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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!
 

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?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

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?
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