Butter makes the pastry flakier. When olive oil is used, it gives it a different texture. It maybe feels a little denser, and can make even store bought phyllo feel homemade. For me, it all depends on the situation. Sometimes I even do a half butter, half olive oil blend.
Definitely butter for sweets. Recipes for homemade filo are made with lots of butter. Had a cooking lesson on the weekend. My cousin was teaching me to make Kastellorizian sweet - Katoumathia. Katoumathia is fried flaky pastry garnished with sugar, water and cloves - flour, water kneaded and rolled out. cut into pieces. Each piece rolled out again and lots and lots (and lots more) melted butter spread over, rolled into strands, squished and rolled out again and fried in butter. Unfortunately this cannot be made with filo. BUT, I have made similar with frozen roti and lots and lots of butter garnished with sugar, water and cloves.
This village salad is probably one of the most popular salads in Greece. Many Greeks will start their lunches and dinners with the salad and it is considered to be very healthy, especially when you use local ingredients. All you need to do is chop up the following ingredients and toss it in a salad bowl.
- 3 tomatoes
-Half a red onion
-Half a green pepper
-1 block feta cheese
-2 large spoonfuls of olives
-2 large spoonfuls of olive oil
-2 teaspoons of oregano
-1 teaspoon of salt
Now that summer is in full affect, I definitely want to start cooking some great Greek summer recipes! Does anyone have any Greek recipes that are perfect for summer, I'm looking for something light, fresh, and potentially made on the barbecue! If you're able to drop some recipe links, even better!
I love making this tender lamb shank anytime I have a special occasion. While you can cook lamb shake in many different ways, I like to go sit in the oven just until the outside gets a nice darker color and some of the fat renders off. Of course, you should always serve this with either rice or potatos.
This is one of my own creations that is so tasty! I'm not really the type to measure, so please take my advice with a grain of salt and use whatever measurements you feel comfortable with or that you find online. I like to make my lamb burgers with lean ground lamb meat. I find that lamb meat is pretty fatty and stays moist and doesn't need to have a high percentage of fat. I season the meat with salt, pepper, oregano, and rosemary. As an extra plus, I like to stuff the burgers with feta cheese or halloumi. The key here is not to overcook them because the meat will dry up and so will the cheese. For toppings, you can pretty much add whatever you like, I like sautéed onions and red peppers.
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