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What winter vegetables do Greeks cook with?

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dpappas87

dpappas87

Active member
What is in season in Greece now? I know cabbage is and maybe citrus fruits... I want to start trying some dishes that are traditional to this time of year. I know people eat a lot of stews, like stifado. Those kinds of dishes are great once in a while, but not all the time. I love vegetables the best! Do Greeks eat foods like kale? Do they use other winter vegetables like parsnips?

I know that potatoes do well this time of year and are in season, and I know what I can do with them ... Any advice is appreciated!
 
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When I was living there we used to cook Bamiez(Ladies fingers with tomatoes, onions, garlic and lots of olive oil in the oven)..... Aubergines with Feta cheese, lots of tomatoes and onions in oven).... +also other strong cheeses from Crete,....Gigatez... giant beans baked in oven......Green beans in oven!... Abundance of vegetables available!... Look up some recipes with carrots,... different dishes with cabbages, cauliflower, celery...
. Kalley Mera from Thailand..... let us know what you are cooking... which part of the world are you writing from?
 
Hash said:
When I was living there we used to cook Bamiez(Ladies fingers with tomatoes, onions, garlic and lots of olive oil in the oven)..... Aubergines with Feta cheese, lots of tomatoes and onions in oven).... +also other strong cheeses from Crete,....Gigatez... giant beans baked in oven......Green beans in oven!... Abundance of vegetables available!... Look up some recipes with carrots,... different dishes with cabbages, cauliflower, celery...
. Kalley Mera from Thailand..... let us know what you are cooking... which part of the world are you writing from?
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It sounds like winter produce in Greece is pretty similar to many climates. I am in New Hampshire and I doubt anything is really in season now, with it being so cold, but we get our produce from elsewhere so the stores stay stocked. Greece has such a lovely climate and beautiful food!
 
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twinmark said:
Yes, Greeks eat a variety of winter vegetables like kale, parsnips, and potatoes. Dishes like stifado and other stews are great for this time of year, but there are also plenty of other dishes that feature winter vegetables. A great example is hortopita, which is a traditional Greek pie made with greens and feta cheese. You could also try making a winter salad with kale, potatoes, and other vegetables, or a simple side dish with boiled parsnips and butter. Whatever you make, I'm sure it will be delicious, especially if you use all the delicious seasonal vegetables!
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Bakalyaro Skordhalia....(I used to love Skordhalia very much!) boiled beetroot with garlic....spanakopita.... baked potatoes in oven with tomatoes, onions, garlic and rosemary!.... Aubergines with tomatoes,Feta cheese, garlic and lots of Oregano and olive oil.... yummy!🤗
 
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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

Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

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?

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

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