1 - 2 of 2 Posts

blopez34

Active member
I love to grill and this recipe is simple and easy, and complements most grilled meals very well! I serve this with a squeeze of lemon.

Ingredients:

  • 8 oz (225 g) halloumi cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh lemon juice
  • Freshly ground black pepper
  • Optional: a pinch of chili flakes
  • Fresh herbs (parsley, mint, or dill) for garnish
  • Lemon wedges for serving
Instructions:

  1. Prepare the Halloumi:
    • Remove the halloumi cheese from its packaging and pat it dry with a paper towel.
    • Cut the halloumi into 1/2-inch thick slices.
  2. Marinate the Cheese:
    • In a small bowl, combine the olive oil, dried oregano, lemon juice, and a sprinkle of black pepper (and chili flakes if using).
    • Brush both sides of the halloumi slices with the olive oil mixture. Let it sit for about 10 minutes to absorb the flavors.
  3. Preheat the Grill:
    • Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat until hot.
  4. Grill the Halloumi:
    • Place the marinated halloumi slices on the grill or grill pan.
    • Grill for about 2-3 minutes on each side, until the cheese is golden brown and has grill marks. Be careful not to overcook, as halloumi can become rubbery if left on the grill for too long.
 
I love this dish! I make it a lot in the summer.I love to finish it with honey. The salty cheese mixed with honey is superb!
 

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:
  • What’s the best way to roll the dough thin enough without tearing it?
  • 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.

Making Difference Variations of Koulouri at Home?

I’ve been experimenting with making koulouri (the Greek sesame-crusted bread rings) at home and would love some advice on creating different variations. I’ve mastered the classic version with sesame, but I’m curious about other flavors and styles.

Has anyone tried making sweet koulouri, maybe with honey or cinnamon? What about savory twists, like adding cheese, olives, or herbs? I’ve also seen some koulouri recipes that use different types of flour—does whole wheat or rye work well, or does it change the texture too much?

I’d love to hear your favorite variations and any tips on getting that perfect crunch on the outside while keeping the inside soft. Also, if you’ve tried making a gluten-free version, I’d appreciate any insights!

Tips for making skordolia to be creamy?

I love making skordalia, but I always struggle to get that ultra-creamy, smooth texture like the ones I’ve had at authentic Greek tavernas. Mine tends to turn out either too thick or a bit grainy.

I usually make it with potatoes, garlic, olive oil, and vinegar, but I’ve heard some people use bread instead of potatoes. Does that make a difference in texture? Also, is there a trick to emulsifying the olive oil properly? I worry that I might be adding it too quickly or at the wrong time.

Would love to hear your best tips and techniques for achieving that silky, luscious consistency. Do you have any family secrets or traditional methods that make a difference?

What is your favorite way to cook loukaniko?

I recently picked up some loukaniko from a local Greek market, and I’m looking for the best way to cook it. I’ve had it grilled at tavernas before, but I want to know how you guys prepare it at home to get that perfect balance of crispy outside and juicy inside.

Do you:
  • Grill it whole over charcoal for that smoky flavor?
  • Pan-fry it with a little olive oil and maybe some wine or ouzo?
  • Roast it in the oven with potatoes and herbs?
  • Slice it up and add it to stews, lentils, or pasta dishes?
Also, do you have any favorite seasonings or sides that pair well with it? I’m thinking of serving it with some tzatziki or maybe some sautéed greens. Would love to hear your go-to methods!

My Recipe for Tirokefteri

Any tweaks I should make? I put all the ingredients in a food processor and pulse until creamy.
  • 8 oz Greek feta cheese, crumbled
  • 2 tbsp Greek yogurt (optional, for extra creaminess)
  • 1 roasted red bell pepper (jarred or fresh, skin removed)
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice or white wine vinegar
  • 1 small garlic clove, minced (optional)
  • ½ - 1 tsp red chili flakes (adjust to taste)
  • ½ tsp dried oregano
  • Freshly ground black pepper, to taste
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