No idea
Greek Mil Fay , made with crackers/cookies and instant pudding is the Greek transliteration of the more complicated Mille Feuille.
Bouyourdi existed before Boyardee, so maybe Chef Boyardee is named after baked feta.
Named after a tax document
Georgina Hayden pork gyro link If you make gyro meat, what is your best "go-to" recipe for it? - #72 by Phoenikia
I’m looking at different giouvetsi recipes re: spices.
My version is typically chicken/ meat, tomato, onion, cinnamon, oregano, bay leaf.
I’m going to try a version with my usual ingredients, with the addition of allspice and nutmeg. Some other recipes include clove and/or cumin.
https://www.nafsikahotel.com/recipes/giouvetsi.html
Some vegetarian giouvetsis
https://miakouppa.com/2018/02/26/youvetsi-with-chickpeas-γιουβέτσι-με-ρεβύθια/
My giblet giouvetsi, with onions, garlic, paprika, oregano, cinnamon, allspice, nutmeg and clove.
The one I usually make doesn’t have wine, paprika, allspice, clove or nutmeg. Will not add wine or paprika next time- it tastes good, but almost like goulash, which is a different flavour than the giouvetsi we are used to.
Seeing as its freezing this weekend i think ill make Stifado.
This was a nice meal last night. I used regular tuna in oil instead of smoked tuna, and I used some Carbone marinara and fresh cherry tomatoes instead of 400 grams of fresh tomatoes. I left out the sugar.
I am going to try to make pear glyko/ spoon sweets today
I’m not familiar with this Greek pasta with cheese, It looks delicious…
Matt Barrett’s photo of Goges / Gogges
Makarounes
Greekish
Cypriot koulourakia cookies contain mastic, mahlepi and clove, rather than being mostly flavoured with orange juice and zest, as most Greek koulourakia recipes are flavoured.
