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nadellii

Active member
This dish is phenomenal! The goat is seasoned with thyme, rosemary, oregano, salt, and pepper and wrapped in parchment paper to keep all of the juices and seasoning inside the meat. I am not sure what the red berries are, but they didn’t have a very strong flavor. Of course, it is served with potatoes that are crispy on the outside and soft on the inside. I finished the mail off with a great baklava. Cheers my friends!!

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Wrapping things in parchment always tastes great. One can do this with any meat, though, not just goat. Some of us don't really have access to goat meat. I know it's more available some places than others.
 
Do you know that I have never had goat? It's not like I would never try it, it's just not very available. I bet this recipe would taste great with any meat.
 

Different Types of Feta Cheese?

Whenever I buy feta cheese from different places, it tastes slightly different. Does anyone know why? I know that there are specific rules for creating feta cheese, so what is responsible for his differential in flavor and texture?

Is it possible that a place (for example a restaurant) may not actually be buying "Greek" feta? Meaning, could it be a situation where they aren't following the rules and are making a feta-like cheese using different milks, etc? Perhaps it isn't from Greece?

I truly only like Greek feta as far as I know. How can the other places call it feta if they're not following the rules?

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Favorite Greek Seafood?

I love Greek cuisine! I have learned that it many regions in Greece, seafood is a big part of the culinary traditions.

This got me thinking, and I'm curious to know—what's your favorite Greek seafood dish? Do you also have a favorite fish that you like to eat?

I'm eager to hear about your experiences and preferences!

Thanks in advance ...

What are 5 ingredients of Greek cuisine you can't live without?

I am working on stocking a better pantry for cooking Greek foods, but I thought I'd do something fun.

I would love it if you could share with me your top five staple ingredients for Greek cuisine and maybe a little but about why.

I am going to share mine to get things started:

1. Feta Cheese - Of course! Greek food wouldn't be the same.
2. Phyllo - I have learned that I won't make my own, so I have to keep it on hand.
3. Greek olive oil - I should have put this first! I can't live without olive oil lol
4. Greek oregano - I bring a bunch back from Greece or order it online when I run out. Nothing beats it!
5. Greek olives - I like to keep 2-3 different types on hand - I get these from a local Greek store.

What are your choices?

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What is tsipouro?

Today, I'm curious to learn more about a Greek spirit that's caught my attention — Tsipouro. Often mentioned alongside other legendary beverages like Ouzo, Tsipouro seems to be a significant part of Greek culinary and social tradition, yet it doesn't seem to have the same international fame.

From what little I've gathered, Tsipouro is a strong distilled spirit made from grape pomace, the residue left after wine production. But my understanding barely scratches the surface. I am curious first of all if this is the same thing as Raki on Crete. Also, on Crete I had Raki with honey - can you do that with Tsipouro?

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Greek Lenten Foods?

Lent is coming up. I find myself planning for fasting... I tend to cut out meat and dairy, and then I obey a strict fast during Holy Week.

I would like recommendations on Greek lenten foods. I'm particularly interested in dishes that are traditionally consumed during this period, which abstain from meat and dairy products. I'd love to learn not just about the types of dishes but also a bit about the significance or history behind them if you happen to know.

Any recipes, cooking tips, or even restaurant suggestions where I can find authentic Greek lenten dishes would be greatly appreciated. I’m excited to broaden my culinary horizons and perhaps incorporate some of these traditions into my own practices.
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