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The 10 vegan dishes you can order in every Greek tavern
The 10 vegan dishes you can order in every Greek tavern
It is nearly impossible to have a bad meal in Greece. Feta, good olive oil, and fresh vegetables are able to turn any recipe into a delicious meal. Combine this with fresh fish or a souvlaki and you have heaven on a plate. Finding Greek vegan dishes, however, can be nearly impossible. Especially in smaller towns in Greece, it is difficult to stick to a plant-based diet. Greek main dishes at a traditional tavern often contain either fish or meat. But did you ever look at the starters? Meze’s is what they are called in Greek.
Read below to find the Greek vegan dishes that are served in almost all taverns around the country. Including their Greek name and the way to pronounce them. You should order around three to four of them to make a meal. Enjoy!
Grilled mushrooms
Μανιταρια πλευρώτους στο φούρνο – Manitaria plevrotous sto forno
Oyster mushrooms, grilled and served with vinegar, olive oil, and herbs. These mushrooms have an amazing texture and great taste! It is a super simple dish, but due to the quality of the used products it is definitely worth ordering. The Greek mushrooms are so good that they make a great replacement for meat.
Fava – Greek yellow split pea puree
by realgreekrecipes.com
Split pea puree
Φάβα – Fáva
Creamy and super tasty split pea puree, cooked with olive oil, garlic, onion, and lemon. Fava is a Greek hummus, perfect to eat with some bread or pita. Originally this recipe is made with fava beans from Santorini. Here, the volcanic soil on the island gives extra sweetness to the beans that are produced. However, today fava is cooked all throughout Greece and available in almost every Greek tavern.
Tomato salad
Σαλατα ντομάτα – salata tomata
Don’t be fooled by the name of this Greek vegan dish, there is more to it than just tomatoes. Tomato salad in Greece is short for the famous Greek (farmer’s) salad without the feta. Cucumber, onions, olives, and tomatoes, topped with herbs and olive oil. So simple, but so tasty.
Giant Greek beans from the oven
by kalofagas.ca
Baked giant beans
Γίγαντας στο φούρνο – Gigantas sto fourno
Gigantes means giants, and sto fourno, from the oven. The name of this delicious traditional dish explains exactly what it is. Big white beans cooked in the oven with onion, tomatoes, olive oil, and many herbs. Sometimes, carrot and celery are added as well.
Peppers from Florina
Πιπεριές Φλωρίνης – Pipėriés Florinies
Peppers from Florina, a region close to the border of both Albania and North Macedonia. The peppers’ taste is sweet and they are grilled and served with olive oil and vinegar.
Boiled wild greens
Χόρτα βραστά – Gorta Vrastá
Gorta Vrastá is a super traditional Greek dish that is unfortunately, not for everyone’s taste. The dish is made with a wild vegetable that does not have a translation into English. The vegetable is boiled and served with lemon and salt, super simple. Personally, I am not a big fan of this recipe. However, you must try since it doesn’t get more local than this. When you are a big fan of lemon taste, you will most probably like it.
Beetroot salad
Παντζαροσαλάτα – Pantsarosalata
This beetroot salad is again a very simple Greek dish. The beets are cooked in foil inside the oven. Meanwhile, garlic, olive oil, and vinegar are whisked together in a salad bowl. Once the beets are done, everything is put together with some pepper and salt. Kali orexi!
stuffed vine leaves
by giorgostsoulis.com
Stuffed vine leaves
Σαρμαδακια – Sarmadakia
This dish is absolutely one of my favorite ones in Greece Tiny handmade stuffed vine leaves that come in many variations. Rice with olive oil, onions, and a variety of herbs give taste to this dish. The leaves are usually eaten with tzatziki, but don’t let traditions prevent you from trying this dish. Eat without sauce or try with fava or melitzanosalata (eggplant dip).
Greek bruschetta
Ντακος, χωρίς τυρί – Dakos chories tiri
Dakos is made with barley rusks, a specialty of Crete called kritharokoula. This rusk is a hard, twice-baked bread and is topped with olive oil, tomato, and greek cheese. Some taverns add capers or olives as well. Dakos is traditionally a recipe from Crete and perfect for warm summer days. Although this is officially not a vegan recipe, it is definitely worth trying. Just order them without, chories, (feta) cheese.
Fried zucchini
Κολοκυθάκια τηγανιτά – Kolothàkia tiganita
Last but not least, my favorite vegan traditional Greek dish. Kolothàkia are fried thin slices of zucchini covered in a dough that is made of flour with either water or beer. You can eat them with fava, melitzanosalata, or even just mayonnaise or ketchup. They are better than potato fries!
Does this list not include your favorite Greek vegan dishes? Please leave a comment below so I can try it on my next trip to Greece!
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Greek Gyros – Nutrition and Food Safety
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Greek Gyros
The Gyro is a Greek street dish that many Americans favor. You pronounce it yee-roh. A gyro is roasted meat served in a pita, usually with tomato, onion, and tzatziki, a cold, creamy sauce made from yogurt, cucumber, garlic, and spices.
