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kosta_karapinotis

Active member
I love grilling. I started making a marinade with these ingredients that I find I can use with a lot of different meats when I want a "Greek" flavor. I also use it for souvlaki:

- 1/4 cup lemon juice
- 1 garlic clove, chopped fine
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil

I add the ingredients to a mason jar, cover it, and shake it.
 

k_tsoukalas

Moderator
I love grilling. I started making a marinade with these ingredients that I find I can use with a lot of different meats when I want a "Greek" flavor. I also use it for souvlaki:

- 1/4 cup lemon juice
- 1 garlic clove, chopped fine
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil

I add the ingredients to a mason jar, cover it, and shake it.
This is pretty close to what I do, but I don't always have garlic on hand - it runs out fast! If that happens, I use dried garlic. Sometimes out of laziness I might not even put the seasoning and I just shake some dried garlic, oregano, salt, and pepper over the meat before grilling it after it comes out of the lemon/olive oil mixture.
 

kosta_karapinotis

Active member
This is pretty close to what I do, but I don't always have garlic on hand - it runs out fast! If that happens, I use dried garlic. Sometimes out of laziness I might not even put the seasoning and I just shake some dried garlic, oregano, salt, and pepper over the meat before grilling it after it comes out of the lemon/olive oil mixture.
I forgot to mention that sometimes I add red pepper flakes to give it some heat. I know that isn't always a Greek thing, to put heat in the food, but I like hot foods sometimes.
 

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.

Can you make Ek Mek with pumpkin?

I had a pumpkin flavored ek mek once somewhere around American Thanksgiving. It was a Greek restaurant and they had it on special.

Any idea how this would work? I would love to experiment with it.

I know Ek Mek involves whipped cream.

I found a recipe for pumpkin whipped cream. Do you think I can sub this for the whipped cream in a typical ek mek recipe?

1 cup of heavy cream
1/2 tsp of vanilla extract
1/2 tsp of pumpkin spice
1/4 cup of pumpkin puree
1/4 cup of granulated sugar

Basically you beat the whipped cream with the vanilla and pumpkin spice until soft peaks form, then gently beat in the pumpkin puree and granulated sugar until stiff peaks form. I'd make enough for whichever Ek Mek recipe I use.

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.

Phyllo for savory Greek dishes?

I was looking in the food forum and I saw that someone made a remark that the phyllo in Greece used for sweet desserts like baklava is different than the phyllo used for savory dishes. I did notice while in Greece that the savory phyllo is thicker.

What is really the difference? Is savory phyllo homemade? Does it have different ingredients? Is it thicker on purpose? Finally, do you have a recipe?

I know on Crete some of the savory, handheld pies have a dough that is closer to a turnover dough than it is a phyllo. And yet the dish has the word "pita" in it. It was a greens-based handheld pie with no cheese and was spiced with cumin! The "phyllo" was really thick and I believe the pie was even fried.

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.
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