1 - 2 of 2 Posts

acamp7

Active member
How is salt cod, or Bakaliaros, used in Greek cooking? I remember my grandmother using it and I forget for what...

Could anyone share what specific dishes in Greek cuisine feature salt cod as the key ingredient? How is it typically prepared and served in Greece? Are there any traditional recipes or unique cooking methods that highlight the flavor and texture of salt cod in Greek cooking? I know a lot of other cultures use it, too.

I believe understanding the culinary uses of salt cod in Greece could offer deeper insights into the country’s culture and traditions. Plus, it would be great to try and replicate some of these dishes at home!
 
Salt cod, known as bakaliaros in Greek cuisine, is a beloved ingredient with a rich history. Traditionally preserved by salting and drying, it was a crucial food source before refrigeration. In Greece, salt cod is often associated with the national holiday on March 25th, where it's commonly prepared in a dish called bakaliaros skordalia. This involves deep-frying the rehydrated and desalted cod in a light batter and serving it with a garlic and potato dip called skordalia.

To prepare salt cod for cooking, soak it in water for 24 to 48 hours, changing the water several times to remove excess salt. Once ready, it can be used in various Greek recipes such as plaki, where it’s baked with tomatoes, onions, and herbs. Salt cod’s unique flavor and texture make it a versatile ingredient in Greek cuisine, celebrated in both everyday meals and special occasions.
 

Recipe for Grilled Hallloumi Cheese

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.

Greek Watermelon Salad Recipe for Summer

I wanted to share a simple watermelon salad recipe that's perfect for summer! I've had this in Greece! I use mint that my family brought over from Greece a few generations ago!

Ingredients:

  • 4 cups of watermelon, cubed
  • 1 cup of cucumber, sliced
  • 1/2 cup of feta cheese, crumbled
  • 1/4 cup of red onion, thinly sliced
  • A handful of fresh mint leaves, chopped
Instructions:

  1. In a large bowl, combine the watermelon cubes, cucumber slices, red onion, and chopped mint.
  2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  3. Add the crumbled feta cheese on top.
  4. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld. I don't like to use dressing, preferring its natural juices to season it.

Most iconic dishes in Greek cuisine?

I love cooking Greek and I have my favorites and so does my family. We love - spanakopita, avgolemono, souvlaki, keftedes, dolmades, yemista, and I few more. I am curious, which dishes are iconic and you can't live without?

I’d love to hear your recommendations, especially for:
  • Traditional main courses
  • Must-try appetizers
  • Desserts that are quintessentially Greek
Thank you in advance for your suggestions!

Advice for Making Taramasalata from Scratch?

I'm hoping to get some advice on making taramosalata from scratch. I've tried a few recipes, but I can't seem to get the texture and flavor just right. Here are a few specific questions I have:
  • Which type of roe should I use? I've seen recipes that use carp, cod, and even bottarga. Does it make a significant difference in taste and texture?
  • What's the best method for achieving a smooth consistency? My attempts often turn out a bit too lumpy or grainy.
  • Any tips on balancing the flavors? Some batches come out too salty or too bland. What's the ideal ratio of roe to other ingredients like lemon juice and olive oil?
  • Do you have any secret ingredients or techniques? I've read about people adding things like bread or potatoes. How do these additions affect the final product?
I'd love to hear your suggestions or see your tried-and-true recipes. Thanks in advance for your help!

Favorite Greek Cheeses?

I am fascinated by the variety of delicious cheeses. Of course, I love Feta - but even with Feta cheese there are some differences - even with the imported Feta I can find. When going to the Greek store near me I noticed here are so many cheeses I haven't tried yet (except for maybe at a restaurant, and I didn't rally pay attention when I was there).

I’d love to hear from you all – what’s your favorite Greek cheese variety and why? Whether it’s a cheese you like to eat on its own, use in recipes, or pair with wine, share your thoughts and experiences!

greek-cheese.jpg
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