are often part of the village salad version that you can find on Santorini. How else are they used in Greek cuisine? I did some research and found some tips:
  • It seems that Greeks sometimes put them in stews?
  • I saw a recipe somewhere that it was a dish that had a tomato-based sauce with peppers and onions, and there were capers in it
The issue is that I don't know if this is accurate, and I also don't know what the recipes are.
Click to expand...
The Greek caper is a culinary wonder and particularly the capers from Tinos and the Cyclades. It is used fresh in Greek salad or boiled vegetables as well as in red sauce for spaghetti, on pizza, in tuna salads and egg salad. On Tinos there is also a dip made with capers. You can learn more about its secrets above. Have in mind capers are salty so don't use salt when you add capers.
 
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The Greek Vibe said:
The Greek caper is a culinary wonder and particularly the capers from Tinos and the Cyclades. It is used fresh in Greek salad or boiled vegetables as well as in red sauce for spaghetti, on pizza, in tuna salads and egg salad. On Tinos there is also a dip made with capers. You can learn more about its secrets above. Have in mind capers are salty so don't use salt when you add capers.
Click to expand...
Do you use the caper berries or the smaller, unripe capers that are often picked and brined? I have realized that there are uses for both...
 
mj_toronto8 said:
Do you use the caper berries or the smaller, unripe capers that are often picked and brined? I have realized that there are uses for both...
Click to expand...
All parts are used ... the leaves pickled and the berries in brine and then in salads and more
 
The Greek Vibe said:
All parts are used ... the leaves pickled and the berries in brine and then in salads and more
Click to expand...
I have never had caper leaves! Wow - I think I will have to track some of these down... capers are my favorite. I always keep on hand because they add something very special to the dishes I include them in.
 
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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
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Instructions:​

  1. Prepare the Grape Leaves:
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  4. Cook the Dolmades:
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    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
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Dough:
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    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
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