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kcixcy

Active member
I just recently ate some Fig spoon sweets that I found in a Greek store and they were delicious. My family only just made the kind with the orange peel... Since then, I have tried a bunch. I thought I'd share some of my favorites. I do make some of them, too, but I would much rather buy them.

1. Figs Spoon Sweet:

Also known as Sikomaida, this is my favorite one! This delicious sweet is made with fresh figs and sugar and is flavored with cinnamon, cloves, and lemon juice. The combination of sweet and tangy flavors makes it a perfect accompaniment to coffee or tea. The best part is that the figs retain their texture, which makes it a delightful experience to eat.

2. Cherry Spoon Sweet:

Another popular Greek spoon sweet is the cherry spoon sweet, also known as Vissinada. This sweet is made with fresh cherries and sugar, with a hint of spice added in the form of cloves and cinnamon. The cherries are pitted before being cooked, so you can enjoy this sweet without worrying about the pits. This one isn't my top favorite, but it's still delicious. I have to be in the mood.

3. Quince Spoon Sweet:

Quinces are a popular fruit in Greece, and the spoon sweet made from them is a real delicacy. Known as Kydoni in Greek, this sweet is made with fresh quince that is cooked with sugar, lemon juice, and honey. The result is a sweet and tangy flavor that is unique to this fruit. The added aroma of cinnamon and cloves make it a perfect sweet to eat on a cold winter’s day. This one was an unexpected surprise to me. m

4. Orange Spoon Sweet:

This one is the one my family makes. This sweet is made with fresh oranges that are cut into small pieces and cooked with sugar, cinnamon, and cloves. This results in a sweet and tangy flavor that is perfect for those who love the taste of oranges.

5. Grape Spoon Sweet:

The grape spoon sweet, also known as Moustalevria, is a delicious sweet that is made with fresh grapes. The grapes are boiled and then passed through a sieve to remove the seeds. The resulting grape juice is then cooked with sugar and cornstarch to make a sweet pudding-like dessert. The grape spoon sweet is popular in the fall when the grapes are harvested, and the sweet grape flavor is the perfect way to end a meal. This is another interesting one, and I think it might be my second favorite.
 

k_tsoukalas

Moderator
My personal favorite is the orange one. I have a friend who makes a grape one and that is delicious, too. She mixes in walnuts with the grapes to give the whole thing a texture change! Spoon sweets are delicious and easy to make.
 

My Recipe - Greek Grilled Chicken

I grill year round so I thought I'd share with the group an easy grilled chicken dish I have been doing lately. It's my go-to for a quick meal.

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 tbsp dried oregano
Salt and pepper, to taste

Instructions:

1. In a small mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them.
3. Seal the bag and toss to coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes, and up to 12 hours for maximum flavor infusion.
4. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the excess liquid.
5. Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C).
6. Remove the chicken from the grill and let it rest for a few minutes before serving.

greek-grilled-chicken.jpg

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Advice for making souvlaki for a crowd?

I am having a party and for some reason, people are requesting my souvlaki. I am thrilled that people love it, but I am having 30-40 people over. How do I pull this off?

Here are some things I am thinking:
  • Get help prepping - cutting the chicken can be time consuming - there might be two phases, I'll have to prep the skewers, too
  • Make a batch of ladolemono well in advance
  • Perhaps borrow another grill from my neighbor?
Has anyone ever done souvlaki for a party this size? I lost track of the guest list a little bit, there may actually be closer to 40, or maybe even more people than that. I have tried to nail people down so I can get a better count, but it's been hard.

Exploring the Hotter Side of Greek Spices

I know that traditionally, Greek food doesn't use a lot of spices. But, when I was in Greece, I saw that they are more adventurous than we may have realized. Spices from other cultures have made their way into the cuisine, and chefs experiment. I thought I would make a lost of some of the spices that could possibly be used in Greek cooking.

Paprika

Paprika is a bright red spice made from dried and ground peppers. It's a common ingredient in Greek cuisine, and is used to add smoky, slightly sweet flavor and deep red color to dishes. Paprika can also vary in heat intensity, depending on the type of pepper used, ranging from mild to hot. In Greek cooking, sweet paprika is often used to add flavor to stews, soups, and roasted meats, while hot paprika can be added to dips and sauces for an extra kick of heat.

Cumin

Cumin is a spice with a warm, earthy flavor and a slightly bitter undertone. It's a popular ingredient in Mediterranean and Middle Eastern cooking, and is often used in Greek dishes like moussaka, stuffed peppers, and lentil soup. Cumin has a moderate level of spiciness, and can give dishes a subtle kick of heat while also adding depth of flavor.

Red Pepper Flakes

Red pepper flakes, also known as crushed red pepper, are made from dried, crushed chili peppers. They're commonly used in Greek cuisine to add heat to dishes like pizza, pasta, and grilled meats. Red pepper flakes pack a substantial amount of heat, measuring in at around 30,000 to 50,000 SHU. However, their spicy kick is often balanced by the sweet, fruity flavor of the peppers used.

Harissa

Harissa is a fiery Tunisian hot sauce that's popular throughout North Africa and the Middle East. In Greek cuisine, it's often used as a marinade for grilled meats or fish, or as a dip for bread or vegetables. Made from a blend of chili peppers, garlic, caraway seeds, and other spices, harissa can range from mildly spicy to extremely hot, depending on the brand and recipe. To be honest I didn't really see this much, but when I researched online I found that it is available in Greece.

Saganaki - fun crowd pleaser for a dinner party

I love serving saganaki for some of my smaller dinner parties. This isn't a good recipe for me for a crowd because it is labor intensive. I thought I'd share my recipe!

Ingredients:

1 block of halloumi cheese
2 tablespoons all-purpose flour
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Instructions:

1. Preheat your skillet over medium heat and add a tablespoon of olive oil.

2. Cut the halloumi cheese into ½ inch slices and lightly coat with all-purpose flour.

3. Place the cheese in the skillet and fry until golden brown on both sides, about 2-3 minutes per side. Make sure to flip the cheese carefully to avoid breaking it.

4. Once the cheese is fully cooked, remove it from the skillet and place it on a plate.

5. Drizzle with lemon juice, sprinkle with oregano, salt, and pepper, and enjoy!

saganaki.jpg
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