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nadellii

Active member
Personally, I have to say baklava or kaïmaki. For those of you that haven’t tried kaïmaki, I highly recommend it. It’s a traditional Greek ice cream made from masticha. You can find it at most Greek grocery stores and ice cream stores. What is your favorite Greek ice cream flavor?
 
Personally, I have to say baklava or kaïmaki. For those of you that haven’t tried kaïmaki, I highly recommend it. It’s a traditional Greek ice cream made from masticha. You can find it at most Greek grocery stores and ice cream stores. What is your favorite Greek ice cream flavor?
I had kaïmaki once and it was delicious! That might be my favorite since it's so interesting.
 
Personally, I have to say baklava or kaïmaki. For those of you that haven’t tried kaïmaki, I highly recommend it. It’s a traditional Greek ice cream made from masticha. You can find it at most Greek grocery stores and ice cream stores. What is your favorite Greek ice cream flavor?
I like the citrus based ice creams, like lemon is a personal favorite. Sooo good!
 
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I like the citrus based ice creams, like lemon is a personal favorite. Sooo good!
I find that there aren't many of these in Greece, I've seen many pagotinia with vanilla and chocolate.
 
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I find that there aren't many of these in Greece, I've seen many pagotinia with vanilla and chocolate.
Agreed, I see lemon only sometimes, and when I do it's a real treat! By far the most common flavors I see are vanilla and chocolate. I recall there was a lot of gelato in Greece, too, similar flavors as in Italy.
 
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Agreed, I see lemon only sometimes, and when I do it's a real treat! By far the most common flavors I see are vanilla and chocolate. I recall there was a lot of gelato in Greece, too, similar flavors as in Italy.
Yes, although I prefer Italian gelato and ice cream over everything! They can't be beat!
 

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

Ancient Greek recipes still in the cuisine today?

I'm reaching out to you guys to ask about ancient Greek recipes that have stood the test of time and are still part of modern Greek food. Are there specific dishes, ingredients, or cooking methods that have remained unchanged? Or perhaps, are there modern adaptations of ancient recipes that highlight the continuity and evolution of Greek culinary practices?

Understanding the continuity and evolution of these recipes could offer is a fascinating thing. I think I heard that some versions of baklava may have existed in Ancient Greece, as well as some of the dishes that involve lentils, that kind of thing.

Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
  5. Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.

How to Make Greek Yogurt at Home?

I have a yogurt machine and have been making yogurt with varying degrees of success. I decided I wanted to try making Greek yogurt! Now what? Some questions:

  • What kind of milk should I use?
  • What starter should I use?
  • Do I have to strain it?
I can't think of anything else to ask. I am also thinking of calling the yogurt machine company and asking them...

greek-yogurt.jpg

Greek Lenten Foods?

Lent is coming up. I find myself planning for fasting... I tend to cut out meat and dairy, and then I obey a strict fast during Holy Week.

I would like recommendations on Greek lenten foods. I'm particularly interested in dishes that are traditionally consumed during this period, which abstain from meat and dairy products. I'd love to learn not just about the types of dishes but also a bit about the significance or history behind them if you happen to know.

Any recipes, cooking tips, or even restaurant suggestions where I can find authentic Greek lenten dishes would be greatly appreciated. I’m excited to broaden my culinary horizons and perhaps incorporate some of these traditions into my own practices.
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