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d_kakavouli

Active member
I read in a cookbook that Greeks sometimes use a sourdough-like starter to make some of their breads.

I didn't realize this. Also, is this really true?

I do detect a bit of a "flavor" sometimes, like sourdough, when I am eating bread in Greece.
 
They do use sourdough starter - they call it Prozimi! In modern times it might be a different story, but buying yeast in a store hadn't always been possible. It takes 1-2 weeks of diligent work to make the starter. Aside from that, I was taught to make bread by preparing a "mother" - where I would prep the initial flour and warm water solution, and actually let it sit on the counter for at least half a day before I make the bread. So, prepare the mother in the morning, prep the dough fully at night, and then let it rise overnight to make the bread in the morning. But in my prep, it has a sourdough-like flavor, but I do use yeast. Making bread this way - I don't have to use as much yeast.
 
Yes they definitely use sourdough starter. It was not a starter as we know of it. I remember my giagia she used an old piece of dough that she had saved in the fridge wrapped in cloth and then aluminum foil. Right before she would knead her dough, she would cut a piece of dough from the fridge. She would then knead, let it rise a couple of time and then cut of another peice of dough and set it aside and then proceed to shape her bread. After she was done baking she would wrap that piece of dough she set aside put in the fridge for next weeks bread. And I have to say the bread was a dense bread but a sourdoughy (if that’s even a word) flavor That I can still remember today. Yum!
 

What is Greek Retsina Wine?

I'm intrigued by Greek wines and recently came across Retsina wine. Could anyone share insights into what Retsina wine is? I'm curious about its unique flavor profile, production methods, and any cultural significance it holds in Greece. How is it traditionally enjoyed, and are there specific dishes it pairs well with?

Moreover, I'd appreciate recommendations on notable brands or regions known for producing quality Retsina. If you have any personal experiences with Retsina or tips on where to purchase it outside of Greece, that would be fantastic too.

What is different about Greek cuisine in the US?

I am a Greek American living in the Boston area, and I have also been to Greece a lot.

I have noticed that there are some differences between here and Greece in terms of cuisine. I can't put my finger on it, but I know that things are just different.

Does anyone have any insights as to why? I feel like a large part is the freshness of all the ingredients. But I think the recipes are different, too.

Any advice on how I can recreate some of that magic here?

List of traditional Greek dishes to try making at home?

I'm curious to hear your recommendations on the top traditional Greek dishes that one can try making at home. While traveling to Greece to experience the authentic flavors firsthand would be ideal, it's not always possible. So, what's the next best thing? Recreating those delicious dishes in our own kitchens!

I've always been fascinated by Greek cuisine, known for its rich flavors and healthy ingredients. But with so many iconic dishes out there, it's hard to decide where to start. I'd love to get some insights from those of you who have either visited Greece or have experience cooking Greek food at home.

Here are a few dishes I've heard are must-tries:
  1. Moussaka
  2. Souvlaki
  3. Spanakopita
  4. Dolmades
  5. Baklava
What would you add? Thanks so much!

Greek Rice Pudding Recipe

I love Greek-style rice pudding! My family used to make this all the time but got away from it. It's one of my favorite desserts! Thought I would share my recipe.

Ingredients:​

  • 1 cup short-grain rice (such as Arborio)
  • 4 cups water
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick
  • Pinch of salt
  • Ground cinnamon for garnish

Instructions:​

  1. Rinse the Rice:
    • Rinse the rice under cold water until the water runs clear. This helps to remove excess starch.
  2. Cook the Rice:
    • In a large pot, bring 4 cups of water to a boil.
    • Add the rice and a pinch of salt. Reduce the heat to low and simmer for about 10 minutes, or until the rice is partially cooked. Drain any excess water if necessary.
  3. Simmer with Milk:
    • Add the 4 cups of whole milk and the cinnamon stick to the pot with the rice.
    • Bring to a gentle boil over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pot.
  4. Sweeten and Flavor:
    • Once the mixture reaches a boil, reduce the heat to low and simmer, stirring occasionally, for about 30-40 minutes or until the rice is tender and the mixture has thickened.
    • Stir in the sugar and continue to cook for another 5-10 minutes, until the sugar is fully dissolved and the pudding has thickened to your desired consistency.
  5. Add Vanilla:
    • Remove the pot from heat and stir in the vanilla extract.
  6. Cool and Serve:
    • Remove the cinnamon stick.
    • Pour the rice pudding into individual serving dishes or a large serving bowl.
    • Let it cool to room temperature, then refrigerate until well chilled.

List of Famous Greek Chefs?

I'm looking to explore the world of Greek cuisine and would love to get a list of famous Greek chefs. Who are the top chefs in Greece known for their exceptional culinary skills and contributions to Greek gastronomy?

I'd appreciate any recommendations, whether they are well-known for traditional dishes or modern takes on Greek food.

Thanks in advance! Content can be in Greek or English too.
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