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francescool

Active member
Easter is really the best part of the year, especially when it comes to food! I am so curious to see and find out what everyone is cooking this year, so please if anyone would like to share I would love to know what everyone will be cooking this year. I am not Greek, but I will be attending a lovely Easter party and making some desserts (I am thinking to bring baklava because its super simple). If you would also like to share any recipes that would be great too. I am always looking to make new dishes :)
 
Easter is really the best part of the year, especially when it comes to food! I am so curious to see and find out what everyone is cooking this year, so please if anyone would like to share I would love to know what everyone will be cooking this year. I am not Greek, but I will be attending a lovely Easter party and making some desserts (I am thinking to bring baklava because its super simple). If you would also like to share any recipes that would be great too. I am always looking to make new dishes :)
I am cooking our family sweet bread rolls (like Tsoureki but in rolls), grilling two lamb legs, serving potatoes, salad, koulourakia... For us, it's nothing new but all of our old favorites.
 

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

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