1 - 5 of 5 Posts
I have been reading about some traditional recipes that involve clay pots. I noticed that this is fairly common throughout Greece, but it isn't common necessarily with the Greek diaspora in places like United States, Canada, and Australia. What happened when the people moved to those places? Did they adapt the recipes or keeping using these methods and I just don't realize it? My family must have adapted because no one uses clay pots anymore.

I am trying to figure out how to get started with this cooking method while not in Greece. I am honestly not even sure where to start.
 

PemiKanavos

Administrator
Staff member
Cooking in a clay pot or gastra
I have been reading about some traditional recipes that involve clay pots. I noticed that this is fairly common throughout Greece, but it isn't common necessarily with the Greek diaspora in places like United States, Canada, and Australia. What happened when the people moved to those places? Did they adapt the recipes or keeping using these methods and I just don't realize it? My family must have adapted because no one uses clay pots anymore.

I am trying to figure out how to get started with this cooking method while not in Greece. I am honestly not even sure where to start.
 

PemiKanavos

Administrator
Staff member
Cooking in a clay pot or gastra
A gastra is a cooking vessel thst is oblong and is made from clay. For this reason, the pot is heated evenly and cooks evenly.

It has a lid that fits tightly onto the base, so the steam does not escape and condenses on its interior and drops back into the food without any waste of flavors and moisture.

The pots are ideal for slow cooking over embers )or embers can be placed on top as well) or in an oven, resulting in buttery, tender vegetables and meat that falls off the bone.

Gastra can be glazed or unglazed - the unglazed ones are earthier and darken over time, while the glazed ones are recommended for people who cook infrequently.

They would first soak it in water so that its pores would absorb the water. As it heats up the water would evaporated, by transferring the moisture to the air surrounding the food. This way it would ensure your food would cook without burning or drying out and not losing any of its flavors.

This cooking method dated back to Ancient Greek times and has been seen in many other cultures as well.

Even though most Greeks just use a pan for their cooking, there are still plenary of die hard Greeks that use the gastra for cooking but now the just place it in the oven without soaking it.
 
  • Like
Reactions: voula_slat
A gastra is a cooking vessel thst is oblong and is made from clay. For this reason, the pot is heated evenly and cooks evenly.

It has a lid that fits tightly onto the base, so the steam does not escape and condenses on its interior and drops back into the food without any waste of flavors and moisture.

The pots are ideal for slow cooking over embers )or embers can be placed on top as well) or in an oven, resulting in buttery, tender vegetables and meat that falls off the bone.

Gastra can be glazed or unglazed - the unglazed ones are earthier and darken over time, while the glazed ones are recommended for people who cook infrequently.

They would first soak it in water so that its pores would absorb the water. As it heats up the water would evaporated, by transferring the moisture to the air surrounding the food. This way it would ensure your food would cook without burning or drying out and not losing any of its flavors.

This cooking method dated back to Ancient Greek times and has been seen in many other cultures as well.

Even though most Greeks just use a pan for their cooking, there are still plenary of die hard Greeks that use the gastra for cooking but now the just place it in the oven without soaking it.
This is fascinating!! I saw it in Greece only once, with someone cooking with the pot outside. How long do the really traditional cooks soak the gastra?
 

k_tsoukalas

Moderator
When I was on Crete, I was somewhere (I forget where!) eating at a little out of the way taverna. They were so excited to show us their kitchen. It was tiny and I was amazed at the beautiful food they served in such a small facility. Kitchen was in their house. They did have a huge outdoor oven, and they used clay cookware in that oven. I will never forget it! And the chicken they made in one of the vessels was phenomenal. I would say to you, try to buy one of the vessels and experiment.
 

Favorite Greek desserts to feed a crowd

I have gatherings year round, but I have more of them this time of year! I like to serve other desserts besides melamakarona, so I thought I would compile a list of some of my favorite choices:.

1. Baklava – This famous dessert is made by layering phyllo dough, chopped nuts (usually walnuts), and honey syrup. The crunchy layers of pastry and sweet, sticky filling will make your taste buds dance with delight. Baklava is perfect for serving at a party because it can be cut into small squares, making it easy for guests to enjoy.

2. Galaktoboureko – This dessert is a classic Greek custard pie, made by baking a creamy custard filling between layers of filo pastry. Once cooked, it is soaked in a sweet syrup made from honey and lemon juice. This dessert is best served warm and is perfect for a winter party.

3. Kataifi – This dessert is a close relative of baklava, but instead of using sheets of phyllo dough, it uses shredded phyllo dough that is wrapped around a variety of fillings like nuts or cream. Kadaifi is a perfect dessert because it can be filled with anything you like, making it easy to customize to your tastes.

4. Ekmek Kataifi – This dessert is a modern twist on traditional Greek pastries. Ekmek Kataifi is made from shredded phyllo dough, creamy custard, topped with whipped cream, and garnished with ground pistachios. It is delicious, refreshing, and perfect for a summertime party.

Making Ladokouloura at home - recipes I found

I am baking more because of the holidays. I love ladokouloura (kouloura made with olive oil). I usually buy it, but realized I can make it. Here is a recipe I can find. Does it look right? I believe it is slightly different from the video I found. What do you think about these recipes? Which should I try?

- 1 cup olive oil
- 1 cup granulated sugar
- 1 cup orange juice
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 4 cups of all purpose flour

Preheat oven to 350 Degrees Fahrenheit.

Combine the wet ingredients (olive oil, sugar, orange juice, and vanilla extract) in a bowl. In a separate bowl, mix together the dry ingredients (flour, baking powder, and cinnamon). Slowly add the dry mixture to the wet mixture, stirring the ingredients together to form a dough. Knead the dough until it is smooth and not sticking to your hands.

