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greek_ggirl

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These desserts are some of the best you can make for your next birthday party or celebration. They will definitely be better than any American desserts that you can get in the bakery section of the grocery store. Personally, those are way too sweet and filled with confectionery sugar. These desserts tend to be a little bit more balanced, especially if they aren't doused in syrup. Let me know what you think of this list and please add more in the comments.

1. Galaktoboureko
2. Ravani
3. Loukoumades
4. Ekmek kadaifi
 
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These are all delicious. My favorite is the Ekmek from this list - I love finding it on a menu or when someone makes it. It is the one thing I don't know how to make.
 
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Galaktoboureko, Ravani, Loukoumades, Ekmek kadaifi - just reading those names makes me crave a taste of Greece! ?? And I totally get what you mean about American desserts sometimes being overly sweet. Don't get me wrong, I've got a soft spot for a good ol' slice of cake, but there's something about the balanced sweetness of these Greek treats that's just so satisfying. Plus, they've got that homemade charm that you can't beat. Now, about that SLS pool party mention... count me in! Imagine lounging by the pool, soaking up the sun, and indulging in these delectable desserts with friends. It's like the perfect recipe for a memorable birthday bash. Thanks for the inspo, folks! Can't wait to try these out and maybe even add a few more to the mix. Got any other must-try desserts to recommend?
 
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These desserts are some of the best you can make for your next birthday party or celebration. They will definitely be better than any American desserts that you can get in the bakery section of the grocery store. Personally, those are way too sweet and filled with confectionery sugar. These desserts tend to be a little bit more balanced, especially if they aren't doused in syrup. Let me know what you think of this list and please add more in the comments.

1. Galaktoboureko
2. Ravani
3. Loukoumades
4. Ekmek kadaifi
Yes! I totally agree! Portokalopita, Saragli and Baklava Triangles would also be great for a party!
 
These are all delicious. My favorite is the Ekmek from this list - I love finding it on a menu or when someone makes it. It is the one thing I don't know how to make.
You could try my recipe for Ekmek Kataifi! The picture tutorial is a huge help, too!
 
I remember hosting a Greek-themed birthday bash last summer and decided to go all out with authentic desserts. We had galaktoboureko and loukoumades from a local bakery, but the real hit was when we rented a popcorn machine from a company called sizzleyourevents.com. The smell of freshly popped corn added such a cozy vibe to the party, complementing those delicious Greek treats perfectly. It was a hit with everyone, especially the kids! If you're aiming for a memorable celebration, those desserts paired with a popcorn machine rental are a surefire way to impress your guests.
 
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Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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?
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