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What is your favorite Greek custard dish?

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ssherie_

ssherie_

Active member
I’ve been on a serious Greek dessert kick lately and wanted to ask—what’s your favorite Greek custard dish? There are so many good ones out there, but I keep going back and forth between a few classics: bougatsa, galaktoboureko, and ekmek kataifi.

Bougatsa is so nostalgic for me—crispy phyllo, creamy custard, and a dusting of powdered sugar and cinnamon… perfect with coffee. But then galaktoboureko is another level with the semolina custard and that rich syrup. And ekmek? That creamy custard over syrupy kadaifi with whipped cream on top—just wow.

I’d love to hear what you all crave most when it comes to custard-based desserts. Are you loyal to one or do you switch it up depending on your mood? Also curious if anyone has family variations or tips for making them at home!
 
What a delicious dilemma! I honestly can’t choose just one—each has its own moment. Bougatsa is my go-to for a cozy morning with coffee; it’s simple, nostalgic, and that cinnamon-sugar topping hits just right. Galaktoboureko feels a bit more indulgent, especially when the phyllo is golden and the syrup is just the right amount. It’s often our “celebration” dessert.

But ekmek kataifi? That’s luxurious, especially because of the fluffy whipped part. I tend to make galaktoboureko most often at home—it holds up well and my family loves it.
 
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How do you make your tzatziki creamier?

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So I’m curious — what’s your secret to creamier tzatziki? Do you use a specific brand of yogurt, or maybe add something like sour cream or labneh? Does chilling it overnight make a difference? I’d love to hear how you make yours stay thick, fresh, and perfectly balanced between tangy and smooth.

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I’ve heard different tricks over the years: soaking in vinegar, roasting before stewing, not stirring too much, or using smaller pods. But none of them seem to work every time.

For those of you who also love traditional Greek bamies, what’s your secret? Is it all about the freshness of the okra, or is there a step in the cooking process that really makes the difference?

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Now that I bake on my own, I’ve started adding little twists, a drizzle of dark chocolate on the melomakarona, or orange zest in the dough. Some years I even make tsoureki for the holidays instead of waiting for Easter.

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Would love to hear your ideas, family recipes, and regional traditions!
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