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francescool

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One of the best parts about visiting Greece is being able to get high quality and local ingredients and cooking them yourself! We got these sausages from the local butcher and cooked them up ourselves :) I believe each village and butcher has their own style of seasoning and preparing the meat. These ones were a little bit fiery and super flavorful

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WOWWW!! This looks absolutely amazing!!! Now I am sooooo hungry....

Here are some Greek loukaniko recipes to check out too!

 
One of the best parts about visiting Greece is being able to get high quality and local ingredients and cooking them yourself! We got these sausages from the local butcher and cooked them up ourselves :) I believe each village and butcher has their own style of seasoning and preparing the meat. These ones were a little bit fiery and super flavorful

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Yes so right you are about each butcher.....the Mykonian butcher used to season in little chillies,wild thyme, rosemary and parsley, little crushed garlic and black pepper!..... Very nice image...... sure you enjoyed them!🤗👋..... Kalley Mera from Thailand and monsoons.
 
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Yes so right you are about each butcher.....the Mykonian butcher used to season in little chillies,wild thyme, rosemary and parsley, little crushed garlic and black pepper!..... Very nice image...... sure you enjoyed them!🤗👋..... Kalley Mera from Thailand and monsoons.
Wild oregano and thyme are my favorite seasonings. Nothing like the ones you buy in the bottle
 
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This looks amazing - how do you season your sausage? I have had Greek sausage with all kinds of different seasoning but I love recipes that include orange peel.
 
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In
This looks amazing - how do you season your sausage? I have had Greek sausage with all kinds of different seasoning but I love recipes that include orange peel.
In Mykonou the local butcher used to stuff them with Mykonian chillies and tons of garlic, rosemary and thyme which grows in the rocks......oh my god..... has anyone tasted Mykonian chillies??.... Rocket fuel 🚀🚀..😂😂.... Every one smelling of wine and garlic breath for days....Aftee iney Zoiee Phedhia!❤️👌
Ps: the recipe with orange peel sounds nice too!
 
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In
In Mykonou the local butcher used to stuff them with Mykonian chillies and tons of garlic, rosemary and thyme which grows in the rocks......oh my god..... has anyone tasted Mykonian chillies??.... Rocket fuel 🚀🚀..😂😂.... Every one smelling of wine and garlic breath for days....Aftee iney Zoiee Phedhia!❤️👌
Ps: the recipe with orange peel sounds nice too!
Sounds fantastic, Ive only tried horiatiko sausage from my local Greek store, the woman does an excellent job. She adds rosemary, thyme and fennel. Ive never had Mykonian chillies!! But I would love to try
 
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Sounds fantastic, Ive only tried horiatiko sausage from my local Greek store, the woman does an excellent job. She adds rosemary, thyme and fennel. Ive never had Mykonian chillies!! But I would love to try
My Thai wife can eat chillies like you cannot imagine!!!!....we have them growing here at home, even she complained that Mykonian chillies are a force to reckon with,so she fused them with Thai chillies!!!😂😂... Fennel sounds nice!...
 

Ancient Greek recipes still in the cuisine today?

I'm reaching out to you guys to ask about ancient Greek recipes that have stood the test of time and are still part of modern Greek food. Are there specific dishes, ingredients, or cooking methods that have remained unchanged? Or perhaps, are there modern adaptations of ancient recipes that highlight the continuity and evolution of Greek culinary practices?

Understanding the continuity and evolution of these recipes could offer is a fascinating thing. I think I heard that some versions of baklava may have existed in Ancient Greece, as well as some of the dishes that involve lentils, that kind of thing.

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.

Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?

Making Greek lemon potatoes?

I just had lemon potatoes at a restaurant and although I know how to cook Greek food, somehow I have never made this!

I took my best guess (I didn't look up a recipe) and it didn't taste great. Basically, I made a Ladolemono, drizzled it on the potatoes, and roasted them.

They never really got crispy - so my next thought is that I put too much of the ladolemono.

So the next time I made them, I put less of the ladolemono. I couldn't really taste the lemon.

Next, I am going to look up a recipe, but meanwhile I am curious what you guys do to make these.

Food at Greek Weddings?

When it comes to planning a Greek wedding, what Greek food is traditional to serve? I am helping my friend play her wedding and want to gather information.

Could anyone share insights or personal experiences on the traditional Greek foods served at weddings? I'm curious about dishes that are must-haves on the big day, any symbolic meanings behind certain foods, and how the menu reflects Greek culture and traditions.

I remember at my cousin's wedding, they had kourabedies and some sort of traditional Cretan rice pilaf served at weddings (they're Cretan, but the wedding was in the US).
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