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mastichas09

Active member
What do Greeks do better than cheese? Cheesecake!! I love classic Greek cheesecake with fresh cheese, and its great for guests! This is how you make it

Ingredients:
  • 1 prepared, store-bought, graham cracker pie crust (use a deep dish pie plate)
  • 2 cups plain cream cheese
  • 1 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioner’s sugar
  • 2 tablespoons Greek honey
  • 1/2 cup heavy whipping cream
  • 1/2 cup crushed walnuts, to garnish

Add the cream cheese, yogurt, vanilla, confectioner’s sugar, and honey to a food processor. Pulse until smooth and well combined. Add the whipping cream and pulse until the mixture is thick and fluffy. Pour the mixture into the pie crust and chill for at least two hours before eating. Sprinkle with crushed walnuts just before serving.

greek-cheesecake-720x480.jpg
 
Hi mastichas90, that sounds absolutely delicious. Interesting that you make the filling in the food processor, I always find it doesn't quite come out right when I do it that way... I prefer to do it by hand, since I think it makes for an airier and creamier texture. I found this recipe online earlier this year and it's never let me down, simple as it is... anyway I'm definitely going to try to make your Greek delicacy using it next time! Thanks.
 
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Hi mastichas90, that sounds absolutely delicious. Interesting that you make the filling in the food processor, I always find it doesn't quite come out right when I do it that way... I prefer to do it by hand, since I think it makes for an airier and creamier texture.
You must have strong hands ahaha! I will try that out, thanks for the tip! :)
 
This cheesecake is light and has a bit of a zing from the yogurt. It is decadent without going overboard. Love the idea of sprinkling it with walnuts!
 

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?
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