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acamp7

Active member
I love dessert but I just spent the past month overindulging. I don't want to give up dessert, but I also don't want to eat heavier desserts right now, like baklava and cake. I am looking for some ideas and I will share some that I have:
  • Though I think of this as breakfast, the yogurt, honey, and walnut thing makes a nice dessert.
  • If I want a cookie, I think koulourakia might be a good choice, or better yet, ladokoulourakia - I seem to be able to stop at 1 or so
  • Halva - I can satisfy my sweet tooth and a sliver is just enough
  • Greek sesame cookies - does anyone have a recipe?
I am open to ideas!
 
I love dessert but I just spent the past month overindulging. I don't want to give up dessert, but I also don't want to eat heavier desserts right now, like baklava and cake. I am looking for some ideas and I will share some that I have:
  • Though I think of this as breakfast, the yogurt, honey, and walnut thing makes a nice dessert.
  • If I want a cookie, I think koulourakia might be a good choice, or better yet, ladokoulourakia - I seem to be able to stop at 1 or so
  • Halva - I can satisfy my sweet tooth and a sliver is just enough
  • Greek sesame cookies - does anyone have a recipe?
I am open to ideas!
Hi acamp7
I to love desserts, and I have narrowed a few down as “healthier”. Pasteli, which pairs excellent with coffee, Fanouropita, moustokouloura. -Pemi
 
I love dessert but I just spent the past month overindulging. I don't want to give up dessert, but I also don't want to eat heavier desserts right now, like baklava and cake. I am looking for some ideas and I will share some that I have:
  • Though I think of this as breakfast, the yogurt, honey, and walnut thing makes a nice dessert.
  • If I want a cookie, I think koulourakia might be a good choice, or better yet, ladokoulourakia - I seem to be able to stop at 1 or so
  • Halva - I can satisfy my sweet tooth and a sliver is just enough
  • Greek sesame cookies - does anyone have a recipe?
I am open to ideas!
I would suggest Greek spoon sweets. They are a great choice because they are preservative-free, no butter etc and you only need a teaspoon to feel satiated. And you can use in yogurt, for breakfast and much more.
 
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These are all some great suggestions... thank you so much to you both for chiming in! I can't wait to try some of these recipes.
 
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I like the idea of thinking of some desserts as "healthier". For me, I know this sounds pretty basic, but sometimes eating some fruit, dried fruit, or yogurt with honey satisfied my sweet tooth well enough.
 

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
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