#greek cuisine Tumblr posts

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    漸漸的,空氣裡開始多了一絲暖熱。

    想做一道燉牛肉,要帶著陽光的芬芳。

    於是,希臘檸檬燉牛肉,上菜。


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    <食材準備>

    牛肋條-600g  切塊

    麵粉

    紫洋蔥-1顆  切塊

    紅蘿蔔-1根  切丁

    蒜頭-2瓣

    月桂葉-1片

    土耳其綜合香草-1 tbsp

    小荳蔻粉

    牛高湯球-1球

    檸檬-2顆

    白酒

    海鹽

    黑胡椒

    橄欖油

    黑橄欖


    <做法>

    1.切塊的牛肋條裹上薄薄麵粉,放入以橄欖油熱鍋的鍋中,煎至表面金黃後撈起備用

    2.原鍋放入洋蔥及紅蘿蔔拌炒

    3.加入蒜頭炒香

    4.加入月桂葉、綜合香草、小荳蔻粉,炒香

    5.刨入檸檬皮茸

    6.加入牛高湯球

    7.加入白酒至與食材齊高,以大火煮至酒氣散逸

    8.加入檸檬汁,以海鹽及黑胡椒調味

    9.蓋上鍋蓋,以中低溫燉煮40分鐘

    10.盛盤後灑上黑橄欖


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    與過去我常做的以紅酒或是大量香料入菜的燉牛肉有著極大的風味差異。

    這道希臘料理濃郁的美味之中有著愛琴海特有的清甜氣息,令人回味無窮。

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  • lmao @ american youtuber making a greek food mukbang and eating it with chopsticks while her bf was drinking avgolemono sauce from a glass. 

    #trash#greek cuisine #it's alright she just missed the correct continent #happens to the best of us
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    All homemade pita bread, falafel, and tzatziki sauce. Turned out great for our first try.

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  • @sinsontheskin replied to your post “Facts: If you order a Greek salad and it has lettuce in it, it is NOT…”

    I had the strangest argument about the salad today. I just commented on a restaurants post that we don’t use lettuce and some other things they’d put in the salad and if they do, then it’s not a Greek salad and they were like “we know how greek people do it we just add it to make it taste better” and I’m still laughing cause they got so defensive they dmed me to tell me off

    tell them their taste buds have a problem

    #sinsontheskin#reply #in what country is that restaurant? #since when does lettuce add taste to anything? #greek cuisine
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    我非常喜歡這道幾乎在任何一間希臘餐廳都吃得到的美食Moussaka。


    料理Moussaka可以分成3個部分:蔬菜、肉醬、Sauce Béchamel,最後再組裝(?)起來。希臘的做法是將蔬菜油炸過後鋪在烤盤底部,我則直接放在烤盤底部送進烤箱烤,過程的安排大概是這樣:利用烤馬鈴薯的時間來料理肉醬,肉醬炒好後需要燉一下。此時就烤茄子,再利用肉醬燉煮的時間做sauce béchamel,因為肉醬燉好的時候,要拌入滿滿2大匙這個香濃柔滑的牛奶醬汁,前提是一切順利的話…忘記曾在哪裡聽說過,喜歡烹飪的人較擅於規劃時間(?),或許真有那麼一回事。


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    蔬菜

    <食材準備>

    馬鈴薯-1個  切片

    茄子-1個  切片

    洋蔥-半個  切片

    土耳其綜和香草

    海鹽

    黑胡椒

    橄欖油


    <做法>

    1.烤箱以200度預熱,並一直保持此溫度。烤盤刷上橄欖油。

    2.馬鈴薯及洋蔥放入攪拌盆,以橄欖油、海鹽、黑胡椒、土耳其綜合香草調味,平鋪入烤盤,放入烤箱烤30分鐘

    3.茄子放入攪拌盆,以橄欖油、海鹽、黑胡椒、土耳其綜合香草調味,平舖在馬鈴薯上,再放入烤箱烤30分鐘


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    肉醬

    <食材準備>

    洋蔥-半顆  切末

    蒜頭-2瓣  切末

    牛絞肉-500g

    肉桂

    丁香

    番茄糊-2大匙

    罐頭番茄-1瓶(400g)

