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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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Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.jpg

What do you serve for Greek Easter?

With Greek Easter just around the corner, I'm getting excited to celebrate with family and friends. One of my favorite parts of this holiday is the delicious feast we enjoy together. I'm curious to hear what dishes everyone serves at their Greek Easter gatherings.

Whether you have cherished family recipes passed down through generations or you're trying something new this year, I'd love to hear about it. From traditional favorites like lamb and tzatziki to mouthwatering desserts like baklava and tsoureki, every dish adds to the festive atmosphere.

So, what's on your Greek Easter menu this year? Are there any must-have dishes or special treats that you look forward to? Feel free to share recipes, tips, or simply your excitement for the upcoming celebration. Let's swap ideas and inspire each other to make this Greek Easter memorable!

Us? We are grilling a leg of lamb and serving it with lemon potatoes and fasolakia. For dessert we are doing some kind of a chocolate cake and of course koulourakia.

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.

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?
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