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The healthiest and easiest Greek dish is briam!

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tomipark

tomipark

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I love briam! Sometimes I like to add sweet potato to mine to make it more healthy
 
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tomipark said:
Check out this recipe for Greek style baked summer vegetables aka briam! I love it https://www.greekboston.com/food/vegetables/summer-briami-recipe/

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Couldn't agree more with this.... reminded of people we used to joke with when I read Tourlo Tourlo.... means really hotpotch...I used to chuck in anything...But that recipe is very nice and traditional, I used rosemary too!...and we had wild chives ... Giving that earthy flavour...(Used for lamb dishes).... sometimes sprinkling feta cheese at the end....Oh made me hungry now!!! and I have just had breakfast! .😂😂..... Kalley Mera from Thailand...
 
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Hash said:
Couldn't agree more with this.... reminded of people we used to joke with when I read Tourlo Tourlo.... means really hotpotch...I used to chuck in anything...But that recipe is very nice and traditional, I used rosemary too!...and we had wild chives ... Giving that earthy flavour...(Used for lamb dishes).... sometimes sprinkling feta cheese at the end....Oh made me hungry now!!! and I have just had breakfast! .😂😂..... Kalley Mera from Thailand...
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Feta cheese on top of everything is amazing!
 
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tomipark said:
Check out this recipe for Greek style baked summer vegetables aka briam! I love it https://www.greekboston.com/food/vegetables/summer-briami-recipe/

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Briam is defnitely one of my favorite foods. I love how the Greek kitchen has so many vegetarian options and even vegan! My daughter had an egg allergy but it was not a big problem in Greece because during Lent, so many egg free products and sweets are available. I also wrote this list of Vegan and Vegetarian options in Greece for families who want to order out with their kids: https://familyexperiencesblog.com/vegetarian-and-vegan-food-in-greece/
 
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Celeste said:
Briam is defnitely one of my favorite foods. I love how the Greek kitchen has so many vegetarian options and even vegan! My daughter had an egg allergy but it was not a big problem in Greece because during Lent, so many egg free products and sweets are available. I also wrote this list of Vegan and Vegetarian options in Greece for families who want to order out with their kids: https://familyexperiencesblog.com/vegetarian-and-vegan-food-in-greece/
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How lovely to read this.... Thank you kindly for this... Yasou apo mena from Thailand..
 
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Briami is one of my favourites during the summer. My parents have a garden and bring me gigantic zucchini from the garbed, it’s perfect for briam!
 
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Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.jpg

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.
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