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mj_toronto8

Active member
I had someone recently tell me that traditional keftedes are fried and not baked. Is this true? For what it's worth, I think the fried ones taste better!

I tried baking them once, and the keftedes fell apart in the oven. If I do bake them, do I need to do anything different to the recipe?
 
Keftedes are small meatballs are generally fried. Biftekia are large meatballs and are generally baked in the oven.

In Greece if you say you're making keftedes to someone then they will assume you're frying small meat balls, and the same goes for biftekia and baking.

As for them falling apart, I don't know why that's happening because they are pretty much the same. With keftedes you dip them in flour to fry them but you don't do this with biftekia because they aren't fried.
 
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I had someone recently tell me that traditional keftedes are fried and not baked. Is this true? For what it's worth, I think the fried ones taste better!

I tried baking them once, and the keftedes fell apart in the oven. If I do bake them, do I need to do anything different to the recipe?
The mixture my mother used was hamburg, egg, bread, spearmint, and onion. Perhaps you didn't use bread. My mother fried them. Later, my wife would bake them. None fell apart that I can remember.
 
The mixture my mother used was hamburg, egg, bread, spearmint, and onion. Perhaps you didn't use bread. My mother fried them. Later, my wife would bake them. None fell apart that I can remember.
I used bread crumbs, not bread. Maybe it made a difference!
 
Keftedes are small meatballs are generallg fried. Biftekia are large meatballs and are generally baked in the oven.

In Greece if you say you're making keftedes to someone then they will assume you're frying small meat balls, and the same goes for biftekia and baking.

As for them falling apart, I don't know why that's happening because they are pretty much the same. With keftedes you dip them in flour to fry them but you don't do this with biftekia because they aren't fried.
I had no idea the difference - thank you! I made a batch the other day and they didn't fall apart, so I don't know what I am doing differently from batch to batch. Maybe next time I will try soaked bread instead of bread crumbs, and then maybe that will make it more consistent.
 
Yup, that is the difference that I learned, too. Keftedes are typically fried. Really, it is all the same mixture so when I cook, I don't overthink naming it... but naming it can help put things into context.
 

Planning a "Greek" Garden - Tips?

Nothing tastes better than vegetables, fruits, herbs, et cetera that have come straight from the earth to the plate. The only way to really have full control is to grow a lot of food on my own. I am sure this is one of the reasons why food tastes so good in Greece.

It's time to start planning my garden because before I know it, I will need to start planting. And, I might want to start some things from seed. I know realistically I won't be able to grow 100% of my produce, but I would at least like to contribute.

What should I plant?

Priority are tomatoes. I would also like to grow some lettuce and other things. Bell peppers. For herbs, oregano, basil, dill, parsley, mint. Maybe cucumbers and squash? Was thinking maybe to grow strawberries and some other fruits - but fruit seems a lot tricker.

What do you guys think?

Food at Greek Weddings?

When it comes to planning a Greek wedding, what Greek food is traditional to serve? I am helping my friend play her wedding and want to gather information.

Could anyone share insights or personal experiences on the traditional Greek foods served at weddings? I'm curious about dishes that are must-haves on the big day, any symbolic meanings behind certain foods, and how the menu reflects Greek culture and traditions.

I remember at my cousin's wedding, they had kourabedies and some sort of traditional Cretan rice pilaf served at weddings (they're Cretan, but the wedding was in the US).

Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?

Learning about Greek honey

As part of my Lenten journey, I am replacing sugar with honey whenever I can. Sugar is overdone and feels like an indulgence. I read somewhere that honey is acceptable even during strict fasts, so I thought I'd get to know it a bit more.

Could anyone share insights or personal experiences on:

Traditional Greek Dishes Featuring Honey: Which are the standout dishes where honey plays a pivotal role?
I use honey with Greek yogurt and a bunch of desserts. Having desserts doesn't feel right during Lent, but the yogurt with honey sounds good?

Pairing Honey with Other Ingredients: Are there specific ingredients or types of honey that best complement certain Greek foods?
I love it with lemon in tea, but that's all I can think of.

Cooking Tips with Honey: Any tips on cooking with honey? Perhaps, how to balance its sweetness or how to choose the right honey for savory dishes versus desserts?
Does it lose its sweetness if it gets too hot? I tried to use it instead of sugar the other day in something I was making (bread) and I couldn't taste the honey.

Personal Favorite Recipes: Do you have any personal honey-infused recipes passed down or discovered that you’re willing to share?

greek-honey.jpg

Making Greek lemon potatoes?

I just had lemon potatoes at a restaurant and although I know how to cook Greek food, somehow I have never made this!

I took my best guess (I didn't look up a recipe) and it didn't taste great. Basically, I made a Ladolemono, drizzled it on the potatoes, and roasted them.

They never really got crispy - so my next thought is that I put too much of the ladolemono.

So the next time I made them, I put less of the ladolemono. I couldn't really taste the lemon.

Next, I am going to look up a recipe, but meanwhile I am curious what you guys do to make these.
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