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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
 
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.
 

How to make Kalamarakia (fried calamari) at home?

I had amazing Kalamarakia Tiganita (Greek fried calamari) at a seaside taverna in Greece over the summer, and I’d love to recreate it at home. I know it’s a simple dish, but I want to get that perfect crispy texture while keeping the squid tender—not rubbery.

What’s the best way to prepare and clean the squid? Should I use fresh or frozen? Also, I’ve heard that soaking the squid in milk makes it more tender—does that really work?

For the coating, is plain flour enough, or should I mix it with semolina or cornstarch for extra crunch? And what’s the secret to getting that light, golden crust without it turning soggy?

Lastly, do you fry in olive oil or another type of oil, and at what temperature? Any tips on serving it with the perfect dipping sauce?

Tips for Making Greek Easter Bread?

I know Lent is just starting soon, but I’m already planning ahead for Greek Easter and want to perfect my Tsourekirecipe. I’ll be making a lot of loaves this year, so I’d like to do some test runs to get it just right.

My biggest challenge is getting the bread to be soft and fluffy rather than dense. I’ve heard that kneading and proofing are key—how long should I knead the dough, and how many times should I let it rise? Also, what’s the best flour and yeast to use?

I know traditional Tsoureki has mahlepi and mastiha—do you grind them fresh or use pre-ground versions? And any tips for getting that beautiful, shiny crust on top?

My Recipe for Tirokefteri

Any tweaks I should make? I put all the ingredients in a food processor and pulse until creamy.
  • 8 oz Greek feta cheese, crumbled
  • 2 tbsp Greek yogurt (optional, for extra creaminess)
  • 1 roasted red bell pepper (jarred or fresh, skin removed)
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice or white wine vinegar
  • 1 small garlic clove, minced (optional)
  • ½ - 1 tsp red chili flakes (adjust to taste)
  • ½ tsp dried oregano
  • Freshly ground black pepper, to taste

Making Difference Variations of Koulouri at Home?

I’ve been experimenting with making koulouri (the Greek sesame-crusted bread rings) at home and would love some advice on creating different variations. I’ve mastered the classic version with sesame, but I’m curious about other flavors and styles.

Has anyone tried making sweet koulouri, maybe with honey or cinnamon? What about savory twists, like adding cheese, olives, or herbs? I’ve also seen some koulouri recipes that use different types of flour—does whole wheat or rye work well, or does it change the texture too much?

I’d love to hear your favorite variations and any tips on getting that perfect crunch on the outside while keeping the inside soft. Also, if you’ve tried making a gluten-free version, I’d appreciate any insights!

Advice for Making Lagana?

I’m trying to make Lagana, the traditional Greek flatbread, and I want it to turn out just like it does in Greece—light, airy inside with a slightly crisp crust and that beautiful sesame topping. I’ve tried a few recipes, but I feel like I’m not quite getting the texture right. Sometimes it’s too dense, and other times it doesn’t have that perfect chewiness.

For those who have made authentic Lagana, what’s the secret? Is it in the flour type, hydration level, or fermentation time? Should I be using a sponge or preferment? Also, what’s the best way to get those characteristic dimples just right?

Any tips on achieving that slightly crispy yet tender texture would be greatly appreciated! Thanks in advance for your help.
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