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blopez34

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Are there any tips on how to make the best baklava? I’ve always struggled to find a balance between making it crispy, flavourful, sweet but not too sweet. I know it’s probably going to take a lot of trial and error, but I would really appreciate any fool proof tips and recipes. It would be great if I could make baklava that tastes as good as the ones from this bakery.

baklava.jpg
 
I know the traditional way in greek cooking is to make it with walnuts, but you can always try adding pistachios or different types of nuts to experiment to your liking.
 
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Another tip (from my wife LOL) is to add syrup to the baklava when the baklava is cold and when the syrup is hot! This is so that the baklava doesnt become soggy. Soggy baklava is actually the woooorssttt, I hate it.
 
Are there any tips on how to make the best baklava? I’ve always struggled to find a balance between making it crispy, flavourful, sweet but not too sweet. I know it’s probably going to take a lot of trial and error, but I would really appreciate any fool proof tips and recipes. It would be great if I could make baklava that tastes as good as the ones from this bakery.

View attachment 6
Like every other Greek recipe, I find there are 100's of variations. I just use the ancestral one passed down, and then we keep tweaking it to our taste. I've experimented with putting less butter and sugar to see if it still tastes OK, etc.
 
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My mom says that the key to baklava is adding rosewater to the syrup. It adds such an extra dimension of flavor and is so tasty. Don’t add too much, because it can taste or smell like perfume. I add one tablespoon to the syrup when it’s COLD!! Make sure you don’t cook it with the syrup.
 
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My mom says that the key to baklava is adding rosewater to the syrup. It adds such an extra dimension of flavor and is so tasty. Don’t add too much, because it can taste or smell like perfume. I add one tablespoon to the syrup when it’s COLD!! Make sure you don’t cook it with the syrup.
Woah I didn't know that I could use rose water, thanks! Can I find it at most Greek supermarkets?
 
Woah I didn't know that I could use rose water, thanks! Can I find it at most Greek supermarkets?
You can find rosewater at most Greek, Middle Eastern and Latin American supermarkets! Sometimes I can even find it at a normal traditional western supermarket.
 

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Learning about Greek food and wine pairing

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
  1. Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
  2. Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
  3. Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
  4. Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?
Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

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