Happy Greek Independence Day!
Please add your favourite Greek recipes.
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I’ll be making dinner tonight with some ground lamb and some pasta.
I’ll probably make Lamb and Eggplant Pastitsio similar to this one:
I added a beaten egg to the bechamel in my Lamb and Eggplant Pastitsio.
I also have this recipe saved, which tops pasta with a lamb sauce (ignore the call for a ketchup sachet lol).
A long Hungry Onion thread for reference: GREEK - Summer 2021 (Jul-Sept) Cuisine of the Quarter - #340 by Zoeliculious - Cooking, Cookbooks, Ingredients - Hungry Onion
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I recently purchased Meni Valle’s Thessaloniki cookbook focused on northern Greek recipes
Here are some of her recipes that are available online:
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looks good!
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It’s Holy Thu for Greek Orthodox people today. Today is the day many Greek Orthodox people dye their Easter Eggs red. My local bakery in Toronto sells Red Hard Boiled Eggs by the dozen, as a convenience.
I usually make Greek Easter bread. I think I will buy it this weekend for a change.
…
a version of gigante beans without tomato
my take on Piyaz
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I used the marinade from this recipe. More of a Cypriot style, including dry mustard. I will use that marinade again.
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Pontian Piroski, the pierogi of the Black Sea Greeks
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some Greek green onion recipes I plan to make.
anyone have a recipe or recommendation for galaktouboureko? would love to make one with various honeys i bring back from trips. thanks in advance
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I will DM you a family recipe next week.
I haven’t made this recipe. The MyGreekDish site is my go-to for Greek recipes online. (I own around 3 dozen Greek cookbooks, as well 
)
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If you want to feature specialty honey, the best way imo is drizzled over plain, whole milk greek yogurt.
There’s a reason Milos has this on their menu, and it shows up on so many tables 
.
Honey on buttered toast is another good way to really taste a special honey, though not Greek.
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honey is also great on tiropita.
I have been to Greek weddings with a yogurt station as part of the dessert offering. Add your own honey, nuts, dried fruit, etc.
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I’m making this tonight, for the second time:
Akis Petrizikis’ Tuna-stuffed eggplant . I used regular canned or jarred tuna, instead of smoked tuna.
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