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acamp7

Active member
My first attempt at making my own Ek Mek Kataifi was a disaster.

It was runny!

How do people really make it? I had someone try to explain It to me, and I am sure I didn't remember properly. I like it fluffy and creamy!

I suspect my whipped cream wasn't airy enough OR I didn't fold it in properly. Has this happened to anyone?
 

k_tsoukalas

Moderator
My vote is that something went wrong with the whipped cream. Not only does it have to be airy, but it has to be folded properly. I am pretty sure that the whipped cream should be at the "stiff peak" stage.
 

nadellii

Active member
I had the same issue. It ended up being that I didn't beat the whipped cream enough. I did it to "soft peaks" and then by the time I folded the other ingredients in, the cream sort "deflated".
 

Exploring the Hotter Side of Greek Spices

I know that traditionally, Greek food doesn't use a lot of spices. But, when I was in Greece, I saw that they are more adventurous than we may have realized. Spices from other cultures have made their way into the cuisine, and chefs experiment. I thought I would make a lost of some of the spices that could possibly be used in Greek cooking.

Paprika

Paprika is a bright red spice made from dried and ground peppers. It's a common ingredient in Greek cuisine, and is used to add smoky, slightly sweet flavor and deep red color to dishes. Paprika can also vary in heat intensity, depending on the type of pepper used, ranging from mild to hot. In Greek cooking, sweet paprika is often used to add flavor to stews, soups, and roasted meats, while hot paprika can be added to dips and sauces for an extra kick of heat.

Cumin

Cumin is a spice with a warm, earthy flavor and a slightly bitter undertone. It's a popular ingredient in Mediterranean and Middle Eastern cooking, and is often used in Greek dishes like moussaka, stuffed peppers, and lentil soup. Cumin has a moderate level of spiciness, and can give dishes a subtle kick of heat while also adding depth of flavor.

Red Pepper Flakes

Red pepper flakes, also known as crushed red pepper, are made from dried, crushed chili peppers. They're commonly used in Greek cuisine to add heat to dishes like pizza, pasta, and grilled meats. Red pepper flakes pack a substantial amount of heat, measuring in at around 30,000 to 50,000 SHU. However, their spicy kick is often balanced by the sweet, fruity flavor of the peppers used.

Harissa

Harissa is a fiery Tunisian hot sauce that's popular throughout North Africa and the Middle East. In Greek cuisine, it's often used as a marinade for grilled meats or fish, or as a dip for bread or vegetables. Made from a blend of chili peppers, garlic, caraway seeds, and other spices, harissa can range from mildly spicy to extremely hot, depending on the brand and recipe. To be honest I didn't really see this much, but when I researched online I found that it is available in Greece.

Advice for making souvlaki for a crowd?

I am having a party and for some reason, people are requesting my souvlaki. I am thrilled that people love it, but I am having 30-40 people over. How do I pull this off?

Here are some things I am thinking:
  • Get help prepping - cutting the chicken can be time consuming - there might be two phases, I'll have to prep the skewers, too
  • Make a batch of ladolemono well in advance
  • Perhaps borrow another grill from my neighbor?
Has anyone ever done souvlaki for a party this size? I lost track of the guest list a little bit, there may actually be closer to 40, or maybe even more people than that. I have tried to nail people down so I can get a better count, but it's been hard.

Making Ladokouloura at home - recipes I found

I am baking more because of the holidays. I love ladokouloura (kouloura made with olive oil). I usually buy it, but realized I can make it. Here is a recipe I can find. Does it look right? I believe it is slightly different from the video I found. What do you think about these recipes? Which should I try?

- 1 cup olive oil
- 1 cup granulated sugar
- 1 cup orange juice
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 4 cups of all purpose flour

Preheat oven to 350 Degrees Fahrenheit.

Combine the wet ingredients (olive oil, sugar, orange juice, and vanilla extract) in a bowl. In a separate bowl, mix together the dry ingredients (flour, baking powder, and cinnamon). Slowly add the dry mixture to the wet mixture, stirring the ingredients together to form a dough. Knead the dough until it is smooth and not sticking to your hands.

Line a cookie sheet with parchment paper. Shape the cookies and place on the sheet spaced about an inch apart. Place the sheet in the oven and bake the cookies for about 20 minutes. They are done when they are a slight golden brown color.

Do Greek really like their lamb well done?

Is it a myth that most Greeks like their lamb well done?

I ask because in my family - we tend to like it medium well or medium. We all feel that well one lamb is too tough!

With lamb shank it is a different story.

We make leg of lamb a lot, as well as lamb souvlaki and lamb chops. Especially with the souvlaki, well done doesn't taste as good to me.

It's hard to gauge how long to cook a leg o lamb, and I find I naturally gravitate towards pieces that are more on the medium side. Are we the exception not the rule?

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