Line a cookie sheet with parchment paper. Shape the cookies and place on the sheet spaced about an inch apart. Place the sheet in the oven and bake the cookies for about 20 minutes. They are done when they are a slight golden brown color.

Cooking Greek Cookbook and Baking Baklava Cookbooks On Sale!

See our popular Cooking Greek and Baking Baklava Cookbooks this holiday season!

Cooking Greek Cookbook

Screenshot 2023-11-22 at 1.44.19 PM.png

Buy Cooking Greek Cookbook HERE!

This visually beautiful cookbook contains over 200 pages of flavorful and delicious classic Greek recipes presented in a simple and easy-to-follow manner for all level at-home chefs.

Greek cuisine can seem intimidating, but when presented by chef Pemi it is anxiety free! With a culinary arts degree, experience teaching Greek cooking classes, and thousands of hours in her yiayia’s (grandmother’s) kitchen, chef Pemi brings a unique perspective with her flavor profile, instructions and beautiful full page photos of each dish.

Cooking Greek: A Classic Greek Cookbook for the At-Home Chef, is the perfect cookbook for foodies and makes a great gift for any occasion.

Discover how to cook some of the most popular, authentic Greek recipes including baklava, tiropita (cheese pie), dolmades (stuffed grape leaves), pastitsio (macaroni pie), spanakopita (spinach pie), moussaka (eggplant and ground beef pie), Greek meatballs, loukoumades (Greek donuts), tzatziki( cucumber yogurt dip), souvlaki (meat skewers), galaktoboureko (milk pie), Greek style octopus and many more mouth-watering Greek recipes.

Chef Pemi Kanavos and Tanya Stamoulis of Worldwide Greeks, have created a visually stunning, classic Greek cookbook for all levels of at-home chefs. Pemi Kanavos is a classically-trained pastry chef with a culinary arts degree and a love of feeding people, and sharing her Greek culture and cuisine.

Baking Baklava Cookbook

Screenshot 2023-11-22 at 1.46.43 PM.png

Buy Baking Baklava Cookbook HERE!

This stunning 100-page, 27 recipe, high quality baking cookbook is a perfect handbook for bakers and baklava lovers alike.

The Baking Baklava cookbook pays tribute to baklava, a renowned delicacy treasured in many countries around the world, with simple and easy-to-follow baklava recipes for all skill levels. Also included are over dozen delicious dessert recipes inspired by the flavors and textures of baklava.

People are often intimidated by baking, particularly with a delicate dessert like baklava, but when presented by Chef Pemi it is anxiety free! With a culinary arts degree in pastry, experience teaching cooking classes, and thousands of hours in her kitchen, Chef Pemi brings a unique perspective with her flavor profile, instructions and beautiful full page photos of each dessert.

Baking Baklava: Classic and Inspired Recipes from Around the World, is the perfect cookbook for dessert lovers and makes a great gift for any occasion with 27 traditional and inspired baklava recipes.

Explore baklava recipes from various countries including: Greek Baklava, Persian Baghlava, Turkish Soguk or Cold Baklava, Albanian Bakllave, Syrian Pistachio Lady’s Bracelet Baklava, Azeri Pakhlava, Lebanese Baklava, Armenian Chor Paxlava and Jordanian Warbat Baklava.

Chef Pemi has also created delicious Baklava-inspired recipes paying homage to a classic with modern twists such as: Baklava Cheesecake, Chocolate Hazelnut Baklava, Caramel Apple Baklava Rolls, Caramel Chocolate Peanut Crinkle Baklava, Bacon-Pecan-Cognac Baklava, Baklava Ice Cream Tarts, Chocolate Peanut Butter Baklava and more…

For those with dietary restrictions, Chef Pemi has adapted classic Baklava recipes to include Gluten-Free Baklava, Nut-Free Baklava and Vegan Baklava variations.

Are melamakarona and finikia the same thing?

I had thought I never made melamakarona but then when I got the recipe from a friend, it looks exactly like my finikia recipe.

Are they basically the same thing with a different name?

Here is my Finikia recipe and aside from some minor differences, it looks the same as my friend's Melamakarona recipe.

- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup brandy or cognac
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 cups finely chopped walnuts
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 cup honey

1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and cloves. Mix until the ingredients are evenly distributed.
2. Add the vegetable oil, orange juice, brandy, and vanilla extract to the bowl. Use a hand mixer or a whisk to combine the ingredients until a thick dough forms.
3. Preheat your oven to 350°F and line a baking sheet with parchment paper.
4. Form the dough into small balls (around 1-2 inches in diameter) and place them on the prepared baking sheet.
5. Bake the cookies for 15-20 minutes, or until they turn golden brown.
6. While the cookies are baking, prepare the honey syrup. In a saucepan, heat the honey over medium heat until it starts to boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
7. Remove the saucepan from the heat and stir in the chopped walnuts.
8. Dip the baked cookies in the honey syrup while they're still warm, making sure to coat them evenly. Place the coated cookies on a wire rack to cool.

What to put in a mezze spread for Thanksgiving?

Thought I would put together some mezze for Thanksgiving! Of course, we will have turkey and all that. But, we tend to eat in phases and I thought Mezze would be fun to have laid out when people first arrive.

I thought I would serve something like:
  • An assortment of Greek cheeses if I can find them (feta, I will be able to find of course)
  • Stuffed grape leaves - honestly I will probably buy them, but I have a place that does them homemade
  • Tiropita, spanakopita,
  • Greek meatballs
  • Greek olives, of course
Can you think of anything else? I don't want to go nuts.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Follow Worldwide Greeks:
Facebook Twitter Instagram
Pinterest YouTube
Top