Greek Food, Cooking and Recipe Community

Kopanisti Recipe

1 - 3 of 3 Posts
paharo45

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.
 
paharo45 said:
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.
Click to expand...

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
 
PemiKanavos said:
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
Click to expand...
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.
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top