#greek baking

[persephonaae]

Made κολοκυθόπιτα (Greek pumpkin pies) the other day! I’ll also include a recipe below!

Ingredients

3-4 small food grade whole pumpkins 

2 cups sugar (preferably brown sugar)

4 tablespoons honey

½ teaspoon ground cloves

2 teaspoons ground cinnamon

3 tablespoons olive oil

¾ cup rice

phyllo dough

half stick of butter

When you plan to make kolokithopita, you will want to transfer your frozen phyllo dough to the fridge to thaw for a couple hours before taking it out of the package and laying it on the counter with a paper towel lightly misted with water laid on top. The premade frozen stuff is completely fine, I do not in any way implore you to make your own phyllo as it is very time consuming and the premade stuff tastes just as good (but also not stopping you from doing so if you really wanted!).  In any case, once you have your phyllo at room temperature, take the rice and soak it in very hot water for 30 minutes. (I usually boil some water in the kettle for tea and then pouring it over the rice, covering it with something so less steam escapes) While waiting, this is a good time to grate the pumpkins to use in your filling (you will want to cut off the stem, peel/cut the skin off, and discard the seeds). You will want about 2-3 pounds of grated pumpkin, and maybe some help, unless you wanted to go for the record of world's fastest pumpkin grater while gaining arms of steel. (The texture of Greek pumpkin pie is different than other pumpkin pies since you have to grate the meat which is why you shouldn’t buy puréed pumpkin. The other thing to note is that you can actually do this with most any squash! Doesn’t have to be pumpkin; zucchini is also a common Greek base for kolokithopita, just to give you more ideas if you wanted to experiment.)

To prepare the filling, mix together the grated pumpkin, sugar, honey, ground clove, ground cinnamon, and olive oil. Drain the rice after it has soaked for 30 minutes, and mix it into this lovely slimy saccharine mixture of autumn-in-a-bowl, setting it aside once the ingredients are combined. 

Congratulations, it’s now time to work with the phyllo! Take half a stick of butter and melt it and have it ready on the side. Gently take two to three sheets of phyllo from the stack of dough and lay it on the counter or cutting board. (I usually use three sheets) You will then want to take a food brush and coat the entire side facing up with butter. Once it’s coated take a knife or pizza cutter and cut strips into the phyllo in thirds or fourths if you have the phyllo sheets in horizontal orientation, in half or thirds if you have it in vertical orientation. (The pictures show pies that we did cuts in fourths on the horizontal layout) Go back to your mixture of filling and scoop out a mound of filling that can fit into your cupped palm – it’s always better to be a bit generous with the filling. Gently squeeze out some of the excess liquid and place this filling at the bottom of one of the strips of phyllo and grab the bottom right corner and fold to the opposite side to make what looks like a triangle attached to the rest of the strip. Do this again but now with the corner of that triangle that’s on the left hand side, and bring it up to the opposite end. Keep repeating this fold until you have a triangle shaped pastry that completely encases your filling. This fold can be hard for some people to immediately understand and you might be really slow at it. Don’t worry if it’s a bit wonky, it will still taste fine in the end! Below I have a video that hopefully demonstrates that fold better. 

Keep repeating this with new sheets of phyllo (butter, cut, fill, fold… butter, cut, fill, fold…) until you’ve used all your filling or run out of dough. Each completed pie should be set onto a baking tray lined with parchment paper, set about half an inch apart. Before sticking it in the oven, brush the tops of all the pies with the rest of the melted butter, then bake at 375º for 45 minutes - 1 hour, until golden brown. My last caution is to not burn your mouth when inevitably digging in as soon as the timer goes off. Hope you enjoy, ευχαριστώ!

[daily-deliciousness]

Greek chicken and potatoes

[sanska]

Guys do you think he’s spooky

[fullcravings]

Greek Yogurt Fudge Pops

[bluboy404]

Decided that everyday for October I’m going to draw one of the Gods! First up is Apollo!

[fattributes]

Beef Giouvetsi

[why-is-everything-so-heavy]

[howlingday]

BMBLB!Yang: Alright, this meeting is now in session. So the orgy is schedueled for-

Dragonslayer!Yang: Hey, how come you get to lead the meeting?

BMBLB!Yang: (flips her off with a shit-eating grin) Because I'm ~CANON~

Freezerburn!Yang: Aw, fuck you! You were rushed and everyone knows it!

Pinklemonade!Yang: Uh, actually, wasn't Bumblby hinted at as far back as volume 2?

Sunflowyer!Yang: Who's side are you on?

Enabler!Yang: Excuse me? Is this where we're talking about the orgy-?

BMBLB!Yang: NO! Get the fuck out of here, you sick fuck!

Enabler!Yang: Aw, c'mon! I never get invited-!

