My grandmother taught me to use a mortar and pestle to crush the ingredients together. We never served it as mashed potatoes, but as a sauce to put on fish. She was from Mytilini. I definitely will try this for mashed potatoes.
Nicola: you've made a wise decision; once you get into Greek cooking you'll love it and want to have your family and friends over for some amazing meals! Follow Dimitra for additional inspiration----she's the very best and an accomplished pro!
Inner Light: These are very healthy ingredients, especially garlic which enhances our immune system and has been clinically proven to lower high blood pressure.
I discovered your cooking videos a week ago when looking for a good recipe for a roasted leg of lamb with Mediterranean flavors and since my family and I spent the last two summer vacations in Greece, it was only natural to give your recipe a go (it turned out AMAZING by the way). So far I have watched most of your videos and after the success of the roasted lamb, I made the chicken youvetsi which was an instant HIT with my kids and husband. I just wanted to ask you if you are planing on making other main dishes such as pastitsio, moussaka, any dishes with fish, calamri, etc...You have a natural flair, keep up the great work!
I'm so happy you found my channel and really glad to hear that you like my recipes :) It warms my heart to hear from my viewers! Lots of recipes coming your way. Pastistio and moussaka will be up very soon so stay tuned. I wish I could load them up as fast as I imagine in my mind... lol Thanks for watching! xo
LOL doesn't want to wash things and yet she uses a juicer for lemons. Anyway no biggie. I make this dip with leftover mashed potatoes, so I don't need 2 do potatoes from scratch, roasted head of garlic, gives lovely smooth taste to the garlic. Opa! Goes great with Gemista
Hi Demitra. Can it be served with a tomato based meat? Like the chicken breast stuffed with spinach and feta in the tomato sauce? or is it better with like a dry meat? Say oven baked chicken or fried pork chops etc.
The way you used your knife to crush the garlic...and your final presentation....do you have professional training? It's interesting, but I've seen so many versions of this dish you TH-cam. Some are looser & are pureed smooth so it's more of a sauce/dip, others are wet but with a lot of texture. Some are made with bread, others with mashed potatoes. Some are very stiff, like yours, while others are very thin. But all look great, especially yours.
Olivey2000: Great technique for crushing garlic that I learned by watching Dimitra. She's got it all down to a (Greek) culinary science! Thank you Dimitra . . . . you're the best!
First had this in Corfu restaurant many years ago fantastic make it now at home🤪thanks Dimitri for all your dishes👍🇬🇧
My grandmother taught me to use a mortar and pestle to crush the ingredients together. We never served it as mashed potatoes, but as a sauce to put on fish. She was from Mytilini. I definitely will try this for mashed potatoes.
Love your videos - I really think Greek food might be my thing, I'm definitely going to try this.
Nicola: you've made a wise decision; once you get into Greek cooking you'll love it and want to have your family and friends over for some amazing meals! Follow Dimitra for additional inspiration----she's the very best and an accomplished pro!
As always, I love your recipes!
This looks very good. I like garlic and lemon in almost everything.
Inner Light: These are very healthy ingredients, especially garlic which enhances our immune system and has been clinically proven to lower high blood pressure.
I discovered your cooking videos a week ago when looking for a good recipe for a roasted leg of lamb with Mediterranean flavors and since my family and I spent the last two summer vacations in Greece, it was only natural to give your recipe a go (it turned out AMAZING by the way). So far I have watched most of your videos and after the success of the roasted lamb, I made the chicken youvetsi which was an instant HIT with my kids and husband.
I just wanted to ask you if you are planing on making other main dishes such as pastitsio, moussaka, any dishes with fish, calamri, etc...You have a natural flair, keep up the great work!
I'm so happy you found my channel and really glad to hear that you like my recipes :) It warms my heart to hear from my viewers! Lots of recipes coming your way. Pastistio and moussaka will be up very soon so stay tuned. I wish I could load them up as fast as I imagine in my mind... lol
Thanks for watching! xo
Yum! Mashed potato lover here!
You're gonna LOVE these :)
The video quality is so stunning! Great dish, too! Cheers and love
Thanks Joanie! Right back at ya
My best friend is a mashed potato fanatic and she will Love these!
You added some new tips here.
I got the whole clip repeated with no sound.
Yes. We removed the music with the lyrics :) glad you liked it! Xo
My favorite of all the dips. Amazing that one never see's it in supermarkets
True, good point.
When we went to Hellas, they were serving this with sliced beets all over the place as they were in season.. sooooo good :)
Yes, that's very traditional :)
Yes, with beets and usually fried cod. Great combo.
The lady should have her own tv show.
Looks great. I would add the lemon zest to really brighten.
LOL doesn't want to wash things and yet she uses a juicer for lemons. Anyway no biggie. I make this dip with leftover mashed potatoes, so I don't need 2 do potatoes from scratch, roasted head of garlic, gives lovely smooth taste to the garlic. Opa! Goes great with Gemista
I learnt that garlic technique watching Jacques Pepin back in the day...
Hi Demitra. Can it be served with a tomato based meat? Like the chicken breast stuffed with spinach and feta in the tomato sauce? or is it better with like a dry meat? Say oven baked chicken or fried pork chops etc.
Good with Greek bread and feta
Jaime, try it with breaded mozzarella sticks or onion rings! Then you'll start Greek dancing and might even break some dishes! OPA!!!
Don't forget the Bakalaro and beets
Vicky: Add some breaded zucchini strips to the bakalao & beets for texture and variety. Delicious!
The way you used your knife to crush the garlic...and your final presentation....do you have professional training? It's interesting, but I've seen so many versions of this dish you TH-cam. Some are looser & are pureed smooth so it's more of a sauce/dip, others are wet but with a lot of texture. Some are made with bread, others with mashed potatoes. Some are very stiff, like yours, while others are very thin. But all look great, especially yours.
Olivey2000: Great technique for crushing garlic that I learned by watching Dimitra. She's got it all down to a (Greek) culinary science! Thank you Dimitra . . . . you're the best!
Some salted cod, some retsina, and we done
I was always taught its pronounced skor-da-yay
It sounds like that except there's an L in there :)
Its Herbs not Urbs.