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auroracoor1

Active member
What type of pita is the best to use in Greek recipes? I get really confused with all the different types of pita and the brands. What is the style of Greek pita? Is it the one that looks like this picture?

greek-fried-bread-with-feta-720x480.jpg
 
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It doesn't quite look like the picture you posted, it's more like the one in the gyro picture below. It does get confusing, especially if you don’t have any Greek supermarkets nearby and you’re buying from American supermarkets or middle eastern or general european supermarkets. Greek pita is fluffier, thicker and is lighter in color.

gyro-1-720x720.jpg
 
Hey I think the picture you posted is something different. There's a Greek dish that's more like a pancake, but not like the pancakes we have here in the United States. It's savory, more like a fried bread, and the pancakes don't use yeast. The batter is very similar to an American pancake, but a little thinner so they don't fry up as fluffy as an American pancake. Greek pita bread is fluffier than other types of pita bread you can get in the store. It's used to make gyros, and they do use yeast.

The-Gyro-Is-Greeces-Favorite-Street-Food-720x480.jpg
 
Hey I think the picture you posted is something different. There's a Greek dish that's more like a pancake, but not like the pancakes we have here in the United States. It's savory, more like a fried bread, and the pancakes don't use yeast. The batter is very similar to an American pancake, but a little thinner so they don't fry up as fluffy as an American pancake. Greek pita bread is fluffier than other types of pita bread you can get in the store. It's used to make gyros, and they do use yeast.

View attachment 128
Yes, I believe the one in the original picture is tiganopita with feta. The real Greek pita is in this picture!
 

No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

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.
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