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Hi axariotisxy, Yes it is possible you over worked the dough. Did you rest your dough at all? Also over baking is also another factor of having it be like a cracker. Mix your butter and sugar very well, at least 5 min. And then add your flour, and mix till it’s incorporated.

Briefly boiling the leaves is a great idea. Not only does it reduce the salt but tenderizes them as well.

Menu looks great. You could add an app like tzatziki with pita chips or a tirokauteri. Also a pita would be a great addition as well. A spanakopita or if u wanted something quick a tiropita.

The recipe look great. Although it seems to have flour twice and no sugar. I also add a little bit of cinnamon and cloves and about ¼ cup of cognac. I would decrease the oj from 1 ½ to 1 ¼ and add ¼ of cognac.

when it comes to tzatziki, I am a purest. I love it as is, but I will admit that I have tried making it in other ways since my husband is lactose intolerant. I have subbed out the yogurt for avocado and omitted the cucumber.

Hi dimi_pat, You can definitely use dried dill for your tzatziki sauce. The general rule for swapping dried for fresh herbs is to use 1/3 of the amount called for in the recipe. So let’s say the recipe calls for 1 tablespoons of oregano then you will use 1 teaspoons dried (1tbls = 3 tsp) Also...

What a great question. I guess the answer would be it depends. How thick is your baklava syrup. If it’s not to thick then I would say yes. You want the syrup for the melomakarona not to be thick so it can soak up the syrup. Try it and see what happens.

Hi ssherie_ There could be a few factors that could produce a crumbling cookie, because melomakarona is a cookie that we soak in syrup. Of course over baking is definitely one factor but also if there is to not enough liquid or not enough fat (oil) or over working the dough.

Καλημέρα heyzeus7, Σε ευχαριστώ πολύ που μας έστειλες μήνυμα για την παράλειψη στην συνταγή του ρυζόγαλου. Η αναλογία του γάλατος είναι 9 ½ κούπες γάλα. Σου ζητώ ταπεινά συγνώμη για την παράλειψη αυτή. Οποιαδήποτε άλλη ερώτηση έχεις είτε για αυτή τη συνταγή ή για άλλη, μην διστάσεις να μας...

Ladolemono is an awesome idea. As for sides, a pita, tiropita would be the easiest, tzatziki to accompany the pork, lahanosalata for salad. Xorta usually is not served at Christmas in Greece traditionally, that of course doesn’t mean u can’t?

Pasta flora is super easy and you shouldn’t feel intimidated by it. The dough is similar to sugar cookie recipe. One other dessert you could try is revani which is a cake drench with syrup. Very very yummy!

I have also seen cinnamon stick in the syrup, and some add a splash of cognac. There are all sorts of combos. And I do agree that the addition of honey makes it more sweeter. but honey is not used only for its sweetening properties, but for its ability to keep the sugar water for crystallizing...

All the time. Souvlakia and mpiftekia stin sxara!

I totally understand what style of cooking you are referring to. It’s what we refer to “me to mati” literally mean cooking with just by looking at it. The only way to cook this way is to get a good cookbook (cooking greek is an awesome cookbook to start) and make the recipes over and over...

You could always make a tzatziki which pairs wonderfully with pork, and can use it as a starter dio with pita chips. Or a spicy feta dip.

Let me look around and see if I can find a recipe for you.

Brunch in Greece is very similar to what we have here in America. There is omelets and pancakes, waffles. Of course they are greek inspired but concept is the same.

There is definitely room to experiment. Traditional tiropita is all about feta being the main star. That dosent mean that there aren’t versions of of tiropita with other cheeses. For instance, there is kasseropita (Kasseri cheese a Greek cheese that is a springy-textured, stringy cheese). I...

My pleasure

Hi Ladies, The traditional recipe for koulouri asks to dip the ring in a honey water of grape must water before sprinkling with sesame seeds. We have a great koulouri recipe in our Cooking Greek cookbook, if you would like to check it out.