1 - 8 of 8 Posts

francescool

Active member
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

Screen Shot 2021-07-31 at 10.38.06 PM.png
 
  • Like
Reactions: Hash
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

View attachment 586
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.
 
  • Like
Reactions: nadellii
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
 
  • Like
Reactions: Hash
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.
 
  • Like
Reactions: Hash
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!
 
  • Like
Reactions: efhernandez_
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
 
  • Like
Reactions: Hash
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!...
 

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

Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
  5. Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.

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?

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?

Bougatsa Recipe to Try

I went to Greece and loved the Bougatsa I used to buy on the street. I thought I would share a recipe I found. I have never made it before. Does this look like the real deal? I don't want to dive in, only to realize the recipe was flawed from the beginning.

Ingredients​

For the Custard:​

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup fine semolina
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon (optional)

For the Assembly:​

  • 1 package (about 1 pound) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • Confectioners' sugar, for dusting
  • Ground cinnamon, for dusting

Instructions​

Preparing the Custard:​

  1. In a medium saucepan, combine the milk and half the sugar over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar.
  2. In a large bowl, whisk together the remaining sugar and semolina. Add the eggs and whisk until the mixture is smooth and pale.
  3. Gradually temper the egg mixture by adding a cup of the warm milk while whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (about 10-15 minutes). Remove from heat, stir in the vanilla extract and lemon zest (if using), and set aside to cool slightly. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming.

Preparing the Phyllo:​

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Carefully unroll the phyllo dough. Cover the sheets with a damp towel to prevent drying out.
  3. Lay one sheet of phyllo in the prepared dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have used about half of the phyllo.
  4. Pour the custard over the phyllo layers, spreading evenly.

Assembly and Baking:​

  1. Continue layering and buttering the remaining phyllo sheets on top of the custard.
  2. Using a sharp knife, score the top layers of phyllo into pieces – this will make cutting the bougatsa easier after baking.
  3. Bake for 45-50 minutes, or until the phyllo is golden brown and crisp.
  4. Remove from the oven and allow to cool for a few minutes.
  5. Before serving, sift generously with confectioners' sugar and sprinkle with cinnamon to taste.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top