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dimi_pat

Active member
I recently had soutzoukakia and I loved it! They seemed similar to Keftedes meatballs but they were shaped differently, and I couldn't tell but they may have been grilled?

Does anyone know how to make these? I was just going to make my regular meatball recipe and put it on a stick and cook it on the grill. I didn't know if there was more to it than that!
 
I recently had soutzoukakia and I loved it! They seemed similar to Keftedes meatballs but they were shaped differently, and I couldn't tell but they may have been grilled?

Does anyone know how to make these? I was just going to make my regular meatball recipe and put it on a stick and cook it on the grill. I didn't know if there was more to it than that!
Hi. Dimi_pat,

Are you referring to the soutzoukakia in sauce?
 
Whenever I make this, I use a similar meat blend but I usually put spearmint in my fried keftedes and I don't for this, because it doesn't taste right in the tomato sauce. So I substitute it for parsley and I add some cinnamon to both the meat and tomato sauce.
 

List of traditional Greek dishes to try making at home?

I'm curious to hear your recommendations on the top traditional Greek dishes that one can try making at home. While traveling to Greece to experience the authentic flavors firsthand would be ideal, it's not always possible. So, what's the next best thing? Recreating those delicious dishes in our own kitchens!

I've always been fascinated by Greek cuisine, known for its rich flavors and healthy ingredients. But with so many iconic dishes out there, it's hard to decide where to start. I'd love to get some insights from those of you who have either visited Greece or have experience cooking Greek food at home.

Here are a few dishes I've heard are must-tries:
  1. Moussaka
  2. Souvlaki
  3. Spanakopita
  4. Dolmades
  5. Baklava
What would you add? Thanks so much!

Different kinds of Greek salads?

I love horiatiki when I go to Greece - but I also noticed other types of salads being served.

Do they have names?

I tried one or two of them and most of them involved greens - like lettuce, etc.

Are they just the invention of the restaurant or are they common dishes? I guess it's hard to truly know unless I can share examples from restaurants, but Id didn't think to take pics last time I was in Greece.

What is different about Greek cuisine in the US?

I am a Greek American living in the Boston area, and I have also been to Greece a lot.

I have noticed that there are some differences between here and Greece in terms of cuisine. I can't put my finger on it, but I know that things are just different.

Does anyone have any insights as to why? I feel like a large part is the freshness of all the ingredients. But I think the recipes are different, too.

Any advice on how I can recreate some of that magic here?

Greek Rice Pudding Recipe

I love Greek-style rice pudding! My family used to make this all the time but got away from it. It's one of my favorite desserts! Thought I would share my recipe.

Ingredients:​

  • 1 cup short-grain rice (such as Arborio)
  • 4 cups water
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick
  • Pinch of salt
  • Ground cinnamon for garnish

Instructions:​

  1. Rinse the Rice:
    • Rinse the rice under cold water until the water runs clear. This helps to remove excess starch.
  2. Cook the Rice:
    • In a large pot, bring 4 cups of water to a boil.
    • Add the rice and a pinch of salt. Reduce the heat to low and simmer for about 10 minutes, or until the rice is partially cooked. Drain any excess water if necessary.
  3. Simmer with Milk:
    • Add the 4 cups of whole milk and the cinnamon stick to the pot with the rice.
    • Bring to a gentle boil over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pot.
  4. Sweeten and Flavor:
    • Once the mixture reaches a boil, reduce the heat to low and simmer, stirring occasionally, for about 30-40 minutes or until the rice is tender and the mixture has thickened.
    • Stir in the sugar and continue to cook for another 5-10 minutes, until the sugar is fully dissolved and the pudding has thickened to your desired consistency.
  5. Add Vanilla:
    • Remove the pot from heat and stir in the vanilla extract.
  6. Cool and Serve:
    • Remove the cinnamon stick.
    • Pour the rice pudding into individual serving dishes or a large serving bowl.
    • Let it cool to room temperature, then refrigerate until well chilled.

Best Greek Olive Oil for Salads?

I’m looking to elevate my salad game and have heard that Greek olive oil is a fantastic choice for getting that rich, authentic flavor. With so many options out there, I’m a bit overwhelmed and could use some guidance from those who have experience in this area.

What are your top recommendations for the best Greek olive oil to use for salads? I'm specifically looking for:
  1. Quality: I want something that's high-quality with a robust flavor profile.
  2. Authenticity: Ideally, the olive oil should be authentic and imported from Greece.
  3. Versatility: While my main focus is on salads, it would be great if the olive oil can also be used for other dishes.
I’ve heard brands like Kalios, Iliada, and Gaea are pretty good, but I’d love to hear your personal favorites and why you recommend them.

greek-olive-oil.jpg
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