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66 votes
Accepted

Why doesn't Greek cuisine use a lot of spices, compared to neighbors?

The question of "why not" is difficult to answer definitively, or really at all. We can't ask folks 2000 years ago why they didn't care about cumin. However, there are some historical ...
FuzzyChef's user avatar
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15 votes

Are Feroli (italy) and Olimp (Greece) legitimate brands of extra virgin olive oil?

Olimp olive oil is an olive oil produced by Gold Line Group, an European olive oil company. Whether or not it is 100% Greek virgin olive oil is hard to determine; per the book Extra Virginity, the ...
FuzzyChef's user avatar
  • 65.3k
11 votes

Difference between tzatziki and Indian mint dip (mint chutney?)

As far as I'm aware, the traditional Greek tzatziki doesn't generally include mint at all. It's a cucumber dip that is made of yogurt and sometimes includes dill or mint as a flavoring: Tzatziki (...
Catija's user avatar
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10 votes

Are Feroli (italy) and Olimp (Greece) legitimate brands of extra virgin olive oil?

I can’t say anything for sure about this particular brand, but there are a few phrases in your pictures that are likely questionable: ‘Olive Oil Product’ : means that it’s something made with olive ...
Joe's user avatar
  • 80.9k
7 votes

Difference between tzatziki and Indian mint dip (mint chutney?)

Mint chutney is normally almost all herbs (mint and cilantro), and it's ground/blended so it's completely green: (from this mint chutney recipe) I can't really see the chutney/dip in your picture ...
Cascabel's user avatar
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6 votes

What is this type of (Greek?) chilli pepper?

It's a Frigitello pepper, although in the states they're called pepperoncini. You can grow any spicy chili pepper in the UK provided you have a greenhouse or maybe a conservatory, otherwise don't ...
GdD's user avatar
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6 votes

Were nut-cheeses developed in Greek/Bulgarian/Turkish/Balkan cuisine traditionally?

Regarding Greece, nut cheeses are produced mainly for people who participate in religious fasting, rather than vegans. There are multiple fasting periods on the Greek orthodox calendar, including Lent,...
OrigamiRite's user avatar
5 votes

Are Feroli (italy) and Olimp (Greece) legitimate brands of extra virgin olive oil?

Searching for results in Italian about Feroli olive oil or Feroli olio oliva returns 0 results. Also the Italian flag with the "product of Italy" on the packages seems like a sloppy graphic ...
L.Dutch's user avatar
  • 1,388
5 votes
Accepted

Should I refrigerate homemade yogurt before making Greek yogurt?

It isn't necessary, and many recipes don't call for it. But the results will be slightly different, since the yogurt will continue to ferment (even in the fridge), and the gel structure of the ...
Joshua Engel's user avatar
  • 4,436
5 votes

What's a gluten free alternative to farro?

Farro is essentially a variety of wheat, and I assume your recipe is using it in whole form, rather than milled in some way. Therefore, you'd want to substitute another grain that will provide at ...
ElmerCat's user avatar
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4 votes

Why doesn't Greek cuisine use a lot of spices, compared to neighbors?

My hearsay answer to this is what I learned growing up in Greece (it might be totally wrong): use of hot spices is way more common in cultures living in hotter climates, and it has to do with ...
Vicky's user avatar
  • 49
3 votes

Were nut-cheeses developed in Greek/Bulgarian/Turkish/Balkan cuisine traditionally?

without demand from modern-day vegan consumers No, they weren't. I grew up in Bulgaria, and these products are entirely new. They appeared basically at the same time as they started becoming common ...
rumtscho's user avatar
  • 139k
3 votes

Should I refrigerate homemade yogurt before making Greek yogurt?

I have found that draining the yogurt while still warm yields a thicker end result, and more whey drained. I prefer it that way, but it does make a rather thick product that may not be to everybody's ...
Arthur  Goldman's user avatar
3 votes

Does the location of where an octopus was imported from determine the flavor/quality of the meat?

Usually spanish and portuguese octopus is "Octopus vulgaris" and vietnamese octopus is "Eledone" And yes, there are gastronomical differences. Eledone is smaller, with less muscle and tougher. By ...
roetnig's user avatar
  • 1,013
2 votes

Can I freeze tzatziki sauce?

I froze shredded cucumbers and used them a month later in tzatziki sauce. It turned out wonderful! First, I peeled and removed all cucumber seeds. Second, I shredded them. Third, I salted them and let ...
Dorothy's user avatar
  • 21
2 votes

What's a gluten free alternative to farro?

Kasha (Roasted buckwheat groats, not a grain at all-a seed that is used as a grain! The roasted form-called "kasha" by Ashkenazi Jews-has a nutty flavor and texture and is delicious. IF you buy them ...
Kel's user avatar
  • 21
2 votes

Way too much lemon in my basting liquid

It won't look as nice, but it should be possible to rescue the flavour. As you've also got lemon in the filling, and feta is quite tart as well, I suggest you first remove the filling and dilute ...
Chris H's user avatar
  • 44.4k
2 votes

History of Middle east "sandwiches"

tbh, I'd never heard of shawarma until very recently [nor have I ever seen one for sale by that name in the UK], though from my late teens/early 20s [late 70s/early 80s] a 'doner kebab' was a very ...
Tetsujin's user avatar
  • 29.8k
2 votes

Layering of Moussaka

As with lasagna and other casseroles, the secret to making moussaka as "dry" as possible is to make sure that the ingredients going into the casserole dish are as dry as possible. The order ...
FuzzyChef's user avatar
  • 65.3k
2 votes

Layering of Moussaka

Fresh and hot moussaka is a puddle. If you want it to cut it into "bricks", you have to let it sit overnight before serving. This is not changed by your layering approach. The classic ...
rumtscho's user avatar
  • 139k
1 vote

How can I soften mastic gum so it is easier to chew?

You can add oil (such as olive oil or vegetable oil) which will soften the mastic. Heat the oil then mix with the mastic and cool. Here is a recipe, for example. If you decide not to add anything, ...
Lauren Ipsum's user avatar
1 vote
Accepted

Uses of dittany of Crete (origanum dictamnus)

In Greece we use diktamo mostly for tea, as beverage. You can try it by boiling water in a jar and put 5-10gr diktamo for 5-10 minutes. Other uses as any other tea leaves. For example you can boil ...
BreeZeR's user avatar
  • 96
1 vote

Way too much lemon in my basting liquid

My initial thoughts would be: Sprinkle sugar over the dish, or blend it into the sauce. If the Roulade is sitting in the sauce, you might consider removing it and making the sauce fresh/over with ...
elbrant's user avatar
  • 1,391
1 vote
Accepted

Chewy Bechamel while making Moussaka

It may have been the mozzarella. When traditional Greek moussaka is topped with grated cheese, it is usually a harder, aged variety, such as Kefalotyri or Parmigiano-Reggiano. To thin the bechamel ...
Giorgio's user avatar
  • 2,755
1 vote

What are the uses of tzatziki sauce?

I don't know about the hardcore traditional rules, but for me, I can use it on absolutely everything, and when I am in Greece I do: In addition to salad with bread Alone with bread As a dip with meat ...
user1721135's user avatar
  • 1,479

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