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efhernandez_

Active member
Beef broth is a great thing to add to many different Greek recipes such as yorvalakia, dolmadakia and all types of soups. Even though you can buy beef broth at the store, it's always better to make your own if you have more time. It's also cheaper and very environmentally friendly! I always collect the bones after making beef and then I boil them in a pot for a couple of hours. It's always best to boil them on low and tester every half an hour. I also like to remove the top layer that collects at the top of the water. Its as simple as that!
 

Best Greek Wine Regions?

I'm on a quest to discover the finest vineyards Greece has to offer. With a winemaking history that spans over four millennia, it has a rich wine tradition even though a lot of people don't know much about it.

I'd love to hear from anyone who has explored Greek wine regions or from connoisseurs who have a particular fondness for Greek varieties. What regions should I place at the top of my list, and are there any specific vineyards or wines that are absolute must-trys?

From the famed Santorini Assyrtiko to the bold reds of Nemea, I'm eager to taste and learn about the exceptional flavors and story behind each bottle. Whether it's a little-known gem or an iconic estate, I'm all ears for your recommendations.

Greek Halva Recipe to Enjoy During Lent?

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
  4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
  7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
  8. Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.

What is the best street food in Greece?

What do you consider the best street food in Greece? Are there any specific dishes or local delicacies that you dream of having again? Also, if you have recommendations for particular places or vendors, that would be fantastic!

Here's what I've got on my list so far:
  • Souvlaki
  • Gyros
  • Loukoumades
  • Spanakopita
  • Bougatsa
But I'd like to go beyond the usual and try the real local flavors that might not be as famous internationally. I'm open to suggestions from all over Greece. I have an idea of what I like but want to see what others say.

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.
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