Greek Food, Cooking and Recipe Community

Making chicken kapama?

1 - 3 of 3 Posts
B

blopez34

Active member
It has been a while since I have made chicken kapama. A recipe I found has me doing a spice rub with cinnamon, cloves, salt, pepper, a pinch of sugar. It seems like an extra step - I am willing to do it if necessary, but in talking to people, I don't think everyone does this step.

I have a friend whose family just browns the chicken in a pan after seasoning the chicken with salt and pepper, then they put cinnamon in the tomato sauce when it simmers. I think at some point on the process they also sauté an onion. This version seems easier than the recipe I found. What do you guys thing?
 
k_tsoukalas

k_tsoukalas

Moderator
I do that extra step but my recipe doesn't include sugar. I don't cook a lot of sugar. Sometimes I brown the chicken without the spices, though, before proceeding. It always tastes great but does taste a little better when I use the spices.
 
K

kcixcy

Active member
This might be similar to what I am trying to cook. Do people typically use rice or orzo in the dish, or is this a different dish than what I am thinking of?
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Best way to grind mastic?

I have some whole mastic and I have some recipes I want to try that call for ground mastic. So, I need to find a way to grind it. What is the accepted best practice for grinding it? I have heard people using:

  • A special coffee grinder dedicated just for grinding herbs (not the same as grinding coffee bean because that will make everything taste like coffee)
  • Mortar and pestle, grind without adding anything
  • Mortar and pestle with an added pinch of salt (I don't know why people do this)
  • Food processor
Which do you guys recommend?

Cooking with Greek Spirits

When I cook outside of Greek cuisine, I use spirits sometimes, such as when making sauces. Like, I sometimes deglaze the pan when I make steak with bourbon and make a nice, butter sauce.

In Greek cuisine, I only use spirits when making desserts. However, I do use wine sometimes in my savory dishes. Do people use spirits in their savory cooking in Greece? If so, how?

Pasta Used in Greece and Substitutes?

When I look at Greek recipes, I notice that there are different pasta shapes, and I can't always find some of them here where I live. For example, hiliopites (the square shaped ones) are difficult to find unless my Greek store has them.

What kinds of pastas are the most common, and what are some good substitutes?

Easy Greek Desserts with Yogurt?

I like to make simple desserts. I do make a Greek dessert with yogurt (which I eat for a simple dessert and also sometimes for breakfast).

What else can I do for a simple dessert using Greek yogurt? I am looking for things that are traditionally considered Greek. I have seen cheesecake recipes that use yogurt but I am not sure that is "Greek".

Greek Baked Vegetables

I have heard this called many names - Briam and "Tourlou Tourlou" being two of them. Either way, I make this a ton at lent and I just recently had a great combination. I make it different each time. Here was my favorite combination in recent history:
  • 3 plum tomatoes
  • 2 potatoes
  • 2 zucchini
  • artichoke hearts (1 can of quartered hearts)
  • Green beans
  • One onion, chopped
  • Oregano
  • Tomato paste mixed with water
I sprayed a baking dish with cooking spray then tossed in the chopped vegetables. (I chop them kind of chunky, except I left the beans whole). I topped the dish with oregano and the tomato paste/ water mix. I covered it and baked it for an hour on 350.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology. Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Follow Worldwide Greeks:
Facebook Twitter Instagram
Pinterest YouTube
Top