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nadellii

Active member
Just made these yesterday using a friends yesterday. I didn’t add avgolemono because I wanted them to be a bit lighter and it was still pretty tasty!
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nadellii

Active member

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Worldwide Greeks Editor

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These Greek sesame cookies are perfect for the fall

I love sesame biscottis! This is what you'll need: 3/4 cup tahini, 3/4 cup sugar, 1 teaspoon cardamom or cinnamon, 1 teaspoon vanilla extract, 1/2 cup water, 1/2 cup orange juice, 3 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/4 teaspoon salt, and 1 teaspoon sesame seeds. Mix all of the dry ingredients then the wet ingredients separately. Then combine all of them together and bake at 375 until golden :) I like to coat mine in plenty of sesame seeds but that's optional

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This Greek chestnut salad is perfect for winter!

Who knew chestnuts could be made into a salad!! I love making this during the winter months :)

Ingredients:
  • 1 pound chestnuts, roasted, peeled and chopped
  • 1 cup plain Greek yogurt
  • 1 tablespoon finely minced onion
  • 1 tablespoon fresh, chopped parsley
  • 1 teaspoon fresh, chopped sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Lettuce leaves, for serving
  • Lemon wedges, to garnish
The recipe is super simple, all you do is mix the roasted chestnuts with the rest of the ingredients and you're all set!! Enjoy

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How do I make Greek lamb kabobs?

Does anyone have a good recipe for lamb kabobs? They look something like this:

Ground-Lamb-Kebabs-720x1079.jpg

How to make avgolemono so you can put it on everything

Avgolemono can be put on literally everything!! I like to put it on gemista and dolmadakia :) This is how you make it

Ingredients: 1-2 cups broth or pan juices from the dish for which you are making avgolemono, 2 eggs, Juice of 1-2 lemons

Gradually beat in a spoonful at a time of hot broth until the mixture is very warm. Slowly pour the egg mixture into the pot with the rest of the hot broth and stir continuously until the sauce thickens slightly. Do not allow to boil because it will cook the eggs and the sauce will separate.

And this is what it looks like
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How to make Greek lentil rice pilaf

Rice pilaf is such a great dish but you don't really see it in many Greek restaurants. Its one of my favorite foods that I ate growing up :) Here is the recipe
  • 2/3 cup dried lentils, soaked in cold water for 2 hours
  • 1/3 cup Greek olive oil
  • 1 onion, chopped
  • 3 large carrots, chopped
  • 1 tablespoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 2 bay leaves
  • 3/4 cup uncooked long grain rice
  • 2 cups vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon Greek honey
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried Greek oregano
  • 2 tablespoons fresh, chopped parsley
Strain the lentils and add them to a medium saucepan. Fill the pan with water so that the lentils are covered and bring to a boil over medium-high heat with the lid on the pan. Turn off the heat and let the lentils stand for about ten minutes. Strain them again and set them aside. Pour the olive oil into a deep skillet. Set the heat to medium and let it warm for about a minute. Add the onions and saute until they just begin to get soft. This should take about 2-3 minutes. Add the carrots and saute for anothr 2-3 minutes.

Stir in the coriander, allspice, cinnamon, and bay leaves. Stir in the rice and lentils. Cook the mixture together for about a minute. Stir in the broth, salt, pepper, honey, vinegar, and oregano. Cover the skillet and cook until the mixture comes to a boil. Reduce to a simmer on low heat and cook until all the water absorbs. Stir in the parsley just before serving.

This is what the pilafi will end up looking like

Pilafi-me-Fakes-720x480.jpg
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