1 - 2 of 2 Posts

greek_ggirl

Active member
Whipped cream can be used for a variety of Greek desserts! It's super easy to make and tastes so good with cakes. In Greece, cakes are much more moist and use more frosting than in Canada, Australia or the U.S. Frosting in Greece is also much less sweet and is usually lighter. I like to use whipped cream for ekmek kadaifi as well as on top of freshly cut fruit. Here is the recipe that I use

 
  • Like
Reactions: mastichas09
I loved whipped cream! Here is a good ekmek kadaifi recipe since you mentioned it

 

Favorite Cuts of Lamb to Cook?

I’ve realized that with lamb, the cut really drives everything. I love cooking it, but I don’t treat every piece the same. For example, I’m a big fan of lamb chops on the grill—simple seasoning, high heat, and they come out perfect. But if I’m working with a shoulder, I’m going low and slow, usually braised until it’s falling apart. A leg of lamb feels like more of a centerpiece, something to roast and serve for a gathering.

Even ground lamb has its place. I’ve used it for things like meatballs or stuffed dishes, and it takes on flavor beautifully. I feel like I’ve only scratched the surface, though. There are so many cuts, and I’m sure each one has its ideal method.

What are your favorite cuts of lamb to cook, and how do you usually prepare them? Looking for new ideas to try.

Greek Shepherd Food Traditions

The last time I was in Greece, I ended up talking with a shepherd for a while, and I’ve been oddly fascinated by the conversation ever since. He explained a little about what his day is like when he’s out with the sheep for long hours in the mountains, and he mentioned the food he brings and eats during the day.

He said he usually carries simple things like bread and cheese, which honestly sounds amazing already, but then he casually mentioned that he also finds food outside while he’s out there. Unfortunately, I didn’t get details because the conversation moved on, and now I’m so curious about it.

What do Greek shepherds traditionally eat during the day? Are there specific foods tied to shepherd life or mountain living? Do they forage for greens, herbs, fruit, or other things while out with the animals?

I’d love to learn more about this tradition.

Thoughts on Regional Greek Olive Oils?

I’ve recently started paying closer attention to Greek olive oil, and I’m realizing how much regional variation there seems to be. I always knew Greece produced incredible olive oil, but I didn’t fully understand how different oils from Crete, Kalamata, Lesvos, Peloponnese, and other regions can taste from one another.

Some people describe certain oils as peppery, grassy, buttery, fruity, or even slightly spicy, and I’d love to learn how to identify these differences better. I’m especially interested in what makes each region unique. Is it mostly the olive variety, the climate, the soil, or the production methods?

For those of you who really know Greek olive oil, how did you start learning? Are there specific regions or producers that are good starting points for beginners? I’d also love recommendations for oils that really represent their region well.

Tips for a Great Tzatziki?

I love making tzatziki at home, but for some reason it never comes out the same twice. I use the exact same recipe every time, but sometimes it’s perfect—thick, creamy, and balanced—and other times it turns out way too thin or watery. It’s driving me a little crazy because I can’t figure out what I’m doing differently.

I usually use Greek yogurt, cucumber, garlic, olive oil, and vinegar or lemon juice. I think I’m draining the cucumber well, but maybe that’s where I’m going wrong? Or could it be the type of yogurt?

Does anyone have tips for getting consistent results? Do you salt and drain the cucumber first? Strain the yogurt more? I’d love to hear what actually makes the difference for you.

Best way to cook gigantes beans?

I recently picked up a bag of dried gigantes beans from Greece, and I want to do them justice. I’ve had gigantes plaki at tavernas before and loved how soft and creamy the beans were, with that rich tomato sauce and olive oil.
Now that I have the real thing at home, I’m curious, what’s the best way to cook them? Do you soak overnight or use a quicker method? And when it comes to flavor, do you go traditional with tomato, onion, and herbs, or do you keep it simpler?

I’ve seen some recipes that bake them, others that simmer them on the stove, and even a few that finish them in the oven after cooking. Not sure which method gives the best texture and flavor. How do you get them perfect?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top