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mj_toronto8

Active member
I want to try to cook something Cretan before I visit, and I thought these might be worth trying.

The filling is a mix of greens, spinach, herbs like parsley, oregano, chives, and also scallions, maybe some onions. Some versions include a creamy cheese in the filling but I don't think I will do that.

In other words, the filling is under control.

However, I can't figure out what to do with the dough. I tried to make a batch of the dough from a recipe I found online but it didn't help.
 
I want to try to cook something Cretan before I visit, and I thought these might be worth trying.

The filling is a mix of greens, spinach, herbs like parsley, oregano, chives, and also scallions, maybe some onions. Some versions include a creamy cheese in the filling but I don't think I will do that.

In other words, the filling is under control.

However, I can't figure out what to do with the dough. I tried to make a batch of the dough from a recipe I found online but it didn't help.
What was the recipe for your dough?
 
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I want to try to cook something Cretan before I visit, and I thought these might be worth trying.

The filling is a mix of greens, spinach, herbs like parsley, oregano, chives, and also scallions, maybe some onions. Some versions include a creamy cheese in the filling but I don't think I will do that.

In other words, the filling is under control.

However, I can't figure out what to do with the dough. I tried to make a batch of the dough from a recipe I found online but it didn't help.
Might you have been trying to make kalitsounia?
 
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Reactions: mj_toronto8
It's kalitsounia, as it turns out. I checked the recipe again. I think I need to make it again and trust the proportions in the recipe - I deviated it a lot when I was making the recipe because I thought it was regular phyllo, but it's a turnover dough and I didn't realize. I will try again. Thank you both!
 

What foods go best with ouzo?

I am curious - what goods go best with Ouzo? Traditionally, I don't actually pay attention.

From my understanding, Ouzo is traditionally enjoyed with small plates, similar to tapas, known as "mezedes" in Greece. Yet, I’m eager to hear from those who have either traveled to Greece or have an in-depth knowledge of Greek cuisine about what specific dishes you think would pair best with Ouzo. Are there specific flavors or types of dishes (seafood, meats, vegetables) that enhance the experience of sipping Ouzo?

Learning about Greek food and wine pairing

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
  1. Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
  2. Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
  3. Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
  4. Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?
Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!

Drinking Olive Oil: Health and Beauty Elixir or Celebrity Fad?

This will I hope generate a healthy discussion amongst the readership here!I have been drinking Pure Olive oil 0.3% Acidity (Not cheap!) for many years, not everyday as I alternate with Pure Organic Sesame oil and Organic first pressed Coconut oil as well....and I also forget to be honest even when all the bottles are staring at me!!😁😁... Since there are many members here I am interested to hear how many drink olive oil and the benefits to their wellbeing?!.... Kalley Mera from Thailand and a heatwave no one can imagine for 5 months without a drop of rain!
https://greekreporter.com/2024/05/0...Reporter+Daily+News+Simple&utm_term=Read+More

Salt Cod in Greek Cooking?

How is salt cod, or Bakaliaros, used in Greek cooking? I remember my grandmother using it and I forget for what...

Could anyone share what specific dishes in Greek cuisine feature salt cod as the key ingredient? How is it typically prepared and served in Greece? Are there any traditional recipes or unique cooking methods that highlight the flavor and texture of salt cod in Greek cooking? I know a lot of other cultures use it, too.

I believe understanding the culinary uses of salt cod in Greece could offer deeper insights into the country’s culture and traditions. Plus, it would be great to try and replicate some of these dishes at home!

Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.
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