    海鹽

    黑胡椒

    橄欖油

    Sauce Béchanel-滿滿2大匙


    <做法>

    1.肉桂及丁香以研磨機磨成香料粉備用

    2.取一只鍋,以橄欖油熱鍋,放入洋蔥炒至完美焦糖化(請注意是完美焦糖化)

    3.加入蒜頭,拌炒

    4.加入2小匙磨好的香料粉,拌炒

    5.加入番茄糊,拌炒

    6.加入牛絞肉,拌炒至牛肉上色

    7.加入罐頭番茄,拌炒

    8.以適量海鹽及黑胡椒調味

    9.以低溫火力燉煮並收汁

    10.離火後加入滿滿2大匙sauce béchamel,拌勻即可


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    我喜歡保有一點嚼勁的口感,沒有將牛肉絞的很碎。


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    Sauce Béchamel

    <食材準備>

    無鹽奶油-60g

    低筋麵粉-60g

    鮮奶-40cc

    黑胡椒

    肉豆蔻

    帕瑪森乾酪粉

    蛋黃-1個


    <做法>

    1.取一只醬汁鍋,加入奶油,以中低溫煮至奶油融化(注意絕不可焦化)

    2.分批加入麵粉,以攪拌棒拌成麵糰狀

    3.分批緩緩加入鮮奶,同時一邊攪拌。此動作重複進行數次,醬汁成乳霜狀即可離火

    4.刨適量肉豆蔻,並以黑胡椒及帕瑪森乾酪粉增加風味

    5.加入蛋黃,拌勻即可


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    最後,將食材組裝好。

    1.將烤盤自烤箱中取出,肉醬平鋪在烤過的蔬菜上

    2.sauce béchamel倒入烤盤均勻鋪在肉醬上,以抹刀抹平

    3.撒上帕瑪森乾酪粉,放入烤箱烤30~40分鐘


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    人們普遍認為,當茄子在16世紀從阿拉伯傳入西方時,Mousakka這道以茄子與碎肉料理的美食便一起西進,這說明了為什麼所有地方的Moussaka名稱都來自阿拉伯根源musaqqa'a。今日,在阿拉伯世界、黎凡特地區、土耳其、希臘、乃至整個巴爾幹半島,Moussaka都是一道常見的菜餚,也能看到其他許多以茄子與肉末一起烹調的料理。當然,在不同的地方,Moussaka會有不同的做法與習慣吃法。土耳其Moussaka也相當美味,少了Sauce Béchamel的香濃,多了香料的鮮明風味。希臘與土耳其喜歡微溫享用Moussaka,阿拉伯國家則大多冷食。


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    Moussaka就像許多地區的常見菜色一樣,每個家庭有自己的獨門食譜。而最典型的現代希臘Moussaka型式是由20世紀初名廚暨最有影響力的希臘烹飪作家之一的Nikolas Tselementes所創造的。深受法式烹飪法的他,將法國料理靈魂五大母醬之一的貝夏美醬Sauce Béchamel運用於Moussaka之中,也將這個美味的醬汁帶入了希臘的家庭廚房,更現代化了希臘烹飪。


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    口感非常成功!

    只是份量的估計還不太孰悉,Sauce Béchamel那層有點太薄。

    剩下沒有吃完的半個Moussaka,放入冰箱,隔天回烤作為午餐,相當美味。

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  • Greek Loukoumades…  👍💙🇬🇷

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    This is a tough one to rate. Papa Cristo’s is more than an eatery. It’s also a Greek deli and grocery store. And it’s a local institution, open since 1948. They started out as a Greek market and added the restaurant in 1985. If you know what to order, there are some real gems. They’re known for their roasted lamb.

    I went late one Sunday afternoon and it was packed. It’s pretty famous and has been featured on many TV programs. They make a lot of things from scratch, including, bread, Greek yogurt, pastries, meat pies, etc. It’s still owned by the same family that started it. And owner Chrys Chrys (what a name) is a fixture there. With his white Greek handlebar moustache, you can’t miss him. He looks like he just left Greece.