BMBLB!Yang: Yeah, 'cuz no one likes you! Now get out! I'll fuckin' kill you! Get out! Go!

Enabler!Yang: Alright! Alright! I'm leaving! Chill!

BMBLB!Yang: Ugh, sorry, girls, I just - I fucking hate her.

Dragonslayer!Yang: No, no, it's cool. We get it.

Freezerburn!Yang: Yeah, we hate her with a passion.

Greekfire!Yang: Agreed. Now, about that orgy?

Bakedalaska!Yang: Fair warning; mute girls are freaks in the sheets.

Yang: (Freezerburn) Yeah, but not as much as girls with daddy's issues.

Yang: (Greek Fire) Hey, that's what Pyrrha says, too!

Yang: (BMBLB) So does Blake!

Yang: (Dragonslayer) I mean, Jaune didn't deny it when he was asked.

Yang: (Sunflowyr) I remember that. Ren said it and Jaune didnt' deny it. I mean, he's right.

Yang: (Pink Lemonade) Wait, wait, wait. Was anyone here not told girls with daddy issues are freaks in bed?

Yang: (Baked Alaska) I mean... She didn't SAY it, but...

[prairiefirewitch]

Trying to stay ahead of the next Deipnon on July 5th, so I made some Greek flatbreads to freeze that I’ll defrost the day of. I’m not sure if I’ll make a full meal, but I knew I wanted to make bread. It’s still hotter than Hades here so I needed a bread that didn’t require a hot oven, and these are made on a griddle or pan on the stove top. I’m the laziest baker in the world so these are really easy to make and quick too. Here’s the recipe if you want to make them too:

1.5 tsp dry instant yeast

2 cups lukewarm water

2 tablespoons olive oil plus a little more to oil skillet

1 tsp sugar

3.5 cups all purpose flour plus more for dusting

1 tsp salt

In your mixer add yeast, water and sugar. Stir and let it sit until yeast blooms, about 5 minutes.

Add olive oil, flour, and salt. Mix on medium low speed for 10 minutes until dough is soft, smooth, and pliant. Shape into a ball and coat with a tsp of olive oil. Cover and let double in size, about an hour.

Turn out onto a lightly floured surface and cut into 9 pieces. Shape each piece into a taut ball and cover with a towel. Let rest about 10 minutes.

Roll into circles, about 1/8 inch thick. Heat your griddle or skillet and brush the surface with olive oil. Put your rolled dough on the hot skillet and brush top side with oil. If bubbles form, poke them with a fork. When the bottom is light golden, flip and cook the other side. Repeat with your other dough balls. Cool on a cooling rack.

[sarafangirlart]

Gurl…. Look I’m fine with changes to mythology as long as they are interested and make sense, and Kaos failed to be interesting or make sense, I like the Jason and the Argonauts movie but it’s inaccurate, but it’s still GOOD.

And ppl have every right to complain about their culture/religions being misrepresented, yes even Christians.

[m00nb04rd5]

Can I have a moodboard based on Camp Half-Blood’s Cabin 18: Hebe?

Cabin 18 (Hebe) (Percy Jackson and The Olympians)

[najia-cooks]

[ID: Two triangles of baklava garnished with ground pistachio and whole cloves, with a silver Moroccan tea set in the background. End ID]

μπακλαβάς / Baklava

Baklava is a layered pastry consisting of a filling of chopped nuts piled between thin sheets of dough and sweetened with syrup. It is of contested and potentially ancient origin, with similar pastries attested in modern-day Turkey, Greece, and Assyria. Today, many regional variations of the pastry exist throughout North Africa and West and Central Asia.

This Greek-style recipe layers a spiced walnut filling between sheets of homemade filo dough, then soaks them in a sugar-honey syrup flavored with cinnamon, clove, and lemon. The resulting pastry is flaky, flavorful, and über-sweet.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

For the dough:

4 2/3 cup (560g) bread flour

1/2 cup + 1 Tbsp (133mL) olive oil

1 Tbsp + 2 tsp red wine vinegar

About 1 - 1 1/3 cup (240 - 320g) lukewarm water

3/4 cup (165g) butter or non-dairy margarine, melted, for brushing

For the filling:

400g walnuts (or hazelnuts, shelled pistachios, and/or blanched almonds)

1/4 cup (35g) breadcrumbs

1 1/2 tsp ground cinnamon (1/2 cassia cinnamon stick)

1 1/2 tsp ground cloves (18 / 1.5g whole cloves)

Greek baklava most commonly uses walnuts, though pistachios are also used. You may experiment with nuts of your choice.

The breadcrumbs help to soak up the syrup evenly and prevent sogginess.

