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kcixcy

Active member
I used to make it, but I don't know where my recipe went and I never had it memorized. I plan to make it with beef. I recall we used a bunch of different spices. The main issue is the I can't remember the spice combination. Also, I used to make it in a pressure cooker but I no longer have one. I am assuming it's okay to do it on the stove?
 

k_tsoukalas

Administrator
Every recipe I have ever seen has different spices. My family tended to use peppercorns, bay leaves, cinnamon, and oregano. I have seen people use cloves as well, or cloves instead of cinnamon. Sometimes I omit the bay leaves if I ran out (but I notice a huge difference in the flavors). I have also seen stifado spice blends at Greek stores and even online.
 

kcixcy

Active member
Every recipe I have ever seen has different spices. My family tended to use peppercorns, bay leaves, cinnamon, and oregano. I have seen people use cloves as well, or cloves instead of cinnamon. Sometimes I omit the bay leaves if I ran out (but I notice a huge difference in the flavors). I have also seen stifado spice blends at Greek stores and even online.
This is interesting - how does one decide when to use cinnamon, cloves, or both? I have noticed that Greek recipes differ so much, the spices are often used interchangeably... is it simply personal preference?
 

Using Greek Manouri Cheese I Found

I tried Manouri cheese for the first time after finding it at a local Greek store.

For those who aren't familiar, manouri is a semisoft, fresh white whey cheese made in Greece from goat or sheep milk. It's got this incredibly creamy texture with a hint of tanginess that pairs beautifully with honey or preserved fruits.

Have any of you tried it? And if so, what are your favorite ways to enjoy it? I've had it crumbled over a Greek salad, and it was delightful, but I'm on the hunt for more suggestions. I tried it in Tiropita, too, and it gave the filling an interesting flavor. I liked it. What else can I do?

Greek pita bread?

I like to make gyros at home but I am having a heck of a time finding the right bread for it where I live.

There is a store near me but they haven't been getting the bread I normally use in.

I thought maybe I would make my own - but I am not the best bread maker. I also don't trust recipes I see.

I don't want it to be the wrong kind of bread. I want it to be soft. I guess I have two questions -

1. maybe I can buy the bread online? Do you know where? and 2. Do you have a recipe you can recommend?

Traditions associated with Greek coffee?

When I visit people in Greece, it usually involves Greek coffee, a cold glass of water, and whatever sweets there are around - like Loukoumi, spoon sweets, fruit.. it seems like it's all about hospitality and spending time together, while sharing the bounty of what you have.

One time, a yiayia actually did a "reading" using coffee grounds. I didn't understand all the Greek, but the reading was fun and lighthearted and I wondered how she decided what to say.

Do you guys have similar experiences? The social aspect has been a big part of it for me.

Different Greek olive oil for cooking?

When buying Greek olive oil, do you buy different ones for different purposes?

I've been researching the best Greek olive oils. Now, I'm curious if any of you out there go to the lengths of selecting specific Greek olive oils for, say, salads, cooking, or even dipping with bread?

In my findings, extra virgin olive oil seems to be the go-to for dressings and cold dishes, while virgin olive oil can handle a bit of heat for light sautéing. And then there's the refined olive oil that's suggested for frying due to its higher smoke point. But, I've also heard a few people swear by the intense flavor of the unfiltered olive oil.

What's your experience with Greek olive oils, and do you have any personal favorites or secrets to what types work best for different recipes? Can you genuinely taste the difference in quality and type, or am I just overthinking my pantry staples? Would love to hear your thoughts on the matter!

Learning about Greek wine

On a recent trip to the Peloponnese region, I had the pleasure of tasting a robust Agiorgitiko, which was a perfect companion to the local lamb dishes. I also visited the Domaine Skouras, a family-owned winery where the tradition has been passed down for generations – their Megas Oenos blend is to die for.

While I remain enchanted by the wines from this region, I'm just getting started. I've heard whispers of lesser-known grape varieties with complex profiles, such as Assyrtiko. Has anyone here had the opportunity to indulge in this rare find? Share with us your tasting notes!

For those looking to dive deeper into the world of Greek wine, there are some magnificent wine routes that weave through lush vineyards and offer a glimpse into the country's rich wine culture. The 'Wines of Crete' festival is also an upcoming event I have on my radar. It's a great opportunity to sample a diverse array of Cretan wines and perhaps even unearth a new favorite.

What Greek wines have beckoned to you? Any particular food pairings that brought out the best in them? Or perhaps you have a favorite vineyard that you would recommend visiting.
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