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acamp7

Active member
As Ive traveled the world a bit, I noticed that so many different countries have rice pudding!! So my question is....is there anything that makes the Greek variation special/different? Because from the pictures, everyones rice pudding pretty much looks like this lol

Rizogalo.jpg
 
Great question! I have only had Greek rice pudding, so I am not sure and look forward to other replying on this one :)
 
Every country seems to put its own touches on one of the World’s favorite comfort foods….rice pudding. The major differences are: the type of rice used (or available), the method of cooking (stove top or baked), the binding ingredient (milk, eggs, cornstarch etc.) and perhaps most important, the seasonings and accompaniments used. For example I’ve made a Lebanese rice pudding with rose water and almonds. An Indian pudding might contain cardamom and raisins; an Italian pudding could even contain coffee and chocolate! While most rice pudding recipes are very similar to the Greek in their use of cinnamon, what surprised me most about the Greek version was that it was often served in the villages warm for breakfast….like waiting for the fresh donuts!! 😋
 
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Every country seems to put its own touches on one of the World’s favorite comfort foods….rice pudding. The major differences are: the type of rice used (or available), the method of cooking (stove top or baked), the binding ingredient (milk, eggs, cornstarch etc.) and perhaps most important, the seasonings and accompaniments used. For example I’ve made a Lebanese rice pudding with rose water and almonds. An Indian pudding might contain cardamom and raisins; an Italian pudding could even contain coffee and chocolate! While most rice pudding recipes are very similar to the Greek in their use of cinnamon, what surprised me most about the Greek version was that it was often served in the villages warm for breakfast….like waiting for the fresh donuts!! 😋
Great point!! What type of rice do you recommend? And what type of rice do Greeks use?
 
The Greek version is pretty simple. Usually rice, milk, honey or sugar, cinnamon. I have seen recipes with orange peel, maybe some mahleb or vanilla. Other countries have similarities, some even do it the same way. Some versions use other types of milk, like coconut milk (I think I saw that in a Thai restaurant). The nice thing about this dish is that it is pretty versatile.
 

Homemade Gyro Meat?

I absolutely love gyros, but I’ve never been a fan of the store-bought meat—it always tastes a bit too processed for me. I’m thinking about trying to make my own gyro meat at home, but I’m not sure where to start. Is it as simple as roasting a leg of lamb and carving thin slices? Or is there a better way to get that classic texture and flavor?

I’ve seen some people use a mix of lamb and beef, ground and packed tightly into a loaf pan. Others say the key is in the spices and pressing the meat after cooking. I’m open to experimenting, but I’d love to hear what’s worked for others.

Which cheeses do you put in your tiropita?

I've made tiropita many times over the years and it always disappears fast, but I’ll admit—I’ve gotten into a bit of a rut with the cheese filling. I always use feta (of course), and believe it or not, I mix in cottage cheese. It actually gives it a nice creaminess and works well with the feta’s saltiness, but I’m curious to experiment with some other options.

What cheeses do you like to use in your tiropita? Have you ever used anthotyro, manouri, or graviera? I’ve seen people use ricotta or even cream cheese, but I haven’t tried those yet. I’m looking for a combo that’s still traditional, but maybe with a little twist—something that elevates the flavor or texture without making it too rich or heavy. Would love to hear your favorite blends or secret ingredients!

My Favorite Greek Ladokoulourakia Recipe

I love these olive oil cookies - I first had them in Greece and have been making them ever since.

Ingredients:​

  • 1 cup extra virgin olive oil
  • 1 cup orange juice (freshly squeezed preferred)
  • ¾ cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves (optional, but I love it)
  • Zest of 1 orange
  • 4 to 4½ cups all-purpose flour
  • Optional: sesame seeds for topping

Instructions:​

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk together the olive oil, orange juice, sugar, orange zest, baking soda, cinnamon, and cloves.
  3. Gradually add the flour, mixing until a soft, pliable dough forms. It should not stick to your hands.
  4. Shape into small ropes (~4–5 inches) and form into twists or rings.
  5. Place on baking sheet. Optional: brush with a little orange juice and sprinkle sesame seeds.
  6. Bake for 20–25 minutes, or until lightly golden.

Good Meze for Outdoor Barbecue?

I’m Greek and love to cook traditional food, especially when the weather’s nice and we can eat outside! I often host outdoor dinner parties with a grill going and a table full of friends and family. I’m looking for ideas for meze that hold up well outdoors while everyone’s mingling and waiting for the main meal to be ready.

I usually do the basics like tzatziki, olives, and pita, but I’d love to add a few more options that can sit out for a bit without wilting or drying out. Ideally, things that don’t need to be piping hot or refrigerated immediately—especially since I like the relaxed, come-and-go vibe during grilling.

What are your go-to Greek starters or finger foods for an outdoor setting?

Frying Saganaki the Right Way?

I love saganaki. There’s nothing better than that golden, crispy cheese with a squeeze of lemon. I always order it at Greek restaurants, but I’ve never actually tried making it myself at home. I’m finally ready to give it a shot and could really use some tips!

What’s the best type of cheese to use? I’ve heard of kefalograviera and kasseri, but I’m not sure which gives the best result. Also, how do you keep it from melting into a puddle or sticking to the pan?

Do you dredge it in flour or something else? Olive oil or another type of oil for frying? And how do you get that perfect crispy edge without burning it?
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