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kosta_karapinotis

Active member
These tirokroketes are great to make, especially for parties!

Ingredients:
  • 1/2 cup finely crumbled feta cheese
  • 1/2 cup grated kasseri cheese
  • 1/4 teaspoon ground cumin
  • Pepper, to taste
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 1 cup bread crumbs
  • Olive oil, for frying
To make the tirokroketes, you will need to combine the feta, kasseri, cumin, and pepper to the bowl of the food processor and pulse until smooth. Transfer to a medium bowl and cover the bowl with plastic wrap. Refrigerate until cold, which should take about 2 hours. Roll into a ball and place on a plate in a single layer. Pour oil into a fry pan until it covers about 1/2 inch. Set the heat to medium and let the oil heat. Add the flour to a small dish, pour the milk into a small bowl, and spread the breadcrumbs into a small plate. Roll one ball of cheese into the flour, dunk it into the milk, and then roll it in the bread crumbs. And then all you need to do is fry!!

Tirokroketes-720x477.jpg
 
I had these in Greece once and they are DELICIOUS. Soooo good! Thanks for sharing the recipe!
 

Which Greek dishes did you love as a kid?

I’m planning a big Greek family gathering soon and there will be a lot of kids there—some of them pretty picky eaters! It got me thinking about what I used to love as a kid growing up in a Greek household.

Honestly, I was a super picky eater back then (hard to believe now!), but there were still a few dishes I always wanted seconds of. I remember loving things like koulourakia, fried meatballs (keftedakia), and avgolemono soup. Simple, comforting, and easy to eat.

Now I’m wondering, which Greek dishes did you love as a kid? I’d love to serve a few things at the gathering that will be hits with the younger crowd but still feel authentically Greek. Bonus points if they’re easy to prep ahead or good for a buffet-style setup.

Homemade Gyro Meat?

I absolutely love gyros, but I’ve never been a fan of the store-bought meat—it always tastes a bit too processed for me. I’m thinking about trying to make my own gyro meat at home, but I’m not sure where to start. Is it as simple as roasting a leg of lamb and carving thin slices? Or is there a better way to get that classic texture and flavor?

I’ve seen some people use a mix of lamb and beef, ground and packed tightly into a loaf pan. Others say the key is in the spices and pressing the meat after cooking. I’m open to experimenting, but I’d love to hear what’s worked for others.

Handling dried gigantes?

I’m a huge fan of gigantes plaki and other dishes that use these giant beans. I am really struggling with the dried ones.

No matter how long I soak or boil them, they never seem to get quite soft enough. I’ve tried overnight soaking, longer cooking times, even baking soda in the soak water. Still hit-or-miss results. Sometimes they split before they soften, or the skins get tough.

I know canned gigantes exist, but I’d love to master the dried kind, especially for homemade plaki where texture really matters.

Any tips? Is there a soaking method or cooking trick that’s worked well for you? I am considering trying to get them soft in a pressure cooker, maybe that will help?

Greek tomato rice - tomatorizo with fresh tomatoes?

Believe it or not, I’m about to have the first of my early-season tomatoes, maybe a week out! I got the plant from a local greenhouse, so it was a bit further along, and now I’m finally seeing ripe ones. I’d love to make domatorizo (Greek tomato rice) with them.

I’ve only ever made it with canned tomatoes or passata, but this time I want to go all in with the fresh ones from my garden. Do you peel and grate them, or just chop and cook them down? Any tips for getting that rich flavor without overcooking the rice? Do you sauté the rice first or add it straight in?

Would love a tried-and-true method—especially if it’s how your mom or yiayia made it. I want to honor the tomatoes and keep it simple. Thanks!

Preserving Fresh Herbs Options?

I have fresh herbs growing beautifully in my yard right now, dill, mint, oregano, parsley, and a few others I use all the time in my Greek cooking. I dry oregano every year, but I’m wondering what other methods people use to preserve fresh herbs beyond just drying.

For example, can you freeze dill without it turning brown or losing flavor? What about mint, has anyone had luck preserving it in ice cubes or oil? I’d love to have a supply that still tastes vibrant when I cook things like yemista, dolmades, or spanakopita in the winter months.

Are there any Greek-style herb pastes or traditional methods that people still use? I’ve heard of storing parsley in lemon juice, but I’ve never tried it. I’d really love to keep the flavor of summer going year-round, especially since these herbs are such a big part of how I cook.
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