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dpappas87

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I love experimenting with different types of alcohol in my cooking—whether it’s wine for sauces or brandy for desserts—but I’ve never cooked with ouzo before. I know it has a strong anise flavor, so I’m curious how it works in different dishes.

Have any of you used ouzo in your cooking? What types of recipes does it pair well with? I imagine it could be great for seafood, but I’m not sure how much to use without overpowering the dish. Also, does it work well in desserts, like a syrup for cakes or pastries?

I’d love to hear your experiences and any go-to recipes! Should I treat it like other anise-flavored liqueurs, or does it have a unique cooking method?
 
I love experimenting with different types of alcohol in my cooking—whether it’s wine for sauces or brandy for desserts—but I’ve never cooked with ouzo before. I know it has a strong anise flavor, so I’m curious how it works in different dishes.

Have any of you used ouzo in your cooking? What types of recipes does it pair well with? I imagine it could be great for seafood, but I’m not sure how much to use without overpowering the dish. Also, does it work well in desserts, like a syrup for cakes or pastries?

I’d love to hear your experiences and any go-to recipes! Should I treat it like other anise-flavored liqueurs, or does it have a unique cooking method?
Absolutely! Especially for shrimp dishes and also for tuna-based marinara. We also can use in sweets such as paximadia sweet biscuits.
 
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Ouzo is a fantastic addition to cooking, especially in Greek cuisine! Its bold anise flavor pairs beautifully with seafood—one classic dish is mussels saganaki, where a splash of ouzo enhances the tomato-based sauce. It also works well in marinades for shrimp or octopus, adding depth without overpowering if used sparingly (start with a tablespoon and adjust to taste).

For meat dishes, ouzo can be used to deglaze a pan when cooking lamb or pork, adding a subtle licorice-like complexity. In desserts, it shines in ouzo syrup, often drizzled over cakes like revani (semolina cake) or loukoumades (Greek doughnuts). A little goes a long way—combine it with honey, sugar, and citrus for balance.

Compared to other anise liqueurs, ouzo has a slightly lighter, herbal profile, so it’s best added at the end of cooking to preserve its aroma.

I also agree that it tastes great with shrimp dishes, too - like shrimp saganaki!
 

First Time Making Diples - Tips?

I’m planning to make Greek diples for the first time and want to make sure they turn out as crispy, golden, and delicious as they should! I’ve read that getting the dough just right is key, but I’d love some expert advice before I start.

A few questions:
  • What’s the best way to roll the dough thin enough without tearing it?
  • Any tips for keeping the oil at the right temperature so they fry evenly?
  • How do you get that perfect spiral shape while frying?
  • Is there a trick to making sure the honey syrup coats them well without making them soggy?
I’d also love to hear about any common mistakes to avoid or little secrets that make a big difference.

Stifado Recipe (Made with Beef)

Ingredients:​

  • 2.2 lbs beef chuck or stewing beef, cut into large chunks
  • 3 ½ cups pearl onions (or small shallots), peeled
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • ¾ cup red wine
  • 1 ¾ cups (14 oz can) chopped tomatoes
  • 2 tbsp tomato paste
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp ground allspice
  • ½ tsp ground cumin (optional)
  • Salt and black pepper to taste
  • 1 tsp sugar (optional, balances acidity)
  • 1 cup beef broth or water

Instructions:​

1. Prepare the Beef:​

  • Pat the beef dry with a paper towel and season with salt and pepper.
  • Heat 2 tbsp olive oil in a large pot over medium-high heat.
  • Sear the beef in batches until browned on all sides, then remove and set aside.

2. Cook the Onions:​

  • Add the remaining 1 tbsp olive oil to the pot.
  • Sauté the pearl onions until caramelized (about 5-7 minutes).
  • Add the garlic and cook for 1 more minute.

3. Deglaze and Simmer:​

  • Pour in the red wine vinegar and red wine, scraping up any browned bits from the bottom of the pot.
  • Let the alcohol cook off for 2-3 minutes.
  • Stir in the chopped tomatoes, tomato paste, beef broth, and all spices (cinnamon, cloves, bay leaves, oregano, allspice, and cumin).
  • Return the beef to the pot, mix well, and bring to a boil.

4. Slow Cook:​

  • Reduce the heat to low, cover, and simmer for 2-2.5 hours, stirring occasionally.
  • If the sauce thickens too much, add a little more broth or water.
  • The stew is ready when the beef is fall-apart tender and the onions are soft.

Advice for Making Lagana?

I’m trying to make Lagana, the traditional Greek flatbread, and I want it to turn out just like it does in Greece—light, airy inside with a slightly crisp crust and that beautiful sesame topping. I’ve tried a few recipes, but I feel like I’m not quite getting the texture right. Sometimes it’s too dense, and other times it doesn’t have that perfect chewiness.

For those who have made authentic Lagana, what’s the secret? Is it in the flour type, hydration level, or fermentation time? Should I be using a sponge or preferment? Also, what’s the best way to get those characteristic dimples just right?

Any tips on achieving that slightly crispy yet tender texture would be greatly appreciated! Thanks in advance for your help.

Tips for Making Greek Easter Bread?

I know Lent is just starting soon, but I’m already planning ahead for Greek Easter and want to perfect my Tsourekirecipe. I’ll be making a lot of loaves this year, so I’d like to do some test runs to get it just right.

My biggest challenge is getting the bread to be soft and fluffy rather than dense. I’ve heard that kneading and proofing are key—how long should I knead the dough, and how many times should I let it rise? Also, what’s the best flour and yeast to use?

I know traditional Tsoureki has mahlepi and mastiha—do you grind them fresh or use pre-ground versions? And any tips for getting that beautiful, shiny crust on top?

Making Difference Variations of Koulouri at Home?

I’ve been experimenting with making koulouri (the Greek sesame-crusted bread rings) at home and would love some advice on creating different variations. I’ve mastered the classic version with sesame, but I’m curious about other flavors and styles.

Has anyone tried making sweet koulouri, maybe with honey or cinnamon? What about savory twists, like adding cheese, olives, or herbs? I’ve also seen some koulouri recipes that use different types of flour—does whole wheat or rye work well, or does it change the texture too much?

I’d love to hear your favorite variations and any tips on getting that perfect crunch on the outside while keeping the inside soft. Also, if you’ve tried making a gluten-free version, I’d appreciate any insights!
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