1 - 4 of 4 Posts

auroracoor1

Active member
What type of pita is the best to use in Greek recipes? I get really confused with all the different types of pita and the brands. What is the style of Greek pita? Is it the one that looks like this picture?

greek-fried-bread-with-feta-720x480.jpg
 
  • Like
Reactions: dpappas87
It doesn't quite look like the picture you posted, it's more like the one in the gyro picture below. It does get confusing, especially if you don’t have any Greek supermarkets nearby and you’re buying from American supermarkets or middle eastern or general european supermarkets. Greek pita is fluffier, thicker and is lighter in color.

gyro-1-720x720.jpg
 
Hey I think the picture you posted is something different. There's a Greek dish that's more like a pancake, but not like the pancakes we have here in the United States. It's savory, more like a fried bread, and the pancakes don't use yeast. The batter is very similar to an American pancake, but a little thinner so they don't fry up as fluffy as an American pancake. Greek pita bread is fluffier than other types of pita bread you can get in the store. It's used to make gyros, and they do use yeast.

The-Gyro-Is-Greeces-Favorite-Street-Food-720x480.jpg
 
Hey I think the picture you posted is something different. There's a Greek dish that's more like a pancake, but not like the pancakes we have here in the United States. It's savory, more like a fried bread, and the pancakes don't use yeast. The batter is very similar to an American pancake, but a little thinner so they don't fry up as fluffy as an American pancake. Greek pita bread is fluffier than other types of pita bread you can get in the store. It's used to make gyros, and they do use yeast.

View attachment 128
Yes, I believe the one in the original picture is tiganopita with feta. The real Greek pita is in this picture!
 

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.

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.

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.

Salt Cod in Greek Cooking?

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!

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
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top