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mj_toronto8

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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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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.
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.
 
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.
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...
 
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...
All parts are used ... the leaves pickled and the berries in brine and then in salads and more
 
All parts are used ... the leaves pickled and the berries in brine and then in salads and more
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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What do you eat for breakfast?

I have been wondering what traditional Greeks eat for breakfast. I am a bit Americanized in my habits, but I noticed I am constantly not very hungry in the morning.

From what I've gathered, a traditional Greek breakfast might not be as globally recognized as the full English breakfast or the American pancakes and bacon, but it's definitely a feast worth exploring. I'm curious, does anyone here know what a traditional Greek breakfast consists of?

From the initial research, it seems that fresh ingredients play a big role, with items like Greek yogurt, honey, fresh fruit, and nuts being quite common. There's also mention of various types of bread and pastries, such as the famous Spanakopita (spinach pie) and Tyropita (cheese pie). However, I believe there's more to discover and learn from personal experiences or detailed insights.

Do any of you have Greek heritage or have been to Greece and experienced a traditional Greek breakfast firsthand?

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

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.

Greek Lenten Foods?

Lent is coming up. I find myself planning for fasting... I tend to cut out meat and dairy, and then I obey a strict fast during Holy Week.

I would like recommendations on Greek lenten foods. I'm particularly interested in dishes that are traditionally consumed during this period, which abstain from meat and dairy products. I'd love to learn not just about the types of dishes but also a bit about the significance or history behind them if you happen to know.

Any recipes, cooking tips, or even restaurant suggestions where I can find authentic Greek lenten dishes would be greatly appreciated. I’m excited to broaden my culinary horizons and perhaps incorporate some of these traditions into my own practices.

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?
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