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Cooking video: Greek Semolina Cake (Ravani) :)

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K

kosta_karapinotis

Active member
I love this dessert and Akis makes it so well! Can anyone tell me if this recipe is similar to their family recipe? I want to know how traditional it is because my family doesn't have a recipe for this dish

 
Semolina Cake is one of my favorite desserts. It is light and simple and a nice, easy cake to make. It's one of those desserts that is versatile and great for both special occasions and every day.
 
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Good Meze for Outdoor Barbecue?

I’m Greek and love to cook traditional food, especially when the weather’s nice and we can eat outside! I often host outdoor dinner parties with a grill going and a table full of friends and family. I’m looking for ideas for meze that hold up well outdoors while everyone’s mingling and waiting for the main meal to be ready.

I usually do the basics like tzatziki, olives, and pita, but I’d love to add a few more options that can sit out for a bit without wilting or drying out. Ideally, things that don’t need to be piping hot or refrigerated immediately—especially since I like the relaxed, come-and-go vibe during grilling.

What are your go-to Greek starters or finger foods for an outdoor setting?

Greek Meal Prepping Tips?

I love cooking Greek food and do it often, but let’s be honest, some of our favorite dishes take forever to prepare. Between layering, slow simmering, and fresh chopping, it’s not always realistic on a busy weeknight. I’m starting to think about meal prepping Greek-style, but I’m not sure where to begin.

What traditional dishes work well for prepping ahead? I’m hoping for healthy options—think veggies, legumes, lean meats, maybe even Lenten dishes. Can you freeze moussaka or fasolada? Do you pre-roll dolmades and just steam them later? How do you store horta or prep spanakopita in advance without it getting soggy?

I’d love to hear what works for you, like batch cooking ideas, tips for storing or reheating, or any Greek dishes that get betterafter a day or two!

Which Greek dishes did you love as a kid?

I’m planning a big Greek family gathering soon and there will be a lot of kids there—some of them pretty picky eaters! It got me thinking about what I used to love as a kid growing up in a Greek household.

Honestly, I was a super picky eater back then (hard to believe now!), but there were still a few dishes I always wanted seconds of. I remember loving things like koulourakia, fried meatballs (keftedakia), and avgolemono soup. Simple, comforting, and easy to eat.

Now I’m wondering, which Greek dishes did you love as a kid? I’d love to serve a few things at the gathering that will be hits with the younger crowd but still feel authentically Greek. Bonus points if they’re easy to prep ahead or good for a buffet-style setup.

Understanding Greek Condiments

I’ve noticed that condiments in Greece can vary quite a bit depending on where you are. For example, when I visit Crete, there’s always fresh lemon on the table, and people use it on everything, from meat to greens. In other places, I see a lot of vinegar being used, especially with salads and fried foods.

It got me wondering, what are the most common condiments across different regions of Greece? Do Greeks ever use things like ketchup, mustard, or mayonnaise at home, or is that mostly in tourist areas?

I know olive oil and lemon are staples, but sometimes I see things on tables that surprise me. Just curious if there are certain traditional uses for these “modern” condiments or if it’s more regional/custom-based. Would love to hear your thoughts or family traditions!

Preserving Fresh Herbs Options?

I have fresh herbs growing beautifully in my yard right now, dill, mint, oregano, parsley, and a few others I use all the time in my Greek cooking. I dry oregano every year, but I’m wondering what other methods people use to preserve fresh herbs beyond just drying.

For example, can you freeze dill without it turning brown or losing flavor? What about mint, has anyone had luck preserving it in ice cubes or oil? I’d love to have a supply that still tastes vibrant when I cook things like yemista, dolmades, or spanakopita in the winter months.

Are there any Greek-style herb pastes or traditional methods that people still use? I’ve heard of storing parsley in lemon juice, but I’ve never tried it. I’d really love to keep the flavor of summer going year-round, especially since these herbs are such a big part of how I cook.
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