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dimi_pat

Active member
I found an old recipe for Greek walnut cake in my family's recipe files. Something had spilled on it, it was written in pencil, and I couldn't read the writing that well. So, I cross referenced the recipe with recipes I found online.

Well, the cake didn't hold together. It was crumbly and completely fell apart when I put my fork through it.

Although I would like to know why, I think my best way out of this situation is to try again with a foolproof recipe I know WON'T fall apart, and then maybe I can reverse engineer what happened and rewrite my family recipe! Any suggestions?
 

PemiKanavos

Administrator
Staff member
I too am curious to why your Karthopita -walnut cake crumbled.
Many things can cause a karithopita to come out crumbly. However, it’s usually an issue of too much flour, too little fat, or or under mixing of the sugar and eggs (at least 8-10 min). Also some other problems include overbaking, using the wrong type of flour, or using an un-calibrated oven.
And last but not least , the opening of the oven while baking.
 

dimi_pat

Active member
I too am curious to why your Karthopita -walnut cake crumbled.
Many things can cause a karithopita to come out crumbly. However, it’s usually an issue of too much flour, too little fat, or or under mixing of the sugar and eggs (at least 8-10 min). Also some other problems include overbaking, using the wrong type of flour, or using an un-calibrated oven.
And last but not least , the opening of the oven while baking.
I think it might be too little fat and a bit too much flour - I will try some tweaks and check back in. Thank you, Pemi!
 

k_tsoukalas

Moderator
So, have you considered that maybe the dough was too dry? I suggest finding a recipe that you know is foolproof and making that, and then comparing notes with your own family recipe. It's possible that you can't fully read the old recipe?
 

List of gluten free Greek foods?

I will be traveling to Greece and I have a gluten free person in my party. I thought I would make a running list of Greek foods that are naturally gluten free. The individual we are traveling with isn't Greek and she's really nervous about it. I am sure people can accommodate her while in Greece?

  • Greek Village Salad - As long as there
  • Grilled Octopus - this is popular in Greece and naturally gluten free.
  • Fava Dip - Made from yellow split peas, there shouldn't be gluten in this, but I would still ask how it's prepared.
  • Stuffed Grape Leaves - Known as dolmades, these small bundles of grape leaves are stuffed with rice, meat, and seasonings.
  • Souvlaki - Skewered meat (chicken, pork, beef) that is marinated in olive oil, lemon juice, and herbs and then grilled to perfection.
  • Tzatziki - A refreshing and creamy dip made with Greek yogurt, cucumber, garlic, and dill. Perfect served with fresh veggies or as a topping for any grilled meats.
  • Gemista - A traditional Greek dish of stuffed peppers (and sometimes tomatoes) filled with a mixture of rice, herbs, and sometimes meat.
  • Greek Fish - Greece has a wealth of fresh fish, which is often served baked or grilled with lemon, herbs, and olive oil.
  • Gyro plate - it's not in pita bread - everything is deconstructed on the plate. Just tell them not to give you the pita.
What else? There's actually a lot! Any advice on navigating the whole gluten free thing in Greece?

Phyllo for savory Greek dishes?

I was looking in the food forum and I saw that someone made a remark that the phyllo in Greece used for sweet desserts like baklava is different than the phyllo used for savory dishes. I did notice while in Greece that the savory phyllo is thicker.

What is really the difference? Is savory phyllo homemade? Does it have different ingredients? Is it thicker on purpose? Finally, do you have a recipe?

I know on Crete some of the savory, handheld pies have a dough that is closer to a turnover dough than it is a phyllo. And yet the dish has the word "pita" in it. It was a greens-based handheld pie with no cheese and was spiced with cumin! The "phyllo" was really thick and I believe the pie was even fried.

Advice for making souvlaki for a crowd?

I am having a party and for some reason, people are requesting my souvlaki. I am thrilled that people love it, but I am having 30-40 people over. How do I pull this off?

Here are some things I am thinking:
  • Get help prepping - cutting the chicken can be time consuming - there might be two phases, I'll have to prep the skewers, too
  • Make a batch of ladolemono well in advance
  • Perhaps borrow another grill from my neighbor?
Has anyone ever done souvlaki for a party this size? I lost track of the guest list a little bit, there may actually be closer to 40, or maybe even more people than that. I have tried to nail people down so I can get a better count, but it's been hard.

braised lamb shank was rubbery

All the braised lamb shank I have ever eaten has fallen off the bone - and that is why it is so delicious!

So, I tried to make it thinking it would be foolproof.

Something went wrong - it was tough and rubbery. I am wondering if it is something I did, or if maybe the lamb was a bit tougher than I would have liked.

I asked around and one thing someone asked me is if I cooked it enough. I didn't know how to answer that since I followed the directions, and I got the recipe from a family member whose lamb shank I always enjoyed. What do you think?

Some things to know:

- I am not sure I initially seared the meat long enough
- I held back on the salt in the recipe
- I was forced into using a larger shank than the recipe called for because I couldn't find smaller ones

Are melamakarona and finikia the same thing?

I had thought I never made melamakarona but then when I got the recipe from a friend, it looks exactly like my finikia recipe.

Are they basically the same thing with a different name?

Here is my Finikia recipe and aside from some minor differences, it looks the same as my friend's Melamakarona recipe.

- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup brandy or cognac
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 cups finely chopped walnuts
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 cup honey

1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and cloves. Mix until the ingredients are evenly distributed.
2. Add the vegetable oil, orange juice, brandy, and vanilla extract to the bowl. Use a hand mixer or a whisk to combine the ingredients until a thick dough forms.
3. Preheat your oven to 350°F and line a baking sheet with parchment paper.
4. Form the dough into small balls (around 1-2 inches in diameter) and place them on the prepared baking sheet.
5. Bake the cookies for 15-20 minutes, or until they turn golden brown.
6. While the cookies are baking, prepare the honey syrup. In a saucepan, heat the honey over medium heat until it starts to boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
7. Remove the saucepan from the heat and stir in the chopped walnuts.
8. Dip the baked cookies in the honey syrup while they're still warm, making sure to coat them evenly. Place the coated cookies on a wire rack to cool.
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