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seleanor

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Beans are so healthy and versatile, and there are so many Greek recipes where beans are the star of the dish! These are my top recipes, but I'm sure there are many more that I do not know of. Please add more in the the thread!!

- Gigantes (baked white beans with tomato sauce)
-Fava bean spread (boiled and mashed fava beans with lemon and olive oil)
-Fakes (simple lentil soup with onions and tomatoes, garnished with vinegar and olive oil)
 
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Fasolada
 
Beans are so healthy and versatile, and there are so many Greek recipes where beans are the star of the dish! These are my top recipes, but I'm sure there are many more that I do not know of. Please add more in the the thread!!

- Gigantes (baked white beans with tomato sauce)
-Fava bean spread (boiled and mashed fava beans with lemon and olive oil)
-Fakes (simple lentil soup with onions and tomatoes, garnished with vinegar and olive oil)
Thank you for writting about these wonderful bean dishes. What I remember in Greece, extra big lima beans were used for "Giantes" which means in English giants. From my expierence in Greece, fava is made with yellow split peas and cooked and prepared as you write. I think fava beans are called koukia in Greece and have to be shelled when you buy them fresh from the farmers market. What I remember about preparing them was you had to boil them for a long time and then you had to dump the water because it was toxic? Then re-boil them. But I'm not sure about that. I do remember eating them with local olive oil and fresh squeezed local lemons. A gastronomic heaven
 
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Thank you for writting about these wonderful bean dishes. What I remember in Greece, extra big lima beans were used for "Giantes" which means in English giants. From my expierence in Greece, fava is made with yellow split peas and cooked and prepared as you write. I think fava beans are called koukia in Greece and have to be shelled when you buy them fresh from the farmers market. What I remember about preparing them was you had to boil them for a long time and then you had to dump the water because it was toxic? Then re-boil them. But I'm not sure about that. I do remember eating them with local olive oil and fresh squeezed local lemons. A gastronomic heaven
Yes exactly, when making lentils you need to boil them for a few minutes first, dump out the water, rinse them, and then start cooking them again.
 
Beans are so healthy and versatile, and there are so many Greek recipes where beans are the star of the dish! These are my top recipes, but I'm sure there are many more that I do not know of. Please add more in the the thread!!

- Gigantes (baked white beans with tomato sauce)
-Fava bean spread (boiled and mashed fava beans with lemon and olive oil)
-Fakes (simple lentil soup with onions and tomatoes, garnished with vinegar and olive oil)
I love all of these! Sooo good. A lot of my family "Fava" recipes for some reason use yellow split peas. I know that they aren't the same thing... Maybe it was an issue of availability of ingredients back when they came over... almost 100 years ago now.
 

Greek Vegetable Casserole Recipe (Briam)

Now that it is lent, I will be making this a lot. I bring it to lenten potlucks at my church and I make it all the time at home. Here's a recipe I use - I do change up the vegetables sometimes depending on what I can find. I might omit eggplant, for example, and I would replace it with two additional zucchini.

Ingredients:​

  • 2 medium zucchinis, sliced
  • 2 eggplants, sliced
  • 4 medium potatoes, peeled and sliced
  • 1 large red onion, sliced
  • 1 bell pepper (any color), sliced
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, sliced or 1 can (14 oz) diced tomatoes
  • 1/4 cup olive oil, plus more for drizzling
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp oregano, dried
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup feta cheese, crumbled (optional)

Instructions:​

  1. Preheat your oven to 375°F (190°C) and lightly oil a large baking dish.
  2. Prepare the vegetables: Slice the zucchinis, eggplants, potatoes, onions, and bell peppers into even pieces. If using fresh tomatoes, slice them as well; otherwise, have your can of diced tomatoes ready.
  3. Layer the vegetables in the dish: Start with a layer of potatoes at the bottom, followed by eggplants, zucchinis, onions, bell peppers, and tomatoes. Sprinkle each layer with minced garlic, oregano, salt, and pepper. Repeat the layering process until all the vegetables are used.
  4. Season and oil: Once all the vegetables are layered, drizzle them with olive oil and add a final sprinkle of salt, pepper, and dried oregano. For a touch of freshness, add the chopped parsley over the top.
  5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and continue baking for another 30 minutes, or until the vegetables are soft and slightly caramelized on the edges.

Choosing a Greek Olive Oil to Use for Cooking

I've recently become fascinated with the nuances of cooking oils, specifically Greek olive oil, and I'm curious about how others go about selecting the right one for their cooking needs. With its renowned flavor profile and health benefits, Greek olive oil is a staple in my kitchen. However, with so many varieties and flavor strengths (from robust to mild), I often find myself overwhelmed by the choices.

I have a great olive oil that I use as a finisher or to put on salad. I love the flavor so much. I only have a small quantity, though. So, I want to preserve it. In other words, I don't want to use it for cooking, I think it will ruin it.

How do I really choose a Greek olive oil to cook with?


greek-olive-oil.jpg

What do you eat for breakfast?

I have been wondering what traditional Greeks eat for breakfast. I am a bit Americanized in my habits, but I noticed I am constantly not very hungry in the morning.

From what I've gathered, a traditional Greek breakfast might not be as globally recognized as the full English breakfast or the American pancakes and bacon, but it's definitely a feast worth exploring. I'm curious, does anyone here know what a traditional Greek breakfast consists of?

From the initial research, it seems that fresh ingredients play a big role, with items like Greek yogurt, honey, fresh fruit, and nuts being quite common. There's also mention of various types of bread and pastries, such as the famous Spanakopita (spinach pie) and Tyropita (cheese pie). However, I believe there's more to discover and learn from personal experiences or detailed insights.

Do any of you have Greek heritage or have been to Greece and experienced a traditional Greek breakfast firsthand?

How to Make Greek Yogurt at Home?

I have a yogurt machine and have been making yogurt with varying degrees of success. I decided I wanted to try making Greek yogurt! Now what? Some questions:

  • What kind of milk should I use?
  • What starter should I use?
  • Do I have to strain it?
I can't think of anything else to ask. I am also thinking of calling the yogurt machine company and asking them...

greek-yogurt.jpg

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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