1 - 2 of 2 Posts

knicks_fan87

Active member
I only recently learned how to make Greek coffee. I wanted to share but it's hard to explain. I found a video that I like!

 
This is a great explanation of the method.

You know, I like mine strong with no sugar. I move it up and down five times instead of the typical 3. It's "beyond sketos". Does anyone know how to order it like that in Greek?

For some reason I really like it strong lol.
 

What are 5 ingredients of Greek cuisine you can't live without?

I am working on stocking a better pantry for cooking Greek foods, but I thought I'd do something fun.

I would love it if you could share with me your top five staple ingredients for Greek cuisine and maybe a little but about why.

I am going to share mine to get things started:

1. Feta Cheese - Of course! Greek food wouldn't be the same.
2. Phyllo - I have learned that I won't make my own, so I have to keep it on hand.
3. Greek olive oil - I should have put this first! I can't live without olive oil lol
4. Greek oregano - I bring a bunch back from Greece or order it online when I run out. Nothing beats it!
5. Greek olives - I like to keep 2-3 different types on hand - I get these from a local Greek store.

What are your choices?

greek-pantry-items.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.

Learning about Greek wines

Greek wines offer a window into the country's rich traditions. I have been taking the time to learn more about it lately!

Greek wine history dates back over 4,000 years, intertwined with myths and traditions where wine was celebrated as a gift from the gods. Today, Greece's unique climate, diverse soils, and indigenous grape varieties contribute to the production of wines with distinct character and quality.

Indigenous Varieties to Know:
  1. Assyrtiko: Originally from Santorini, this white grape is all about minerality, crisp acidity, and lemony flavors, making it a perfect companion for seafood.
  2. Agiorgitiko: One of the most important red varieties, primarily grown in the Peloponnese. It produces wines ranging from soft and fruity to full-bodied and age-worthy.
  3. Xinomavro: Often referred to as the "Barolo of Greece," this red grape from Northern Greece offers complex aromas and a strong tannic presence, ideal for aging.
  4. Moschofilero: A highly aromatic white variety, yielding wines that are fresh and floral with lively acidity, hailing from the cool-climate region of Mantinia.
  5. Retsina: While not a grape variety, no discussion on Greek wine can be complete without mentioning Retsina, a traditional white or rosé wine flavored with pine resin. A contemporary approach to Retsina has given it a much-needed makeover, making it an intriguing option worth revisiting.

Did I miss any wines? I am guessing I did...

greek-wine.jpg

Does this look like a good koliva recipe?

I am planning a memorial service coming up in about two weeks. The person who makes the koliva for everyone in the church is going to be out of town, and I can't find another person to do it. So I thought I'd make it.

I found this recipe - does it look like it would work?

Ingredients:

  • 2 cups whole wheat berries
  • 1/2 cup powdered sugar
  • 1/2 cup chopped walnuts
  • 1/4 cup sesame seeds
  • 1/4 cup chopped almonds
  • 1/4 cup golden raisins
  • 1/4 cup black raisins
  • 2 tbsp ground cinnamon
  • 1 tbsp ground cloves
  • Garnish: pomegranate seeds, whole almonds, and powdered sugar

Instructions:

  1. Preparing the Wheat:
  • Rinse the wheat berries thoroughly in a strainer under cold running water.
  • Place the wheat in a large pot and add water until it's about 2 inches above the wheat level.
  • Bring to a boil, reduce heat, cover, and simmer for about 2 hours, or until they are tender but not mushy, adding more water as necessary.
  • Drain the wheat and spread it out on a towel or a large baking tray to dry out completely, preferably overnight.
  1. Toasting Ingredients:
  • Preheat your oven to 350°F (175°C).
  • Spread the sesame seeds on a baking sheet and toast in the oven for about 5-8 minutes, till golden; be vigilant as they can burn quickly.
  • Repeat this process with the almonds and the walnuts, ensuring each is nicely toasted but not burnt.
  1. Mixing the Koliva:
  • Once the wheat is dry, combine it in a large bowl with powdered sugar, toasted walnuts, toasted sesame seeds, toasted almonds, golden and black raisins, cinnamon, and cloves.
  • Stir the mixture gently to combine.
  1. Assembling the Dish:
  • Mound the mixture onto a large serving platter, shaping it into a dome with your hands or a spoon.
  • Decorate the top with whole almonds and pomegranate seeds creating a cross or other religious symbols as is traditional.
  • Just before serving, sift powdered sugar over the top to cover.

Using Kataifi Pastry Dough

I just watched a video somewhere (I lost track of where I saw it) on using kataifi pastry dough to make a spanakopita-like bite. I then watched another one on tiro pita using kataifi dough.

Honestly, I had never thought of this. I only just use it to make "kataifi". I thought I'd collect a list of ideas. Do you guys have any ideas?

  1. Kataifi Shrimp: Wrapping seasoned shrimp in Kataifi strands and baking until golden. It makes for a delightful appetizer that's crunchy on the outside with succulent shrimp inside.
  2. Kataifi Tarts: Using small molds to shape the Kataifi into tart shells, then filling them with either savory fillings like spinach and feta or sweet fillings like lemon curd or chocolate ganache.
  3. Spanakopita. Make the regular spanakopita filling but instead, roll it between sheets of kataifi. Can do the same with tiro pita filling/
What are your ideas? Maybe cheesecake roles? I am not sure how to accomplish that.
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