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xmelissaa

Active member
A baklava sundae is so quick and easy, and gives you the same flavors as baklava!! I like to drizze honey, walnuts, chopped up baklava (I like to use baklava that's a few days old and too soggy), and a bit of whipped cream!! It kind of looks like this


baklava-sundae-720x612.jpeg
 
That just looks like ice cream with honey & walnuts
 
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Thanks for sharing this baklava sundae recipe!

Of course traditional Greek baklava is the best, but there are so many other amazing and creative baklava variations to try out:
https://www.greekboston.com/?s=Baklava
 
Baklava sundaes are delicious! Here's a recipe to try:

 

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?

Current food trends in Greece?

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

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

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!
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