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dpappas87

Active member
This recipe is so unique and super healthy!! Please let me know if you try it out :)

  • 3 small trimmed artichokes
  • 1 cup fresh or frozen green fava beans
  • Olive oil for frying
  • 1 medium sliced onion
  • 1-2 cloves, minced garlic
  • 4 eggs
  • 1 1/2 cups sliced (optional) spicy sausage or loukanika (Greek sausage)
  • Salt and Pepper, to taste
  • Fresh chopped parsley
I found it on Greekboston.com https://www.greekboston.com/food/eggs/artichoke-fava-bean-omelet-recipe/
 
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Reactions: greek_ggirl
This recipe is so unique and super healthy!! Please let me know if you try it out :)

  • 3 small trimmed artichokes
  • 1 cup fresh or frozen green fava beans
  • Olive oil for frying
  • 1 medium sliced onion
  • 1-2 cloves, minced garlic
  • 4 eggs
  • 1 1/2 cups sliced (optional) spicy sausage or loukanika (Greek sausage)
  • Salt and Pepper, to taste
  • Fresh chopped parsley
I found it on Greekboston.com https://www.greekboston.com/food/eggs/artichoke-fava-bean-omelet-recipe/
Woah i've never heard of a recipe like this, thanks for sharing!
 
This recipe is so unique and super healthy!! Please let me know if you try it out :)

  • 3 small trimmed artichokes
  • 1 cup fresh or frozen green fava beans
  • Olive oil for frying
  • 1 medium sliced onion
  • 1-2 cloves, minced garlic
  • 4 eggs
  • 1 1/2 cups sliced (optional) spicy sausage or loukanika (Greek sausage)
  • Salt and Pepper, to taste
  • Fresh chopped parsley
I found it on Greekboston.com https://www.greekboston.com/food/eggs/artichoke-fava-bean-omelet-recipe/
My family used to make something like this all the time but we always just kept it strictly vegetarian and never put meat or sausage in it. I bet it tastes delicious!
 

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

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What do you serve for Greek Easter?

With Greek Easter just around the corner, I'm getting excited to celebrate with family and friends. One of my favorite parts of this holiday is the delicious feast we enjoy together. I'm curious to hear what dishes everyone serves at their Greek Easter gatherings.

Whether you have cherished family recipes passed down through generations or you're trying something new this year, I'd love to hear about it. From traditional favorites like lamb and tzatziki to mouthwatering desserts like baklava and tsoureki, every dish adds to the festive atmosphere.

So, what's on your Greek Easter menu this year? Are there any must-have dishes or special treats that you look forward to? Feel free to share recipes, tips, or simply your excitement for the upcoming celebration. Let's swap ideas and inspire each other to make this Greek Easter memorable!

Us? We are grilling a leg of lamb and serving it with lemon potatoes and fasolakia. For dessert we are doing some kind of a chocolate cake and of course koulourakia.

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.
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