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auroracoor1

Active member
I have seen various "stuffed" leaf-type dishes in Greek cuisine, and I am realizing that the filling is always pretty similar. The two common ones I see are grape leaves (delicious in early summer when I can pick the leaves) and cabbage.

I noticed that there are other types of "leaves" that can be used. I think someone says they often use Swiss chard? What else can be used? I love every type of dish in this category. Thanks!
 
Cabbage leaves can be used, and once in a while my mom would use lettuce leaves, although most heads of lettuce don't offer too many good sized leaves, so usually more than one head would be needed. Swiss chard can be also be used. Like grape leaves, they all require a brief boil before using.
 
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Cabbage leaves can be used, and once in a while my mom would use lettuce leaves, although most heads of lettuce don't offer too many good sized leaves, so usually more than one head would be needed. Swiss chard can be also be used. Like grape leaves, they all require a brief boil before using.

Should I boil the cabbage leaves whole in the head? I tried to separate the heads without boiling and I ruined it!
 
Should I boil the cabbage leaves whole in the head? I tried to separate the heads without boiling and I ruined it!
Remove the leaves you want to use from the head and then boil briefly. Cabbage is kind of like lettuce, and once you get past the outer leaves, they get smaller, and large to medium size work best. If it's a big head, you can probably halve the larger outer leaves.
 
I have eaten with Swiss chard, cabbage, zucchini flowers, and grape leaves. All have been great!
 

Tips to Prevent Phyllo from Drying Out?

I am not new with working with phyllo.

Lately, and I don't know why, the phyllo has been during out as I work with it. It's always store bought phyllo and it may be another brand than what I normally use, but I don't see how that could possibly make a difference.e Perhaps I am working slower. Maybe my kitchen is dryer.

All I know is that I would love some tips on how to prevent the phyllo from drying out! I asked around and people say to keep a wet towel over it. I tried that and the phyllo stuck to the towel so I am obviously missing an important detail.

Salt Cod in Greek Cooking?

How is salt cod, or Bakaliaros, used in Greek cooking? I remember my grandmother using it and I forget for what...

Could anyone share what specific dishes in Greek cuisine feature salt cod as the key ingredient? How is it typically prepared and served in Greece? Are there any traditional recipes or unique cooking methods that highlight the flavor and texture of salt cod in Greek cooking? I know a lot of other cultures use it, too.

I believe understanding the culinary uses of salt cod in Greece could offer deeper insights into the country’s culture and traditions. Plus, it would be great to try and replicate some of these dishes at home!

Greek Grilled Pita Bread - A Recipe

I love to grill - it's that time of year! I grilled some souvlaki the other day and decide to also make some pita bread. I had the dough all prepped. It came out great and tasted good with the souvlaki. Here's the recipe:

Ingredients:​

  • 3 1/2 cups all-purpose flour (plus extra for dusting)
  • 1 1/2 cups warm water (about 110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Instructions:​

  1. Activate the Yeast:
    • In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
  2. Prepare the Dough:
    • In a large mixing bowl, combine the flour and salt.
    • Make a well in the center of the flour and pour in the yeast mixture and olive oil.
    • Mix with a wooden spoon or your hands until the dough starts to come together.
  3. Knead the Dough:
    • Transfer the dough onto a floured surface.
    • Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
  4. First Rise:
    • Place the dough in a lightly oiled bowl, turning it to coat all sides with oil.
    • Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
  5. Shape the Pitas:
    • Once the dough has risen, punch it down to release any air.
    • Divide the dough into 8 equal pieces and shape each piece into a ball.
    • On a lightly floured surface, roll out each ball into a circle about 1/4 inch thick.
  6. Second Rise:
    • Place the rolled-out dough circles on a lightly floured surface or baking sheet.
    • Cover them with a clean kitchen towel and let them rise for about 20-30 minutes.
  7. Grill the Pitas:
    • Preheat your grill to medium-high heat.
    • Place the pitas on the grill and cook for about 2-3 minutes on each side, or until they are puffed up and have nice grill marks.
    • If you prefer, you can also cook them in a cast-iron skillet or on a griddle over medium-high heat.

Favorite Greek comfort foods?

I'm curious to know: what are your favorite Greek comfort foods?

Personally, I've heard a lot about moussaka and spanakopita, but I haven't had the chance to try them yet. Do you have any recommendations or recipes for these dishes? Or perhaps there are other less-known but equally delicious Greek comfort foods I should be aware of?

Looking forward to hearing your favorites and any tips you have for making or finding these comforting dishes!

Baklava Syrup with Orange

I thought I'd share this fun fact. My family makes baklava syrup with oranges and I love the flavor! To me, the orange mixed with cinnamon sticks smells like Christmas. My family would always make this around Christmastime.

  • 1 cup (240 ml) water
  • 1 cup (200 grams) granulated sugar
  • 1 cup (240 ml) honey
  • 1 tablespoon orange zest (from one medium orange)
  • 1/2 cup (120 ml) fresh orange juice (from 1-2 medium oranges)
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 1 teaspoon vanilla extract
I really just bring the ingredients to a boil and simmer it until it gets as thick as I needed it. You turn it off and let it cool on the stove completely before putting it on the baklava. And you have to put it on the baklava right after it comes out of the oven!

baklava.jpg
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