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dpappas87

Member
I am getting ready to make melamakarona (doing a test run before Christmas) and it's been a while ... I have some questions!

** I see some recipes that use all-purpose flour, and some that use semolina. Which is better? Does it matteR?

** A lot of recipes use a combo of nutmeg, cinnamon, and cloves. Can I just use cinnamon or do I really need the other spices?

** Some recipes include honey in the syrup and some only include sugar and water. What's your favorite way to make the syrup?

Thanks!
 

Luana

New member
Semolina is essential in melamakarona. It's usually about 1/3 semolina, and the rest is regular flour. Lots of recipes online if you don't have one. Semolina adds that kind of grainy texture that make these unique.

I think you're fine with cinnamon and a small amount of nutmeg.

I was taught to make syrup with sugar and water only. No honey! Ever! This from the aunt who made the best baklava ever. She said, honey is too sweet. I make syrup with 2 cups sugar and 2 cups water. Bring to a slow-ish boil. It's done when syrup falls slowly off wooden spoon.

Hope this helps.
 

Luana

New member
I am getting ready to make melamakarona (doing a test run before Christmas) and it's been a while ... I have some questions!

** I see some recipes that use all-purpose flour, and some that use semolina. Which is better? Does it matteR?

** A lot of recipes use a combo of nutmeg, cinnamon, and cloves. Can I just use cinnamon or do I really need the other spices?

** Some recipes include honey in the syrup and some only include sugar and water. What's your favorite way to make the syrup?

Thanks!
 

lalajess

Member
Semolina is essential in melamakarona. It's usually about 1/3 semolina, and the rest is regular flour. Lots of recipes online if you don't have one. Semolina adds that kind of grainy texture that make these unique.

I think you're fine with cinnamon and a small amount of nutmeg.

I was taught to make syrup with sugar and water only. No honey! Ever! This from the aunt who made the best baklava ever. She said, honey is too sweet. I make syrup with 2 cups sugar and 2 cups water. Bring to a slow-ish boil. It's done when syrup falls slowly off wooden spoon.

Hope this helps.
I didn't know that about Semolina and malamakarona! I usually do use semolina, but the one time I didn't, something felt off. I didn't make the connection that it was the flour.
 

PemiKanavos

Administrator
Staff member
There are many variations of the melomakarona recipe. Some do use semolina while others don’t. Some use only olive oil while other use have olive half vegetable oil, or honey in the syrup while others use just sugar. It’s I guess a personal preference and what your taste buds have been accustomed to all the years of eating melomakarona.
Semolina is use in some recipes not only to add a bit of texture, but it actually acts as a soaking agent. It helps to soak up more syrup.
Some people don’t like the axed texture and prefer plain flour instead. But either version is still delicious.
The secret to melomakarona is not to o er mix the dough and NOT to over bake the cookie.
 

Making Greek Fish Soup with the Heads?

I was just reminiscing in another thread about how my family would use the fish heads (less expensive at the fish market when they were immigrants) to make Greek Fish Soup. I don't remember how my family made it!

I don't remember if they maybe made the broth first, took out what meat the could from the fish, and then added there fish if they could find it?

Has anyone made fish soup using the heads of the fish?

Traditional Cretan Cuisine?

It is likely that I will be going to Crete this year, particular the Heraklion area so I can visit Knossos Palace. I have heard that there are some unique elements to Cretan cuisine to explore while there.

Someone told me to order a dish called Dakos. I see online that it is a bread dish with tomato and cheese. Is this something I can make at home easily to give it a try?

I know in the summer, Village Salad is a staple - I heard that they commonly use a cheese that resembles Feta, but isn't?

Cretans seem to love finding their food wild and eating it fresh. I know this is common all over Greece.

I would appreciate your thoughts!

Other "Leaves" to Use for Stuffing?

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!

Greek Methods of Cooking Question...

In looking through Greek cookbooks, I have noticed that there are a lot similarities between recipes. For example, I found a Gigantes Plaki (baked gigantes beans in tomato sauce) that looked identical to a baked beans recipe that uses lima beans.

That is just one example, but there are many instances. Lentil soup recipes look very similar to white bean soup recipes. Some stuffed cabbage recipes look very similar to dolmades recipes.

Is this a common thing? It seems that I can simplify my efforts to learning about Greek cooking if I think about recipe types and understand they are all similar... what do you guys think?

Quick Greek-style pasta dishes?

Last time I was in Greece I ate a lot of pasta dishes. It seems like a common dish for every day cuisine. I had a version with Greek yogurt - I would love to learn how to make it! I also had something with an egg on it, someone told me it was from Mani? Does anyone know anything about these dishes? What other pasta dishes do Greeks eat?
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