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d_kakavouli

Active member
I am getting ready to start baking my favorite Greek sweets for the holidays. I often give away pastries as hostess gifts for parties, gifts, etc.

I typically make baklava, melamakarona, kourabedies, this year I might also make koulourakia.

Out of curiosity, do any of you do the same? What do you make? I might want to add another one to my plan, or not bake one of the others to add something new.
 
I am getting ready to start baking my favorite Greek sweets for the holidays. I often give away pastries as hostess gifts for parties, gifts, etc.

I typically make baklava, melamakarona, kourabedies, this year I might also make koulourakia.

Out of curiosity, do any of you do the same? What do you make? I might want to add another one to my plan, or not bake one of the others to add something new.
How about ladokoulourakia made with plenty of spices? It's the closest thing in Greek baking that I can find to "gingerbread cookies". They're delicious.
 

Tips on making Saganaki for a crowd

I’m planning a holiday party with around 15 guests, and I’m considering serving Saganaki. I absolutely love the idea of presenting this classic Greek dish, but I’m wondering if it might be too ambitious for a gathering of this size. Have any of you ever made Saganaki for a crowd? If it’s doable, I’d love to hear your tips for preparing it efficiently, especially since it’s traditionally served sizzling hot.

Also, if you have a foolproof recipe or suggestions for variations that work well for a larger group, I’d be incredibly grateful. Thanks in advance for your advice!

Vegetarian Moussaka?

I’m hosting a dinner soon and want to make moussaka, but I’ve got a challenge: one of my guests is vegetarian (no meat, but they’re not vegan). I absolutely love the traditional version with ground meat, but I’d like to adapt it to be vegetarian-friendly without losing that hearty, satisfying flavor.

What are some good substitutes for the meat layer? I’ve heard about using lentils, mushrooms, or even a combination of both, but I’m not sure which would work best or how to season them to match the original dish’s depth of flavor. Should I add wine or spices like cinnamon and allspice to keep that authentic taste?

Greek-Inspired Charcuterie Board for a Party

I’m planning a party and want to create a stunning Greek-inspired charcuterie board as the centerpiece. I’d love your advice on what must-haves to include to make it authentically Greek and visually appealing.

So far, I’m thinking of adding feta cheese, Kalamata olives, dolmades, and pita bread. Should I include other cheeses like graviera or kasseri? What dips would you recommend besides tzatziki? I’m also looking for ideas on incorporating meats or seafood—maybe cured meats or marinated anchovies?

Additionally, any tips on arranging everything so it looks inviting would be amazing. Should I stick to traditional items or add a creative twist?

Greek generosity

I was shopping in my favourite supermarket near my apartment this morning .It was the name day of a member of staff .From a box He offered me a choice of cream cake .I was so grateful .

Buying Coffee to Make Greek Coffee?

I’m a big fan of Greek coffee and love making it in my briki, but I’m trying to figure out the best way to buy coffee for it. I know I can order pre-ground coffee specifically for Greek coffee, but I really prefer the taste of freshly ground coffee.

Does anyone know how to grind coffee properly to get that fine texture needed for Greek coffee? Is there a particular type of coffee bean that works best, or is it more about how it’s ground?

Also, if you grind your own coffee for Greek coffee, what kind of grinder do you use? I’ve heard it has to be as fine as powder, almost like espresso but even finer.

I’d love any tips or advice you have to help me achieve that perfect cup. Thanks so much!
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