Greek Food, Cooking and Recipe Community

Questions about making melamakarona...

1 - 5 of 5 Posts
dpappas87

dpappas87

Active 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!
 
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.
 
dpappas87 said:
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!
Click to expand...
 
Luana said:
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.
Click to expand...
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.
 
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.
 
1 - 5 of 5 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top