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redsoxdw_

Active member
The time is coming to start thinking about Greek Easter and the types of dishes found at the table. Here are some notes:

** Greek lamb - people seem to prepare differently but most traditional seems to be on a spit?
** Tsoureki - I know could bake myself, but I am actually hoping to find at a bakery
** We always serve spanakopita and pastitsio

I am curious what do you guys all serve for Greek Easter?
 

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.

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?

Easy Greek Desserts with Yogurt?

I like to make simple desserts. I do make a Greek dessert with yogurt (which I eat for a simple dessert and also sometimes for breakfast).

What else can I do for a simple dessert using Greek yogurt? I am looking for things that are traditionally considered Greek. I have seen cheesecake recipes that use yogurt but I am not sure that is "Greek".

Greek Tomato Soup Question

I usually make my own Greek-style tomato soup from fresh tomatoes. I don't usually take the skin off or take the seeds out, and the soup is fine. But now I am wondering, is it possible to take the seeds out easily? The issue is, I feel like the seed pulp has a lot of flavor so I don't want to scrape the seeds out before cooking down the tomatoes. I know I can blanch the tomato and peel off the skin easily enough.

Do you think maybe running the tomato though a food mill will help, and then can proceed with the recipe as usual?

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!
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