1 - 3 of 3 Posts

mj_toronto8

Active member
I thought I'd share this fun fact. My family makes baklava syrup with oranges and I love the flavor! To me, the orange mixed with cinnamon sticks smells like Christmas. My family would always make this around Christmastime.

  • 1 cup (240 ml) water
  • 1 cup (200 grams) granulated sugar
  • 1 cup (240 ml) honey
  • 1 tablespoon orange zest (from one medium orange)
  • 1/2 cup (120 ml) fresh orange juice (from 1-2 medium oranges)
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 1 teaspoon vanilla extract
I really just bring the ingredients to a boil and simmer it until it gets as thick as I needed it. You turn it off and let it cool on the stove completely before putting it on the baklava. And you have to put it on the baklava right after it comes out of the oven!

baklava.jpg
 
  • Love
Reactions: Voula
I thought I'd share this fun fact. My family makes baklava syrup with oranges and I love the flavor! To me, the orange mixed with cinnamon sticks smells like Christmas. My family would always make this around Christmastime.

  • 1 cup (240 ml) water
  • 1 cup (200 grams) granulated sugar
  • 1 cup (240 ml) honey
  • 1 tablespoon orange zest (from one medium orange)
  • 1/2 cup (120 ml) fresh orange juice (from 1-2 medium oranges)
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 1 teaspoon vanilla extract
I really just bring the ingredients to a boil and simmer it until it gets as thick as I needed it. You turn it off and let it cool on the stove completely before putting it on the baklava. And you have to put it on the baklava right after it comes out of the oven!

View attachment 1289
OMG that sounds amazing! What a wonderful flavor combination! I make a sugar-free syrup using Greek honey for my Saragli and Baklava Triangles.
 
This recipes looks really good!!! Thanks for sharing...
 

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?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

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 herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

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?
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