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I saw in another thread that pasta flora is a fairly easy Greek dessert to make to take to someone's house. I tried to make it once and I messed up the dough - it was far too dense.

Is it possible that I overworked it or maybe even used too much flour?

The recipe I used didn't give me instructions for how long to mix the dough, and then how to tell if he dough was all set - so my gut is that I overworked it. It had the texture of a cracker.
 
Hi axariotisxy,

Yes it is possible you over worked the dough. Did you rest your dough at all? Also over baking is also another factor of having it be like a cracker.
Mix your butter and sugar very well, at least 5 min. And then add your flour, and mix till it’s incorporated.
 
Hi axariotisxy,

Yes it is possible you over worked the dough. Did you rest your dough at all? Also over baking is also another factor of having it be like a cracker.
Mix your butter and sugar very well, at least 5 min. And then add your flour, and mix till it’s incorporated.
I didn't rest my dough! I will try again and this time, I will rest the dough. How long should I?
 
At least 30minutes to an hour
I agree, you need to rest it at least 30 minutes. When you touch the dough, it should feel like it got softer and a little warmer. This will make it easier to work with.
 

Corn Dishes from Greece

I noticed in Greece while I was there last that there is actually corn! Does it grow in Greece? I think I read somewhere that it grows in Northern Greece, but I have never been.

Does anyone know if there are some Greek traditional dishes that involve corn? I know that we can get street corn in the summer (and it's delicious), but I am not sure what Greeks would actually do with it. I am pretty sure it's not native to Greece, but I do see corn sometimes here and there on menus while in Greece.

Usually I am on the mainland when this happens, but like I said, I have never been to Northern Greece.

What is tsipouro?

Today, I'm curious to learn more about a Greek spirit that's caught my attention — Tsipouro. Often mentioned alongside other legendary beverages like Ouzo, Tsipouro seems to be a significant part of Greek culinary and social tradition, yet it doesn't seem to have the same international fame.

From what little I've gathered, Tsipouro is a strong distilled spirit made from grape pomace, the residue left after wine production. But my understanding barely scratches the surface. I am curious first of all if this is the same thing as Raki on Crete. Also, on Crete I had Raki with honey - can you do that with Tsipouro?

tsipouro-greek-spirit.jpg

Traditions associated with Greek coffee?

When I visit people in Greece, it usually involves Greek coffee, a cold glass of water, and whatever sweets there are around - like Loukoumi, spoon sweets, fruit.. it seems like it's all about hospitality and spending time together, while sharing the bounty of what you have.

One time, a yiayia actually did a "reading" using coffee grounds. I didn't understand all the Greek, but the reading was fun and lighthearted and I wondered how she decided what to say.

Do you guys have similar experiences? The social aspect has been a big part of it for me.

What are your favorite Greek olives?

I love Kalamata olives but I am trying to branch out to different ones. Which Greek olives do you like best? I did some research about the different types:

Kalamata Olives: Perhaps the most renowned Greek olives, Kalamatas, are recognized by their dark purple color and almond shape. They are often preserved in wine vinegar or olive oil, which further accentuates their rich and fruity flavor.

Halkidiki Olives: These are large, pale green olives from the Halkidiki region of Northern Greece. Known for their crisp flesh and slightly peppery taste, Halkidiki olives are commonly stuffed with various fillings, from feta cheese to almonds, making them a good choice for appetizers.

Amfissa Olives: Cultivated primarily in Central Greece, near the ancient oracle of Delphi, Amfissa olives can range in color from green to black, depending on their ripeness. They have a mild, slightly sweet flavor and a meaty texture.

Throumba Olives: Unique to the island of Thassos, these olives are naturally sun-dried on the tree. They have a wrinkled appearance and a savory taste with a hint of vinegar, due to their natural fermentation.

I have never had any of these olives other than Kalamata and I am sure there are others, too.

greek-olives.jpg

What are your favorite vegetarian foods in Greek cooking?

Greek cooking is renowned for its \use of fresh herbs, vegetables, and grains, making it a paradise for those who prefer plant-based meals. Yet, when we think of Greek cuisine, dishes like gyros and souvlaki often take the spotlight. But there's so much more to Greek food than meat-centric dishes, and I'm on a quest to discover your favorite vegetarian delights that Greece has to offer!

From the creamy delicacies such as fava and tzatziki to hearty mains like gemista (stuffed tomatoes and peppers) and spanakopita (spinach pie), I'm eager to learn about the dishes you've fallen in love with. Perhaps you have a cherished recipe passed down through generations, a memorable meal from a trip to Greece, or even a favorite Greek vegetarian dish you've mastered at home.

Feel free to share your thoughts! My personal favorites are lentil soup, spanakorizo, and tzatziki (but this isn't a vegan choice)... I know some vegetarians can have dairy.

Thanks in advance!
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