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greek_ggirl

Active member
Greece has some of the best desserts! You can find anything from French, Italian and Greek pastries at most bakeries and pastry shops. If you’re traveling there, I suggest you try a selection of some of the most popular and loved sweets. In my personal opinion, the best desserts you can get are profiterol, mille-feuille, baklava, pagotinia (little ice creams), and ekmek kadaifi. I personally like desserts with cream that are a little less sweet. You can find many desserts that have syrup (siropiasta) but they all have the same feel to baklava, so I suggest trying that first.

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k_tsoukalas

Moderator
This looks so good! Thanks for sharing - I've had that layered cake in Greece. It's so good!
 

Info about the Greek Mediterranean diet

I love Greek food and I am trying to stay healthy and lose weight. So, I have been following a healthy lifestyle and trying to adopt the Mediterranean diet. I noticed that some Greek foods are kind of meat oriented, but I have realized that a lot of these foods aren't eaten every day. So, I have been researching. Here are some resources I found:



I would love to find some other resources. Share them if you know them!

Greek American Thanksgiving Rice/ Hamburg Dish?

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?

How Do You Make Your Greek Village Salad?

I got turned onto this salad recently and I realize that it's such a nice change of pace from the salads I usually make. I love how it doesn't use lettuce because I don't always seem to have it on hand.

Here is the combination I like for mine. How do you guys like making it?

- tomatoes
- cucumber
- green bell peppers
- red onion or scallion
- kalamata olives
- feta cheese
- plenty of olive oil
- oregano

I like it a bit room temperature so after I make it, I set it on the counter for maybe 45 minutes before I dive in. It also gives the flavors a chance to meld together. I would like to try making other combinations!

Do you have tips for working with phyllo?

I have been experimenting with Greek cooking for a few years now and I didn't have the guts to start trying to work with phyllo until recently - I tried to make baklava. I had all kinds of problems and I am hoping you guys have some tips to help me get the hang of it better. Here's a list of the issues I had:

1. Sheets were stuck together in the package
2. The phyllo started to dry out as I assembled the recipe
3. My pan was shorter than each sheet and I didn't know what to do with the exces

I don't know, am I doing something wrong?

Tips for Working with Phyllo?

As I am reconnecting with cooking Greek food and tracking down some of my mother's old recipes (I lost most of them!) or recreating them through research, I realize I am rusty working with phyllo. Do you guys have any tips? In particular, the phyllo seems to be sticking together inside the package.

I enjoyed this video - do you guys have anything to add?


I have been thawing it on the counter and that I think is my first problem!
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