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Hi Paharo45, I’m so sorry to hear that your first attempt to gluten free pasta was a disaster. The reason the past fell apart was because of the lack of gluten. Gluten is what hold any dough together. You would need to use a different flour, such as rice flour and potato starch as well as...

Hi Paharo45 Mushrooms have been part of our Ancient Greek history. They used them in a mystical ancient festival called the Eleusinian Mysteries, religious rites were held for a cult for the goddesses Demeter. Hippocrates taught his students the medicinal properties as well as the poisonous...

Hi nm1999, Although any full fat yogurt should be ok, just keep in mind that greek yogurt is thicker which means it has less liquid whey. So just keep that in mind when making a cake. If you are planing on making tzatziki then I suggested either straining the yogurt for at least 30 min...

There are many variations of the melomakarona recipe. Some do use semolina while others don’t. Some use only olive oil while other use have olive half vegetable oil, or honey in the syrup while others use just sugar. It’s I guess a personal preference and what your taste buds have been...

And also clove.

One more greek street food you should definitely try is “Koulouri”. Koulouri is an iconic Greek snack. It’s individual bread rings that’s crispy on the out side and pillowy on a the inside. It’s generously covered with sesame seeds, with a sweet after taste. A must try for sure. If staying in...

2pounds cherry tomatoes, ripe 4 sundried tomatoes, finely chopped 2.5 oz of feta, mashed 1 large red onion, grated 1 tbsp of parsley, finely chopped 1 tbsp of fresh mint, finely chopped 1 tsp dried oregano 1/2 of plain flour 1 tsp Baking Powder salt freshly ground black pepper oil, for frying...

Growning up in Greece, we would make pork for Xmas, and there would always be a side of tzatziki and roasted potatoes, tiropitakia and spanakopita. Melomakarona are a must for Xmas, and also kourambiethes. Our new cookbook has some simple yet great recipes if you wanted to check it out. It’s a...

Biftekia me patates sto fourno, Pastitsio (which is time consuming but freezable so you have dinner for another day), Imam.

It is ok if you can’t find greek honey for your greek pastries. Even though it might taste better for you and I since we have been accustomed eating and baking with it, you can definitely substitute any other good local honey.

What was the texture like? Like a paxsimadi?

Hi kcixcy, I’m glad you experimented with the use of a soft cheese. But your observation is correct. The cheese would over power the delicate aroma and flavor of your pumpkin. If you want to use cheese with your pumpkin, try making a kolokithotiropita. It’s is out of this world.