Greek Food, Cooking and Recipe Community
What is your favorite Greek American dish?
- Thread starter kcixcy
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ellinasgolfer0320
Well-known member
I grew up on authentic Greek food and do not enjoy americanized Greek food about 90% of the time I try it. There was one time I had a panini with olive oil, feta, spinach, and chicken that was Greek inspired and it was pretty good.
greek_ggirl
Active member
Hmmm that sounds good, like something I would make at LOL. I usually make "Americanized" Greek food at home when I don't have a lot of time. One of my favorite quick recipes is pasta salad with feta, olives, onions and tomatoes. Anything with feta and some tomatoes on top can me "Greekified"
Hash
Well-known member
Hash
Well-known member
I like 'Greekified'!!....That's another new one for us!!....Kallo afto!
.... Kalley Mera from Thailand.....No where on Earth can any one find Greek tomatoes, garlic and onions which taste like they do there!We used to have these wanderful gypsies coming to sell onions and garlic hanging on a string...I used to hang them out side the house..
.... Kalley Mera from Thailand.....No where on Earth can any one find Greek tomatoes, garlic and onions which taste like they do there!We used to have these wanderful gypsies coming to sell onions and garlic hanging on a string...I used to hang them out side the house..
k_tsoukalas
Moderator
Defining what Greek food really is can be trickier than we might realize. Greek cuisine in the United States, in general, seems to represent what was common in Greece when the families came over from Greece, and this ranges from late 1800's or so to today. These recipes were then handed down through the generations. Meanwhile, the cuisine in Greece changed and evolved and modern Greek cuisine looks much different than those recipes of the past.
My family came to the United States just before World War I, so our family recipes appear to be stuck in that time. I've been to Greece enough time to know that the food in Greece now is different. In my family's case it is less about being "Americanized" for the most part as it is that the recipes and foods are old and possibly from another time in Greece.
Immigrants In the United States have also forced to adapt the foods because Greek ingredients like Mastic and Mahleb, that are key ingredients in many foods, weren't common, so the families maybe started to use vanilla extract and cinnamon instead. I know that my family's "tsoureki" uses cinnamon and orange instead of mahleb because of the difficulties in obtaining ingredients, and the few times I have tried to add mahleb instead, my family was confused and it didn't go over very well. I don't think there is a right or wrong way to experience Greek food because even in Greece, you have regional and familial difference.
I believe the fusion foods we see right now are a good thing. I would rather Greek flavors make their way into other foods than not because it is a flavor profile I know and love!
My family came to the United States just before World War I, so our family recipes appear to be stuck in that time. I've been to Greece enough time to know that the food in Greece now is different. In my family's case it is less about being "Americanized" for the most part as it is that the recipes and foods are old and possibly from another time in Greece.
Immigrants In the United States have also forced to adapt the foods because Greek ingredients like Mastic and Mahleb, that are key ingredients in many foods, weren't common, so the families maybe started to use vanilla extract and cinnamon instead. I know that my family's "tsoureki" uses cinnamon and orange instead of mahleb because of the difficulties in obtaining ingredients, and the few times I have tried to add mahleb instead, my family was confused and it didn't go over very well. I don't think there is a right or wrong way to experience Greek food because even in Greece, you have regional and familial difference.
I believe the fusion foods we see right now are a good thing. I would rather Greek flavors make their way into other foods than not because it is a flavor profile I know and love!
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How to make homemade Greek sausages
- efhernandez_
- Greek Food Forum
- Replies: 0
Greek sausages are fresh and fragrant. You can make these sausages out of any type of ground meat, but the most traditional way is ground pork. I like to use chicken for breakfast sausages but pork for when I'm having a barbecue with guests over. I like to get fresh ground meat from the butcher, with about 15-20% of fat. The more fat, the juicer the sausages will be. Keep in mind that if you're using a leaner cut of meat, you will want to keep an eye on the cook time so that they don't dry out. Here is my favorite recipe. It's in Greek but I use a google translate add on to understand it.
www.mamapeinao.gr
Σπιτικά χωριάτικα λουκάνικα - MamaPeinao.gr
Πώς θα φτιάξετε χωριάτικα λουκάνικα στο σπίτι.
www.mamapeinao.gr
Mastic ice cream is the best dessert for summer
- nm1999
- Greek Food Forum
- Replies: 0
Greek mastic ice cream is one of the best summer desserts. It has such a unique flavor, and is made from traditional Greek ingredients. You can usually find this ice cream packaged in a grocery store, from a Greek pastry store, and some people even make it at home. If you would like to try to, here are some recipes that you can use.
www.aglaiakremezi.com
www.greekboston.com
Mastic Ice Cream - Aglaia's Table οn Kea Cyclades
PrintThe Greek equivalent of vanilla ice cream, this is uniquely flavored, scented with mastic—the crystallized sap of the wild pistachio shrub (Pistachia lentiscus), which grows only on the southern part of Chios island. Exported to the Arab countries and the Middle East, mastic was the ancient...
www.aglaiakremezi.com
Recipe for Greek Style Mastic Ice Cream Recipe
Learn how to make and prepare the recipe for Pagoto Masticha, also know as Greek style mastic ice cream.
www.greekboston.com
How to make refreshing mussels saganaki for the summer
- francescool
- Greek Food Forum
- Replies: 0
Mussels might seem like an intimidating dish to cook, but they're actually pretty easy. I like to get fresh mussels from a fishmonger or a grocery store when they are available. I make sure to clean them really well on the outside to get all of the sand out, and I boil them once until they open and quickly rinse them so any sand inside will escape. After that, I follow this recipe and they come out perfect!
www.greekboston.com
Recipe for Greek Mussels Saganaki
Learn how to make and prepare the recipe for Greek Mussels Saganaki.
www.greekboston.com
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