Greek Food, Cooking and Recipe Community

How to Make Greek Tomato Soup?

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A

axariotisxy

Member
I had a Greek tomato and orzo soup when I was out recently.

I have tried to find a recipe, but I don't know any Greek apple who make it! I looked online but the version I found looks different from what I cooked - some of the flavors looked different.

This is the list of ingredients:

- Olive oil
- 1 onion
- 2.5 pounds large tomatoes, chopped
- Oregano
- Salt
- Pepper
- Water (like 2 cups)
- Orzo (about a 1/2 cup)

Those of you who make this, what do you do? First of all, I tasted garlic in the version I had, and also there was a heavier pepper flavor than this recipe indicates. Could I put red pepper flakes? If so, how many?
 
This looks pretty close to the type of recipe I would make. I put a little more orzo than that and I also use maybe 2 garlic cloves in addition to the onion. I don't think red pepper flakes tastes good in this dish, not sure how that will go but I in general I don't like hot food.
 
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I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
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    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
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    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
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  4. Bake the Bougatsa:
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