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voula_slat

Active member
Named because it looks like a log of salami, this is actually an easy and decadent dessert. It’s also called Kormos, I think. These are the ingredients I use:
  • 3 cups crumbled chocolate graham crackers
  • 2 T Cognac
  • 1 cup unsalted butter, melted
  • Vanilla extract
  • 1/2 cup Unsweetened Cocoa powder
  • 1 1/2 cups powdered sugar
  • 1/4 tsp salt
In a bowl, add the crackers and sprinkle with cognac. Mix the rest of the ingredients to another bowl until combined. Fold in the crackers with a rubber spatula. Spread the mixture over wax paper and shape into a log. Put in freezer for 3 hours. Slice and serve.
 
Named because it looks like a log of salami, this is actually an easy and decadent dessert. It’s also called Kormos, I think. These are the ingredients I use:
  • 3 cups crumbled chocolate graham crackers
  • 2 T Cognac
  • 1 cup unsalted butter, melted
  • Vanilla extract
  • 1/2 cup Unsweetened Cocoa powder
  • 1 1/2 cups powdered sugar
  • 1/4 tsp salt
In a bowl, add the crackers and sprinkle with cognac. Mix the rest of the ingredients to another bowl until combined. Fold in the crackers with a rubber spatula. Spread the mixture over wax paper and shape into a log. Put in freezer for 3 hours. Slice and serve.
Translation for kormos is tree trunk. I have made this with British tea crackers and it turned out good. The first time I had it was in a small town (Kymini) outside of Thessaloniki.
Here is my recipe: 1/2c sugar, 4TBS coca, 1/2 c coffee, butter, heat on low to melt butter. Add vanilla. Add chopped walnuts to biscuits, pour sauce over biscuits and nut mixture. roll in saran wrap and place in freezer wrapped in foil. Some people roll in coconut flakes or crushed nuts.
 
Translation for kormos is tree trunk. I have made this with British tea crackers and it turned out good. The first time I had it was in a small town (Kymini) outside of Thessaloniki.
Here is my recipe: 1/2c sugar, 4TBS coca, 1/2 c coffee, butter, heat on low to melt butter. Add vanilla. Add chopped walnuts to biscuits, pour sauce over biscuits and nut mixture. roll in saran wrap and place in freezer wrapped in foil. Some people roll in coconut flakes or crushed nuts.
I have never made it, but I plan to make it soon. Maybe I would use something like vanilla wafter cookies for this? I imagine they need to be crunchy. Thank you, both, for sharing you recipes! I never would have thought to add coffee, and I also had no idea Kokomos meant tree trunk.
 
Vanilla wafer cookies work wonderfully. It is more traditional to make it with these cookies. With that being said you can add anything to a good kormo recipe and give it your own twist.
 
Thank you for all the tips! I plan to use vanilla wafer cookies next time - seems like the easiest option and I wasn't quite happy with the chocolate grahams. Thank you!
 

No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

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.

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!
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