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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!
 

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

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?

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?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
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