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xmelissaa

Active member
I have been told that Greek fries are so good because of the olive oil. Obviously, I agree - but I think there is more to the story.

I remember my yiayia cutting the potatoes and then putting the slices in water for an about twenty minutes. She'd take them out of the water, blog away the water, and THEN fry them.

Is this a standard practice? Could this by why her fries are crispier than mine? Also, she obsessed over using the freshest potatoes she could find.
 
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I have been told that Greek fries are so good because of the olive oil. Obviously, I agree - but I think there is more to the story.

I remember my yiayia cutting the potatoes and then putting the slices in water for an about twenty minutes. She'd take them out of the water, blog away the water, and THEN fry them.

Is this a standard practice? Could this by why her fries are crispier than mine? Also, she obsessed over using the freshest potatoes she could find.
Yes, it is the olive oil for the most part. But, I also do the water trick. I think that's the secret. I learned that from my Yiayia as well.
 
I have been told that Greek fries are so good because of the olive oil. Obviously, I agree - but I think there is more to the story.

I remember my yiayia cutting the potatoes and then putting the slices in water for an about twenty minutes. She'd take them out of the water, blog away the water, and THEN fry them.

Is this a standard practice? Could this by why her fries are crispier than mine? Also, she obsessed over using the freshest potatoes she could find.
HI! It's definitely good-quality olive oil, but my Yiayia taught me another hack. After letting them soak for about 15 minutes, she would rinse them in water to try and remove as much starch as possible. Then she would pat them dry and then fry them!
 

How to make Koulouri - sesame bread rings?

When I went to Greece, one of my favorite snacks were the koulouri - or sesame bread rings.

I'm on a quest to recreate the delectable Greek Koulouri at home – those delightful sesame-crusted bread rings that are a staple street food in Greece. They are perfect for breakfast or as a snack any time of day, and I absolutely love their chewy texture and the rich taste that comes from being encrusted with toasted sesame seeds.

Is it a simple matter of taking any bread recipe and forming it into rings, and then putting sesame seeds on the rings? Or is it a bit more to it than that?

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

What is the best street food in Greece?

What do you consider the best street food in Greece? Are there any specific dishes or local delicacies that you dream of having again? Also, if you have recommendations for particular places or vendors, that would be fantastic!

Here's what I've got on my list so far:
  • Souvlaki
  • Gyros
  • Loukoumades
  • Spanakopita
  • Bougatsa
But I'd like to go beyond the usual and try the real local flavors that might not be as famous internationally. I'm open to suggestions from all over Greece. I have an idea of what I like but want to see what others say.

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.
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