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paharo45

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My aunt made this for me yesterday :) frigania with butter and honey (peanut butter as well if you like a more American flavour)

Screen Shot 2021-07-29 at 9.36.07 AM.png
 
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My aunt made this for me yesterday :) frigania with butter and honey (peanut butter as well if you like a more American flavour)

View attachment 573
We used to make this with tons vutteero and meli ....... Greek honey ?...... like no other.....We have good quality here too!..... but nothing touches Eliiniki meli....?..... Your aunt is great! ❤️❤️
 
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We used to make this with tons vutteero and meli ....... Greek honey ?...... like no other.....We have good quality here too!..... but nothing touches Eliiniki meli....?..... Your aunt is great! ❤️❤️
This looks delicious - I use butter and honey as well. I go out of my way to get good, European butter, which is different. I also make sure to use Greek honey! Yummy!
 
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This looks delicious - I use butter and honey as well. I go out of my way to get good, European butter, which is different. I also make sure to use Greek honey! Yummy!
With Koulorakia too!!❤️❤️?......We don't get decent butter here.....the New Zealand or English butter is so so so expensive....I would never buy it.... Can't justify these things, you know what I mean!?
 
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With Koulorakia too!!❤️❤️?......We don't get decent butter here.....the New Zealand or English butter is so so so expensive....I would never buy it.... Can't justify these things, you know what I mean!?
Yeah same....even European butter here in the states is too expensive.
 
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Yeah same....even European butter here in the states is too expensive.
And yet Sparta Gold label Olive oil is cheaper here in Thailand than Greece!!!!....Go on, does this make you laugh or not?..??
 
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And yet Sparta Gold label Olive oil is cheaper here in Thailand than Greece!!!!....Go on, does this make you laugh or not?..??
That is so weird....maybe its based on the demand
 

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I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

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In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

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Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

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