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paharo45

Active member
My family's Greek dishes didn't involve a lot of chocolate. With Valentine's Day coming up, I am loo king for chocolate-based desserts from Greece. My family recipes don't use a lot of chocolate, but I noticed a lot of chocolate in bake shops throughout Greece.

1. Greek Chocolate Chestnut Cake - This cake os gluten-free and it’s made with chestnut. Does anyone have a recipe.

2. Greek Chocolate Souffle- A dessert that will leave you wanting more, this chocolate souffle is made with dark chocolate, sugar, and eggs. The souffle is baked until it's light and fluffy and has a satisfyingly gooey texture.

3. Greek Brownie Cupcakes- If you’re looking for a dessert that’s easy to make but still decadent in flavor, Greek Brownie Cupcakes are a perfect fit. Made with chocolate, eggs, and flour, these cupcakes can be customized with chocolate chips and nuts to add texture and crunch.

4. Ravani - A traditional Greek cake made with semolina flour; Ravani features a moist texture, thanks to the orange syrup that’s poured on top. You can add a chocolate ganache to top it off instead of the syrup.

5. Greek Chocolate Baklava- A Mediterranean twist on the classic baklava, this chocolate version replaces the honey-based syrup with chocolate syrup. With a crispy crust and a chewy interior, this version is sure to be the highlight of your dessert spread.

6. Greek Chocolate Fudge Cake- Chocolate lovers will relish this indulgent dessert made with dark chocolate ganache, cocoa powder, eggs, sugar, and flour. It’s a perfect dessert for special occasions and festive events.

7. Greek Loukoumades with Chocolate- Crispy, fluffy balls of dough made with yeast and honey, served drizzled with chocolate. Dip them in hot chocolate fudge to elevate their rich and gooey texture.

8. Greek Chocolate Tahini-Covered Dates- Perfect for a quick and satisfying snack, these dates are covered in dark chocolate and Tahini. They provide a tasty source of afquick sugar, protein, and fiber.

9. White Chocolate Greek Yogurt Panna Cotta- A creamy, white chocolate alternative to other richer chocolate desserts. You can prepare in advance and serve them with figs or fresh berries on top.

10. Greek Chocolate and Hazelnut Orange Tart- Made with buttery pastry crust, rich cocoa filling, and zesty orange, this dessert is light yet indulgent. It is topped with toasted hazelnut pieces for a satisfying crunch.
 
My family's Greek dishes didn't involve a lot of chocolate. With Valentine's Day coming up, I am loo king for chocolate-based desserts from Greece. My family recipes don't use a lot of chocolate, but I noticed a lot of chocolate in bake shops throughout Greece.

1. Greek Chocolate Chestnut Cake - This cake os gluten-free and it’s made with chestnut. Does anyone have a recipe.

2. Greek Chocolate Souffle- A dessert that will leave you wanting more, this chocolate souffle is made with dark chocolate, sugar, and eggs. The souffle is baked until it's light and fluffy and has a satisfyingly gooey texture.

3. Greek Brownie Cupcakes- If you’re looking for a dessert that’s easy to make but still decadent in flavor, Greek Brownie Cupcakes are a perfect fit. Made with chocolate, eggs, and flour, these cupcakes can be customized with chocolate chips and nuts to add texture and crunch.

4. Ravani - A traditional Greek cake made with semolina flour; Ravani features a moist texture, thanks to the orange syrup that’s poured on top. You can add a chocolate ganache to top it off instead of the syrup.

5. Greek Chocolate Baklava- A Mediterranean twist on the classic baklava, this chocolate version replaces the honey-based syrup with chocolate syrup. With a crispy crust and a chewy interior, this version is sure to be the highlight of your dessert spread.

6. Greek Chocolate Fudge Cake- Chocolate lovers will relish this indulgent dessert made with dark chocolate ganache, cocoa powder, eggs, sugar, and flour. It’s a perfect dessert for special occasions and festive events.

7. Greek Loukoumades with Chocolate- Crispy, fluffy balls of dough made with yeast and honey, served drizzled with chocolate. Dip them in hot chocolate fudge to elevate their rich and gooey texture.

8. Greek Chocolate Tahini-Covered Dates- Perfect for a quick and satisfying snack, these dates are covered in dark chocolate and Tahini. They provide a tasty source of afquick sugar, protein, and fiber.

9. White Chocolate Greek Yogurt Panna Cotta- A creamy, white chocolate alternative to other richer chocolate desserts. You can prepare in advance and serve them with figs or fresh berries on top.

10. Greek Chocolate and Hazelnut Orange Tart- Made with buttery pastry crust, rich cocoa filling, and zesty orange, this dessert is light yet indulgent. It is topped with toasted hazelnut pieces for a satisfying crunch.
We rarely use chocolate in traditional Greek sweets but there is one favorite called "mosaiko" (or kormos) which is very easy to make and which every Greek home always has. Also you could find chocolate on Kok and eclair sweets and one very favorite Greek chocolate sweet especially in the past was Serano Pasta. And don't forget karioka - the ultimate chocolate treat if it is made correctly. Hope that helps
 
Souffle is not Greek, but what you should do is go to google and search παραδοσιακά ελληνικά γλυκά με σοκολάτα and translate the page to English
 
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Yes mosaiko. It is delicious. There is also a chocolate galaktobouriko. I have to admit that it’s not considered traditional, but it is a thing. Kariokes as well as sokolatina pasta. And no pasta is not spaghetti it’s is a dessert. It’s a rectangle piece of dessert that you find at zaxaroplasteia (sweet shops). Delicious!
 
Yes mosaiko. It is delicious. There is also a chocolate galaktobouriko. I have to admit that it’s not considered traditional, but it is a thing. Kariokes as well as sokolatina pasta. And no pasta is not spaghetti it’s is a dessert. It’s a rectangle piece of dessert that you find at zaxaroplasteia (sweet shops). Delicious!
I didn't know there was chocolate galaktobouriko. I'll have to check it out. I guess like any cuisine, there are modern-influenced variations on the traditions.
 

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

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?

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?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

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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