1 - 3 of 3 Posts

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
 
  • Like
Reactions: Voula
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.
 
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
Hi! I'm not sure about the milk, either, but I have a recipe from my Yiayia called Ladokouloura, which are cinnamon cookies. She would make them during Lent, so they're vegan and don't have any eggs or milk. Here's a link to my recipe, if you'd like to give them a try!
 

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?
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
Back
Top