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blopez34

Active member
I bumped into a recipe called "Cretan Spice Cookies" but I think others also call them "Greek Spice Cookies"...

Anyway, I ate them recently somewhere and I found a recipe. I am questioning the ingredients. Why milk? Also, there's no eggs?

1 cup olive oil
3/4 cup sugar
3/4 cup warm milk
2 t baking soida
1 t ground cinnamon
1 t ground cloves
6 cups flour
 

k_tsoukalas

Moderator
I bumped into a recipe called "Cretan Spice Cookies" but I think others also call them "Greek Spice Cookies"...

Anyway, I ate them recently somewhere and I found a recipe. I am questioning the ingredients. Why milk? Also, there's no eggs?

1 cup olive oil
3/4 cup sugar
3/4 cup warm milk
2 t baking soida
1 t ground cinnamon
1 t ground cloves
6 cups flour
I am questioning the milk in the recipe. I think of these also as "olive oil cookies". I would consider omitting the milk and using freshly squeezed orange juice instead. if you do that, I would reduce the sugar to maybe 1/3 of a cup or 1/2 of a cup.
 

Making gyros at home

I love gyros and it isn't always realistic for me to go out and find a gyro shop. I only know of one, and it is a bit of a ways away for me.

I found a video that I want you guys to review. I know he isn't Greek, but his method looks pretty solid and he even makes homemade pita! They look good.

Here's the video:

Do Greek really like their lamb well done?

Is it a myth that most Greeks like their lamb well done?

I ask because in my family - we tend to like it medium well or medium. We all feel that well one lamb is too tough!

With lamb shank it is a different story.

We make leg of lamb a lot, as well as lamb souvlaki and lamb chops. Especially with the souvlaki, well done doesn't taste as good to me.

It's hard to gauge how long to cook a leg o lamb, and I find I naturally gravitate towards pieces that are more on the medium side. Are we the exception not the rule?

Greek Fava Dip Recipe

I am trying to find easy recipes for mezze-style dishes for potlucks and to share during my holiday gatherings. I had this in a restaurant once but have never eaten it. Thought I'd share in case you guys wanted to try it, too:

I'll just explain it:

The recipe calls for 3 cups of dried fava beans, 1 chopped onion, 3 cloves of garlic minced, 1/4 cup of olive oil, 1 lemon, 1/2 teaspoon of salt, half a teaspoon of black pepper, and cherry tomatoes and fresh parsley to garnish.

In a pan, add olive oil, chopped onion, and minced garlic on medium heat. Stir occasionally until the onion becomes partially opaque, then add the cooked fava beans, salt, and pepper. Use a fork or a whisk to whisk the ingredients until they become a smooth.

That's the easiest way. Another option is to put all the ingredients in a food processor and pulse until the texture you want is achieved. I don't always like to use my food processor because it is a pain.

Street corn like in Greece?

One of the things I like to eat on the street in Greece is the street corn. I have been trying to replicate making it at home because I grill all the time.

I can find corn year round, but I admit that it tastes so much better when the corn is in season.

Anyway, when I first started doing this, I didn't boil it first! I am pretty sure they boil the corn first in Greece. Is this true? It's starting to taste a little closer, but I have a few missing pieces.

How do they season it? I favor butter with corn, but when I use it, I admit it doesn't taste "right". Has anyone tried to make the corn at hime and can offer me some advice?

greek-street-corn.jpg

Advice for making souvlaki for a crowd?

I am having a party and for some reason, people are requesting my souvlaki. I am thrilled that people love it, but I am having 30-40 people over. How do I pull this off?

Here are some things I am thinking:
  • Get help prepping - cutting the chicken can be time consuming - there might be two phases, I'll have to prep the skewers, too
  • Make a batch of ladolemono well in advance
  • Perhaps borrow another grill from my neighbor?
Has anyone ever done souvlaki for a party this size? I lost track of the guest list a little bit, there may actually be closer to 40, or maybe even more people than that. I have tried to nail people down so I can get a better count, but it's been hard.
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