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kcixcy

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I sometimes like when cultures clash....but it can also be a disaster ahahaha! What is your favorite twist on Greek classics? I must say I love lamb gyros from a good Greek diner, from what my Greek friends have told me, they don't eat lamb gyros in Greece
 
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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.
 
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.
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"
 
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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"
 
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..❤️
 
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!
 

Greek Lenten Foods?

Lent is coming up. I find myself planning for fasting... I tend to cut out meat and dairy, and then I obey a strict fast during Holy Week.

I would like recommendations on Greek lenten foods. I'm particularly interested in dishes that are traditionally consumed during this period, which abstain from meat and dairy products. I'd love to learn not just about the types of dishes but also a bit about the significance or history behind them if you happen to know.

Any recipes, cooking tips, or even restaurant suggestions where I can find authentic Greek lenten dishes would be greatly appreciated. I’m excited to broaden my culinary horizons and perhaps incorporate some of these traditions into my own practices.

Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?

Most common seafood in Greece?

What is the most common seafood in Greece?

I recall having an abundance of delicious, fresh caught seafood but I can't remember the names of most of the fish. I had delicious octopus and that's the only thing I remember for sure.

I am going to Greece again - I thought I would try to figure what are some fish and other seafood, besides octopus, that I should look forward to?

I see octopus everywhere. I think I may have eaten fresh sardines at one point. Maybe some calamari and a different kind of lobster, too...

Choosing a Greek Olive Oil to Use for Cooking

I've recently become fascinated with the nuances of cooking oils, specifically Greek olive oil, and I'm curious about how others go about selecting the right one for their cooking needs. With its renowned flavor profile and health benefits, Greek olive oil is a staple in my kitchen. However, with so many varieties and flavor strengths (from robust to mild), I often find myself overwhelmed by the choices.

I have a great olive oil that I use as a finisher or to put on salad. I love the flavor so much. I only have a small quantity, though. So, I want to preserve it. In other words, I don't want to use it for cooking, I think it will ruin it.

How do I really choose a Greek olive oil to cook with?


greek-olive-oil.jpg

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?
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