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nadellii

Active member
This is a pic of everything that was served but you’ll see my pastitsio in the middle! I used my friends secret recipe so I can’t share sadly (she takes these things super seriously)

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WOWWW this looks so good!

It does not look like you need it, but for those that are reading and don't know, here are a few Greek pastitsio recipes:




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This is a pic of everything that was served but you’ll see my pastitsio in the middle! I used my friends secret recipe so I can’t share sadly (she takes these things super seriously)

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This looks spectacular - nice job! I love how the top has a delicious, caramelized look.
 
This looks fantastic! For me, pastitso is all about he Krema - it is tricky to get it right. It looks like you have gotten it right!!! When my yiayia passed away, "the touch" that she had with the Krema passed with her. I feel like we are finally close to replicating.
 
This looks delicious...unless it has cinnamon and cloves in which case I'm out :ROFLMAO:
 
This looks delicious...unless it has cinnamon and cloves in which case I'm out :ROFLMAO:
Oh no! My favorite is when it's spiced with cinnamon. For me, this is the fun of Greek cooking. There are so many different variations!
 
This looks fantastic! For me, pastitso is all about he Krema - it is tricky to get it right. It looks like you have gotten it right!!! When my yiayia passed away, "the touch" that she had with the Krema passed with her. I feel like we are finally close to replicating.
Just go by a box of bechamel at the store and you'll have a nice cream.
 
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I didn't know you can buy boxed béchamel, do you just add milk/water?
You just add milk.

My wife uses this one when she makes pastitsio (she's from Greece), but don't buy it for $13 because that's an outrageous price - it usually sells for about $3.50.... You should go to a local international store and look to see if they have anything.

 
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You just add milk.

My wife uses this one when she makes pastitsio (she's from Greece), but don't buy it for $13 because that's an outrageous price - it usually sells for about $3.50.... You should go to a local international store and look to see if they have anything.

Good point! I like to buy European versions of the mix at Greek supermarkets
 

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg

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.

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.

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

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.
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