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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.

How to Serve Taramasalata?

I have some taramasalata I want to serve for an appetizer at a dinner party I am having soon. How is it typically served? I have some crackers, but I am wondering if it will taste great on toast like regular caviar does.

I made the batch myself, and it has a lemony flavor - maybe a bit to much lemon because this was my first time making it, but it's good!

Most Popular Spoon Sweets?

I am interested in making my own spoon sweets. What are the most popular? I have eaten cherry, grape, lemon peel, and orange peel spoon sweets. Are they easy or hard to make? Are they similar to jams or other preserves? I find these tastier than American-style jams, with more of the fruit flavors coming out. Any advice is appreciated.

Greek Style Nougat Confection?

I adore nougat candy, but here in Canada, the real stuff from Greece is challenging to find. I know, I can buy it online, but sometimes when I get it the candy isn't fresh, which is a bummer.

I am interested in learning how to make my own. Has anyone done this and found a good recipe?

I am seeing a lot of recipes online but most look Italian. Is it the same thing or is it a little different? I really just don't know where to start.

Best way to grind mastic?

I have some whole mastic and I have some recipes I want to try that call for ground mastic. So, I need to find a way to grind it. What is the accepted best practice for grinding it? I have heard people using:

  • A special coffee grinder dedicated just for grinding herbs (not the same as grinding coffee bean because that will make everything taste like coffee)
  • Mortar and pestle, grind without adding anything
  • Mortar and pestle with an added pinch of salt (I don't know why people do this)
  • Food processor
Which do you guys recommend?

Greek Baked Vegetables

I have heard this called many names - Briam and "Tourlou Tourlou" being two of them. Either way, I make this a ton at lent and I just recently had a great combination. I make it different each time. Here was my favorite combination in recent history:
  • 3 plum tomatoes
  • 2 potatoes
  • 2 zucchini
  • artichoke hearts (1 can of quartered hearts)
  • Green beans
  • One onion, chopped
  • Oregano
  • Tomato paste mixed with water
I sprayed a baking dish with cooking spray then tossed in the chopped vegetables. (I chop them kind of chunky, except I left the beans whole). I topped the dish with oregano and the tomato paste/ water mix. I covered it and baked it for an hour on 350.
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