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mastichas09

Active member
I just stumbled upon this great video on how to make kataifi! How do you like yours? With walnuts, almonds or pistachios?

 
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Great recipe! Thanks for sharing
 
When I make Kataifi, I mostly use walnuts, unless I have almonds that I need to get rid of. Walnuts are my favorite, but then again, I am a stickler for tradition. Walnuts are the nut my family always uses, and I find that I prefer it. I have also used a combination of walnuts and almonds in a pinch. The last time I made it, I ran out of walnuts and had to use crushed almonds so that I can have the correct proportion of nuts in the mixture.
 
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When I make Kataifi, I mostly use walnuts, unless I have almonds that I need to get rid of. Walnuts are my favorite, but then again, I am a stickler for tradition. Walnuts are the nut my family always uses, and I find that I prefer it. I have also used a combination of walnuts and almonds in a pinch. The last time I made it, I ran out of walnuts and had to use crushed almonds so that I can have the correct proportion of nuts in the mixture.
I like using walnuts and then adding pistachios on top for decoration because they're so colorful
 
When baking great sweets like kataifi and baklava, my family always uses walnuts. Sometimes I'll add some almonds in a pinch, or I'll add them in if I have some I feel need to get used. But we love the flavor and texture of walnuts best.
 

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.

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.

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?
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