For the syrup:

2 1/2 cups (500g) vegetarian granulated sugar

1 1/2 cups (355mL) water

1/4 cup (80g) agave nectar or honey

1 tsp orange blossom water (optional)

Peel of one lemon

1 cassia cinnamon stick

3 whole cloves

Instructions:

For the dough:

1. Combine flour and salt in a large mixing bowl. Add the vinegar and olive oil and mix to combine.

2. Gradually add a scant cup of water and continue to mix until the dough just comes together. Continue to knead, by hand or with a stand mixer and dough hook attachment, until the dough becomes smooth and elastic, about five minutes. If the dough does not come together, add additional water 1 tsp at a time. The dough should not be sticky.

3. Divide the dough into small balls of about 40g each (for a 13" x 9" pan). You may decide to make the dough balls slightly larger if you’re a beginner at working with thin dough.

4. Coat each dough ball with some olive oil and cover. Allow to rest for at least an hour, to allow gluten to form and facilitate rolling out later.

For the syrup:

1. Scrub a lemon thoroughly and remove the outer layer of peel with a knife or vegetable peeler. Heat sugar, water, lemon peel, cinnamon, and cloves in a large pot over medium heat until simmering. Stir to dissolve sugar and continue to simmer for about 5 minutes.

2. Remove from heat and stir in honey and orange blossom water. Allow to cool to room temperature, then refrigerate.

For the filling:

1. Blanch almonds by boiling them for about a minute, draining, and pinching gently to remove their skins. Shell pistachios. Chop nuts, or use a food processor, to achieve a coarse grind (you don't want a powder!).

2. Toast and grind whole spices, if using. Combine nuts with breadcrumbs and spices in a mixing bowl and set aside.

To assemble:

Baklava is made by interspersing thin sheets of dough with butter and nut filling to create flaky layers. Several sheets of dough will be needed at the top and bottom to prevent the weight of the nuts from causing the pastry to collapse. Some cooks add all of the nut filling between two groups of filo dough, while others intersperse the nuts throughout.

1. Melt margarine in a small saucepan or in the microwave. Using a pastry brush, coat the bottom and sides of a 9 x 13" baking dish in margarine.

2. On a lightly oiled surface, roll out one ball of dough into a rectangle a little larger than the bottom of your baking dish (it will relax as it transferred). Place the sheet in the bottom of the dish, gently stretching it into the corners. Don't worry too much about small holes—there will be many layers!

3. Gently drizzle and brush melted margarine over the sheet of dough.

4. Repeat this process 4 more times, for a total of 5 sheets interspersed with margarine. I placed each sheet on top of the previous one on the counter and waited to transfer them to the pan until I had rolled out all four. You may need to re-oil your working surface as you go.

5. Add just enough nut filling mixture to form a thin layer.

6. Roll out another two sheets of dough and brush them with margarine as before. Add another layer of nuts. Repeat until the nut mixture is gone, making sure to reserve at least five balls of dough for the top.

7. Roll out and place the remaining balls of dough and brush them with margarine as before.

8. Refrigerate for 10-15 minutes to make the baklava easier to cut. Using a sharp knife, cut the baklava into diamonds by cutting in lines diagonally in one direction, and then diagonally in another direction to form points at an acute angle; or, form triangles by cutting lengthwise and then widthwise to form squares, and then diagonally to cut those squares in half. Stick a whole clove in the center of each piece of baklava, if you like.

9. Bake at 300 °F (150 °C) for an hour to an hour and a half, until the top of the pastry is golden brown.

10. Remove from the oven and allow to cool for about 10 minutes. Pour the cooled syrup evenly over the surface of the baklava. Don't add the syrup warm, or it may make the baklava soggy!

11. Allow the syrup to absorb for several hours, or overnight.

[daily-deliciousness]

Chicken in Greek yogurt sauce (6 Ingredients)

[k0rinka]

Woohoo an edit 👀 I hope you'll enjoy it 🫶

All credits to animatics I used belong to its authors: Mayako, Gigi, Ximena Natzel, Mirscy, ScillaDraws, Neal Illustrator

[fullcravings]

Fudgy Dark Chocolate Brownies with Cream Cheese Frosting

[merakimeraki131]

𝘚𝘦𝘭𝘧 𝘪𝘴𝘰𝘭𝘢𝘵𝘪𝘰𝘯 𝘩𝘢𝘴 𝘵𝘢𝘶𝘨𝘩𝘵 𝘮𝘦.. 𝘵𝘩𝘢𝘵 𝘪𝘯 𝘵𝘪𝘮𝘦𝘴 𝘰𝘧 𝘤𝘳𝘪𝘴𝘪𝘴, 𝘣𝘢𝘯𝘢𝘯𝘢 𝘣𝘳𝘦𝘢𝘥 𝘪𝘴 𝘢𝘯 𝘶𝘯𝘴𝘶𝘯𝘨 𝘩𝘦𝘳𝘰 💛✨️.