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I had this amazing bifteki (Greek style hamburger) in Greece. It was so flavorful, not like American hamburger meat that's just seasoned with salt and pepper. Does anyone know how to make it at home?

bifteki.jpg
 
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I like to combine parsely, dill, garlic, onion, salt, pepper, oregano, bread crumbs, egg, and milk! I don't know the actual measurements LOL sorry. That's just the way that Greeks cook..with their eyes
 
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I had this amazing bifteki (Greek style hamburger) in Greece. It was so flavorful, not like American hamburger meat that's just seasoned with salt and pepper. Does anyone know how to make it at home?

View attachment 257
I make 3lb of ground chuck 80/20 half med onion chopped . I don't measure but I would say at least 3/4 tablespoon garlic powder tablespoon of ground Greek oregano 2 teaspoon sweet basal 1 teaspoon thyme 1 tablespoon parsley 1 tablespoon imported parmesan cheese. I do the same mix in my meat balls except I add unseasoned bread crumbs . Roll into balls warm pan with oil height enough to medium height of meat balls. Flour meat balls before placing in oil. Golf ball size cooks in about 15 - 20 min drain in colander as they brown.
 
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I make 3lb of ground chuck 80/20 half med onion chopped . I don't measure but I would say at least 3/4 tablespoon garlic powder tablespoon of ground Greek oregano 2 teaspoon sweet basal 1 teaspoon thyme 1 tablespoon parsley 1 tablespoon imported parmesan cheese. I do the same mix in my meat balls except I add unseasoned bread crumbs . Roll into balls warm pan with oil height enough to medium height of meat balls. Flour meat balls before placing in oil. Golf ball size cooks in about 15 - 20 min drain in colander as they brown.
Do you cook them with olive oil or canola oil?
 
If you know how to make Greek meatballs, it is pretty the same mixture. In my family we make it with salt, pepper, chopped onion, fresh spearmint, parsley, and a little oregano. Once the mixture is mixed, you form it into patties instead of balls. I like to grill mine just like a regular hamburger.
 

Greek Halva Recipe to Enjoy During Lent?

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
  4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
  7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
  8. Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.

What is the best street food in Greece?

What do you consider the best street food in Greece? Are there any specific dishes or local delicacies that you dream of having again? Also, if you have recommendations for particular places or vendors, that would be fantastic!

Here's what I've got on my list so far:
  • Souvlaki
  • Gyros
  • Loukoumades
  • Spanakopita
  • Bougatsa
But I'd like to go beyond the usual and try the real local flavors that might not be as famous internationally. I'm open to suggestions from all over Greece. I have an idea of what I like but want to see what others say.

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.
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