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Another food post: how to make halva (simigdali)

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blopez34

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I love this type of halva! You can't get it at the store and its not like the packaged one with sesame paste

 
Awesome halva video!!

Here are some printed halva simigdali recipes as well:

www.greekboston.com

Greek Semolina Sweet Recipe

This Greek semolina sweet pudding recipe is easy to make and is the perfect dessert or sweet snack for any Greek table.
www.greekboston.com www.greekboston.com

akispetretzikis.com

Greek semolina halvah

Greek semolina halvah by Greek chef Akis Petretzikis. An authentic Greek soft cake halvah made out of semolina, with the rich aromas of cinnamon and cloves!
akispetretzikis.com akispetretzikis.com

30daysofgreekfood.com

GREEK SEMOLINA HALVA

Greek semolina halva is a traditional no-dairy, and egg-free pudding enhanced with nuts, perfectly spiced, and soaked in syrup. Delightfully Mediterranean! .
30daysofgreekfood.com 30daysofgreekfood.com
 
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This is my favorite kind of Halvah, especially if it is homemade! The tahini halva is still good, but it isn't the same.
 
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k_tsoukalas said:
This is my favorite kind of Halvah, especially if it is homemade! The tahini halva is still good, but it isn't the same.
Click to expand...
Agreed! This one can get a little too sweet though
 
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Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

What foods go best with ouzo?

I am curious - what goods go best with Ouzo? Traditionally, I don't actually pay attention.

From my understanding, Ouzo is traditionally enjoyed with small plates, similar to tapas, known as "mezedes" in Greece. Yet, I’m eager to hear from those who have either traveled to Greece or have an in-depth knowledge of Greek cuisine about what specific dishes you think would pair best with Ouzo. Are there specific flavors or types of dishes (seafood, meats, vegetables) that enhance the experience of sipping Ouzo?

Top herbal teas popular in Greece?

Could anyone share insights or recommendations on which herbal teas are the most popular or cherished in Greece? I'm particularly interested in teas that are unique to the region or have a special place in Greek culture and wellness practices.

Also, if you have any suggestions on where I might purchase these teas, especially if they're available online, that would be incredibly helpful! I'm eager to try making some of these teas at home and experiencing a taste of Greek herbal tradition.

Thank you in advance for your help! I’m looking forward to exploring your suggestions and hopefully discovering some new favorite teas.

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?
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