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blopez34

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Are there any tips on how to make the best baklava? I’ve always struggled to find a balance between making it crispy, flavourful, sweet but not too sweet. I know it’s probably going to take a lot of trial and error, but I would really appreciate any fool proof tips and recipes. It would be great if I could make baklava that tastes as good as the ones from this bakery.

baklava.jpg
 
I know the traditional way in greek cooking is to make it with walnuts, but you can always try adding pistachios or different types of nuts to experiment to your liking.
 
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Another tip (from my wife LOL) is to add syrup to the baklava when the baklava is cold and when the syrup is hot! This is so that the baklava doesnt become soggy. Soggy baklava is actually the woooorssttt, I hate it.
 
Are there any tips on how to make the best baklava? I’ve always struggled to find a balance between making it crispy, flavourful, sweet but not too sweet. I know it’s probably going to take a lot of trial and error, but I would really appreciate any fool proof tips and recipes. It would be great if I could make baklava that tastes as good as the ones from this bakery.

View attachment 6
Like every other Greek recipe, I find there are 100's of variations. I just use the ancestral one passed down, and then we keep tweaking it to our taste. I've experimented with putting less butter and sugar to see if it still tastes OK, etc.
 
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My mom says that the key to baklava is adding rosewater to the syrup. It adds such an extra dimension of flavor and is so tasty. Don’t add too much, because it can taste or smell like perfume. I add one tablespoon to the syrup when it’s COLD!! Make sure you don’t cook it with the syrup.
 
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My mom says that the key to baklava is adding rosewater to the syrup. It adds such an extra dimension of flavor and is so tasty. Don’t add too much, because it can taste or smell like perfume. I add one tablespoon to the syrup when it’s COLD!! Make sure you don’t cook it with the syrup.
Woah I didn't know that I could use rose water, thanks! Can I find it at most Greek supermarkets?
 
Woah I didn't know that I could use rose water, thanks! Can I find it at most Greek supermarkets?
You can find rosewater at most Greek, Middle Eastern and Latin American supermarkets! Sometimes I can even find it at a normal traditional western supermarket.
 

What foods go best with ouzo?

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?

Tips to Prevent Phyllo from Drying Out?

I am not new with working with phyllo.

Lately, and I don't know why, the phyllo has been during out as I work with it. It's always store bought phyllo and it may be another brand than what I normally use, but I don't see how that could possibly make a difference.e Perhaps I am working slower. Maybe my kitchen is dryer.

All I know is that I would love some tips on how to prevent the phyllo from drying out! I asked around and people say to keep a wet towel over it. I tried that and the phyllo stuck to the towel so I am obviously missing an important detail.

Can you use frozen vegetables for Greek dishes?

There are two Greek dishes that I enjoy a lot and like to make a lot - fasolakia and the baked vegetables with the variety.

It's not always realistic for me to make them, though, because of the vegetable situation.

Is it okay to use frozen veggies? These are washed and chopped - they're basically ready to go - so it would save me a lot of time!

fasolakia-greek-food.jpg

Bougatsa Recipe - Delicious Breakfast!

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.

Best Greek seafood dishes for summer grilling?

Summer is in full swing, and what better way to enjoy the season than firing up the grill? Which seafood dishes perfect for grilling. Greek cuisine's blend of fresh ingredients, herbs, and spices makes it an ideal choice for light, summery meals, and I'm eager to hear your recommendations.

Do you have favorite Greek seafood recipes or dishes that shine especially bright when cooked over an open flame? Whether it's a classic recipe or a personal twist on traditional fare,I know about things like grilled octopus marinated in olive oil and oregano to the simplicity of shrimp saganaki.

Additionally, if you have preparation tips, marinade secrets, or any advice on grilling seafood the Greek way, please share. Thanks so much!
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