1 - 2 of 2 Posts

toniiv

Active member
I'm curious about the use of summer fruits in Greek cuisine.

What traditional dishes or recipes incorporate these fruits? Are there specific fruits that are more commonly used during the summer months?

When in Greece, I see people eating fruit plain, making a spoon sweet or a marmalade, but that's about it. Oh, and I do see that they eat a salad with watermelon, feta, and onions. Is there anything else? What fruits are in season?
 
In Greek cuisine, summer fruits play a significant role in various traditional dishes. Common summer fruits include watermelon, figs, peaches, apricots, and cherries. Here are a few popular ways these fruits are used:
  1. Watermelon and Feta Salad: As you mentioned, this refreshing salad is a summer staple, often enjoyed with a drizzle of olive oil and a sprinkle of mint.
  2. Revani: This semolina cake is sometimes flavored with orange or lemon zest and topped with a sweet syrup made from summer fruits.
  3. Peach Spoon Sweet: A delightful dessert where peaches are preserved in sugar syrup and served over yogurt.
  4. Fig and Cheese Appetizer: Fresh figs are paired with creamy cheeses like goat cheese or feta.
During summer, you'll find a bounty of ripe fruits in local markets, perfect for enjoying fresh or incorporating into these traditional dishes.
 

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.

Can you cook with Ouzo?

I love experimenting with different types of alcohol in my cooking—whether it’s wine for sauces or brandy for desserts—but I’ve never cooked with ouzo before. I know it has a strong anise flavor, so I’m curious how it works in different dishes.

Have any of you used ouzo in your cooking? What types of recipes does it pair well with? I imagine it could be great for seafood, but I’m not sure how much to use without overpowering the dish. Also, does it work well in desserts, like a syrup for cakes or pastries?

I’d love to hear your experiences and any go-to recipes! Should I treat it like other anise-flavored liqueurs, or does it have a unique cooking method?

Advice for Making Lagana?

I’m trying to make Lagana, the traditional Greek flatbread, and I want it to turn out just like it does in Greece—light, airy inside with a slightly crisp crust and that beautiful sesame topping. I’ve tried a few recipes, but I feel like I’m not quite getting the texture right. Sometimes it’s too dense, and other times it doesn’t have that perfect chewiness.

For those who have made authentic Lagana, what’s the secret? Is it in the flour type, hydration level, or fermentation time? Should I be using a sponge or preferment? Also, what’s the best way to get those characteristic dimples just right?

Any tips on achieving that slightly crispy yet tender texture would be greatly appreciated! Thanks in advance for your help.

Greek Baking with Olive Oil

I’ve recently been interested in experimenting with Greek baking using olive oil, and I love the unique texture and depth of flavor it brings. I’ve noticed that some traditional Greek baked goods, like Lado Kouloura (olive oil cookies), rely entirely on olive oil rather than butter. I’m really interested in learning about more Greek desserts and breads that use olive oil as the primary fat.

Are there any other traditional Greek baked goods that exclusively use olive oil? I’d love to try out authentic recipes that highlight this staple ingredient. Also, do you have any tips on how olive oil affects texture and flavor compared to butter?

Navigating Dairy-Free in Greece

I’m traveling to Greece this summer with a family member who needs to be completely dairy-free—no cow’s milk, cheese, or yogurt. They’re unsure if they can tolerate sheep or goat dairy, so to be safe, they plan to avoid it entirely.

I know Greek cuisine has plenty of naturally dairy-free options, but I’d love advice from anyone who has navigated this before. Are tavernas familiar with dairy allergies? How easy is it to request dishes without feta or butter? Are there any traditional Greek dishes we should watch out for that might have hidden dairy?
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