1 - 5 of 5 Posts

voula_slat

Active member
Named because it looks like a log of salami, this is actually an easy and decadent dessert. It’s also called Kormos, I think. These are the ingredients I use:
  • 3 cups crumbled chocolate graham crackers
  • 2 T Cognac
  • 1 cup unsalted butter, melted
  • Vanilla extract
  • 1/2 cup Unsweetened Cocoa powder
  • 1 1/2 cups powdered sugar
  • 1/4 tsp salt
In a bowl, add the crackers and sprinkle with cognac. Mix the rest of the ingredients to another bowl until combined. Fold in the crackers with a rubber spatula. Spread the mixture over wax paper and shape into a log. Put in freezer for 3 hours. Slice and serve.
 
Named because it looks like a log of salami, this is actually an easy and decadent dessert. It’s also called Kormos, I think. These are the ingredients I use:
  • 3 cups crumbled chocolate graham crackers
  • 2 T Cognac
  • 1 cup unsalted butter, melted
  • Vanilla extract
  • 1/2 cup Unsweetened Cocoa powder
  • 1 1/2 cups powdered sugar
  • 1/4 tsp salt
In a bowl, add the crackers and sprinkle with cognac. Mix the rest of the ingredients to another bowl until combined. Fold in the crackers with a rubber spatula. Spread the mixture over wax paper and shape into a log. Put in freezer for 3 hours. Slice and serve.
Translation for kormos is tree trunk. I have made this with British tea crackers and it turned out good. The first time I had it was in a small town (Kymini) outside of Thessaloniki.
Here is my recipe: 1/2c sugar, 4TBS coca, 1/2 c coffee, butter, heat on low to melt butter. Add vanilla. Add chopped walnuts to biscuits, pour sauce over biscuits and nut mixture. roll in saran wrap and place in freezer wrapped in foil. Some people roll in coconut flakes or crushed nuts.
 
Translation for kormos is tree trunk. I have made this with British tea crackers and it turned out good. The first time I had it was in a small town (Kymini) outside of Thessaloniki.
Here is my recipe: 1/2c sugar, 4TBS coca, 1/2 c coffee, butter, heat on low to melt butter. Add vanilla. Add chopped walnuts to biscuits, pour sauce over biscuits and nut mixture. roll in saran wrap and place in freezer wrapped in foil. Some people roll in coconut flakes or crushed nuts.
I have never made it, but I plan to make it soon. Maybe I would use something like vanilla wafter cookies for this? I imagine they need to be crunchy. Thank you, both, for sharing you recipes! I never would have thought to add coffee, and I also had no idea Kokomos meant tree trunk.
 
Vanilla wafer cookies work wonderfully. It is more traditional to make it with these cookies. With that being said you can add anything to a good kormo recipe and give it your own twist.
 
Thank you for all the tips! I plan to use vanilla wafer cookies next time - seems like the easiest option and I wasn't quite happy with the chocolate grahams. Thank you!
 

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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

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!

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?
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
Back
Top