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I’ve never had it with lamb to be honest. I’m sure that any meat will work, it’s just a what you would like more taste wise. Lamb might be a bit heavier taste wise.

What about doing the can method? Not a Greek tradition for sure, but you can place a good amount of birdies on your grill.

Ekmek kantaifi (looove) Baklava Diples Kormos Karithopita

The pistachio festival on the Island of Aegina is beautiful. The pistachio are amazing and yes very different taste then what we get here in America. Also the color, a beautiful green. To answer your question, yes you can sub any nut in your baklava. You can even use a combination of nuts...

There are many recipes for kourambithes that use slivered almonds in them. In fact our cookbook “Cooking Greek” has a wonderful recipe that uses almonds and brandy as flavoring. You could substitute same amount of almonds to pecans or other nuts, as well as experimenting with using the same...

It seems that your custard did not thicken up as it should have. You should definitely check to see you farina to milk ratio.

Thanksgiving, unlike other American holidays, is one that is more translatable for other cultures. Thanksgiving menu usually includes traditional items — turkey , stuffing, and not forget pecan pie — but also a spin is put on the meal with more cultural traditional dishes. In our case Greeks...

Yes, yes used fresh tomatoes. Especially in fasolakia. 1:1 ratio as k_tsoukalas is correct. I usually add a teaspoon of tomato past just for a bit of color, (but it’s optional).

Thank you for sharing. It is an easy recipe but definitely seems like a yummy recipe.

It truly is yummy. Ladilemono can also be used with other meats as well. Even fish. Its sis delicious on fish.

When I was young and spending my summers in Greece my grandmother used to make trahana with tomato. It was a soup made of tomato and a sour pasta. She would make it in the evening. It was delicious. She would grate a few tomatoes and cook them for a few minutes with a little Evoo. Then she...

I think Balsamic would work wonderful.

I don’t know if it the toast it self that is so yummy or if I’m just so super hungry after a good swim in the sea that makes it yummier. I usually make mine in a panin I press. I use Gouda cheese which is the cheese used in Greece to make the toast. I also like to add ham in mine.

I like to go to a bakery and buy all sort of kritsinia (they are like bread sticks) there many flavor to choose from.

Traditionally paidakia are seasoned with salt, oregano and lemon juice. Usually a bit of olive oil is smeared on the meat before grilling and once cooked they sprinkle salt and drizzle lemon juice. That’s it. Of course I will be the first to admit that I have experimented with adding mustard or...

It depends on the recipe. You could potentially be able to pull it off, but cocoa powder tends to be bitter and the koulouria might need a bit of adjustment on sugar. I would make the koulourakia and try just a small portion of the dough as chocolate.

What was the recipe for your dough?

Briam is a wonderful summer dish as well as Gemista (king of summer foods). A nice plate of kagiana (tomatoes with scrambled eggs). Kolikithokeftedes. Oh how could I forget Imam.

In Greece when we say Fava we refer to the dip (and sometimes the soup) made from yellow split peas and not the Fava beans. it is flavored with onions as well as garlic and lemon. This dish hails from Santorini where Greek fava is cutivated. Santorini is known to produce one of the best and...

Mostly gas grill out of convenience, charcoal and wood are also used, usually in the villages.