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blopez34

Active member
I bumped into a recipe called "Cretan Spice Cookies" but I think others also call them "Greek Spice Cookies"...

Anyway, I ate them recently somewhere and I found a recipe. I am questioning the ingredients. Why milk? Also, there's no eggs?

1 cup olive oil
3/4 cup sugar
3/4 cup warm milk
2 t baking soida
1 t ground cinnamon
1 t ground cloves
6 cups flour
 
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I bumped into a recipe called "Cretan Spice Cookies" but I think others also call them "Greek Spice Cookies"...

Anyway, I ate them recently somewhere and I found a recipe. I am questioning the ingredients. Why milk? Also, there's no eggs?

1 cup olive oil
3/4 cup sugar
3/4 cup warm milk
2 t baking soida
1 t ground cinnamon
1 t ground cloves
6 cups flour
I am questioning the milk in the recipe. I think of these also as "olive oil cookies". I would consider omitting the milk and using freshly squeezed orange juice instead. if you do that, I would reduce the sugar to maybe 1/3 of a cup or 1/2 of a cup.
 
I bumped into a recipe called "Cretan Spice Cookies" but I think others also call them "Greek Spice Cookies"...

Anyway, I ate them recently somewhere and I found a recipe. I am questioning the ingredients. Why milk? Also, there's no eggs?

1 cup olive oil
3/4 cup sugar
3/4 cup warm milk
2 t baking soida
1 t ground cinnamon
1 t ground cloves
6 cups flour
Hi! I'm not sure about the milk, either, but I have a recipe from my Yiayia called Ladokouloura, which are cinnamon cookies. She would make them during Lent, so they're vegan and don't have any eggs or milk. Here's a link to my recipe, if you'd like to give them a try!
 

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 briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

How Much Garlic in a Batch of Tzatziki?

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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?

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Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

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.

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?
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