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Greek style fried bread (ladopsomo)

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greek_ggirl

greek_ggirl

Active member
Greek style ladopsomo is so easy to make!! There's literally only a few ingredients

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Ladopsomo Bread Recipe

Ladopsomo is a type of Greek fry-bread that's puffy, light and crisp. Michael Psilakis: Defining Greek Food More Recipes by Michael Psilaki...
www.foodandwine.com www.foodandwine.com
 
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greek_ggirl said:
Greek style ladopsomo is so easy to make!! There's literally only a few ingredients

www.foodandwine.com

Ladopsomo Bread Recipe

Ladopsomo is a type of Greek fry-bread that's puffy, light and crisp. Michael Psilakis: Defining Greek Food More Recipes by Michael Psilaki...
www.foodandwine.com www.foodandwine.com
Click to expand...
I looooove ladopsomo :) so tasty
 
dpappas87 said:
I looooove ladopsomo :) so tasty
Click to expand...
I agree, it is delicious!!! Sometimes I use a recipe like this, or sometimes I just use whatever bread recipe I can. I have done this with tsoureki dough before and it is sooo good!

www.greekboston.com

Recipe for Tsourekia - Greek Easter Bread

This Greek Easter bread recipe will make for a quick, easy, and delicious breakfast snack on Easter morning.
www.greekboston.com www.greekboston.com
 
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Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

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It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

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