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mastichas09

Active member
I’ve been trying to master Greek rice pilaf, but I keep running into the same problem—it always turns out too sticky! I love the fluffy, flavorful pilaf served at Greek restaurants, with the rice grains perfectly separate and infused with that delicious buttery, lemony taste. Mine ends up clumping together, and I’m not sure what I’m doing wrong.

Here’s what I’ve been doing: I rinse the rice briefly, sauté it in butter or olive oil, then add hot broth and let it simmer. I try not to stir it too much, but maybe I’m missing a step? Is there a specific type of rice that works best for Greek pilaf? Do I need to rinse the rice longer, toast it more, or use a different broth-to-rice ratio?
 
It sounds like you're on the right track, but a few tweaks can help achieve that light, fluffy texture.
  1. Rinse thoroughly – Instead of a brief rinse, wash the rice under cold water until the water runs clear. This removes excess starch, which can cause clumping.
  2. Use the right rice – Long-grain rice like basmati or parboiled rice (like Uncle Ben’s-style) works best for Greek pilaf because it holds its shape and stays separate.
  3. Toast longer – When sautéing, make sure the rice turns slightly golden before adding the broth. This helps develop flavor and keeps the grains from sticking.
  4. Broth ratio & resting – Use about 1.75 cups broth per 1 cup of rice. Once cooked, let the pilaf sit covered for 10 minutes before fluffing with a fork.
 

Tips for Making Greek Easter Bread?

I know Lent is just starting soon, but I’m already planning ahead for Greek Easter and want to perfect my Tsourekirecipe. I’ll be making a lot of loaves this year, so I’d like to do some test runs to get it just right.

My biggest challenge is getting the bread to be soft and fluffy rather than dense. I’ve heard that kneading and proofing are key—how long should I knead the dough, and how many times should I let it rise? Also, what’s the best flour and yeast to use?

I know traditional Tsoureki has mahlepi and mastiha—do you grind them fresh or use pre-ground versions? And any tips for getting that beautiful, shiny crust on top?

How to make Kalamarakia (fried calamari) at home?

I had amazing Kalamarakia Tiganita (Greek fried calamari) at a seaside taverna in Greece over the summer, and I’d love to recreate it at home. I know it’s a simple dish, but I want to get that perfect crispy texture while keeping the squid tender—not rubbery.

What’s the best way to prepare and clean the squid? Should I use fresh or frozen? Also, I’ve heard that soaking the squid in milk makes it more tender—does that really work?

For the coating, is plain flour enough, or should I mix it with semolina or cornstarch for extra crunch? And what’s the secret to getting that light, golden crust without it turning soggy?

Lastly, do you fry in olive oil or another type of oil, and at what temperature? Any tips on serving it with the perfect dipping sauce?

Tips for making skordolia to be creamy?

I love making skordalia, but I always struggle to get that ultra-creamy, smooth texture like the ones I’ve had at authentic Greek tavernas. Mine tends to turn out either too thick or a bit grainy.

I usually make it with potatoes, garlic, olive oil, and vinegar, but I’ve heard some people use bread instead of potatoes. Does that make a difference in texture? Also, is there a trick to emulsifying the olive oil properly? I worry that I might be adding it too quickly or at the wrong time.

Would love to hear your best tips and techniques for achieving that silky, luscious consistency. Do you have any family secrets or traditional methods that make a difference?

My Recipe for Tirokefteri

Any tweaks I should make? I put all the ingredients in a food processor and pulse until creamy.
  • 8 oz Greek feta cheese, crumbled
  • 2 tbsp Greek yogurt (optional, for extra creaminess)
  • 1 roasted red bell pepper (jarred or fresh, skin removed)
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice or white wine vinegar
  • 1 small garlic clove, minced (optional)
  • ½ - 1 tsp red chili flakes (adjust to taste)
  • ½ tsp dried oregano
  • Freshly ground black pepper, to taste

Greek Baking with Olive Oil

I’ve recently been interested in experimenting with Greek baking using olive oil, and I love the unique texture and depth of flavor it brings. I’ve noticed that some traditional Greek baked goods, like Lado Kouloura (olive oil cookies), rely entirely on olive oil rather than butter. I’m really interested in learning about more Greek desserts and breads that use olive oil as the primary fat.

Are there any other traditional Greek baked goods that exclusively use olive oil? I’d love to try out authentic recipes that highlight this staple ingredient. Also, do you have any tips on how olive oil affects texture and flavor compared to butter?
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