1 - 4 of 4 Posts

kcixcy

Active member
I love to grill and I am planning to cook some souvlaki. Also on the menu for my little gathering this weekend are keftedes. Is it possible to grill them? Should I put them on skewers or on a grill pan in order to do this? I usually just fry them but it's been hot so I want to minimize how much is being done in the kitchen.
 

PemiKanavos

Administrator
Staff member
What a wonderful idea. If you shape them to be a bit bigger than usual then the grill keftedakia shouldn’t have an issue on the gril.
 

fornace55

New member

k_tsoukalas

Moderator
What a wonderful idea. If you shape them to be a bit bigger than usual then the grill keftedakia shouldn’t have an issue on the gril.
I agree! You can even maybe plan them on a grill pan? But that might not be ideal. I like the idea of shaping them bigger.
 

Greek Dishes with Almonds

I remember driving through Crete that there were a ton of almond trees. Yet, when I think of nuts that are used in Greek cooking, I automatically think of walnuts.

Do Greeks cook with a lot of almonds or does it depend on the region? What do they typically do with them? I know you can use almonds in baklava...

Fresh tomatoes in fasolakia?

I need help figuring something out.

Whenever I make Fasolakia, I usually use some sort of a canned tomato product like sauce, paste, or even diced or crushed tomatoes.

I have a bunch of fresh tomatoes I want to use this time instead and I have never done this before. Any advice?

Easy Saganaki Recipe

I thought I'd share a simple method for how I make saganaki. I have had different versions of this, I honestly like other versions better, but this is the easiest for me to do!

I slice one of these cheeses thick:

Kefalotyri, Graviera, or, Kefalograviera

Then I dip it in water on each side and coat it in flour that had been seasoned with salt and pepper.

I add olive oil to a small frying pan and set the heat on medium high. When the oil is hot I add the cheese. Basically, I sear it like I would anything else and serve it hot. It's fast and easy and a crowd pleaser - I do this when I have company.

I have never doused it in Ouzo and set it on fire like they do in restaurants, I am legitimately concerned I might burn my hair or something! Should I add this step, though? I could always tie my hair back...

Runny Homemade Greek Yogurt

I have been making my own Greek yogurt (I have a yogurt machine), but I have been doing something wrong.

The texture is very thin - thinner than regular yogurt that you find in the store.

What am I doing wrong?

I know that I am supposed to strain it after, but even after straining it through cheesecloth, it's still very thin.

Do Greeks use sourdough starter?

I read in a cookbook that Greeks sometimes use a sourdough-like starter to make some of their breads.

I didn't realize this. Also, is this really true?

I do detect a bit of a "flavor" sometimes, like sourdough, when I am eating bread in Greece.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology. Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Follow Worldwide Greeks:
Facebook Twitter Instagram
Pinterest YouTube
Top