Spiced gyro meat is roasted on a rotating vertical rotisserie and sliced off in thin, crispy shavings as it cooks. In Greece, gyros are made predominantly of pork; in America, it is a blend of lamb and beef. If lamb is not available, you can still make superb gyros with all beef. Lamb is not critical, but it rounds out the flavor in gyro meat recipes. It is delicious! I highly recommend using it in equal parts with beef if you can get it. If red meat is not your favorite, try a chicken gyros recipe.
The key to homemade gyros is in the flavor and tenderness of the meat. You want to cook it at a lower temperature, so it stays juicy and does not dry out. Then slice it thinly and crisp the edges. You will be surprised by the similarity in taste to that of your favorite gyro establishments.
Making gyro meat at home is more like making a meatloaf unless you own a rotisserie. This method is for adventurous cooks with average kitchens wanting to make a gyro without the extra equipment. You process the ground lamb, beef, or meat combo in a food processor to create a puree or paste, which will then be baked, sliced, and seared. One of the most notable things about gyro meat is that it is thinly sliced. Aim for 1/8” or thinner. This is much more easily accomplished once the meat is cool. You will achieve a crisp outer layer like a rotisserie gyro by searing the meat.
Tzatziki (tuh-zee-kee) sauce is almost as essential to the Gyro as the meat. Tzatziki is a creamy cucumber yogurt dip or sauce made from simple ingredients, including strained yogurt (or Greek yogurt), cucumbers, garlic, and sometimes fresh herbs such as dill or mint. The sauce is simple and only takes minutes to make it. I like to use English cucumbers here because they are seedless, plus the skin is thin, so you do not have to peel them. If using regular cucumbers with waxy skin, peel them completely and discard the large seeds. Tzatziki needs to sit in the fridge for at least an hour before serving; ideally, it should rest overnight. The flavors meld and get better as it sits.
You will want to buy or make the soft, thick Greek pita bread for gyro sandwiches. Flatbread can be substituted. Greek pita bread is an effortless dish to prepare. Greek pita is a plain, non-enriched dough left to proof and then pan-fried in a skillet until fluffy and golden brown. If you wonder if it is worth making pita bread at home, my answer is yes!
Arrange warm meat slices, slivered raw onion, sliced tomatoes, and tzatziki sauce on warm pita bread. Fold the pita bread in half (like a taco) and enjoy.
An outstanding gyro balances hot and cold ingredients with Mediterranean flavors. If you experience gyro cravings, you are in luck and can now enjoy them without having to leave the house!
Print Recipe
Gyros
Servings: 4
Meat
- 1 Pound ground beef
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground nutmeg
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/4 cup red onion, minced
- 2 teaspoons lemon juice, freshly squeezed
- oil as needed for frying or grilling
Yogurt Sauce
- 3 Tablespoons olive oil
- 1 Tablespoon white vinegar
- 2 cloves garlic, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup Greek yogurt, strained
- 1 cup sour cream
- 2 medium cucumbers, peeled, sliced, and finely diced
- 1 teaspoon fresh dill, chopped
Sandwich
- 4 rounds flatbread or pita
- 4 lettuce leaves
- 1 medium tomato, sliced or diced
- 1/2 medium onion, thinly sliced
Yogurt Sauce
-
In a medium bowl, combine the olive oil, vinegar, garlic, salt, and pepper. Mix until well combined.
-
Blend the yogurt with the sour cream in a separate bowl using a whisk. Add the olive oil mixture to the yogurt mixture and mix well.
-
Add the cucumbers and chopped fresh dill. Chill for at least 2 hours before serving and garnish with an additional sprinkle of fresh dill.
Sandwich
-
To make the meat mixture, thoroughly combine the ground lamb, salt, black pepper, cumin, nutmeg, oregano, garlic, red onion, and lemon juice in a mixing bowl.
-
Divide into four equal portions and shape into oblong patties about 3-inch wide by 6-inch long by 1/2-inch thick. Notice that the patty is shaped more like asausage (long and thin) rather than a hamburger patty. This is intentional to ensure the patty fits in the flatbread. Refrigerate for one hour.
-
Preheat a grill or grill pan over high heat. Alternatively, heat a large non-stick skillet over high heat.
-
If grilling, brush the grill or grill pan with oil. If pan-frying, add a dollop of oil to the pan. Grill or pan-fry the patties for 3 to 4 minutes per side, or until cooked through with crispy edges.
-
To assemble the sandwiches, spread tzatziki sauce down in the center of a flatbread round or pita pocket.
-
Add a lettuce leaf, some sliced tomato, and a few thin onion slices.
-
Add the patty and fold the bread over the lamb. Repeat with the remaining sandwiches. Serve and enjoy.
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
Sources:
- en.wikipedia.org
- www.mygreekdish.com
- www.mashed.com
- realgreekrecipes.com
- thespruceeats.com
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U. S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.
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