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What are your favorite lenten recipes?

Thread starter mastichas09
Start date Apr 1, 2021

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mastichas09

Active member

Im trying out fasting this year, and I love to make kolokithokeftedes (zucchini fritters) but I need some more inspirationion. What are your go-to lenten dishes?

Worldwide Greeks Editor

Administrator

Staff member

My favorite Lenten Greek food is Yemistes (stuffed tomatoes) :
https://www.greekboston.com/food/vegetables/vegan-stuffed-tomatoes/

kosta_karapinotis

Active member

I love dolmadakia (stuffed grape leaves) without meat (just rice and herbs).

k_tsoukalas

Administrator

I eat a lot of soups during lent, like lentil soup:

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Stuffed grape leaves - how much filling?

voula_slat
Apr 10, 2024
Greek Food Forum
Replies: 1

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Getting souvlaki tender?

nadellii
Friday at 12:00 PM
Greek Food Forum
Replies: 0

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Can you make your own rusks?

redsoxdw_
Apr 9, 2024
Greek Food Forum
Replies: 1

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

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No Meat Dolmades (Stuffed Grape Leaves) Recipe

ssherie_
Tuesday at 12:58 PM
Greek Food Forum
Replies: 0

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:

1 jar of grape leaves (about 60-70 leaves)
1 cup short-grain rice
1 large onion, finely chopped
2 cloves garlic, minced
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
1/4 cup olive oil, plus extra for drizzling
Juice of 2 lemons
Salt and pepper to taste
Water

Instructions:

Prepare the Grape Leaves:
- If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
Prepare the Filling:
- In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
Fill and Roll the Grape Leaves:
- Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
- Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
- Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
Cook the Dolmades:
- Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
- Pour enough water into the pot to just cover the dolmades.
- Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
- Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.