Greek Food, Cooking and Recipe Community

Using Myzithra Cheese?

1 - 6 of 6 Posts
B

blopez34

Active member
I found some Myzithra cheese in a Greek market - to my knowledge, I have never had it before. Or, it could be that I don't know much about it.

How do Greeks typically use this cheese? I tastes some, and it is on the harder side. I can picture it being grated and tasting great on pasta. Other than that, how is it I used? Are there any dishes that include it?
 
blopez34 said:
I found some Myzithra cheese in a Greek market - to my knowledge, I have never had it before. Or, it could be that I don't know much about it.

How do Greeks typically use this cheese? I tastes some, and it is on the harder side. I can picture it being grated and tasting great on pasta. Other than that, how is it I used? Are there any dishes that include it?
Click to expand...
Myzithra is a very sharp cheese, it's not for eating, like some feta, which stands fine on its own. Best use I know for myzithra is on Greek macaroni, with the kappama sauce, cinnamon and myzithra. Think that's the way it's mostly used, but probably good along with anything that has kappama.
 
  • Like
Reactions: blopez34
Luana said:
Myzithra is a very sharp cheese, it's not for eating, like some feta, which stands fine on its own. Best use I know for myzithra is on Greek macaroni, with the kappama sauce, cinnamon and myzithra. Think that's the way it's mostly used, but probably good along with anything that has kappama.
Click to expand...
Thank you, I will first try it with Greek macaroni dishes and see how I like it. I tried having a little bit by itself and it was strong - so seems better in small amounts?
 
It's not an "eating" cheese, like others that taste good on their own. You can be generous with it on Greek macaroni. Not sure if it's been mentioned here but along with kappama sauce, brown butter is wonderful on Greek macaroni, and, of course, the myzithra.
 
I love, love it on pasta dishes with a sturdy tomato sauce, and I even sneak onto some rice dishes. I also sometimes add just a tiny amount in my tiropita - it gives it a little something extra!
 
  • Like
Reactions: Luana
k_tsoukalas said:
I love, love it on pasta dishes with a sturdy tomato sauce, and I even sneak onto some rice dishes. I also sometimes add just a tiny amount in my tiropita - it gives it a little something extra!
Click to expand...
What a great idea in the tiropita! Never thought of it and will give it a try--and in some rice. Thanks!
 
1 - 6 of 6 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top