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dpappas87

Active member
I am planning a memorial service coming up in about two weeks. The person who makes the koliva for everyone in the church is going to be out of town, and I can't find another person to do it. So I thought I'd make it.

I found this recipe - does it look like it would work?

Ingredients:

  • 2 cups whole wheat berries
  • 1/2 cup powdered sugar
  • 1/2 cup chopped walnuts
  • 1/4 cup sesame seeds
  • 1/4 cup chopped almonds
  • 1/4 cup golden raisins
  • 1/4 cup black raisins
  • 2 tbsp ground cinnamon
  • 1 tbsp ground cloves
  • Garnish: pomegranate seeds, whole almonds, and powdered sugar

Instructions:

  1. Preparing the Wheat:
  • Rinse the wheat berries thoroughly in a strainer under cold running water.
  • Place the wheat in a large pot and add water until it's about 2 inches above the wheat level.
  • Bring to a boil, reduce heat, cover, and simmer for about 2 hours, or until they are tender but not mushy, adding more water as necessary.
  • Drain the wheat and spread it out on a towel or a large baking tray to dry out completely, preferably overnight.
  1. Toasting Ingredients:
  • Preheat your oven to 350°F (175°C).
  • Spread the sesame seeds on a baking sheet and toast in the oven for about 5-8 minutes, till golden; be vigilant as they can burn quickly.
  • Repeat this process with the almonds and the walnuts, ensuring each is nicely toasted but not burnt.
  1. Mixing the Koliva:
  • Once the wheat is dry, combine it in a large bowl with powdered sugar, toasted walnuts, toasted sesame seeds, toasted almonds, golden and black raisins, cinnamon, and cloves.
  • Stir the mixture gently to combine.
  1. Assembling the Dish:
  • Mound the mixture onto a large serving platter, shaping it into a dome with your hands or a spoon.
  • Decorate the top with whole almonds and pomegranate seeds creating a cross or other religious symbols as is traditional.
  • Just before serving, sift powdered sugar over the top to cover.
 
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Reactions: k_tsoukalas
This looks delicious - thank you so much for sharing the recipe!
 
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Reactions: Luana
Yes, it does and koliva can have variations and amonts like raisins need not be exact.. We would also put initials of the dead person on the top, but that may be another regional tradition.
 

Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.

Top herbal teas popular in Greece?

Could anyone share insights or recommendations on which herbal teas are the most popular or cherished in Greece? I'm particularly interested in teas that are unique to the region or have a special place in Greek culture and wellness practices.

Also, if you have any suggestions on where I might purchase these teas, especially if they're available online, that would be incredibly helpful! I'm eager to try making some of these teas at home and experiencing a taste of Greek herbal tradition.

Thank you in advance for your help! I’m looking forward to exploring your suggestions and hopefully discovering some new favorite teas.

Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
  • 2 cups mixed Greek olives (such as Kalamata, green, or black)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
  1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.

Creative ideas for Easter lamb leftovers?

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)

grilled-lamb-chops.jpg

List of Different Greek Cooking Techniques

I hope you're all doing well! I've recently developed a deep appreciation for Greek cuisine and I'm eager to expand my cooking skills in this area. However, I'm realizing that I might be missing out on some traditional Greek cooking techniques that are essential for authentic dishes.

Could anyone kindly provide me with a list of cooking techniques commonly used in Greek cuisine? Whether it's grilling, baking, braising, or something more specific to Greek cooking, I'm eager to learn! Any insights, tips, or favorite methods would be greatly appreciated. Looking forward to your responses!

Here's what I can think of so far:

  • Frying - usually in olive oil, right? Things like Greek fries and kourabedies come to mind is being fried.
  • Grilling - souvlaki, chicken, etc
  • Sandwiches - gyros, making "toast" that you see on menus in Greece
  • Braising - like braised lamb?
  • On the spot - Lamb, goat
  • Baking - desserts and savory dishes
What have I missed?
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