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blopez34

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Are there any tips on how to make the best baklava? I’ve always struggled to find a balance between making it crispy, flavourful, sweet but not too sweet. I know it’s probably going to take a lot of trial and error, but I would really appreciate any fool proof tips and recipes. It would be great if I could make baklava that tastes as good as the ones from this bakery.

baklava.jpg
 
I know the traditional way in greek cooking is to make it with walnuts, but you can always try adding pistachios or different types of nuts to experiment to your liking.
 
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Another tip (from my wife LOL) is to add syrup to the baklava when the baklava is cold and when the syrup is hot! This is so that the baklava doesnt become soggy. Soggy baklava is actually the woooorssttt, I hate it.
 
Are there any tips on how to make the best baklava? I’ve always struggled to find a balance between making it crispy, flavourful, sweet but not too sweet. I know it’s probably going to take a lot of trial and error, but I would really appreciate any fool proof tips and recipes. It would be great if I could make baklava that tastes as good as the ones from this bakery.

View attachment 6
Like every other Greek recipe, I find there are 100's of variations. I just use the ancestral one passed down, and then we keep tweaking it to our taste. I've experimented with putting less butter and sugar to see if it still tastes OK, etc.
 
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My mom says that the key to baklava is adding rosewater to the syrup. It adds such an extra dimension of flavor and is so tasty. Don’t add too much, because it can taste or smell like perfume. I add one tablespoon to the syrup when it’s COLD!! Make sure you don’t cook it with the syrup.
 
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My mom says that the key to baklava is adding rosewater to the syrup. It adds such an extra dimension of flavor and is so tasty. Don’t add too much, because it can taste or smell like perfume. I add one tablespoon to the syrup when it’s COLD!! Make sure you don’t cook it with the syrup.
Woah I didn't know that I could use rose water, thanks! Can I find it at most Greek supermarkets?
 
Woah I didn't know that I could use rose water, thanks! Can I find it at most Greek supermarkets?
You can find rosewater at most Greek, Middle Eastern and Latin American supermarkets! Sometimes I can even find it at a normal traditional western supermarket.
 

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I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

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What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
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I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

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I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!
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