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...
I got turned onto this salad recently and I realize that it's such a nice change of pace from the salads I usually make. I love how it doesn't use lettuce because I don't always seem to have it on hand.
Here is the combination I like for mine. How do you guys like making it?
- green bell peppers
- red onion or scallion
- kalamata olives
- feta cheese
- plenty of olive oil
I like it a bit room temperature so after I make it, I set it on the counter for maybe 45 minutes before I dive in. It also gives the flavors a chance to meld together. I would like to try making other combinations!
I am trying to get my recipe box in order and I have a recipe for Melomakarona and another for Finikia, but as I look at these recipes, they look like the same thing. Are they? My family always referred to it as Finikia and always made it at Christmas, but I got the Melomakorona recipe from a friend without realizing the similarities. If it is the same cookie, does anyone know why it has different names?
So, I am slowly figuring out what my fasting style is going to be. I am going to start by fasting on Fridays. I am putting together a list of foods I can have during fasting days. I decided to do completely vegan this one day a week. Here is my list of foods:
- Lentils and rice
- Lentil soup
- Anything with chickpeas
- Salads dressed with lemon juice or vinegar (if it is a no oil day)
- Breads - I am going to shoot for multigrain on fasting days
- Lots of vegetables in general
- Occasionally eat fruit
My family makes this dish and I am trying to recreate it and maybe even try something different... I know it might take me a while to nail down my technique before Thanksgiving, and I will even want to do at least one test run.
As far as I can tell this is basically the technique:
Sauce one chopped onion
Brown the hamburg
Add salt, pepper, and spices (I think my family uses allspice?)
Stir in the rice
Stir in roasted chestnuts.
As you can see, I don't know amounts or timing. Can someone help me recreate it?
I had a delicious tiropitakia recently in Athens on the street and it was sooo good - better than other versions I have had. First of all, the phyllo was so crispy I don't know how they do it! It was also bigger than other ones I have had. When I make them at home I think I will make them bigger.
My question is, how did they get it so crispy? I always use butter but something was different about this. Could they be using a different type of butter? Are they mixing the butter with olive oil?
Then, there is a question of the cheeses. It wasn't Feta - it was creamier. They maybe put a little Feta in it, but the mixture was a lot creamier than I've had. What cheese could be responsible for this? It kind of had a mild, creamy goat cheese type of flavor. I also thought I tasted a touch of nutmeg.... I never thought of that.
Any thoughts you have on how I can recreate this are appreciated!
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