    The deli/ grocery store has imported Greek olive oil, cheese, cured meats, beverages, pita, baklava and other desserts/pastries, frozen food, spices, coffee, yogurt, honey, olives, wine, etc. It’s probably the biggest Greek market in Los Angeles. Actually, I think it’s the only Greek grocery store in Los Angeles.

    Look for the Village Taverna signs if you want to order food. The menu includes breakfast, hot appetizers, salads, cold appetizers, meat plates, seafood and veggie plates, sandwiches, pasta, pitza, soups, and desserts (including loukoumades/Greek doughnuts and Greek yogurt). For a hole in the wall, the prices are higher than I expected. The portions are bigger than average but not to the degree that the plates feel like a bargain.

    * Roasted lamb with Greek salad, rice, pita & tzatziki ($19.99): This was a better value than the falafel plate, since it included 7 thick slices of carved lamb vs. 6 pieces of falafel. The thick slices of lamb were lightly seasoned, juicy, and tender. I put a few slices in the thick, warm pita, added the tangy tzatziki and OMG, so good. The rice pilaf with bell peppers was soft and moist. The Greek salad was just okay because they used iceberg lettuce. It had tomatoes, feta, olives, cucumber as well, and a good vinaigrette dressing.

    * Falafel plate with Greek salad, rice, pita & tzatziki ($19.99): This came with 6 pieces of falafel. The patties were flat discs. Mr. Froyo said the falafel was dry, but he ate them cold, hours after they were made.

    * Homemade Greek yogurt ($4.99 for 12 oz): Plain, unsweetened, it’s tangy and sour in a good, natural yogurt way. The texture was smooth and creamy.

    * Homemade Greek yogurt with sour cherry ($5.99 for 14 oz): The sour cherry syrup with a few whole cherries is swirled into the plain Greek yogurt. The texture was grainier than the other tub of yogurt for some reason. But in terms of taste, it had what I was looking for – tang and cherry flavor. The cherries are more sweet than sour, despite the name. The texture was thick and rich.

    Parking is tough in the area, but they have their own parking lot with complimentary valet service. If you’d like to dine in, order your food first and then find a table. There’s a large dining room.

    3.5 out of 5 stars

    By Lolia S.

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  • Greek style moussaka with eggplants + potatoes ˉ̶̡̭̭ ( ´͈ ᗨ `͈ ) ˉ̶̡̭̭
    One of the best dishes I made, the bechamel was worth it

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  • It’s a lovely Greek mezes (delicacy/appetizer ) and it’s super easy to make!  Buyurdi is actually a turkish word, meaning “an order to someone”. The word is also used in Greek nowadays, when we have to describe a frustrating amount of money that we have to pay. It takes only minutes to prepare and it’s very tasty, so here is the recipe!

    INGREDIENTS
    100 g of Feta cheese
    2-3 ripe tomatoes, chopped slices
    1 small pepper paprika
    1 large tomato (2 medium)
    1 small chili pepper
    oregano
    olive oil

    COOKING VIDEO

    ALTERNATIVE COOKING
    1. At the bottom of the mold to pour a little olive oil.

    2. Top tightly packed chopped tomato slices. Fet cut into slices, put on top of the tomatoes, then optionally put chili pepper, pour a little olive oil, sprinkle with chopped herbs. You can add freshly ground black pepper, it perfectly emphasizes the taste of tomatoes.

    3. Form put in the oven, preheated to 180 degrees for 15-20 minutes. First, the form can be closed with a lid or foil — so vegetables will provide more delicious juice. Then remove the lid and just dopekat.

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  • That crispy feta cheese with honey on top makes Clinton drooling…:)

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  • Our dinner somewhere at a top of Tinos island. 

    Clinton was falling more and more falling in love with greek cuisine.

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  • Fried feta cheese with honey and sesame

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  • We found a nice dinner place up the hill with a  breathtaking view! It was so beautiful to see the sun going down. Another great local restaurant of Tinos island. Local dessert was a new experience :)

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