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d_kakavouli

Active member
Air fryers are super popular these days and I'm seeing so many recipes that use an air fryer! I recently got one myself, and I can say that I am loving it. I've tried out so many Greek recipes, and these are my favourites.

- Chicken souvlaki

- Spanakopita

- Lemon potatoes
 

k_tsoukalas

Moderator
I hear the air fryer offers an easy way to cook. These recipes look great! I don't have one, but I am thinking of buying one soon.
 

Other Dips to Serve at Greek Dinner Party?

I mentioned in a previous thread that I made taramasalata for a dinner party. I want to serve other dips or spreads. I am thinking three is a good number. I don't want to serve hummus - I want to do something different.

I was thinking tzatziki and one other. What do you suggest? I was thinking the one with eggplant or the Fava spread that I see sometimes in menus.

Getting Homemade Pita Bread to Be Soft

I have been attempting to make my own pita bread. No matter what I do, I can't get it to be soft. I have tried several recipes and it doesn't make a difference.

I am starting to wonder if it's me, and I suspect I might be overworking the dough. How do I know, by feel, when the dough is done being handled? I handle it like I am making a regular loaf bread.

How to Serve Taramasalata?

I have some taramasalata I want to serve for an appetizer at a dinner party I am having soon. How is it typically served? I have some crackers, but I am wondering if it will taste great on toast like regular caviar does.

I made the batch myself, and it has a lemony flavor - maybe a bit to much lemon because this was my first time making it, but it's good!

Best way to grind mastic?

I have some whole mastic and I have some recipes I want to try that call for ground mastic. So, I need to find a way to grind it. What is the accepted best practice for grinding it? I have heard people using:

  • A special coffee grinder dedicated just for grinding herbs (not the same as grinding coffee bean because that will make everything taste like coffee)
  • Mortar and pestle, grind without adding anything
  • Mortar and pestle with an added pinch of salt (I don't know why people do this)
  • Food processor
Which do you guys recommend?

Greek Baked Vegetables

I have heard this called many names - Briam and "Tourlou Tourlou" being two of them. Either way, I make this a ton at lent and I just recently had a great combination. I make it different each time. Here was my favorite combination in recent history:
  • 3 plum tomatoes
  • 2 potatoes
  • 2 zucchini
  • artichoke hearts (1 can of quartered hearts)
  • Green beans
  • One onion, chopped
  • Oregano
  • Tomato paste mixed with water
I sprayed a baking dish with cooking spray then tossed in the chopped vegetables. (I chop them kind of chunky, except I left the beans whole). I topped the dish with oregano and the tomato paste/ water mix. I covered it and baked it for an hour on 350.
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