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auroracoor1

Active member
I've had loukoumades many times - both in Greece and elsewhere. I love them so much - especially doused with honey and topped with walnuts in cinnamon. One time when I was out drinking in Greece, the waitstaff brought over a batch of loukoumades simply because I hadn't ordered food, and it was on the house.

Is it straightforward to make these at home? I know they are friend. I usually see people making these with a machine.

loukoumades-376x220.jpg
 
Yeah, they're easy to make. You can also make something called "tiganites" which is very similar. Don't feel obligated to put honey on top (the traditional). Most people in Greece put some kind of chocolate, strawberry sauce, vanilla, white chocolate, or some other sauce...
 
Yeah, they're easy to make. You can also make something called "tiganites" which is very similar. Don't feel obligated to put honey on top (the traditional). Most people in Greece put some kind of chocolate, strawberry sauce, vanilla, white chocolate, or some other sauce...
WOW!!! I never thought to put chocolate on it - wow those other options sound so delicious. I only had loukoumades once in Greece and they had honey on them, but come to think of it, I have seen different version of them in other places. Do they do chocolate sauce? I can picture putting thinly shaved chocolate over and letting it melt and that being delicious...
 
WOW!!! I never thought to put chocolate on it - wow those other options sound so delicious. I only had loukoumades once in Greece and they had honey on them, but come to think of it, I have seen different version of them in other places. Do they do chocolate sauce? I can picture putting thinly shaved chocolate over and letting it melt and that being delicious...
Most Greeks don't eat loukoumades with honey. Id you look at the pictures of the menu, you'll see that the menu is of several different flavors and the tradtiona (παραδοσιακοί) are in thr bottom right in a spot where you have to force your eyes to go.

Some loukoumadea have a sauce in them and some don't. Here are some of my pictures I took of my loukoumades (one with sauce in it and one with the sauce on top)...
 

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Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?
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