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dpappas87

Active member
This is a refreshing and easy salad to make when you're looking for something to snack on in the summer.

  • 8 tablespoons lemon juice (about 4 fresh lemons)
  • 6 bay leaves
  • 2 pounds fresh octopus
  • 1 cups Greek olive oil
  • 1/4 cup red or white wine vinegar
  • Juice of 2 lemons
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 4 cups of fresh cut vegetables, such as bell peppers, onions, tomatoes, and cucumbers
  • 1 recipe prepared ladolemono
  • 3 tablespoons chopped, fresh parsley
 
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Reactions: kosta_karapinotis
This is a refreshing and easy salad to make when you're looking for something to snack on in the summer.

  • 8 tablespoons lemon juice (about 4 fresh lemons)
  • 6 bay leaves
  • 2 pounds fresh octopus
  • 1 cups Greek olive oil
  • 1/4 cup red or white wine vinegar
  • Juice of 2 lemons
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 4 cups of fresh cut vegetables, such as bell peppers, onions, tomatoes, and cucumbers
  • 1 recipe prepared ladolemono
  • 3 tablespoons chopped, fresh parsley
What are the directions? Im dying to enjoy an octopus salad like the ones I had when visiting Crete
 
This looks delicious! I don't always find octopus, but when I do it is a real treat.
 
I love this salad, it's always delicious when I eat it, but I have never made it at home. Thanks for the recipe!
 

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?

Current food trends in Greece?

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.
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