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paharo45

Active member
I love portokalopita and want to start making it. I got a recipe from a friend. Wanted to run it by you to ask if you all thought it looked good. I didn't include the instructions because I figured it's kind of obvious.

Ingredients:​

Pie​

  • 1 lb phyllo dough (thawed if frozen)
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup full-fat Greek yogurt
  • 1 cup vegetable oil
  • Zest of 2 oranges
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract

Syrup​

  • 1 ⅔ cups water
  • 2 cups granulated sugar
  • ¾ cup freshly squeezed orange juice
  • Zest of 1 orange
  • 1 cinnamon stick
 
Your recipe looks great and quite traditional! Portokalopita is all about that fragrant orange syrup soaking into the crispy phyllo, and your ingredient list hits all the right notes. A couple of thoughts:
  • Phyllo prep: I assume you'll be crumbling the phyllo before mixing it into the batter? Letting it dry out first (either overnight or in a low oven for a few minutes) helps it absorb the batter better and prevents sogginess.
  • Syrup tip: Make sure the syrup is completely cool before pouring it over the hot pie, so it soaks in properly without making it mushy.
  • Extra flavor boost: Some people like adding a splash of orange liqueur (like Grand Marnier) to the syrup for a deeper citrus aroma.
Overall your recipe looks pretty close to mine!
 

Can you cook with Ouzo?

I love experimenting with different types of alcohol in my cooking—whether it’s wine for sauces or brandy for desserts—but I’ve never cooked with ouzo before. I know it has a strong anise flavor, so I’m curious how it works in different dishes.

Have any of you used ouzo in your cooking? What types of recipes does it pair well with? I imagine it could be great for seafood, but I’m not sure how much to use without overpowering the dish. Also, does it work well in desserts, like a syrup for cakes or pastries?

I’d love to hear your experiences and any go-to recipes! Should I treat it like other anise-flavored liqueurs, or does it have a unique cooking method?

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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.

Your favorite foods for lenten fasting?

With Lent approaching, I’m looking for some delicious and satisfying meals that fit within the traditional fasting guidelines. I know Greek cuisine has a lot of great options for this time of year, but I’d love to hear your go-to Lenten dishes!

I already know about classics like fava, fasolada (bean soup), and taramasalata, but I’d love to discover more recipes—especially ones that are easy to prepare and keep me full. Do you have any favorite legume-based meals, seafood dishes, or creative veggie recipes that work well for fasting?

Also, any favorite desserts or snacks that are Lenten-friendly? I’ve heard of halva and olive oil-based baked goods, but I’d love to try new ideas.

Looking forward to your recommendations! Thanks

First Time Making Diples - Tips?

I’m planning to make Greek diples for the first time and want to make sure they turn out as crispy, golden, and delicious as they should! I’ve read that getting the dough just right is key, but I’d love some expert advice before I start.

A few questions:
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  • Any tips for keeping the oil at the right temperature so they fry evenly?
  • How do you get that perfect spiral shape while frying?
  • Is there a trick to making sure the honey syrup coats them well without making them soggy?
I’d also love to hear about any common mistakes to avoid or little secrets that make a big difference.

Secrets to Grilling Greek-Style Fish

I’m looking to master the art of grilling fish the Greek way and would love some tips from those who’ve done it before. I know Greeks keep it simple—olive oil, lemon, herbs—but what are the secrets to getting that perfect balance of crispy skin and juicy, flaky meat?

Which fish work best for grilling? I’ve heard sea bass (lavraki) and bream (tsipoura) are popular in Greece, but are there any other great options? Also, what’s the best way to prevent the fish from sticking to the grill? Should I be using a fish basket, or does direct grilling work better?

Any advice on seasoning, marinades, or the best way to serve grilled fish the authentic Greek way? Would love to hear your tips—especially from those who’ve tried it on a real charcoal grill!
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