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!
Refreshing, airy and creamy. This Ekmek Kataifi is a traditional Greek dessert made out of one layer of syrup-soaked shredded phyllo pastry, one layer of cool custard cream, and one layer of the airiest homemade whipped cream. Sprinkled with cinnamon and nuts on top. Considered one of the most...
Loukanika are so amazing! Greeks really know how to make some of the most juicy and flavourful meat. If anyone has any good restaurants in the Austin, Texas area that they could recommend for some great Greek food and loukanika I would really appreciate it
Fresh Greek chamomile can be great for falling asleep and relaxing! Greek herbs have been used for hundreds of years for medicinal and lifestyle purposes. There is so much you can use that comes from the earth.
This is the process for making the meatballs with bulgar. It's one of my favorite dishes and I like to make an extra batch and freeze it so I can eat them later
Add meat, 2 tablespoons of the parsley, scallions, bulgur, egg, and 2 tablespoons of olive oil, 2 cloves of the minced garlic, cumin, salt, and pepper to a large bowl and stir with a wooden spoon until mixture is well combined. You can also use your fingers to mix it. Cover with plastic wrap and refrigerate for 1 – 4 hours to let the flavors set.
Remove bowl from the refrigerator and shape into balls of about 1-2 inches thick. Your goal is to make them a consistent size. Place the balls on a plate, cover with plastic wrap, and place in the refrigerator.
Add the rest of the olive oil to a deep skillet and set the heat to medium. Saute the onion for about five minutes or until the onions are soft. Add the rest of the garlic and saute for about a minute until the flavor of the garlic releases. Add the wine and cook for one minute. Stir in the tomatoes with their juices as well as the cinnamon stick and water and stir the mixture with a wooden spoon. Slowly add the meatballs so they don’t fall apart. The sauce should be deep and the meatballs should be covered.
Cover the skillet and bring the mixture to a boil. Drop the heat to a simmer after it boils and cook for twenty minutes or until the meatballs are cooked all the way though. Sprinkle the meatballs with remaining parsley just before serving.
1 pound lean ground beef
1 cup finely chopped, fresh parsley
4 scallions, finally chopped
1/2 cup bulgur (uncooked)
1 large egg, beaten
1/3 cup Greek olive oil
4 garlic cloves, peeled and minced
1 teaspoon ground cumin
Salt, to taste
Pepper, to taste
1 large onions, halved and sliced lengthwise
1/2 cup red wine
16 ounces canned, diced tomatoes
1 cinnamon stick
1/2 cup water
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