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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.
 

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.

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?

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

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.
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