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seleanor

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I don't mean to be controversial here...but I'm curious about the origins of baklava. I've heard a lot of debate, does anyone know where it comes from?

baklava2.jpg
 
It's complicated! People from many different cultures and countries eat baklava. Since many people enjoy it, I would say why can't it be both?
 
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I don't mean to be controversial here...but I'm curious about the origins of baklava. I've heard a lot of debate, does anyone know where it comes from?

View attachment 199
Greeks lived a very long time in todays turkish territory and Greece was occupied by the ottomans for 400 years. I think is it very difficult to say from which part things come from. On my first trip to Greece (1973), coffee was called turkish coffee. Today you should not order
it with this name. Why don't you just enjoy it and hope this two countries can live in peace one day.
 
It's complicated. Phyllo originated in Greece in the 3rd Century BC. There is a similar dessert in Ancient Greece that has the same filing but uses a different dough. Many believe that the dish itself came from the Byzantine Empire. The word baklava has Turkish origins, but that doesn't mean that the dessert wasn't Byzantine or Greek first, and then reabsorbed into he Greek Culture through the Turkish name for it (because of Ottoman occupation). Some credit the Syrians or Egyptians for making it first. It is popular throughout the Mediterranean and its origin hasn't been well documented, so all we can do is guess. I am Greek so I vote Greek, though!
 
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Greeks lived a very long time in todays turkish territory and Greece was occupied by the ottomans for 400 years. I think is it very difficult to say from which part things come from. On my first trip to Greece (1973), coffee was called turkish coffee. Today you should not order
it with this name. Why don't you just enjoy it and hope this two countries can live in peace one day.
I had no idea that once upon a time they called in Turkish coffee in Greece too!
 
Is it Greek or Turkish? If it comes to that choice, it is Greek, for the simple reason that filo pastry was known and made in Ancient Greece. What else did they have in Ancient Greece? They had honey and they had almonds and walnuts. And that was a long time before the Turks arrived on the scene. Now, whether the Greeks actually invented baklava or borrowed it from an earlier culture...who knows? Also we should remember that Arab pirates raided the Dodecanese islands from the 7th century (?) AD onwards and as well as looting they would have abducted Greek women and taken them off to their lands. This is one way ideas and skills are promulgated.
 
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Neither Greek nor Turkish. It's coming from Arabs.
 
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Turks invented it, Greeks perfected it😉
All kidding aside, every country adds their own spin to it, it all tastes delicious!
 
Turks invented it, Greeks perfected it😉
All kidding aside, every country adds their own spin to it, it all tastes delicious!
I love tasting the different versions! That's the beauty of baklava
 

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

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.

No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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.

Current food trends in Greece?

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!
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