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dimi_pat

Active member
This is one of my favorite recipes :) Do any of you know good variations or alternative recipes?

 

Worldwide Greeks Editor

Administrator
Staff member
Great video, thanks for sharing!

Here are a few printed versions of the Ekmek Kataifi recipe:



 

k_tsoukalas

Moderator
This is one of my favorite Greek desserts, but I don't know how to make it yet. Thanks for sharing these recipes!
 
Ekmek is not Greek it's Turkish
 
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Greek potato and onion salad is a great appetizer

These are the ingredients for making a super tasty Greek potato salad as an appetizer

  • 6 medium boiled potatoes
  • 4 medium red onions
  • 1/4 cup dry red wine
  • 6 tablespoons Greek olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fennel seeds, crushed
  • Salt and pepper, to taste
  • 3 tablespoons capers, rinsed
  • Chopped parsley, to garnish
This is what your end product will look like!

Potato-and-Onion-Salad-720x482.jpg

Greek style sausage to die for!

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 :)
Loukanika-Greek-Sausage-720x480.jpg

How to make kormos (chocolate salami)

Whatever you call this dessert: salami, kormos or mosaiko its amazing!

Use fresh Greek chamomile tea to help you sleep before bed

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.

Chamomile-720x480.jpg

How to make Greek meatballs with bulgar

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.

Ingredients:
  • 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
Voli-Me-Plyguri-720x480.jpg
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