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ssherie_

Active member
I love ekmek katifi! Here are some of my favorite recipes

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I am totally obsessed with Ek Mek. I have never made it myself, but I love it when I bump into this. Had my first exposure at a Greek festival. My family never made it, but one day I might learn how to make it. If I want to eat it, I might need to make it myself since it is difficult to find.
 
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I am totally obsessed with Ek Mek. I have never made it myself, but I love it when I bump into this. Had my first exposure at a Greek festival. My family never made it, but one day I might learn how to make it. If I want to eat it, I might need to make it myself since it is difficult to find.
I think it's all in making a light and delicate but delicious cream. It's difficult to find this balance
 
I think it's all in making a light and delicate but delicious cream. It's difficult to find this balance
It's very difficult! I prefer to have someone else make this one for me. ;)
 
It's very difficult! I prefer to have someone else make this one for me. ;)
I do too! When I do find it, it's a real treat. I make other Greek desserts at home, so I do like to save something special to order when I go out.
 

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

How to learn about different regional cuisines in Greece?

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?

greek-salad.jpg

Making traditional loukaniko question

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?

What do you serve for Greek Easter?

With Greek Easter just around the corner, I'm getting excited to celebrate with family and friends. One of my favorite parts of this holiday is the delicious feast we enjoy together. I'm curious to hear what dishes everyone serves at their Greek Easter gatherings.

Whether you have cherished family recipes passed down through generations or you're trying something new this year, I'd love to hear about it. From traditional favorites like lamb and tzatziki to mouthwatering desserts like baklava and tsoureki, every dish adds to the festive atmosphere.

So, what's on your Greek Easter menu this year? Are there any must-have dishes or special treats that you look forward to? Feel free to share recipes, tips, or simply your excitement for the upcoming celebration. Let's swap ideas and inspire each other to make this Greek Easter memorable!

Us? We are grilling a leg of lamb and serving it with lemon potatoes and fasolakia. For dessert we are doing some kind of a chocolate cake and of course koulourakia.

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.
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