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Tips for working with phyllo...

Thread starter GreekGirlCooks
Start date Dec 11, 2023

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GreekGirlCooks

Member

I tried to explain to one of my non-Greek friends how to work with phyllo and failed.

We watched this video together and it was perfect. I thought I'd share in case anyone needs this info!

Working with phyllo is super tricky. The key for me is to not panic and work as quickly as I can. If a sheet rips, it's not the end of the world you can't even tell once it bakes. That's the big thing.

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Getting souvlaki tender?

nadellii
Apr 19, 2024
Greek Food Forum
Replies: 0

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.

Best meze to serve at Easter?

toniiv
Apr 24, 2024
Greek Food Forum
Replies: 2

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.

Bougatsa Recipe - Delicious Breakfast!

dimi_pat
Yesterday at 11:48 AM
Greek Food Forum
Replies: 0

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:

1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
1/2 cup (1 stick) unsalted butter, melted

Custard:

4 cups whole milk
1 cup granulated sugar
1 cup fine semolina flour
4 large eggs
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Ground cinnamon, for sprinkling (optional)

Instructions:

Prepare the Custard Filling:
- In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
- In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
- Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
- Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
Prepare the Bougatsa Dough:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
- Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
- Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
Assemble the Bougatsa:
- Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
- Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
- Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
- Repeat this process with the remaining puff pastry portions and custard filling.
Bake the Bougatsa:
- Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
- Remove the bougatsa from the oven and let it cool slightly before serving.

No Meat Dolmades (Stuffed Grape Leaves) Recipe

ssherie_
Apr 23, 2024
Greek Food Forum
Replies: 0

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:

1 jar of grape leaves (about 60-70 leaves)
1 cup short-grain rice
1 large onion, finely chopped
2 cloves garlic, minced
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
1/4 cup olive oil, plus extra for drizzling
Juice of 2 lemons
Salt and pepper to taste
Water

Instructions:

Prepare the Grape Leaves:
- If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
Prepare the Filling:
- In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
Fill and Roll the Grape Leaves:
- Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
- Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
- Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
Cook the Dolmades:
- Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
- Pour enough water into the pot to just cover the dolmades.
- Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
- Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

Learning about Greek food and wine pairing

blopez34
Tuesday at 2:31 PM
Greek Food Forum
Replies: 0

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:

Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?

Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!