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paharo45

Active member
I had Kopanisti once but have never made it. I found a recipe. Does this ingredients list look right? It looks easy, but was from a non-Greek source.
  • 1/2 lb feta cheese
  • 3 Tbs. extra-virgin olive oil
  • 1 garlic clove, thinly sliced
  • 1 Tbs. minced fresh mint or 1 tsp. crumbled
    dried mint
  • 1/4 tsp. red pepper flakes, plus more as needed
  • 6 Italian peperoncini (pickled green peppers),
    chopped, plus more as needed
Can I omit the peperoncinis? I don't like them. Can I maybe use some roasted red pepper instead? I don't think I have ever used peperoncini's before.
 
I had Kopanisti once but have never made it. I found a recipe. Does this ingredients list look right? It looks easy, but was from a non-Greek source.
  • 1/2 lb feta cheese
  • 3 Tbs. extra-virgin olive oil
  • 1 garlic clove, thinly sliced
  • 1 Tbs. minced fresh mint or 1 tsp. crumbled
    dried mint
  • 1/4 tsp. red pepper flakes, plus more as needed
  • 6 Italian peperoncini (pickled green peppers),
    chopped, plus more as needed
Can I omit the peperoncinis? I don't like them. Can I maybe use some roasted red pepper instead? I don't think I have ever used peperoncini's before.

Hi pharao45
The recipe looks, I would definitely omit the peperoncini as well as the mint.
These are the ingredients list for a traditional Kopanisti.
Greek Feta
Olive Oil
garlic peeled
Red Pepper Flakes
Tomatoe paste (for color)
roasted red pepper
salt and pepper
 
Hi pharao45
The recipe looks, I would definitely omit the peperoncini as well as the mint.
These are the ingredients list for a traditional Kopanisti.
Greek Feta
Olive Oil
garlic peeled
Red Pepper Flakes
Tomatoe paste (for color)
roasted red pepper
salt and pepper
Agreed, the pepperoncini is an odd choice and I use tomato sauce, as well! This is a great dish - it might take a few tries to get the proportions you like but of course, one has to start somewhere.
 

Tips to Prevent Phyllo from Drying Out?

I am not new with working with phyllo.

Lately, and I don't know why, the phyllo has been during out as I work with it. It's always store bought phyllo and it may be another brand than what I normally use, but I don't see how that could possibly make a difference.e Perhaps I am working slower. Maybe my kitchen is dryer.

All I know is that I would love some tips on how to prevent the phyllo from drying out! I asked around and people say to keep a wet towel over it. I tried that and the phyllo stuck to the towel so I am obviously missing an important detail.

Can you use frozen vegetables for Greek dishes?

There are two Greek dishes that I enjoy a lot and like to make a lot - fasolakia and the baked vegetables with the variety.

It's not always realistic for me to make them, though, because of the vegetable situation.

Is it okay to use frozen veggies? These are washed and chopped - they're basically ready to go - so it would save me a lot of time!

fasolakia-greek-food.jpg

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Could anyone share insights or recommendations on which herbal teas are the most popular or cherished in Greece? I'm particularly interested in teas that are unique to the region or have a special place in Greek culture and wellness practices.

Also, if you have any suggestions on where I might purchase these teas, especially if they're available online, that would be incredibly helpful! I'm eager to try making some of these teas at home and experiencing a taste of Greek herbal tradition.

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List of Different Greek Cooking Techniques

I hope you're all doing well! I've recently developed a deep appreciation for Greek cuisine and I'm eager to expand my cooking skills in this area. However, I'm realizing that I might be missing out on some traditional Greek cooking techniques that are essential for authentic dishes.

Could anyone kindly provide me with a list of cooking techniques commonly used in Greek cuisine? Whether it's grilling, baking, braising, or something more specific to Greek cooking, I'm eager to learn! Any insights, tips, or favorite methods would be greatly appreciated. Looking forward to your responses!

Here's what I can think of so far:

  • Frying - usually in olive oil, right? Things like Greek fries and kourabedies come to mind is being fried.
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  • Baking - desserts and savory dishes
What have I missed?

Creative ideas for Easter lamb leftovers?

We cooked too much Easter lamb than we needed and have a ton leftover. I am sure I am not the only one! I am brainstorming ways to use the leftovers. Do you guys have anything to add?

1. Gyros with lamb (Tzatziki and all the trimmings!)
2. Lamb sandwiches
3. Stir fries
4. Lamb in rice and tomato sauce
5. Wraps
6. Omelets and scrambles (think steak and eggs, but with Greek flavors and of course lamb instead of steak)

grilled-lamb-chops.jpg
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