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ssherie_

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Hey everyone, i’ve been noticing that a lot of the gyro places near my house are changing up their menu. They are now more options for sauce, and they’re adding new types of meats. This has me curious… what’s the most traditional way to eat gyro/souvlaki? I’ve never been to Greece so I don’t know if places in Canada are just catching up, or if they’re creating new trends.
 
I am a huge fan of deconstructed gyros (gyro plate stlye):
Gyro-Plate-720x480.jpg
 
I would say most places that are Greek-owned are authentic. Now a days places in Greece are definitely swtiching up their game and becoming more trendy, I’ve even seen tofu and vegan gyros. 🤯
 
I would say the classics are pork gyro and chicken souvlaki, both with tzatziki and french fries :) those are also my favourite. This is what they look like:

Traditional-Gyro-720x480.jpg
 
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I would say most places that are Greek-owned are authentic. Now a days places in Greece are definitely swtiching up their game and becoming more trendy, I’ve even seen tofu and vegan gyros. 🤯
Vegan gyros??? I’ve never even heard of that…kind of sounds weird to me. But I agree, the most classic is pork gyro, which i love!! It tastes best with everything on it, tomatoes, onions, tzatziki, and french fries.
 
Yes, these are definitely the classics. Although I do like the new “sauce” that they’re using. That’s what they call it at the gyro place I go to in Athens near the airport. I think it’s a mixture of ketchup, mayo and mustard kind of like the sauce that they have at Shake Shack. It’s really good with chicken souvlaki, but I always like to get one of each whenever I visit.
 
I would say most places that are Greek-owned are authentic. Now a days places in Greece are definitely swtiching up their game and becoming more trendy, I’ve even seen tofu and vegan gyros. 🤯
I could eat a vegan or tofu gyros every day of my holiday 💙🤍
 
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Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

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.

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

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

No Meat Dolmades (Stuffed Grape Leaves) Recipe

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:​

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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