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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!
 

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?
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