Greek seasoning - canned

As one of the famous food culture representatives in the Mediterranean region, Greece uses a lot of olive oil, lemon juice, honey, wine, and fresh herbs in its cuisine. Kendo's Greek mixed spices use many herbs from the Mediterranean region, including #dillweed, which is also a herb that often appears in Greek cuisine. #Dried lemons are also used to add lemon aroma and a slight sour aroma. Cinnamon and nutmeg can add sweetness, balance the flavor, and make the aroma warmer. Red pepper powder and garlic are also indispensable elements of Mediterranean cuisine. When mixed in different proportions, they can be salty, sour, spicy, fragrant, and sweet. , with a balanced flavor, suitable for use in a variety of #Mediterranean dishes, or added to any favorite dishes to enhance the flavor. Greek seasoning Greek mixed spices are suitable for #all kinds of meats and can also be used on vegetables. In addition to applying #marinated meat directly on the meat, you can also add it during the cooking process. If you add it at the beginning of the cooking, you can release more layers of flavor, and if you add it near the end of the cooking, you can retain the fresh herbs. Flavor. As a marinade, you can use 2 tablespoons of olive oil, 1 tablespoon of lemon juice (or any fruit vinegar), 1 tablespoon of Greek mixed spices, and then add some salt, honey or spicy according to your taste. You can marinate 600 grams. of meat. Or in the same proportion, pour it directly on boiled, steamed or grilled fish and vegetables, or make a salad dressing. Definitely a spice that deserves a place in your home spice section. When I was working in Australia, there was a Greek grandmother in the kitchen. She would prepare Greek dishes for staff meals from time to time, such as moussaka (eggplant thousand layers), souvlaki (barbecue), spanakopita (spinach thousand layers), etc. If you don’t add a lot of them yourself, The vegetables are paired with fresh cucumbers, tomatoes, etc., topped with Greek yogurt, topped with olive oil and sprinkled with spices. Apart from spices, the thing that impressed me the most was phyllo pastry. In Taiwan, filo pastry is also made, which is a very thin crust commonly used in Greek cuisine. During preparation, the dough is smeared with butter or olive oil, and then rolled up or covered in layers. After baking, it will have the texture of mille-feuille, but it is lighter than mille-feuille and can be salty or sweet. The above-mentioned spinach mille-feuille is stuffed with cheese, spinach, and eggs and served with phyllo. The sweet version is rolled into a circle with nut, cheese or dried fruit fillings, placed on a baking sheet, and then brushed with oil and baked. Brush with sugar water after baking until crispy. This kind of cuisine is also very common in the Middle East. If you have the opportunity to buy crispy pie crust, you might as well try it.