Greek Food, Cooking and Recipe Community

How to make different variations of Greek syrup/nut sweets

1 - 5 of 5 Posts
greek_ggirl

greek_ggirl

Active member
Time and time again, I find myself a little bored of the classic Greek desserts with nuts and syrup, like baklava, kataifi, etc. One of my favourite things to do is switch up the desserts and different variations is to rosewater, orange blossom water, or orange zest to the syrup. Another thing I do quite often is switching out the types of notes that I'm using. Any recipe that is made with walnuts or pistachios can be substituted for either. Another great nut that you can use is almond! You can always mix two different types of nuts, or all three. My personal favourite is adding pistachio, because it adds such a nice and vibrant green colour. Lets shake things up!!
 
I raise you chocolate and pistachio baklava!! This is my favorite combo

 
I agree with you! For family gatherings I typically serve the family's traditional recipes, but when I want to experiment, I like to play with different flavors. I once bumped into a homemade chocolate phyllo recipe which made a baklava that was AMAZING. I wish I knew where I saw the recipe, I Haven't been able to track it down since.
 
Syropiasta is something I love making. I've started adding pecans to my recipes because 1. I love pecans, and 2. Pecans aren't used in Greek dishes, so I like to see how it changes the flavors
 
  • Like
Reactions: francescool
ellinasgolfer0320 said:
Syropiasta is something I love making. I've started adding pecans to my recipes because 1. I love pecans, and 2. Pecans aren't used in Greek dishes, so I like to see how it changes the flavors
Click to expand...
Nice idea, I like switching it up too. I add orange blossom water to some of my syrup recipes so that they have a hint of an orange aroma. Turns out great.
 
1 - 5 of 5 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.

Roundup of Easy Recipes to Start Cooking Greek Food

I know a lot of people who want to start cooking Greek food but are intimidated. I want to help them out by brainstorming a list of "easy win" foods to get started making.

Here's what I have - do you have anything to add?

  • Greek Village Salad (Horiatiki)
  • Tzatziki
  • Greek Lemon Chicken
  • Greek Lemon Potatoes
  • Souvlaki
  • Greek yogurt with honey and walnuts
  • Grilled Halloumi cheese
  • Fasolakia
  • Briam
  • Greek style lamb chops

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

Best Greek Wine Regions?

I'm on a quest to discover the finest vineyards Greece has to offer. With a winemaking history that spans over four millennia, it has a rich wine tradition even though a lot of people don't know much about it.

I'd love to hear from anyone who has explored Greek wine regions or from connoisseurs who have a particular fondness for Greek varieties. What regions should I place at the top of my list, and are there any specific vineyards or wines that are absolute must-trys?

From the famed Santorini Assyrtiko to the bold reds of Nemea, I'm eager to taste and learn about the exceptional flavors and story behind each bottle. Whether it's a little-known gem or an iconic estate, I'm all ears for your recommendations.
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