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kcixcy

Active member
I know I can buy bags of pre-ground Greek coffee online.

I really prefer it freshly ground!

I don't have the equipment to grind my own beans. Does anyone know how I could get freshly ground coffee from a professional shop? Any advice?

I have a shop who is willing to grind for me, but I don't know what to tell him.
 

k_tsoukalas

Moderator
I know I can buy bags of pre-ground Greek coffee online.

I really prefer it freshly ground!

I don't have the equipment to grind my own beans. Does anyone know how I could get freshly ground coffee from a professional shop? Any advice?

I have a shop who is willing to grind for me, but I don't know what to tell him.
Tell them to do a really fine grind, finer than for espresso. Tell them the purpose of it - that you'll be using an old-fashioned Briki. Maybe even bring it in to show them. I have dome this - you just need a really, really fine grind - finer than what is used in a traditional coffee maker or even for espresso.
 

Street corn like in Greece?

One of the things I like to eat on the street in Greece is the street corn. I have been trying to replicate making it at home because I grill all the time.

I can find corn year round, but I admit that it tastes so much better when the corn is in season.

Anyway, when I first started doing this, I didn't boil it first! I am pretty sure they boil the corn first in Greece. Is this true? It's starting to taste a little closer, but I have a few missing pieces.

How do they season it? I favor butter with corn, but when I use it, I admit it doesn't taste "right". Has anyone tried to make the corn at hime and can offer me some advice?

greek-street-corn.jpg

Saganaki - fun crowd pleaser for a dinner party

I love serving saganaki for some of my smaller dinner parties. This isn't a good recipe for me for a crowd because it is labor intensive. I thought I'd share my recipe!

Ingredients:

1 block of halloumi cheese
2 tablespoons all-purpose flour
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Instructions:

1. Preheat your skillet over medium heat and add a tablespoon of olive oil.

2. Cut the halloumi cheese into ½ inch slices and lightly coat with all-purpose flour.

3. Place the cheese in the skillet and fry until golden brown on both sides, about 2-3 minutes per side. Make sure to flip the cheese carefully to avoid breaking it.

4. Once the cheese is fully cooked, remove it from the skillet and place it on a plate.

5. Drizzle with lemon juice, sprinkle with oregano, salt, and pepper, and enjoy!

saganaki.jpg

Phyllo for savory Greek dishes?

I was looking in the food forum and I saw that someone made a remark that the phyllo in Greece used for sweet desserts like baklava is different than the phyllo used for savory dishes. I did notice while in Greece that the savory phyllo is thicker.

What is really the difference? Is savory phyllo homemade? Does it have different ingredients? Is it thicker on purpose? Finally, do you have a recipe?

I know on Crete some of the savory, handheld pies have a dough that is closer to a turnover dough than it is a phyllo. And yet the dish has the word "pita" in it. It was a greens-based handheld pie with no cheese and was spiced with cumin! The "phyllo" was really thick and I believe the pie was even fried.

braised lamb shank was rubbery

All the braised lamb shank I have ever eaten has fallen off the bone - and that is why it is so delicious!

So, I tried to make it thinking it would be foolproof.

Something went wrong - it was tough and rubbery. I am wondering if it is something I did, or if maybe the lamb was a bit tougher than I would have liked.

I asked around and one thing someone asked me is if I cooked it enough. I didn't know how to answer that since I followed the directions, and I got the recipe from a family member whose lamb shank I always enjoyed. What do you think?

Some things to know:

- I am not sure I initially seared the meat long enough
- I held back on the salt in the recipe
- I was forced into using a larger shank than the recipe called for because I couldn't find smaller ones

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