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kcixcy

Member
Capers and lemon is just an unbeatable combination. All you need to do for this recipe is boil pasta (I prefer penne or spaghetti). Then sautée shallots, garlic, lemon, capers and butter. Combine the two and you're all set! Season with salt, cracked perpper, oregano and kefalotiri cheese.

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This pasta dish is so light and filling. I tend to sprinkle with crumbled feta and sliced Kalamata olives...I'm a typical Greek cook..always feta and olives!! Serve with a delicious Greek wine and you have a winning dinner!! Kali Orexi!!
 
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francescool

Active member
This pasta dish is so light and filling. I tend to sprinkle with crumbled feta and sliced Kalamata olives...I'm a typical Greek cook..always feta and olives!! Serve with a delicious Greek wine and you have a winning dinner!! Kali Orexi!!
Yes, anything with feta on top and a little drizzle of olive oil is always how I garnish everything
 
All I can say is Greeks definitely know how to cook, eat and have fun❣❣
 

What are your favorite Greek Christmas recipes? Mine is roast lamb :)

Slow roast lamb is excellent for the winter time! My friends make it all the time during their winter xmas parties, and this is what it looks like.

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What are your favorite Christmas recipes?

Check out these sizzling lamb chops I had in Greece

These lamb chops were phenomenal!!

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Use fresh Greek chamomile tea to help you sleep before bed

Fresh Greek chamomile can be great for falling asleep and relaxing! Greek herbs have been used for hundreds of years for medicinal and lifestyle purposes. There is so much you can use that comes from the earth.

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How to make Greek meatballs with bulgar

This is the process for making the meatballs with bulgar. It's one of my favorite dishes and I like to make an extra batch and freeze it so I can eat them later :)

Add meat, 2 tablespoons of the parsley, scallions, bulgur, egg, and 2 tablespoons of olive oil, 2 cloves of the minced garlic, cumin, salt, and pepper to a large bowl and stir with a wooden spoon until mixture is well combined. You can also use your fingers to mix it. Cover with plastic wrap and refrigerate for 1 – 4 hours to let the flavors set.

Remove bowl from the refrigerator and shape into balls of about 1-2 inches thick. Your goal is to make them a consistent size. Place the balls on a plate, cover with plastic wrap, and place in the refrigerator.

Add the rest of the olive oil to a deep skillet and set the heat to medium. Saute the onion for about five minutes or until the onions are soft. Add the rest of the garlic and saute for about a minute until the flavor of the garlic releases. Add the wine and cook for one minute. Stir in the tomatoes with their juices as well as the cinnamon stick and water and stir the mixture with a wooden spoon. Slowly add the meatballs so they don’t fall apart. The sauce should be deep and the meatballs should be covered.

Cover the skillet and bring the mixture to a boil. Drop the heat to a simmer after it boils and cook for twenty minutes or until the meatballs are cooked all the way though. Sprinkle the meatballs with remaining parsley just before serving.

Ingredients:
  • 1 pound lean ground beef
  • 1 cup finely chopped, fresh parsley
  • 4 scallions, finally chopped
  • 1/2 cup bulgur (uncooked)
  • 1 large egg, beaten
  • 1/3 cup Greek olive oil
  • 4 garlic cloves, peeled and minced
  • 1 teaspoon ground cumin
  • Salt, to taste
  • Pepper, to taste
  • 1 large onions, halved and sliced lengthwise
  • 1/2 cup red wine
  • 16 ounces canned, diced tomatoes
  • 1 cinnamon stick
  • 1/2 cup water
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Simple and smoky grilled octopus thats Greek style

I love grilled octopus. I like to make it with the whole head, and I know that some people don't like to prepare it that way, but I don't like to waste food. I make my octopus using a super simple marinade, just olive oil, lemon, sea salt, oregano, pepper and vinegar.

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