Greek Food, Cooking and Recipe Community

What is your favorite Greek custard dish?

1 - 2 of 2 Posts
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.
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Best Grill for Souvlaki?

I was reading something earlier and somehow ended up in a completely unrelated debate about grilling souvlaki, which got me thinking.

We started talking about what actually makes it taste better. One person was saying gas grills are just as good and much easier to control. I can understand that, but I’ve always leaned toward charcoal because it feels like you get more flavor from it. Then someone else chimed in and said charcoal is the way to go, but only if you’re using wood-based or natural briquettes.

Now I’m curious what people here think, especially those who make souvlaki often.

Do you notice a real difference between gas and charcoal? And if you use charcoal, does the type actually matter to you?

Cinnamon in Greek Meat Dishes - Yes or No?

I recently made a Greek-style meat sauce for pasta, the kind with tomato, warm spices, and a hint of cinnamon. It’s a flavor I’ve always associated with home, so I didn’t think twice about it. One person in my family, though, really didn’t like it at all.

What surprised me is that the same person loves pastitsio when I make it, and I season that with cinnamon too. Somehow it works there, but not in a simple meat sauce?

It made me realize how divided people can be on this. For me, cinnamon in savory dishes adds depth and that unmistakable Greek flavor. But I know for others it can feel out of place, almost like it belongs only in desserts.

So I’m curious where everyone stands, cinnamon in Greek meat dishes: yes or no?

Do you make gemista with or without meat?

I grew up eating Gemista both ways, and now I’m realizing how divided people are on this. In my family, we usually made them without meat with just rice, herbs, and lots of olive oil, but I know plenty of people who swear they’re not really gemista unless there’s ground meat in the filling.

Lately I’ve been wondering what’s actually more traditional, or if it just comes down to region and family habits. I love the lighter, oil-based version, especially in the summer, but I can see the appeal of the heartier meat version too.

So I’m curious—how do you make your gemista? With meat, without, or both depending on the occasion? And if you feel strongly about it, what makes your version the “right” one?

Moussaka or Pastitsio without Bechemel?

I’ve been wanting to make Moussaka and Pastitsio more often, but honestly the béchamel is what stops me most of the time. It’s not that I don’t like it—I do—but it adds extra steps and feels a bit heavy for everyday cooking.

I’m curious if anyone here skips it or swaps it out for something simpler? I’ve wondered about just using a layer of cheese on top, or maybe a lighter yogurt-based mixture, but I’m not sure how that affects the overall texture.

Do these dishes still feel “right” without the béchamel, or does it completely change them? I’m not trying to be traditional every time—just looking for a version that’s easier to make more regularly.

Would love to hear what others have tried and what actually works!

Tips for a Great Tzatziki?

I love making tzatziki at home, but for some reason it never comes out the same twice. I use the exact same recipe every time, but sometimes it’s perfect—thick, creamy, and balanced—and other times it turns out way too thin or watery. It’s driving me a little crazy because I can’t figure out what I’m doing differently.

I usually use Greek yogurt, cucumber, garlic, olive oil, and vinegar or lemon juice. I think I’m draining the cucumber well, but maybe that’s where I’m going wrong? Or could it be the type of yogurt?

Does anyone have tips for getting consistent results? Do you salt and drain the cucumber first? Strain the yogurt more? I’d love to hear what actually makes the difference for you.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top