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nm1999

Active member
I love Greek yogurt and I thought I would make a list of Greek foods that use it. I also love to serve either yogurt or tzatziki, with a variety of different Greek foods.

Here are the dishes:
  • Tzatziki
  • The yogurt, honey, walnut breakfast/dessert
  • Some versions of kopanisti (not sure I agree with this)
  • Some versions of spanakopita - I really do know some Greeks who do this, but I didn't realize people did this
  • There is a creamy pasta dish that uses Greek yogurt
Can you think of any others? The pasta dish, especially, is quick and easy. I find that dishes that involve Greek yogurt are usually pretty simple.
 
I love Greek yogurt and I thought I would make a list of Greek foods that use it. I also love to serve either yogurt or tzatziki, with a variety of different Greek foods.

Here are the dishes:
  • Tzatziki
  • The yogurt, honey, walnut breakfast/dessert
  • Some versions of kopanisti (not sure I agree with this)
  • Some versions of spanakopita - I really do know some Greeks who do this, but I didn't realize people did this
  • There is a creamy pasta dish that uses Greek yogurt
Can you think of any others? The pasta dish, especially, is quick and easy. I find that dishes that involve Greek yogurt are usually pretty simple.
Hi nm1999,

I love Greek yogurt, and I love using it in my cooking. I love a yogurt cake that’s drench in honey syrup, also greek yogurt ice cream with sour cherry spoon sweet on the top (to die for). As for savory cooking, there are plenty of pasta dishes you can use greek yogurt. Even pastitsio or mousaka can be made with a Greek yogurt sauce instead of bechamel sauce for a lighter version. You can add greek yogurt in Tiropita as well.
 
I make a great cake with yogurt that involves orange zest and an orange glaze. It's a classical French-style yogurt cake but I use Greek yogurt with great results. This is something you could try!
 

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.jpg
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