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nadellii

Active member
This is a pic of everything that was served but you’ll see my pastitsio in the middle! I used my friends secret recipe so I can’t share sadly (she takes these things super seriously)

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WOWWW this looks so good!

It does not look like you need it, but for those that are reading and don't know, here are a few Greek pastitsio recipes:




gluten-free-pastitsio-720x481.jpeg
 
This is a pic of everything that was served but you’ll see my pastitsio in the middle! I used my friends secret recipe so I can’t share sadly (she takes these things super seriously)

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This looks spectacular - nice job! I love how the top has a delicious, caramelized look.
 
This looks fantastic! For me, pastitso is all about he Krema - it is tricky to get it right. It looks like you have gotten it right!!! When my yiayia passed away, "the touch" that she had with the Krema passed with her. I feel like we are finally close to replicating.
 
This looks delicious...unless it has cinnamon and cloves in which case I'm out :ROFLMAO:
 
This looks delicious...unless it has cinnamon and cloves in which case I'm out :ROFLMAO:
Oh no! My favorite is when it's spiced with cinnamon. For me, this is the fun of Greek cooking. There are so many different variations!
 
This looks fantastic! For me, pastitso is all about he Krema - it is tricky to get it right. It looks like you have gotten it right!!! When my yiayia passed away, "the touch" that she had with the Krema passed with her. I feel like we are finally close to replicating.
Just go by a box of bechamel at the store and you'll have a nice cream.
 
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I didn't know you can buy boxed béchamel, do you just add milk/water?
You just add milk.

My wife uses this one when she makes pastitsio (she's from Greece), but don't buy it for $13 because that's an outrageous price - it usually sells for about $3.50.... You should go to a local international store and look to see if they have anything.

 
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You just add milk.

My wife uses this one when she makes pastitsio (she's from Greece), but don't buy it for $13 because that's an outrageous price - it usually sells for about $3.50.... You should go to a local international store and look to see if they have anything.

Good point! I like to buy European versions of the mix at Greek supermarkets
 

Food at Greek Weddings?

When it comes to planning a Greek wedding, what Greek food is traditional to serve? I am helping my friend play her wedding and want to gather information.

Could anyone share insights or personal experiences on the traditional Greek foods served at weddings? I'm curious about dishes that are must-haves on the big day, any symbolic meanings behind certain foods, and how the menu reflects Greek culture and traditions.

I remember at my cousin's wedding, they had kourabedies and some sort of traditional Cretan rice pilaf served at weddings (they're Cretan, but the wedding was in the US).

Making Greek lemon potatoes?

I just had lemon potatoes at a restaurant and although I know how to cook Greek food, somehow I have never made this!

I took my best guess (I didn't look up a recipe) and it didn't taste great. Basically, I made a Ladolemono, drizzled it on the potatoes, and roasted them.

They never really got crispy - so my next thought is that I put too much of the ladolemono.

So the next time I made them, I put less of the ladolemono. I couldn't really taste the lemon.

Next, I am going to look up a recipe, but meanwhile I am curious what you guys do to make these.

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?

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?

Greek Vegetable Casserole Recipe (Briam)

Now that it is lent, I will be making this a lot. I bring it to lenten potlucks at my church and I make it all the time at home. Here's a recipe I use - I do change up the vegetables sometimes depending on what I can find. I might omit eggplant, for example, and I would replace it with two additional zucchini.

Ingredients:​

  • 2 medium zucchinis, sliced
  • 2 eggplants, sliced
  • 4 medium potatoes, peeled and sliced
  • 1 large red onion, sliced
  • 1 bell pepper (any color), sliced
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, sliced or 1 can (14 oz) diced tomatoes
  • 1/4 cup olive oil, plus more for drizzling
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp oregano, dried
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup feta cheese, crumbled (optional)

Instructions:​

  1. Preheat your oven to 375°F (190°C) and lightly oil a large baking dish.
  2. Prepare the vegetables: Slice the zucchinis, eggplants, potatoes, onions, and bell peppers into even pieces. If using fresh tomatoes, slice them as well; otherwise, have your can of diced tomatoes ready.
  3. Layer the vegetables in the dish: Start with a layer of potatoes at the bottom, followed by eggplants, zucchinis, onions, bell peppers, and tomatoes. Sprinkle each layer with minced garlic, oregano, salt, and pepper. Repeat the layering process until all the vegetables are used.
  4. Season and oil: Once all the vegetables are layered, drizzle them with olive oil and add a final sprinkle of salt, pepper, and dried oregano. For a touch of freshness, add the chopped parsley over the top.
  5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and continue baking for another 30 minutes, or until the vegetables are soft and slightly caramelized on the edges.
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