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One of the joys of Greek cooking is the simplicity.

This is one of the easiest dishes I make. I love making Horta, and I always use different greens. Here are my favorite greens to use - what are yours?

- Spinach
- Escarole
- Dandelion Greens
 

k_tsoukalas

Moderator
One of the joys of Greek cooking is the simplicity.

This is one of the easiest dishes I make. I love making Horta, and I always use different greens. Here are my favorite greens to use - what are yours?

- Spinach
- Escarole
- Dandelion Greens
My favorite greens to use are kale, escarole, and spinach and I also love using wildcrafted greens from outside like dandelion greens, lamb's quarters, arugula, and more.
 

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

braised lamb shank was rubbery

All the braised lamb shank I have ever eaten has fallen off the bone - and that is why it is so delicious!

So, I tried to make it thinking it would be foolproof.

Something went wrong - it was tough and rubbery. I am wondering if it is something I did, or if maybe the lamb was a bit tougher than I would have liked.

I asked around and one thing someone asked me is if I cooked it enough. I didn't know how to answer that since I followed the directions, and I got the recipe from a family member whose lamb shank I always enjoyed. What do you think?

Some things to know:

- I am not sure I initially seared the meat long enough
- I held back on the salt in the recipe
- I was forced into using a larger shank than the recipe called for because I couldn't find smaller ones

Making gyros at home

I love gyros and it isn't always realistic for me to go out and find a gyro shop. I only know of one, and it is a bit of a ways away for me.

I found a video that I want you guys to review. I know he isn't Greek, but his method looks pretty solid and he even makes homemade pita! They look good.

Here's the video:

Making Ladokouloura at home - recipes I found

I am baking more because of the holidays. I love ladokouloura (kouloura made with olive oil). I usually buy it, but realized I can make it. Here is a recipe I can find. Does it look right? I believe it is slightly different from the video I found. What do you think about these recipes? Which should I try?

- 1 cup olive oil
- 1 cup granulated sugar
- 1 cup orange juice
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 4 cups of all purpose flour

Preheat oven to 350 Degrees Fahrenheit.

Combine the wet ingredients (olive oil, sugar, orange juice, and vanilla extract) in a bowl. In a separate bowl, mix together the dry ingredients (flour, baking powder, and cinnamon). Slowly add the dry mixture to the wet mixture, stirring the ingredients together to form a dough. Knead the dough until it is smooth and not sticking to your hands.

Line a cookie sheet with parchment paper. Shape the cookies and place on the sheet spaced about an inch apart. Place the sheet in the oven and bake the cookies for about 20 minutes. They are done when they are a slight golden brown color.

Do Greek really like their lamb well done?

Is it a myth that most Greeks like their lamb well done?

I ask because in my family - we tend to like it medium well or medium. We all feel that well one lamb is too tough!

With lamb shank it is a different story.

We make leg of lamb a lot, as well as lamb souvlaki and lamb chops. Especially with the souvlaki, well done doesn't taste as good to me.

It's hard to gauge how long to cook a leg o lamb, and I find I naturally gravitate towards pieces that are more on the medium side. Are we the exception not the rule?
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