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d_kakavouli

Member
This is one of my own creations that is so tasty! I'm not really the type to measure, so please take my advice with a grain of salt and use whatever measurements you feel comfortable with or that you find online. I like to make my lamb burgers with lean ground lamb meat. I find that lamb meat is pretty fatty and stays moist and doesn't need to have a high percentage of fat. I season the meat with salt, pepper, oregano, and rosemary. As an extra plus, I like to stuff the burgers with feta cheese or halloumi. The key here is not to overcook them because the meat will dry up and so will the cheese. For toppings, you can pretty much add whatever you like, I like sautéed onions and red peppers.
 

k_tsoukalas

Moderator
I find the same thing, that I usually mix in some 90% lean beef with the lamb. A ratio that works for me is 3 parts lamb and 1 part beef.
 

Compiling a List of Fasting Recipes and Foods

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

What do you guys do?

Tiropitakia Recipe Just Like the Street Food?

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!

Greek Grilled Corn Recipe to Try

One of my favorite street foods in Greece is the grilled corn you get on the streets and every now and then, I like to try to replicate it at home. Do you have a favorite way of preparing this? Here is one of the recipes I am planning to try:


Please drop your suggestions in the thread, I plan to a bunch of different recipes.

Interesting Greek Dishes to Cook

I found this list of Greek dishes to cook. Some of them I have cooked, some I have not. Either way, I was thinking of trying them out, even the ones that I have cooked before - every chef has their own way of doing things and I thought this might be a nice project for this fall. Do you guys have any suggestions?

Greek American Thanksgiving Rice/ Hamburg Dish?

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
Add water
Cook it.
Stir in roasted chestnuts.

As you can see, I don't know amounts or timing. Can someone help me recreate it?
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