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Go Back   Talk Budgies Forums > Social Groups > Recipe Exchange


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  #1  
Old 12-05-2015, 02:32 AM
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Default Greek dips/sauces

Hello people! I had a request for recipes of greek dips, so here it is! Here the dips are served in a plate with a spoon so everyone in the table gets the amount he/she wants for their own plates. We call them "salads" and they are never missing of our table! They are delicious and everyone likes them! It's worth trying them! The pictures and recipes are all taken from this site https://www.sintagespareas.gr/ and I added some of my variations. Their names are in greek. Enjoy!

paprika

200 gr tomato paste
225 gr mustard
1/4 cup olive oil
1 roasted red pepper

Mix everything in the food processor. This dip is served with meats (like in a pita with gyros)


tsatntsiki

500 gr greek yogurt
2 cloves of garlic in small cubes
salt
1 tbsp vinegar
1 big cucumber( half peeled, seeds removed, grated)
some olive oil
some dill

Mix the ingredients in a big bowl. Leave it in the freezer for 2 hours before serving.


tyrokafteri (hot cheesy dip)

1 clove of garlic
1 chilli pepper
200 gr feta cheese in small cubes
1 tbsp yogurt
salt-pepper
some vinegar
olive oil

Mix everything in the food processor.


melitzanosalata (eggplant dip)

5 big eggplants
1 clove of garlic
some parsley, chopped
olive oil
2 tbsp lemon juice (I put more)
salt-pepper
200 gr feta cheese (optional)

Bake the eggplants for one hour (or less) in 200 C. Remove their skins and dice the pulp. Put all the other ingredients in the food processor for 1 minute. Put all ingredients in a big bowl and then leave it in the fridge for 1 hour.



skordalia (garlic dip- sauce for fish dishes)

1,5 cup walnuts
1 tbsp vinegar
3 tbsp olive oil
some water
salt
2-3 cloves of garlic
4 tbsp potato puree

Mix all ingredients in the food processor. This dip- sauce is served with fish dishes. Here we serve it with fried cod.


Gardener's salad

4 carrots, grated
500 gr cabbage, grated
some chopped celery
4-5 pickles
1 and half cup mayonaise
a little ketchup
vinegar

Mix all ingredients in a big bowl.


Russian salad (without meat)

150gr peas, boiled
90 gr green beans, boiled
2 carrots in cubes, boiled
3 hard boiled eggs in cubes
2 boiled potatoes in cubes
4 pickles in cubes
lemon juice
2 cups of mayonaise
salt-pepper
parsley, chopped

Mix everything in a big bowl. Put the salad in the freezer for 2 hours before serving.


Taramas (fish roe dip)
200 gr tarama (fish roe, white)
280 gr stale bread (crust removed, soaked in water and squeezed)
1 small onion, grated
50 gr mayonaise
lemon juice out of 2 lemons
olive oil
pepper

Mix all ingredients in the food processor. Serve with some olives.


Patzarosalata (beetroot salad)

600 gr boiled beetroot
500 gr greek yogurt
1 tbsp mayonaise
3 cloves of garlic
olive oil
vinegar
salt
250 gr walnuts
some dill, chopped

Chop the beetroot into small cubes and the garlic. Mix the ingredients into a big bowl.

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  #2  
Old 12-05-2015, 06:33 PM
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Despina, these are state-of-the art!!
I just love that cucumber dip, and the eggplant one, I would love to try!
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Old 12-06-2015, 03:07 AM
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Originally Posted by eduardo View Post
Despina, these are state-of-the art!!
I just love that cucumber dip, and the eggplant one, I would love to try!
Thanks, Dee! Tsantsiki - the one with the cucumber- is like our national food Athenians put tsantsiki in pitas without asking! I love both of those you mentioned, I could just eat them alone with whole grain bread!
If you have further questions about the preparation, send me a PM!
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Last edited by despoinaki; 12-06-2015 at 07:31 AM.
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Old 12-06-2015, 10:20 PM
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Despina, these all look lovely! I've had Tsantsiki and Russian Salad before and love them both--now I'll have to try the others!

Thank you for the great (and authentic!) recipes
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Old 12-07-2015, 10:09 AM
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Originally Posted by StarlingWings View Post
Despina, these all look lovely! I've had Tsantsiki and Russian Salad before and love them both--now I'll have to try the others!

Thank you for the great (and authentic!) recipes
You're welcome, Geneva! We all love these- they are served everywhere here (especially in my city). If you make anyone of them, you have to taste it a lot of times until you reach the flavour you want, ok?
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