Tag: Greek

Ideas in Phyllosophy

For a ready-made ingredient that’s widely found in mainstream markets, phyllo dough seems to produce a disproportionate amount of angst. Otherwise savvy bakers blanch at the idea of working with the delicate pastry sheets, and while it does take a gentle touch, most fears are largely overblown. It’s not as if they’ll shatter if you merely look at them wrong. The best way to overcome any phyllo anxiety is to dive right in with some exposure therapy, and I have a truly foolproof recipe to start you on the path to recovery. Portokalopita is meant to be broken in the first place.

A Break-Out Success

My original motivation for making portokalopita was to use up scraps of leftover phyllo dough from previous projects. Since I can’t possibly throw away perfectly good food, those random shards sat in the freezer for a good long time before being unearthed. Dried out beyond their ideally pliable state, there was no separating the sheet to make a flaky layered pastry. Instead, portokalopita encourages you to rip or crumble them all up, drop them into a baking pan, and smother them with a yogurt-based custard. Absolutely zero finesse is required, you can use up all your extra phyllo scraps, and there’s no way to mess it up.

Proof Of The Pudding

Thought often described as a cake, the texture is much denser and more moist, like a rich baked pudding. A heavy pour of olive oil creates body and substance, cut by the bright acidity of fresh citrus. My version skips the eggs, of course, and cuts the sugar and oil substantially. It’s traditional to make a separate orange syrup to pour on top, but a light drizzle of vegan honey does the trick for my taste buds. I would never claim my version to be remotely authentic, but I do confidently declare it to be delicious.

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Hannah (BitterSweet)5 Comments

Moussaka Brouhaha

Stop calling moussaka “Greek lasagna.” There’s no pasta, no marinara sauce, and cheese is minimal, at best. Moussaka, the national dish of Greece, is so much more than another miscellaneous casserole. Complex and distinctive, no one would ever confuse the two if they ever had a taste.

Tender eggplant supports the hearty and robustly seasoned protein in a red wine-infused sauce, featuring onions, garlic, and aromatic spices like cinnamon and nutmeg. My small twist on tradition here is to skip the meat, of course, and opt for earthy, naturally beefy Sugimoto shiitake mushrooms instead. The pièce de résistance is a velvety béchamel sauce, covering the whole dish like a plush, velvety blanket.

What Is Moussaka?

The history of moussaka is as rich and diverse as the layers of flavors in the dish itself. The roots of moussaka can be traced back to the Middle East, where it’s believed to have originated from the Arabic word “musaqqa’a,” meaning chilled or cooled, reflecting the dish’s early preparation methods.

As the culinary influence of the Middle East spread, moussaka found its way into the Mediterranean and Balkan regions, each culture incorporating its own unique twist on the dish. The earliest versions were likely simple combinations of layered vegetables and spices, reflecting the agricultural abundance of the region.

When moussaka arrived in Greece, it underwent a transformation that would become the blueprint for the beloved dish we know today. The Greek moussaka typically features layers of eggplant, minced meat (often lamb or beef), tomatoes, onions, and a creamy béchamel sauce. The dish is then baked and served hot, creating a harmonious blend of flavors and textures.

Natural Variations

The evolution of moussaka doesn’t stop there. As it traveled through various regions, each culture added its own distinctive touch.

  • In Turkey, moussaka might include zucchini alongside or instead of eggplant.
  • In the Middle East, chickpeas and additional vegetables might help stretch the meat filling.
  • In the Balkans, sliced potatoes run parallel with the eggplant for more defined, sizable layers.

What Makes A Great Moussaka?

The best moussaka strikes a balance across all strata, creating a dish that is both comforting and invigorating. The marker of success is when each bite captures the essence of Mediterranean cuisine, inviting you to savor each layer and appreciate the complexity of this iconic dish.

  • Tender, Hearty Protein: Meat is moot when you start with a base of crumbled tofu for substance and minced Sugimoto shiitake mushrooms for style. Freezing, thawing, and draining the tofu first is the secret to creating a texture eerily similar to ground meat. Umami shiitake mushrooms enhance that illusion with ample free glutamate that creates an unmistakable umami sensation. Even when finely minced, their thick, chewy, tender caps ensure that every mouthful has a completely satisfying bite.

