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tomipark

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Please let me know!!! Feel free to debate in the comments I know there are a lot of
possibilities.
 
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Here are some of my favorite Greek mezze (appetizers):

- Saganaki
- Dolmades
- Tiropita

Here are some other Greek mezze recipes to consider trying:

 
Please let me know!!! Feel free to debate in the comments I know there are a lot of
possibilities.
Gigatez,Fava,fasolia,Bamiesz,
Melitzanosalada,Taramosalata,...More later!👌
 
Please let me know!!! Feel free to debate in the comments I know there are a lot of
possibilities.
Oh my God, there is such a huge variety of delicious & irrisitable mezedes , both panhellenic and regional. For example, in Rhodes they make "pitaroudia." They are like little, irregular circles of very coarsely ground, whole, cooked chick peas with flour, spices & local herbs, gently & quikly fried in shallow olive oil at a medium temp. They require some know how skill to make. I never attempted because I could eat them inexpensively at the various tavernas and resturants throughout the island. They would vary slightly from place to place but they were always so delicious & delectable & great with tzadzitki. The first time I eat them was at the Panorama Taverna on the highway close to the Tzambika Monestary, Archangelou. In retrospect I think those were my favorites so far, There are no eggs in pitaroudia and can be considered vegetarian. If one could back they they could also be eaten during strict lent, which very few ever practice any more
 
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Oh my God, there is such a huge variety of delicious & irrisitable mezedes , both panhellenic and regional. For example, in Rhodes they make "pitaroudia." They are like little, irregular circles of very coarsely ground, whole, cooked chick peas with flour, spices & local herbs, gently & quikly fried in shallow olive oil at a medium temp. They require some know how skill to make. I never attempted because I could eat them inexpensively at the various tavernas and resturants throughout the island. They would vary slightly from place to place but they were always so delicious & delectable & great with tzadzitki. The first time I eat them was at the Panorama Taverna on the highway close to the Tzambika Monestary, Archangelou. In retrospect I think those were my favorites so far, There are no eggs in pitaroudia and can be considered vegetarian. If one could back they they could also be eaten during strict lent, which very few ever practice any more
I found this recipe online and they look amazing! I've never heard of this dish and I'm so excited to try it. I'm a really big fan of regional dishes that usually get lost in the popular Greek food that we eat in the states. https://www.dianekochilas.com/pitaroudia-chickpea-fritters-with-tahini-sauce/
 
Fries made in olive oil, fava dip (puree of fava beans with herbs, garlic, etc), Skordalia dip, dolmades, tiropita, taramasalata ... I could go on and on but these are some of my favorites.
 
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What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.
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