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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
 

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do you put potatoes in your briam?

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?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

How Do You Keep Lamb from Drying Out in the Oven?

I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like.

For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

I’d like to get that really tender Greek-style lamb that practically falls apart. Any tips on temperature, cooking time, marinades, or resting the meat would be appreciated.
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