1 - 2 of 2 Posts
I love to marinate Greek olives like Kalamata to mix up the flavors. I love the olives by themselves, but like to do this just for variety. Here's what I like to do.

I use two cups of olives. I give them a quick rinse before I get started to remove some of the salt. Then I add 1 tablespoon of fresh orange zest, 1 chopped garlic clove, and some fresh, chopped oregano. I mix it all together in bowl, cover the bowl with plastic wrap, and let it sit for at least an hour in the fridge before serving.

Do you guys every do something like this? I am looking to try different combinations.


I love this! My favorite way involves either orange or lemon zest, red pepper flakes, oregano, and some garlic. I put it in foil packets and heat it gently on the grill when cooking other things.

How to Serve Taramasalata?

I have some taramasalata I want to serve for an appetizer at a dinner party I am having soon. How is it typically served? I have some crackers, but I am wondering if it will taste great on toast like regular caviar does.

I made the batch myself, and it has a lemony flavor - maybe a bit to much lemon because this was my first time making it, but it's good!

Braised Lamb Shank Seasonings

What seasonings do people typically use for the Greek braised lamb shank? I can't seem to get the combinations right. I like the savory/sweet nature of typical sauces. Mine is more savory than sweet. I have seen recipes with oregano and cinnamon. I have seen recipes with thyme and nutmeg. I have tried both, and I have tried using all four at once. One version had cloves. I don't feel like any of these versions have been quite right. Maybe if you guys can explain how you approach this, it will help me...

Greek Tomato Soup Question

I usually make my own Greek-style tomato soup from fresh tomatoes. I don't usually take the skin off or take the seeds out, and the soup is fine. But now I am wondering, is it possible to take the seeds out easily? The issue is, I feel like the seed pulp has a lot of flavor so I don't want to scrape the seeds out before cooking down the tomatoes. I know I can blanch the tomato and peel off the skin easily enough.

Do you think maybe running the tomato though a food mill will help, and then can proceed with the recipe as usual?

Cooking with Greek Spirits

When I cook outside of Greek cuisine, I use spirits sometimes, such as when making sauces. Like, I sometimes deglaze the pan when I make steak with bourbon and make a nice, butter sauce.

In Greek cuisine, I only use spirits when making desserts. However, I do use wine sometimes in my savory dishes. Do people use spirits in their savory cooking in Greece? If so, how?

Best way to grind mastic?

I have some whole mastic and I have some recipes I want to try that call for ground mastic. So, I need to find a way to grind it. What is the accepted best practice for grinding it? I have heard people using:

  • A special coffee grinder dedicated just for grinding herbs (not the same as grinding coffee bean because that will make everything taste like coffee)
  • Mortar and pestle, grind without adding anything
  • Mortar and pestle with an added pinch of salt (I don't know why people do this)
  • Food processor
Which do you guys recommend?
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!


Follow Worldwide Greeks:
Facebook Twitter Instagram
Pinterest YouTube