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acamp7

Active member
I was thinking that it would be fun to make chocolate baklava. I have made a version of chocolate baklava that involved putting chocolate chips in with the walnuts. It was good but not great. Honestly I was just winging it and I could have messed something up. If anyone has a recipe for this feel free to send it my way!

I bumped into a recipe for chocolate baklava somewhere that called for chocolate phyllo. Is this a thing I can actually buy? If not, is this easy enough to make? I make regular phyllo all the time.

The only problem is, for baklava I like the thin sheets of Phyllo and mine don't come. close. Your thoughts are appreciated.
 
Yes chocolate phyllo dough is a thing as is chocolate puff pastry. I have not found it yet in supermarkets. The truth is your best bet is to make it on your own. Though as you said, homemade phyllo tends to be thicker than store bought phyllo. I say go ahead and make it. Be cautious on how much coco powder you use and when opening them (rolling them out) use coco powder instead of cornstarch. I would love to see photo of it if you do. Share it with us here or privately on my Insta at @PemiKanavos.
If you are to bored of making chocolate phyllo try out our chocolate baklava in our new book “Baking baklava” our syrup is chocolatey to add more chocolate flavor to the baklava!
 
I was thinking that it would be fun to make chocolate baklava. I have made a version of chocolate baklava that involved putting chocolate chips in with the walnuts. It was good but not great. Honestly I was just winging it and I could have messed something up. If anyone has a recipe for this feel free to send it my way!

I bumped into a recipe for chocolate baklava somewhere that called for chocolate phyllo. Is this a thing I can actually buy? If not, is this easy enough to make? I make regular phyllo all the time.

The only problem is, for baklava I like the thin sheets of Phyllo and mine don't come. close. Your thoughts are appreciated.

Seems like you can only buy direct for now

 
I read a tip for making thin phyllo and I wonder if anyone has ever tried this - use a pasta machine - one of those with a crank that flattens the dough.

My concern is that this will overwork the phyllo. But I know it can help get the sheets thinner. I saw it in a cookbook somewhere but I've never personally tried it.

Let us know how things turn out with the chocolate phyllo!
 

Best Greek seafood dishes for summer grilling?

Summer is in full swing, and what better way to enjoy the season than firing up the grill? Which seafood dishes perfect for grilling. Greek cuisine's blend of fresh ingredients, herbs, and spices makes it an ideal choice for light, summery meals, and I'm eager to hear your recommendations.

Do you have favorite Greek seafood recipes or dishes that shine especially bright when cooked over an open flame? Whether it's a classic recipe or a personal twist on traditional fare,I know about things like grilled octopus marinated in olive oil and oregano to the simplicity of shrimp saganaki.

Additionally, if you have preparation tips, marinade secrets, or any advice on grilling seafood the Greek way, please share. Thanks so much!

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

Learning about Greek food and wine pairing

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
  1. Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
  2. Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
  3. Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
  4. Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?
Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!

Top herbal teas popular in Greece?

Could anyone share insights or recommendations on which herbal teas are the most popular or cherished in Greece? I'm particularly interested in teas that are unique to the region or have a special place in Greek culture and wellness practices.

Also, if you have any suggestions on where I might purchase these teas, especially if they're available online, that would be incredibly helpful! I'm eager to try making some of these teas at home and experiencing a taste of Greek herbal tradition.

Thank you in advance for your help! I’m looking forward to exploring your suggestions and hopefully discovering some new favorite teas.

Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.
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