Source-based recipe
Tzatziki
Base with cucumber
Open the base →Root variant
The site has a separate root version with yogurt and garlic.
Open the other version →DISCOVER · DEEP · SAVE
One dish, multiple versions
Ten comparisons with recipe couplings, taste differences and a clear distinction between sources and own cooking variants.
A variant is not automatically a regional tradition. We distinguish source-based recipes, own cooking proposals and the test recipe. The source links and ingredients are included in the recipes.
A variant for each recipe
Ten versions side by side
Source-based recipe
Skordalia
Base with potato
Open the base →Bread and walnut
Other base, different structure; the bread variant contains gluten and nuts.
Open the other version →Source-based recipe
Fetadip
Tirokafteri: spicy
Open the base →Tyrosalata: milder
Both are cheese dips; the degree of spice also depends on the cook.
Open the other version →Source-based recipe
Aubergine dip
Melitzanosalata
Open the base →Agioritiki with pepper
A special recipe with paprika and own taste balance.
Open the other version →Own cooking variant
Ladolemono
Oil, lemon and oregano
Open the base →Extra fresh herbs
For example, add finely chopped parsley. Try the ratio again.
Own cooking variant
Avgolemono
Hot egg lemon sauce
Open the base →Softer acid
Start with less lemon and add after tempering to taste. The egg technique remains the same.
Own cooking variant
Tomato sauce
Onion, garlic and oregano
Open the base →Quieter herb profile
Use less oregano or add some parsley at the end. This is not a designated regional version.
Own cooking variant
Fava
Our base: yellow split peas
Open the base →Other congestion
Serve with baked onion instead of capers. Origin labels do not change by any other topping.
Test recipe
Pepper cream
Cream fraîche and mayonnaise
Open the base →More or less pepper
Taste after cooling. Begin mildly and then add extra pepper. Exact restaurant recipe unknown.
Own cooking variant
Besamel
Cheeses and creams, without eggs
Open the base →Other cheese
Use another grated hard cheese; take into account saltiness and melting.
What does a regional name say?
A regional name can refer to a origin, product, tradition or recipe style. It does not prove that each taverna uses the same preparation. Therefore, look at the ingredients mentioned and the source of the specific version.