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d_kakavouli

Active member
I asked my friend for her melamakarona recipe. She's from Greece so I'll need to do some conversions before making it. I have never made it, so I am wondering if this looks right. I just want to double check nothing is missing!

Ingredients:

For the Cookie:

● 500 g of semolina flour
● 250 g of all-purpose flour
● 250 ml of olive oil
● 200 ml of orange juice
● 100 g of sugar
● 2 tablespoons of baking powder
● 1 tablespoon of baking soda
● 1 teaspoon of ground cinnamon
● 1 teaspoon of ground cloves
● 1/2 teaspoon of grated nutmeg
● Zest of 1 orange

For the Syrup:

● 500 g of honey
● 250 ml of water
● 1 cinnamon stick
● 2-3 cloves
● Juice of half a lemon
● Finely chopped walnuts

Anything to add or subtract? She uses more spices than I've seen in other recipes so I am questioning it.
 
I’ve never made them, but the recipe looks like it would be nicely spiced.
If I had semolina flour, I’d try it today. I’ll need to shop first.
 
I can do the conversions myself but I am wondering if you can share for the American style of cooking? So cups instead of grams for example.

Maybe this will help others who are in different markets? If I end up doing the conversions I will come back and share in this thread.
 

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

Learning about Greek food and wine pairing

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
  1. Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
  2. Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
  3. Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
  4. Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?
Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.
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