Comments on: Tomatokeftedes with Tzatziki Zucchini Pasta

By: Susan

Susan — Mon, 26 Jun 2017 18:41:33 +0000

Your first post is my most favorite recipe. I love the salad that goes with the first version, but am looking forward to trying the noodles. Thanks for the update.

By: Margaret

Margaret — Thu, 22 Jun 2017 15:52:46 +0000

Made these and they were fabulous. I did have to use a lot more chick pea flour. But otherwise delicious!

By: Ruth Russell

Ruth Russell — Tue, 20 Jun 2017 20:51:20 +0000

In reply to Janice.

hi Janice –
I made these last night with regular wheat flour, regular oregano and good ol’ Parmesan cheese – they were wonderful! Of course I can’t compare them with original Greek TOMATOKEFTEDES because I’ve never had one before. My husband loved them too. I like the idea of baking instead of frying, thank goodness the weather broke a little here in Michigan. ~ ruth

By: Ali Maffucci

Ali Maffucci — Mon, 19 Jun 2017 15:03:19 +0000

In reply to Janice. Give it a try with wheat flour - I haven't tested it this way, but give it a try!

By: Janice

Janice — Mon, 19 Jun 2017 14:22:08 +0000

So what flour would you suggest instead of the chickpea flour, I have nothing in my pantry other than regular wheat flour?

By: Ali Maffucci

Ali Maffucci — Mon, 19 Jun 2017 13:29:46 +0000

In reply to Mary A. Mary, I use a Mediterranean Oregano, but since most people only keep traditional Oregano in their pantries, there recipe suggests as such!

By: Ali Maffucci

Ali Maffucci — Mon, 19 Jun 2017 13:29:13 +0000

In reply to Sheryl. Yes, I haven't tested them that way, but you can substitute!

By: Ali Maffucci

Ali Maffucci — Mon, 19 Jun 2017 13:28:54 +0000

In reply to Dozenelk. Yes, these noodles are raw! Zucchini noodles are great raw - and great raw in the summertime, when we don't want to turn on the heat! And yes, as the recipe indicates, the zucchinis are first peeled! Pecorino Romano is an Italian cheese, actually! Hope this helps.

By: CW

CW — Mon, 19 Jun 2017 12:25:43 +0000

In reply to Dozenelk. It's actually a hard, salty, Italian cheese found in most grocery stores.

By: Dozenelk

Dozenelk — Mon, 19 Jun 2017 01:39:11 +0000

What is Pecirino Romano Cheese? What kind of store would have it? Health food Store?
I live in remote area 6 hrs away from the city without access to health food stores. Just two grocery stores. I’ve never seen or heard of Pecirino Romano Cheese. I assume this is a Greek cheese? Any assistance appreciated. I do go to the city about once a year. So may have to wait a year to make this. You usually cook your noodles a little bit, but this sounds like they are totally raw. Am I correct? Also, did you peel your zuchinni to get the noodles so white? Thanks in advance for your response.

By: Amy

Amy — Mon, 19 Jun 2017 01:13:33 +0000

In reply to Sheryl. Also curious if you could sub something else

By: Sheryl

Sheryl — Sun, 18 Jun 2017 15:51:36 +0000

So can I substitute the chickpea flour something else?

By: Mary A

Mary A — Sun, 18 Jun 2017 15:37:19 +0000

I lived in Greece for 2 years many years ago when my husband was in the military. I brought some recipes home with me, but they didn’t taste the same made here. It wasn’t until years later when a Greek friend told me that their oregano has a distinctly different flavor from Italian oregano. You didn’t specify which oregano you used.