  • Luscious Béchamel: One of the “mother sauces” of French cuisine made from a simple roux and seasoned with nutmeg, the some versions take it a step further by adding eggs for an even more decadent texture. Bypass all of that by simply using tahini and a pinch of sulfurous black salt instead.
  • Layered Perfection: Sliced eggplants are typically salted to draw out excess moisture and bitterness, before being added to the mix, but that shouldn’t be the end of the story. Taking an extra few minutes to then roast the vegetables does wonders to concentrate the flavor and unlock subtle sweetness through caramelization. That attention to detail also ensures cleaner layers that won’t water down the dish.

Tips For Success and Serving Suggestions

Making a layered casserole like this can be something of a production. Though it does take time and effort, it’s completely feasible when you break it down! Don’t forget how to fill your plate with flare when you’re ready to eat.

  • Patience is a virtue. If you can wait for the moussaka to cool, you’ll be able to get much cleaner slices with consistent layers. As you might have guessed from these photos, this is not a quality I possess. Even if you end up scooping it out piping hot with a spoon, I promise it will be delicious in any form.

  • Make ahead. Moussaka tastes even better the next day, after all the herbs and spices have had time to mingle, so feel free to bake it well in advance and reheat it before serving. It can be stored in the fridge for 6 to 7 days, or frozen for up to 6 months. Simply allow it to thaw to room temperature and reheat at 350 degrees for 15 – 20 minutes before enjoying.
  • Perfect pairings. While moussaka is a whole feast in and of itself, you can stretch the meal to feed more with a few simple side dishes. Top recommendations include sautéed greens, salad, bread, and tzatziki.

The popularity of moussaka has transcended cultural boundaries, becoming a beloved dish around the world. Its versatility allows for endless variations that blend elements from different culinary traditions. It’s about time we include Japanese inspiration into that mix, thoughout the unassailable powerhouse of tofu and shiitake mushrooms.

Today, moussaka stands as a testament to the interconnectedness of food cultures, showcasing how a dish can travel across borders, absorbing influences, and evolving into something uniquely delicious. With this latest evolution and many more sure to come, moussaka continues to be a symbol of shared culinary heritage and the joy of discovering new flavors through the ages.

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Hannah (BitterSweet)4 Comments

There Goes My Gyro

Equal parts spectacle and street food, gyros are impossible to ignore. Spinning on a spit like a wind-up ballerina, glistening from the heat of an open flame, you may smell it before you see it, but the sight is positively mesmerizing.

The name itself comes from the Greek word meaning “turn” or “circle,” referring to this unique cooking method of continuous motion. Around and around it goes, edges caramelizing and crisping with each revolution. Periodically, as orders flow in, the pit master skillfully shaves paper-thin slices from the kebab, exposing the more tender meat within, beginning the process anew.

Make It Meatless

Before my fellow vegan and vegetarian friends recoil in horror, fear not: You can enjoy those same rich, highly seasoned prime cuts at home, without the meat, rotating spit, or perilous open flame.

Mushrooms Over Meat

Traditionally made from lamb, beef, chicken, or even pork, it’s a clear case where the actual protein in question is far less important than the herbs and spices involved. Especially when you layer in fresh vegetables and creamy tzaziki for serving, the entree could be made of pretty much anything. Enter: Sugimoto koshin shiitake mushrooms.

Renowned for their intense umami flavor, these mushrooms add a depth of taste to the gyro that’s hard to beat. Drying the shiitake mushrooms concentrates their flavor, resulting in a rich, savory, and remarkably meaty taste and texture. Koshin in particular are ideal for this application since they’re broad and flat, just like the delicate shavings of fresh gyro meat.

Serving Suggestions: Be Your Own Gyro

The beauty of the gyro lies in its versatility. Keep it simple or go all out; you won’t be disappointed even if you just go to town as is, no garnishes or accompaniments required.

