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dubai_suzie

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One of the things that always confused me was how cheese saganaki and shrimp sagani both exist! It makes no sense to me...how are the both cooked "saganaki" when they're totally different? I was always under the impression that saganaki meant fried but shrimp saganaki does not look fried. Am I missing something?
 
Saganaki means fried, but the definition of fried in Greek is not the same meaning as fried in English When you tell a native Greek you're having saganaki tiri, or saganaki garides, they think cooked in a skillet, not fried in oil.
 
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This is true, for example, you would not say that French fries are cooked "saganaki" even though they are deep fried
 
Both cheese saganaki and shrimp saganaki take their name from the skillet they are cooked into. The saganaki (σαγανάκι in Greek) is a small frying pan with two semi-circle handles. There are many other dishes cooked in the saganaki skillet. However, the best known of them are the cheese saganaki and shrimp saganaki.
 
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Both cheese saganaki and shrimp saganaki take their name from the skillet they are cooked into. The saganaki (σαγανάκι in Greek) is a small frying pan with two semi-circle handles. There are many other dishes cooked in the saganaki skillet. However, the best known of them are the cheese saganaki and shrimp saganaki.
This is interesting, I had no idea it was based off of them name of the skillet!
 
I hadn't made this connection, but it makes sense. Other dishes do the same, for example tigania from from tigani.
 
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Both cheese saganaki and shrimp saganaki take their name from the skillet they are cooked into. The saganaki (σαγανάκι in Greek) is a small frying pan with two semi-circle handles. There are many other dishes cooked in the saganaki skillet. However, the best known of them are the cheese saganaki and shrimp saganaki.
Great insight, thank you!
 

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?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

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?
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