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acamp7

Active member
This is a little known fact! Even though cheesecake in Ancient Greece is not like the New York cheesecake that we all know and eat today, the origins of cheesecake come from Ancient Greece. This actually makes total sense considering Greece has some of the best cheese and dairy from all around the world. Here is a recipe for Greek cheesecake. This recipe is super simple because it doesn't even need to be baked! Enjoy

 
This is a little known fact! Even though cheesecake in Ancient Greece is not like the New York cheesecake that we all know and eat today, the origins of cheesecake come from Ancient Greece. This actually makes total sense considering Greece has some of the best cheese and dairy from all around the world. Here is a recipe for Greek cheesecake. This recipe is super simple because it doesn't even need to be baked! Enjoy

Ah who knew!! All good recipes are Greek lol
 

Grilling Lamb Chops Tips

I grill lamb chops every so often, especially when the weather’s nice, and I usually keep it pretty simple. My go-to is a marinade with olive oil, lemon juice, garlic, oregano, salt, and pepper. I’ll let them sit for a few hours, then throw them on a hot grill and cook them pretty quickly so they don’t dry out. They always come out good, but I feel like maybe I can try some different things!

Curious how you guys handle lamb chops on the grill. Do you stick with a similar marinade or go in a different direction? Anyone skip marinade altogether and just season right before grilling? Also wondering about timing, do you go super hot and fast, or a little slower?

Making Taramasalata at Home?

I’ve been trying to make taramasalata at home, but I just can’t seem to get it quite right. I love ordering it when I’m out—it’s smooth, balanced, and has that distinct flavor without being too heavy.

Mine, on the other hand, either turns out too thick, too salty, or a bit off in texture. I’ve tried different approaches—using bread vs. potatoes, adjusting the lemon, even changing the type of tarama but I’m still not there yet.

For those of you who make it regularly, what makes the biggest difference? Is it the ratio of ingredients, the type of roe, or the mixing method? Also, any tips on getting that lighter, smoother consistency?

Meat to Use for Souvlaki?

I’ve been trying to make souvlaki at home more often, and I keep going back and forth on what meat to use. I’ve had great pork souvlaki that felt like what you’d get in Greece, but I’ve also had chicken versions that were really solid and easy to cook. Lamb seems like it should work well too, but I don’t see it used as often for souvlaki specifically. And then there’s beef, which I’ve seen here and there but never really know if it’s the right choice.

Is there a “best” meat for souvlaki, or is it more about how it’s prepared and seasoned? Do certain meats hold up better on the grill or stay juicier?

What dishes say "Greek Easter" to you?

For me, it’s all about the classics that show up every single year without fail. Tsoureki is a big one, the smell alone feels like Easter morning. I always look forward to koulourakia too, especially the ones everyone snacks on all day without even thinking about it.

In my family, someone also brings ek mek kataifi, which feels a little extra but completely fits the celebration. And of course, lamb is at the center of everything. There’s nothing like it roasting outside, that whole process turning into its own event.

It got me thinking about how different families might have their own must-have dishes. Are there foods that immediately signal Easter for you, even beyond the traditional ones? I’d love to hear what shows up on everyone’s table!

Adapting Baklava to a Smaller Pan?

My recipe for baklava calls for a 9 x 13 but I have a pan that is smaller than that. It's not an 8x8 - it's slightly bigger than that but smaller than a 9x13. My best guess is that it is 7 x 11. Luckily, baklava doesn't need me to be perfect, just close. What do I do?

I am going to use the same filling as the 9 x 13 so I am not sharing it. The main thing in question is the syrup. What do you think?

This is my 9 x 13 syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 cup honey
  • 1 cinnamon stick
  • 1 strip orange peel
  • 1 tsp vanilla
Honestly should I just make the full recipe and then wing it?
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