An absolutely delicious Ekmek Kataifi recipe! Discover how to make this traditional Ekmek dish to perfection with my extensive list of hints and tips and detailed preparation photos! Go ahead, indulge yourself!
There is this Greek egg dish with tomato that I really like. I have had it both with fried eggs and scrambled eggs. I love both versions, but don' know how to make the dish and would love to learn. Most recipes I see are for the scrambled eggs version. Does anyone know how to make it with fried eggs?
Also, do people use fresh or canned tomatoes (like diced tomatoes). Sometimes I don't have access to delicious, fresh tomatoes.
It is football playoff season and I want to eat wings! I thought I would try to mix it up and create a Greek style wings situation ... so I decided to use ladolemono (oil and lemon with garlic, oregano, salt, pepper, some onion). I marinate the wings in a bag overnight, then actually fired up the grill and cooked them.
They were delicious, but weren't crispy. I actually don't usually make wings, I buy them, so I have no idea how to make wings crispy. Other than that, they tasted amazing and I would do this again.
I recently had a mishap while making fasolakia. The beans all fell apart. I am assuming I overcooked the beans but I am not sure because I have cooked the dish this long in the past without issues.
What was different about this time is I decided to put potatoes in it to make it a bit heartier for winter. Should I have not done this? Maybe I really cooked it longer than I thought because of the potatoes?
I was just reminiscing in another thread about how my family would use the fish heads (less expensive at the fish market when they were immigrants) to make Greek Fish Soup. I don't remember how my family made it!
I don't remember if they maybe made the broth first, took out what meat the could from the fish, and then added there fish if they could find it?
Has anyone made fish soup using the heads of the fish?
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