Grapes abound in Greece, and when we harvest our own, we always set aside some to dry so that we have raisins all during the year. It isn’t difficult, and the raisins keep well in airtight glass or plastic containers and even in plastic bags. Use red or green seedless grapes. Difficulty: Easy Time Required: 3-4 weeks […]
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How to Roll Out Phyllo with a Rolling Pin
1) Start with a piece of dough The rolling pin shown in this series of photos is the traditional rolling pin used to roll out very large sheets of thin phyllo for all kinds of pastries. It is 3 feet, 4 inches long, and 1 inch in diameter. If using homemade phyllo, start with a […]
Country Phyllo Crust for Pan-Sized Pies
Phyllo yia Pites In Greek: φύλλο για πίτες, pronounced FEE-loh yah PEE-tes This recipe for phyllo is perfect for making country pies. It’s rolled out with a rolling pin, which is slightly different than using a pasta machine. The quantity is for a large pan commonly used in Greece, similar in size to a large […]
How To Make Your Own Dried Mint
Drying mint by hanging it for natural air-drying is something not all of us can do, but there is another method that offers good results: in the oven. This method can be used to make mint flakes or dried leaves. Difficulty: Easy Time Required: 2-4 hours Here’s How: Wash the mint thoroughtly and carefully in cold water […]
How To Make Your Own Confectioner’s Sugar (Powdered Sugar)
Whether you run out, or just need a cup or two, making confectioner’s sugar is a simple matter in the blender. This method can be used to make larger quantities, but it is a real time-saver for last-minute needs. Confectioner’s sugar is also known as “powdered sugar” and “icing sugar.” Difficulty: Easy Time Required: 15 minutes Here’s […]
Cure Your Own Olives
With the exception of Throubes (an olive from the island of Thassos that’s picked when fully mature), olives straight off the tree are hard and bitter. Curing is what removes the bitterness. Once cured, olives can be stored with flavorings (lemon, oregano, garlic, and others), but the first step is the curing. Ancient Greeks cured olives by […]
Make Your Own Ingredients for Cooking Greek Food
Bouquet Garni for Soups & Sauces There’s nothing quite as disconcerting as finding a whole allspice berry or piece of dried rosemary in a sauce or bowl of soup. A tip from Margarita Krasanaki. Cure Your Own Olives Greek olives are known the world over for their variety, flavors, and colors. Learn about the methods […]
Greek Cheeses some words
According to Greek mythology, Aristaios, son of Apollo and Cyrene, was sent by the gods to give the gift of cheese-making to the Greeks. It was called a “gift of everlasting value,” and if the reputation of today’s variety of Greek cheeses is anything to go by, the value of that gift keeps increasing with […]
Metsovone – Greek Cheese
Metsovone is a smoked cheese produced in the Metsovo area in northwest Greece, hence its name. It is made from cow’s milk, or a combination of cow’s and goat’s milk. The taste is slightly sharp, not unlike Swiss cheese. During production, metsovone is suspended from the ceiling so that nothing touches the surface of the […]
Manouri – Greek Cheese
Manouri is a semi-soft fresh white cheese made from the drained whey from feta production (sheep or goat milk). It is similar to feta cheese but creamier and less salty or salt-free. It is made in Central and Western Macedonia and in Thessalia. Greek name and pronounciation: μανούρι, pronounced mah-NOOR-ree At the market: Manouri has […]