Recent content by Rízes Hellenic Genealogy

Dandelion greens, just be careful you pick them from the side of a highway. The ones in your yard may have pesticides and you don't want them.

Fix Oil Temperature: Ensure the oil is hot enough 360 F /180 C If the oil is too cold, the bread absorbs it; too hot, and it burns outside before cooking inside. Use a Wire Rack: Never place hot fried bread directly on a flat plate or paper towels, as this traps steam and makes it soggy. Use a...

Nikolaos Tselementes (1878–1958) was a revolutionary Greek chef and food writer who trained in France and brought French culinary techniques into Greek cooking. In 1932, he published the first comprehensive Greek cookbook, Οδηγός Μαγειρικής και Ζαχαροπλαστικής (Cooking and Pastry Guide), which...

In Athens: Kalamaki = skewer Souvlaki = the full wrap In Thessaloniki and northern Greece (and even abroad in Greek-American diners): Souvlaki = the skewer The word kalamaki might confuse them entirely or just be seen as too “Athenian”

Rizogolo... I'm cracking up here! ? Okay, anyway... Rizogalo Basics: Rice: Leftover (day-old) rice: Perfectly acceptable and often used when there's plain white rice in the fridge. Fresh rice: Also totally fine. Most traditional recipes use short grain rice (like Arborio or Karolina)...

Minoan and Ancient Sites (Beyond Knossos) Phaistos Palace (South Crete) A less reconstructed but equally important Minoan palace with expansive views over the Messara Plain. It's where the famous Phaistos Disc was discovered. Gortyna (near Phaistos) A major Roman-era site with ruins of an...

Originally linked to prayer beads used in various cultures, the komboloi evolved into a secular item by the Ottoman period. Today, they serve as a personal accessory, a relaxation tool, and even an art form in how they’re flipped and handled. ✨ Materials & Meaning: ? Amber – Thought to absorb...

? As December unfolds with just 15 days until Christmas, it’s the perfect time to begin planning those precious family gatherings! Let’s use this pre-holiday season to contact relatives and add new stories to our family histories. Start organizing those holiday calls with γιαγιά και παππού...

I never heard of pumpkin pie being described as "kolokithopita." They're in the same genus or whatever, but I've always thought of squash/zucchini.

Great website! We will follow you on IG too.

Recipe link https://www.instagram.com/nikolopaa/reel/CsqNsa_J33J/

Patatokeftedes Patates me Spanaki, Potatoes and spinach are slowly braised with tomatoes and herbs with crumbled feta on top

Apple baklava, not a strudel? Greeks didn't use pumpkins like they do in the US. Figs? Maybe a spoon-sweet or something like when the figs are still green, and they make something with them. I forgot the name of it. I know the Croatians make this fig orange marmalade type of thing.

https://www.celiac.com/celiac-disease/the-greek-cuisine-r5458/