Best way to make saganaki?

We cooked too much Easter lamb than we needed and have a ton leftover. I am sure I am not the only one! I am brainstorming ways to use the leftovers. Do you guys have anything to add?

1. Gyros with lamb (Tzatziki and all the trimmings!)
2. Lamb sandwiches
3. Stir fries
4. Lamb in rice and tomato sauce
5. Wraps
6. Omelets and scrambles (think steak and eggs, but with Greek flavors and of course lamb instead of steak)

This will I hope generate a healthy discussion amongst the readership here!I have been drinking Pure Olive oil 0.3% Acidity (Not cheap!) for many years, not everyday as I alternate with Pure Organic Sesame oil and Organic first pressed Coconut oil as well....and I also forget to be honest even when all the bottles are staring at me!!... Since there are many members here I am interested to hear how many drink olive oil and the benefits to their wellbeing?!.... Kalley Mera from Thailand and a heatwave no one can imagine for 5 months without a drop of rain!
https://greekreporter.com/2024/05/0...Reporter+Daily+News+Simple&utm_term=Read+More

I am curious - what goods go best with Ouzo? Traditionally, I don't actually pay attention.

From my understanding, Ouzo is traditionally enjoyed with small plates, similar to tapas, known as "mezedes" in Greece. Yet, I’m eager to hear from those who have either traveled to Greece or have an in-depth knowledge of Greek cuisine about what specific dishes you think would pair best with Ouzo. Are there specific flavors or types of dishes (seafood, meats, vegetables) that enhance the experience of sipping Ouzo?

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:

• 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
• 1/2 cup (1 stick) unsalted butter, melted

Custard:

• 4 cups whole milk
• 1 cup granulated sugar
• 1 cup fine semolina flour
• 4 large eggs
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)
• Ground cinnamon, for sprinkling (optional)

Instructions:

1. Prepare the Custard Filling:
   • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
   • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
   • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
   • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
   • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
2. Prepare the Bougatsa Dough:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
   • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
   • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
3. Assemble the Bougatsa:
   • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
   • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
   • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
   • Repeat this process with the remaining puff pastry portions and custard filling.
4. Bake the Bougatsa:
   • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
   • Remove the bougatsa from the oven and let it cool slightly before serving.

How is salt cod, or Bakaliaros, used in Greek cooking? I remember my grandmother using it and I forget for what...

Could anyone share what specific dishes in Greek cuisine feature salt cod as the key ingredient? How is it typically prepared and served in Greece? Are there any traditional recipes or unique cooking methods that highlight the flavor and texture of salt cod in Greek cooking? I know a lot of other cultures use it, too.

I believe understanding the culinary uses of salt cod in Greece could offer deeper insights into the country’s culture and traditions. Plus, it would be great to try and replicate some of these dishes at home!