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What to add to your melitzanosalata to spice it up

Thread starter efhernandez_
Start date Oct 25, 2021

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efhernandez_

Active member

There are many things you can add to your Melitzanosalata to spice things up. Here are a few suggestions: crushed walnuts, roasted red peppers, spicy peppers, pomegranate seeds, tahini, crispy eggplant skin, crispy fried onions, green onions for garnishing. All of these will upgrade a classic dip

k_tsoukalas

Administrator

Melitzanasalata is one of those delicious Greek dishes that I don't make much, but when I do have it, it's delicious.

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Current food trends in Greece?

dpappas87
Apr 16, 2024
Greek Food Forum
Replies: 0

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

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.

How to learn about different regional cuisines in Greece?

toniiv
Apr 9, 2024
Greek Food Forum
Replies: 0

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

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.