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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.
 

Most common seafood in Greece?

What is the most common seafood in Greece?

I recall having an abundance of delicious, fresh caught seafood but I can't remember the names of most of the fish. I had delicious octopus and that's the only thing I remember for sure.

I am going to Greece again - I thought I would try to figure what are some fish and other seafood, besides octopus, that I should look forward to?

I see octopus everywhere. I think I may have eaten fresh sardines at one point. Maybe some calamari and a different kind of lobster, too...

Learning about Greek honey

As part of my Lenten journey, I am replacing sugar with honey whenever I can. Sugar is overdone and feels like an indulgence. I read somewhere that honey is acceptable even during strict fasts, so I thought I'd get to know it a bit more.

Could anyone share insights or personal experiences on:

Traditional Greek Dishes Featuring Honey: Which are the standout dishes where honey plays a pivotal role?
I use honey with Greek yogurt and a bunch of desserts. Having desserts doesn't feel right during Lent, but the yogurt with honey sounds good?

Pairing Honey with Other Ingredients: Are there specific ingredients or types of honey that best complement certain Greek foods?
I love it with lemon in tea, but that's all I can think of.

Cooking Tips with Honey: Any tips on cooking with honey? Perhaps, how to balance its sweetness or how to choose the right honey for savory dishes versus desserts?
Does it lose its sweetness if it gets too hot? I tried to use it instead of sugar the other day in something I was making (bread) and I couldn't taste the honey.

Personal Favorite Recipes: Do you have any personal honey-infused recipes passed down or discovered that you’re willing to share?

greek-honey.jpg

How to make Koulouri - sesame bread rings?

When I went to Greece, one of my favorite snacks were the koulouri - or sesame bread rings.

I'm on a quest to recreate the delectable Greek Koulouri at home – those delightful sesame-crusted bread rings that are a staple street food in Greece. They are perfect for breakfast or as a snack any time of day, and I absolutely love their chewy texture and the rich taste that comes from being encrusted with toasted sesame seeds.

Is it a simple matter of taking any bread recipe and forming it into rings, and then putting sesame seeds on the rings? Or is it a bit more to it than that?

Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
  5. Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.

Making Greek lemon potatoes?

I just had lemon potatoes at a restaurant and although I know how to cook Greek food, somehow I have never made this!

I took my best guess (I didn't look up a recipe) and it didn't taste great. Basically, I made a Ladolemono, drizzled it on the potatoes, and roasted them.

They never really got crispy - so my next thought is that I put too much of the ladolemono.

So the next time I made them, I put less of the ladolemono. I couldn't really taste the lemon.

Next, I am going to look up a recipe, but meanwhile I am curious what you guys do to make these.
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