Give Guacamole A Greek Twist With Two Ingredients


Avocados are a native Mexican crop, but their versatility extends beyond its culinary borders. While there’s no better way to showcase avocados’ creamy texture and rich flavor than a zesty and spicy bowl of guacamole, you can change its flavor profile from Mexican to Mediterranean with the help of a couple of ingredients: Kalamata olives and feta cheese give guacamole a delicious Greek makeover, offering both flavorful and textural enhancements to its tangy and creamy foundation.

Kalamata olives are packed with umami while feta is salty, sour, and savory. Evoking the concept of kokumi, avocados’ deliciousness may lie more in their texture than their flavor; they have a buttery, rich mouthfeel that upstages a fairly neutral flavor. So, when chopped chunks of kalamata olives and crumbled feta are added, this Greek-style guacamole has a delightful chew and enhanced creaminess.

You could add these two ingredients to a classic guacamole recipe. However, there are other ingredient swaps and additions better suited for Mediterranean cuisines.

Read more: 20 Greek Dishes You Need To Try At Least Once

Tips For Greek Guacamole

block of Greek feta with kalamata olives on a ceramic plate

block of Greek feta with kalamata olives on a ceramic plate – Moving Moment/Shutterstock

If you want to make the most of a Greek twist on guacamole, you can further revamp the traditional Mexican recipe by swapping a few more ingredients. Garlic, tomatoes, and red onions are fitting ingredients for both Mexican and Greek guacamole, but you could substitute classic Mexican citrus, peppers, and herbs with Mediterranean counterparts. For example, you could trade limes and diced jalapeños for lemons and roasted red peppers, and parsley for cilantro. You could even use sun-dried tomatoes instead of fresh.

Because olives, roasted red peppers, and feta all come in jars or containers full of preservative liquids, it’s important to drain the liquid completely before adding them to guacamole. Otherwise, you’ll get a thin, overly salty guacamole.

Guacamole is often one of various dips on an appetizer spread, usually accompanied by red, green, or corn and bean salsas and creamy queso. You could apply the same idea to Mediterranean guacamole spread by pairing it with tzatziki, hummus, and eggplant dip. And instead of corn chips, you can serve Greek-style guacamole with crudites, warm pita, or seasoned pita chips.

Guacamole isn’t just for Taco Tuesday anymore. You can now have it with shawarma or halloumi pitas and shots of ouzo for a newly donned Mediterranean Monday.

Read the original article on Tasting Table.



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