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voula_slat

Active member
I am trying to get my recipe box in order and I have a recipe for Melomakarona and another for Finikia, but as I look at these recipes, they look like the same thing. Are they? My family always referred to it as Finikia and always made it at Christmas, but I got the Melomakorona recipe from a friend without realizing the similarities. If it is the same cookie, does anyone know why it has different names?
 
I think these are the same thing! I have no idea why they are the same cookie with a different name - or are they the same? This link said that the name difference is regional?

 
Thank you so much! I am getting ready because I remember my family made this around Christmas time.
 

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

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Greek methods of food preservation?

I remember my family doing some things to preserve food as I was growing up but we got away from them. The thing is, some of the options were actually delicious! My yiayia made sun-dried tomatoes, spoon sweets, her own tomato paste, etc. It was one of the things that made her food delicious.

I am trying to figure out what she did! I am curious if anyone knows anything about the following:

- Traditional Techniques: I know the ancient Greeks did a lot of preserving and some of the methods translate to modern?
- Modern Adaptations to Old Techniques: Maybe to make the process easier?
- Local Variations: Are there different regional things?

Greek Halva Recipe to Enjoy During Lent?

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
  4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
  7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
  8. Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.

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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