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acamp7

Active member
I love dessert but I just spent the past month overindulging. I don't want to give up dessert, but I also don't want to eat heavier desserts right now, like baklava and cake. I am looking for some ideas and I will share some that I have:
  • Though I think of this as breakfast, the yogurt, honey, and walnut thing makes a nice dessert.
  • If I want a cookie, I think koulourakia might be a good choice, or better yet, ladokoulourakia - I seem to be able to stop at 1 or so
  • Halva - I can satisfy my sweet tooth and a sliver is just enough
  • Greek sesame cookies - does anyone have a recipe?
I am open to ideas!
 
I love dessert but I just spent the past month overindulging. I don't want to give up dessert, but I also don't want to eat heavier desserts right now, like baklava and cake. I am looking for some ideas and I will share some that I have:
  • Though I think of this as breakfast, the yogurt, honey, and walnut thing makes a nice dessert.
  • If I want a cookie, I think koulourakia might be a good choice, or better yet, ladokoulourakia - I seem to be able to stop at 1 or so
  • Halva - I can satisfy my sweet tooth and a sliver is just enough
  • Greek sesame cookies - does anyone have a recipe?
I am open to ideas!
Hi acamp7
I to love desserts, and I have narrowed a few down as “healthier”. Pasteli, which pairs excellent with coffee, Fanouropita, moustokouloura. -Pemi
 
I love dessert but I just spent the past month overindulging. I don't want to give up dessert, but I also don't want to eat heavier desserts right now, like baklava and cake. I am looking for some ideas and I will share some that I have:
  • Though I think of this as breakfast, the yogurt, honey, and walnut thing makes a nice dessert.
  • If I want a cookie, I think koulourakia might be a good choice, or better yet, ladokoulourakia - I seem to be able to stop at 1 or so
  • Halva - I can satisfy my sweet tooth and a sliver is just enough
  • Greek sesame cookies - does anyone have a recipe?
I am open to ideas!
I would suggest Greek spoon sweets. They are a great choice because they are preservative-free, no butter etc and you only need a teaspoon to feel satiated. And you can use in yogurt, for breakfast and much more.
 
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These are all some great suggestions... thank you so much to you both for chiming in! I can't wait to try some of these recipes.
 
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I like the idea of thinking of some desserts as "healthier". For me, I know this sounds pretty basic, but sometimes eating some fruit, dried fruit, or yogurt with honey satisfied my sweet tooth well enough.
 

What Greek Foods Do You Start Craving in the Fall?

I've been thinking more about seasonal eating lately, especially from a Greek perspective. Summer Greek food feels so naturally tied to the season with tomatoes, zucchini, eggplant, fresh herbs, grilled foods, and plenty of fruit. But once the weather starts cooling down, I find myself wondering what traditional Greek foods really feel like fall.

Are there certain dishes you start making as soon as September or October arrives? I'm thinking of foods like fasolada, giouvetsi, trahana soup, baked dishes, savory pies, and recipes using apples, grapes, walnuts, chestnuts, pumpkin, or other fall ingredients.

I'd especially love to hear about foods that were seasonal in your family rather than dishes you ate year-round. Were there certain meals your yiayia or parents always started making when the weather changed?

What Greek foods make you think, "Okay, fall is officially here"?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

How Do You Keep Lamb from Drying Out in the Oven?

I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like.

For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

I’d like to get that really tender Greek-style lamb that practically falls apart. Any tips on temperature, cooking time, marinades, or resting the meat would be appreciated.

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?
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