Flogeres are Greek phyllo and almond flutes filled with rich, creamy almond frangipane and covered in aromatic syrup! Watch the Video Flogeres are little Greek almond phyllo flutes. It's traditionally an almond filling, and I
It is football playoff season and I want to eat wings! I thought I would try to mix it up and create a Greek style wings situation ... so I decided to use ladolemono (oil and lemon with garlic, oregano, salt, pepper, some onion). I marinate the wings in a bag overnight, then actually fired up the grill and cooked them.
They were delicious, but weren't crispy. I actually don't usually make wings, I buy them, so I have no idea how to make wings crispy. Other than that, they tasted amazing and I would do this again.
My family used to make a simple Greek tomato sauce to put over spaghetti. I have no idea if this is "Greek" and something that people do in Greece, but it was simple and had Greek flavors. This is what my family did:
Sauce together 1 chopped tomato and 2 garlic cloves in some olive oil
Add a large can of crushed tomatoes, some pepper, a cinnamon stick, and some dried Greek oregano
Bring to a boil, covered, then let it simmer for about 30 minutes
Serve over spaghetti with some grated Greek cheese or Romano or Parmesan.
I recently had a mishap while making fasolakia. The beans all fell apart. I am assuming I overcooked the beans but I am not sure because I have cooked the dish this long in the past without issues.
What was different about this time is I decided to put potatoes in it to make it a bit heartier for winter. Should I have not done this? Maybe I really cooked it longer than I thought because of the potatoes?
Growing up outside of Greece, I ate a lot of Feta Cheese ... I mean, it's delicious! Also, it's the easiest to find.
I know that there are a ton of different cheeses in Greece, though, and the cheeses that are available are somewhat regional.
Here is where I know I am definitely going:
And if I have time, I was hoping to head to Santorini. I will be in Greece for about a month and I am not sure how long I will stay in each place. There's a lot to see and do in Athens alone, plus I have people to visit.
I love pastitsio, but my recipe calls for making it in a huge pan (bigger than a 9 x 13 and I think even bigger than a lasagna pan). Sometimes, I don't want to make that much! I am trying to wrap my mind around how to reduce the portions. I know I could halve the recipe but some of the issue is that I make this dish by feel and don't always follow the recipe to a T.
I really want to make it in an 8 x 8 because this is the perfect amount for dinner with no leftover. Sometimes I don't even want leftovers and just would rather make the food from scratch.
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!