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nadellii

Active member
I was reading in the forum about something called ladopsomo - is this Greek fried bread? I am trying to find an example of a recipe and what it looks like. It seems like an easy thing to have quick bread for a meal, but I can't find a good recipe that makes sense to me. I asked one of my friends and she said to use "any regular bread dough".
But, I don't actually make a lot of bread so don't know what that means!

Do you guys have any advice? I want to try to make this dish soon.
 
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I was reading in the forum about something called ladopsomo - is this Greek fried bread? I am trying to find an example of a recipe and what it looks like. It seems like an easy thing to have quick bread for a meal, but I can't find a good recipe that makes sense to me. I asked one of my friends and she said to use "any regular bread dough".
But, I don't actually make a lot of bread so don't know what that means!

Do you guys have any advice? I want to try to make this dish soon.
When I make this I tend to use any type of bread dough I feel like putting together. I tear off chunks of dough once it proofed, flatten it with my palm, and cook it in oil.
 
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Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

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Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

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