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cubrinj

Active member
When I went to Greece, one of my favorite snacks were the koulouri - or sesame bread rings.

I'm on a quest to recreate the delectable Greek Koulouri at home – those delightful sesame-crusted bread rings that are a staple street food in Greece. They are perfect for breakfast or as a snack any time of day, and I absolutely love their chewy texture and the rich taste that comes from being encrusted with toasted sesame seeds.

Is it a simple matter of taking any bread recipe and forming it into rings, and then putting sesame seeds on the rings? Or is it a bit more to it than that?
 
When I went to Greece, one of my favorite snacks were the koulouri - or sesame bread rings.

I'm on a quest to recreate the delectable Greek Koulouri at home – those delightful sesame-crusted bread rings that are a staple street food in Greece. They are perfect for breakfast or as a snack any time of day, and I absolutely love their chewy texture and the rich taste that comes from being encrusted with toasted sesame seeds.

Is it a simple matter of taking any bread recipe and forming it into rings, and then putting sesame seeds on the rings? Or is it a bit more to it than that?
I have a family recipe for "koulouri" that is basically a tsoureki with a few modifications that my family makes at Easter. So I would say that you could try your bread recipes and see how it goes. You might need to make some tweaks, but you won't know until you shape them into the rings.
 

Tips for making skordolia to be creamy?

I love making skordalia, but I always struggle to get that ultra-creamy, smooth texture like the ones I’ve had at authentic Greek tavernas. Mine tends to turn out either too thick or a bit grainy.

I usually make it with potatoes, garlic, olive oil, and vinegar, but I’ve heard some people use bread instead of potatoes. Does that make a difference in texture? Also, is there a trick to emulsifying the olive oil properly? I worry that I might be adding it too quickly or at the wrong time.

Would love to hear your best tips and techniques for achieving that silky, luscious consistency. Do you have any family secrets or traditional methods that make a difference?

Advice for Making Lagana?

I’m trying to make Lagana, the traditional Greek flatbread, and I want it to turn out just like it does in Greece—light, airy inside with a slightly crisp crust and that beautiful sesame topping. I’ve tried a few recipes, but I feel like I’m not quite getting the texture right. Sometimes it’s too dense, and other times it doesn’t have that perfect chewiness.

For those who have made authentic Lagana, what’s the secret? Is it in the flour type, hydration level, or fermentation time? Should I be using a sponge or preferment? Also, what’s the best way to get those characteristic dimples just right?

Any tips on achieving that slightly crispy yet tender texture would be greatly appreciated! Thanks in advance for your help.

Tips for Making Greek Easter Bread?

I know Lent is just starting soon, but I’m already planning ahead for Greek Easter and want to perfect my Tsourekirecipe. I’ll be making a lot of loaves this year, so I’d like to do some test runs to get it just right.

My biggest challenge is getting the bread to be soft and fluffy rather than dense. I’ve heard that kneading and proofing are key—how long should I knead the dough, and how many times should I let it rise? Also, what’s the best flour and yeast to use?

I know traditional Tsoureki has mahlepi and mastiha—do you grind them fresh or use pre-ground versions? And any tips for getting that beautiful, shiny crust on top?

Secrets to Grilling Greek-Style Fish

I’m looking to master the art of grilling fish the Greek way and would love some tips from those who’ve done it before. I know Greeks keep it simple—olive oil, lemon, herbs—but what are the secrets to getting that perfect balance of crispy skin and juicy, flaky meat?

Which fish work best for grilling? I’ve heard sea bass (lavraki) and bream (tsipoura) are popular in Greece, but are there any other great options? Also, what’s the best way to prevent the fish from sticking to the grill? Should I be using a fish basket, or does direct grilling work better?

Any advice on seasoning, marinades, or the best way to serve grilled fish the authentic Greek way? Would love to hear your tips—especially from those who’ve tried it on a real charcoal grill!

Stifado Recipe (Made with Beef)

Ingredients:​

  • 2.2 lbs beef chuck or stewing beef, cut into large chunks
  • 3 ½ cups pearl onions (or small shallots), peeled
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • ¾ cup red wine
  • 1 ¾ cups (14 oz can) chopped tomatoes
  • 2 tbsp tomato paste
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp ground allspice
  • ½ tsp ground cumin (optional)
  • Salt and black pepper to taste
  • 1 tsp sugar (optional, balances acidity)
  • 1 cup beef broth or water

Instructions:​

1. Prepare the Beef:​

  • Pat the beef dry with a paper towel and season with salt and pepper.
  • Heat 2 tbsp olive oil in a large pot over medium-high heat.
  • Sear the beef in batches until browned on all sides, then remove and set aside.

2. Cook the Onions:​

  • Add the remaining 1 tbsp olive oil to the pot.
  • Sauté the pearl onions until caramelized (about 5-7 minutes).
  • Add the garlic and cook for 1 more minute.

3. Deglaze and Simmer:​

  • Pour in the red wine vinegar and red wine, scraping up any browned bits from the bottom of the pot.
  • Let the alcohol cook off for 2-3 minutes.
  • Stir in the chopped tomatoes, tomato paste, beef broth, and all spices (cinnamon, cloves, bay leaves, oregano, allspice, and cumin).
  • Return the beef to the pot, mix well, and bring to a boil.

4. Slow Cook:​

  • Reduce the heat to low, cover, and simmer for 2-2.5 hours, stirring occasionally.
  • If the sauce thickens too much, add a little more broth or water.
  • The stew is ready when the beef is fall-apart tender and the onions are soft.

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