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Active member
I love baklava, but I make it the same way every time - the way my family taught me with walnuts, sugar, cinnamon, and a syrup made with sugar, honey, cinnamon, and water. I want to try some different variations. Here's a list of what I might try, and please let me know if I missed anything:

- Chocolate baklava (there's a few different ways I can do this - any advice appreciate)
- Using citrus in the syrup - like lemon or orange
- Trying different nuts, like almonds or pistachios
- Putting orange flower water or rose water in the syrup

Did I miss anythingI should try?


New member
I would be interested in how to make chocolate baklava!


Staff member
I love your ideas, and I think you have pretty much covered everything. A mixture of different nuts together is a good one, or actually no nuts at all. maybe the addition of clove in the syrup. In the recipe in our cookbook Cooking Greek we add cognac to our syrup.


New member
I made a nice one from Canadian Living magazine. It was chocolate and dried cherries.


I would be interested in how to make chocolate baklava!
I make chocolate baklava by melting chocolate with the butter that I spread between the layers, and also sprinkle a few chocolate chips over each nut layer. I also tend to use a little less syrup than normal so the chocolate flavors can pull forward. If I decide to make my own phyllo, I actually add cocoa powder to the dough, as well.

Grilling a whole chicken?

I have to feed a crowd soon and I decided to grill whole chickens... I am trying to figure out the best way to do it. I need to grill maybe 4-5 whole chickens. I don't have a spit.

I was thinking to butterfly them and marinate them in a ladolemono, then grill them until they're cooked, rotating them often. Do you think this will work?

How do you make your cabbage salad?

I love Greek cabbage salad. My family makes it very simply with cabbage and a ladolemono. I add feta cheese because, why not LOL.

I have had other versions with other veggies and a different seasoning - like one version I had blended cabbage with carrot and had an apple cider vinegar dressing.

How do you guys do it?

Do Greeks use sourdough starter?

I read in a cookbook that Greeks sometimes use a sourdough-like starter to make some of their breads.

I didn't realize this. Also, is this really true?

I do detect a bit of a "flavor" sometimes, like sourdough, when I am eating bread in Greece.

Runny Homemade Greek Yogurt

I have been making my own Greek yogurt (I have a yogurt machine), but I have been doing something wrong.

The texture is very thin - thinner than regular yogurt that you find in the store.

What am I doing wrong?

I know that I am supposed to strain it after, but even after straining it through cheesecloth, it's still very thin.

Easy Saganaki Recipe

I thought I'd share a simple method for how I make saganaki. I have had different versions of this, I honestly like other versions better, but this is the easiest for me to do!

I slice one of these cheeses thick:

Kefalotyri, Graviera, or, Kefalograviera

Then I dip it in water on each side and coat it in flour that had been seasoned with salt and pepper.

I add olive oil to a small frying pan and set the heat on medium high. When the oil is hot I add the cheese. Basically, I sear it like I would anything else and serve it hot. It's fast and easy and a crowd pleaser - I do this when I have company.

I have never doused it in Ouzo and set it on fire like they do in restaurants, I am legitimately concerned I might burn my hair or something! Should I add this step, though? I could always tie my hair back...
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