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Was told Greek oregano is actually a type of wild marjoram. Turkish oregano might be an adequate substitute, but don't think Italian would have right flavor. Maybe order Greek oregano online if you can't find it locally. A Greek deli/grocery store would be a good source if you have one in you area.

I learned to make baklava from a cousin of my mother who was from Greece. She said never never ever use honey for syrup because it is too sweet. She taught me 2 cups of sugar and 2 cups of water boiled until syrup constancy, a bit of cinnamon, lemon or orange peel, though I don't recall cloves...

It's my understanding that Greek oregano isn't really oregano, it's a type of wild marjoram referred to as Greek oregano. If anyone can substantite this, I'd welcome it.

I've stored in airtight containers and they've kept well for several weeks.

Lentils should be rinsed well before cooking as there can be bits of debris in with them. My soup is very simple: lentils, chopped celery and carrots, that's it. I would say an absolute no to oregano; it's not needed, nor is garlic. After lentils, celery and carrots have cooked about 40...

You could serve individual trangle-shaped tiropitas. Yes, a bit time consuming to make, but a big batch can be frozen and then remove a few dozen(?) or so, heat and serve when you have guests. Any pita filling would work, cheese, spinach, etc., just be sure to get all filling inside pita dough...

Like the yogurt topic, feta made in the US will likely be made from cow's milk, while in Greece it's sheep's milk. That's a big part of the taste and texture difference. A specialty Greek grocery store, where they have cheese in bulk is great and there are often several varieties to choose...

My hunch is if you're buying it in the US and not Greece, it's not authentic Greek yogurt, despite label claims. My understanding is that most yogurt in Greece is made from sheep's milk, which makes it more thick, less tangy, and more smooth and filling, more like sour cream than the thin runny...

GreekGirl, have you googled gluten-free cream sauce or gluten-free Béchamel? Just did and came across several recipes, don't know how good they are, but there are sources out there. Was it at someone's house or a restaurant where you had it? I would ask how it was made. Even at a restaurant...

Pretty sure sheep's milk has a higher fat content, likely making it thicker and taste creamier.

I think in Greece yogurt is usually made from sheep's milk and that's what makes it taste different.

Not sure if it's popular in Greece, and doubt it's unique to Greece, but my mom always gave us chamomile tea when we had upset stomach or vomiting.

Weekday services may be a bit more casual, but Good Friday is the most solemn day of the year. When I was growing up it was considered taboo to wear a sleeveless dress or top, but I guess now, pretty much anything goes. My thought is jeans are definitely not ok for church, but I guess just being...

About a teaspoon sounds right to me. Since rice is uncooked, room needs to be left for it to expand while cooking. Think it's better to use uncooked rice, as cooked rice would likely get mushy. It's probably better to under fill, as too much filling may open grape leaves.

My understanding is first born son and daughter are named after father's parents and next born son and daughter are named after mother's parents. However, this could be, like quite a few Greek traditions, regional.

Yes, it does and koliva can have variations and amonts like raisins need not be exact.. We would also put initials of the dead person on the top, but that may be another regional tradition.

I grew up in a Greek family and we never had pita bread. Maybe it's a regional thing, but hadn't even heard of it until last 10 years or so. Bread we got at Greek store was round and somewhat high with sesame seeds on top and we called it psomi, the Greek word for bread. Is pita bread popular...

I add a small amount of cinnamon to meat mixture, just barely able to taste. You don't want it to scream, cinnamon.

I've tried several variations, and my favorite is the most simple. It carrots, celery, lentils, small can tomato paste and some red wine vinegar at the end. I chop carrots, celery and, add lentils (well rinsed), and cook until tender, about 40-45 minutes. Remove about 1/3 of the soup and...

Oct 28. Google it. PM Metaxas said no to Mussolini