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dpappas87

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When I cook Greek dessert recipes, I tend to use whatever honey I have in the house. I've never really thought about it. Now, I am wondering if everything will taste better if I take the time to track down some Greek honey. Do you guys notice much of a difference? I am getting ready to start my holiday baking and I will be doing at least melamakarona and baklava, both of which I believe I need honey for?
 
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In my experience if it isn't Greek honey, I tend to find local, unfiltered, raw sources. So, I go out of my way to find a farm. To me, the local honey tastes the best - unless I can find honey from Greece, which is on another level.
 
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When I cook Greek dessert recipes, I tend to use whatever honey I have in the house. I've never really thought about it. Now, I am wondering if everything will taste better if I take the time to track down some Greek honey. Do you guys notice much of a difference? I am getting ready to start my holiday baking and I will be doing at least melamakarona and baklava, both of which I believe I need honey for?
Greek honey is very different to all the honeys I have tasted from different countries.....we have a Royal organic honey farm here where the bees ?? are really nurtured and taken care of ....can taste all the different flowers ?? from where the bees have been traveling.... They can travel long distances....The honey from Crete and Peloponnese are the best!...... Greek honey is much thicker and strong in taste.... ideal for your baking.... Please send us some baklava to taste!....?.... Kalley Mera from Thailand!
 
Greek honey is very different to all the honeys I have tasted from different countries.....we have a Royal organic honey farm here where the bees ?? are really nurtured and taken care of ....can taste all the different flowers ?? from where the bees have been traveling.... They can travel long distances....The honey from Crete and Peloponnese are the best!...... Greek honey is much thicker and strong in taste.... ideal for your baking.... Please send us some baklava to taste!....?.... Kalley Mera from Thailand!
I totally agree- Greek honey really is special and it is worth it to find some. If you can't find Greek honey locally you can buy it online. I can even buy it on Amazon sometimes.
 
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Thank you all for chiming in! I decided not to tempt it - if I can't find Greek honey locally I will just buy it online.
 
It is ok if you can’t find greek honey for your greek pastries. Even though it might taste better for you and I since we have been accustomed eating and baking with it, you can definitely substitute any other good local honey.
 

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

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!

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

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 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.
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