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Melamakarona Recipe from Cooking Greek Cookbook

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k_tsoukalas

k_tsoukalas

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K

kcixcy

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This is perfect! I was looking for a good recipe to follow for this time of year, and I think I will try this one!
 
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Syrup Variations for Baklava

I have been talking to people who all make their baklava syrup different! I make mine with some honey, sugar, water, and cinnamon. How do you make yours? Here are some variations I bumped into:
  • Just sugar and water
  • Sugar, water, and spices like cinnamon and/or cloves
  • Syrups that have a squeeze of orange
  • Syrups that have a squeeze of lemon
  • Syrups that use cinnamon, cloves, allspice etc - all of them, or just one of them
Do the variations depend on the region of Greece it originated? Or does it really just depend on the family?

Are there pumpkins in Greek cooking?

I have some pumpkins I want to cook with... I would love to experiment with using it in a Greek dish.

I know there is a type of pita that involves pumpkin. I have a recipe somewhere, so I do plan to try that.

Is there anything else you guys can think of? There has to be more!

Food Tour of Greece?

I want to take a food tour of Greece, and I only really have time for one destination. Where do you suggest I go? Some possibilities:

- Stay in Athens the whole time
- Crete
- Ikaria
- Thessaloniki

Really, any place in Greece would be good I imagine! Is there a site that has actual guided tours? I know I could just go somewhere and eat and explore on my own, but I want to meet locals, maybe even cook with some people.

Easy Saganaki Recipe

I thought I'd share a simple method for how I make saganaki. I have had different versions of this, I honestly like other versions better, but this is the easiest for me to do!

I slice one of these cheeses thick:

Kefalotyri, Graviera, or, Kefalograviera

Then I dip it in water on each side and coat it in flour that had been seasoned with salt and pepper.

I add olive oil to a small frying pan and set the heat on medium high. When the oil is hot I add the cheese. Basically, I sear it like I would anything else and serve it hot. It's fast and easy and a crowd pleaser - I do this when I have company.

I have never doused it in Ouzo and set it on fire like they do in restaurants, I am legitimately concerned I might burn my hair or something! Should I add this step, though? I could always tie my hair back...

Greek Dishes with Almonds

I remember driving through Crete that there were a ton of almond trees. Yet, when I think of nuts that are used in Greek cooking, I automatically think of walnuts.

Do Greeks cook with a lot of almonds or does it depend on the region? What do they typically do with them? I know you can use almonds in baklava...
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