1 - 4 of 4 Posts

acamp7

Active member
I have only ever eaten Fanouropita on August 27th... which I believe is when the saint is honored.

Is it okay to eat this cake year round? I am assuming that serving the cake at that time of year is just a tradition and it's okay to eat it? It's delicious!

Also, do you have any tips for making it?

I am looking for great desserts that are okay for fasting and weight loss, and this one was suggested.
 
Many make to celebrate something - be it a name day, etc. They take it to church to be blessed fir the celebration. So many recipe variations. I don’t see why you can’t make for dessert or kerasma.
 
  • Like
Reactions: acamp7
Many make to celebrate something - be it a name day, etc. They take it to church to be blessed fir the celebration. So many recipe variations. I don’t see why you can’t make for dessert or kerasma.
Same! I have had it outside of the feast day. It is a good dish for fasting!
 
  • Like
Reactions: acamp7
Many make to celebrate something - be it a name day, etc. They take it to church to be blessed fir the celebration. So many recipe variations. I don’t see why you can’t make for dessert or kerasma.
Thank you! I have seen a lot of variations. I have one or two to try. I think I will just trust my instincts.
 

How Do You Keep Lamb from Drying Out in the Oven?

I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like.

For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

I’d like to get that really tender Greek-style lamb that practically falls apart. Any tips on temperature, cooking time, marinades, or resting the meat would be appreciated.

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!

Do you put potatoes in your moussaka?

My family has never made moussaka with potatoes, so I always grew up thinking of it as layers of eggplant, meat sauce, and béchamel. Recently, though, I had moussaka at a restaurant that included a layer of potatoes, and I absolutely loved it.

The potatoes gave it a little more substance and seemed to soak up some of the flavors from the meat sauce. It made the whole dish feel even more comforting without taking away from the eggplant.

Now I’m curious about how common this is in Greece and in Greek families. Is adding potatoes considered traditional in certain regions, or is it simply one of those variations that depends on the household?

If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?

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?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.
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