I am about to make Melomakarona and I have some leftover syrup from baklava (made recently). always wondered - can I use the same syrup? The syrup recipe for the melomakarona is a little difference but I can't tell if that is a meaningful detail - everyone seems to do their syrups differently. It has roughly the proportions of a simple syrup with honey, and I added some cinnamon and orange zest.
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Use baklava syrup for other Greek desserts?
- Thread starter acamp7
- Start date
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What a great question. I guess the answer would be it depends. How thick is your baklava syrup. If it’s not to thick then I would say yes. You want the syrup for the melomakarona not to be thick so it can soak up the syrup.
Try it and see what happens.
Try it and see what happens.
I agree. For melomamakona, I dip each one in syrup and remove. You don't want them too wet or they'll crumble. Put one on a spoon, dip and remove. I know it's a bit fussy and time consuming, but that seems to be how Greek cooking is. You can also place each cookie in a paper cupcake holder.
k_tsoukalas
Administrator
You guys have both given great advice. I agree, only use the same syrup if the baklava syrup isn't too thick. Melamakarona syrup is on the thin side.
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Essential Greek Pantry Staples - Your Recommendations?
- axariotisxy
- Greek Food Forum
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I've recently developed a keen interest in Greek cuisine and I'm on a mission to incorporate more of its flavors into my daily cooking. Given the vast knowledge pool here, I thought this would be the perfect place to ask about must-have Greek pantry staples.
From what I gather, olive oil, olives, and feta cheese seem like obvious essentials. But I'm curious about the less obvious, yet equally important ingredients that could elevate my dishes with authentic Greek flavors.
Are there specific herbs, spices, or any other pantry items that are staples in Greek cooking? Additionally, if there are brands or types of these ingredients that you swear by, I'd love to hear about those too.
From what I gather, olive oil, olives, and feta cheese seem like obvious essentials. But I'm curious about the less obvious, yet equally important ingredients that could elevate my dishes with authentic Greek flavors.
Are there specific herbs, spices, or any other pantry items that are staples in Greek cooking? Additionally, if there are brands or types of these ingredients that you swear by, I'd love to hear about those too.
