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kcixcy

Active member
My family makes this dish and I am trying to recreate it and maybe even try something different... I know it might take me a while to nail down my technique before Thanksgiving, and I will even want to do at least one test run.

As far as I can tell this is basically the technique:

Sauce one chopped onion
Brown the hamburg
Add salt, pepper, and spices (I think my family uses allspice?)
Stir in the rice
Add water
Cook it.
Stir in roasted chestnuts.

As you can see, I don't know amounts or timing. Can someone help me recreate it?
 

k_tsoukalas

Moderator
This is very similar to what my family does. We can usually find chestnuts but it is hard. We have to call the store and tell them to put it aside when they get the shipment. We use all spice for sure! One year, I forget and accidentally put cinnamon. It was good, but not the same.
 

Runny Homemade Greek Yogurt

I have been making my own Greek yogurt (I have a yogurt machine), but I have been doing something wrong.

The texture is very thin - thinner than regular yogurt that you find in the store.

What am I doing wrong?

I know that I am supposed to strain it after, but even after straining it through cheesecloth, it's still very thin.

List of Greek Coffee Drinks

I heard that Greeks have different coffee drinks from what we have. Question - can you go to a cafe and also get some of the coffee drinks we are used to, like a cappuccino or espresso?

Anyway, what are the popular coffee drinks of Greece?

  • Greek coffee made in that little pot
  • Freddo
  • Frappe
Did I miss anything?

Do Greeks use sourdough starter?

I read in a cookbook that Greeks sometimes use a sourdough-like starter to make some of their breads.

I didn't realize this. Also, is this really true?

I do detect a bit of a "flavor" sometimes, like sourdough, when I am eating bread in Greece.

Syrup Variations for Baklava

I have been talking to people who all make their baklava syrup different! I make mine with some honey, sugar, water, and cinnamon. How do you make yours? Here are some variations I bumped into:
  • Just sugar and water
  • Sugar, water, and spices like cinnamon and/or cloves
  • Syrups that have a squeeze of orange
  • Syrups that have a squeeze of lemon
  • Syrups that use cinnamon, cloves, allspice etc - all of them, or just one of them
Do the variations depend on the region of Greece it originated? Or does it really just depend on the family?

Fried zucchini came out soggy

I have a lot of zucchini from my garden and also that people have given me.

I have already made a few batches of zucchini in tomato sauce so I've decided to fry some.

My first batch was soggy and I don't know what went wrong! Help?!
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