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dpappas87

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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?
 
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?
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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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!
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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What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

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?

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.

Learning about Greek food and wine pairing

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
  1. Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
  2. Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
  3. Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
  4. Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?
Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!
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