Greek Food, Cooking and Recipe Community

Do You Make Skordalia With Potatoes, Bread, or Nuts?

1 - 1 of 1 Posts
M

mastichas09

Active member
I've been thinking about all the different ways people make skordalia, and I'm curious which version everyone prefers. I've always loved how such a simple Greek dish can have so many variations depending on family traditions and regional influences.

Some recipes use potatoes for a smooth, creamy texture, while others use bread for a slightly different consistency. I've also come across versions made with walnuts or almonds, which sound delicious! Of course, garlic is the star of the dish, but the other ingredients can really change the flavor.

I'm especially interested in hearing whether your family has a traditional recipe that's been passed down through generations. Do you stick with one version, or do you make different kinds depending on what you're serving it with? I'd love to hear your favorite ingredients and any tips for making it especially flavorful!
 
1 - 1 of 1 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

What Is the Secret to Making Crispy, Flaky Phyllo?

I've been wanting to try making homemade phyllo dough, but I have to admit that the process seems a little intimidating! I've used store-bought phyllo plenty of times, but I've never really attempted making it from scratch. I would love to learn how to get those beautiful, thin, crispy layers that make traditional Greek pies so delicious.

For those of you who make your own phyllo, what are your secrets? Is the dough difficult to roll out thin enough, or does it become easier with practice? I've also heard that the amount of olive oil you use between the layers can make a big difference in the final texture.

I'm especially interested in making spanakopita and tiropita. Are there any beginner mistakes I should watch out for? I'd love to hear your techniques and family tips before I give it a try!

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!

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top