  • Classic Greek Style: Layer the seasoned, air fried shiitake mushrooms in warm pita bread, accompanied by crisp lettuce, juicy tomatoes, sliced onions, and a generous drizzle of tangy tzatziki sauce. It’s a classic for a reason!
  • Gyro Bowl: Create a wholesome gyro bowl by arranging a bed of fluffy quinoa, rice, or couscous, topped with the shiitake mushrooms, cucumber ribbons, pickled red onions, and a dollop of hummus. A squeeze of lemon adds the perfect finishing touch.
  • Mediterranean Wrap: Swap the pita for a whole wheat tortilla or lavash and fill it with your favorite gyro ingredients, along with some roasted red peppers and olives for contrast.
  • Gryo Hummus: Layer tender shiitake gyro on top of creamy hummus and serve with pita chips or cut veggie crudites for an instant party starter.

Hella Halal

With its roots firmly planted in the Middle East, the protein in question has historically been halal, but that’s not always the case anymore. For the concerned eater, swapping the mystery meat for shiitake mushrooms is a foolproof approach to ensure you’re avoiding a meal that’s accidentally haram.

What’s more, Sugimoto shiitake in particular are certified kosher AND organic on top of that. When serving a diverse range of discerning eaters, it’s the ace up your sleeve for an incredible meal that everyone can enjoy.

Indulge your senses with plant-based gyros, made effortless in an air fryer for your busiest weeknights or more elaborate celebrations. They are, quite frankly, a vegan masterpiece, celebrating the rich history of the Greek gyros while showcasing the incredible flavor of shiitake mushrooms.

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Hannah (BitterSweet)7 Comments

Ruffle Some Feathers

For all its ready-made convenience, frozen phyllo dough can still be a beast to work with. Forget to thaw it out overnight and you’ll be stuck waiting for hours until it’s pliable. Wait too long, however, and it’ll become as brittle as a dried out twig. Bake it too close to the heating element and the top will burn before the center ever feels a blush of warmth. Under-cook a carefully layered tower, and all your intricate assembly can turn into one murky morass of pastry. It’s enough to make you want to crumble the whole sheet into a ball.

Well, have I got the dish for you! Ruffled milk pie is exactly the catharsis for anyone that’s struggled to deal with fickle phyllo. Traditionally a sweet type of galatopia, which in the simplest terms is just a Greek milk pie. Sometimes there’s semolina involved, sometimes it takes the form of a crustless baked pudding, but the best ones involve that gossamer-thin golden pastry, phyllo.

Before you slam the freezer door shut on this idea, hear me out. Rather than stacking up sheet after sheet in a precarious towering column, all you need to do is roll them into little rosettes, fit them into a pan, and bake without a worry in the world. Since the bottom is immersed in custard, the lower sheets stay soft like bread pudding, while the tops that jut out become shatteringly crisp, without any careful oven calibration required.

Naturally, I could never do anything completely traditional, so my version is savory rather than sweet, designed as a showstopping entree for any brunch, garden party, celebration, or casual affair. It’s so quick and versatile that there’s no reason why you couldn’t just whip it up on some random Tuesday, too. A blend of chickpea flour and nutritional yeast gives it a distinctly eggy flavor, like a quiche or frittata with the crust on top.

Fresh mint and lemon zest add bright pops of flavor in every bite, highlighting tender fresh asparagus that’s woven throughout the matrix of phyllo and custard. Any seasonal vegetable would be fantastic here:

  • Consider peas or chopped artichokes for a change of pace while spring is in high gear.
  • For summer, switch it up with diced zucchini, green beans, corn kernels, or bell peppers.
  • When fall comes around, beets, diced pumpkin, or acorn squash would make a vibrant splash.
  • Finally, consider some wintry options like shredded Brussels sprouts, carrots, or chopped kale to see you through the colder months.

There’s truly never a bad time or place for such a versatile, deeply satisfying, and reasonably healthy meal. It’s certainly a good reason to embrace phyllo again, even if you’ve been burned before. This one is perfect for beginners and believers alike.

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Hannah (BitterSweet)5 Comments

Layered in Sweet History

Towering stacks of gossamer-thin pastry, impossibly crisp and glistening with sticky syrup gleam from within bakery cases across the globe. Though typically full to bursting with crisp walnuts and warm spices, baklava is no stranger to alternative approaches. Considering the fact that it’s been at the mercy of creative bakers for centuries, this well-loved treat has managed to maintain its core identity far better than most, thanks in no small part to its sheer simplicity.

All you need is phyllo dough and a bit of patience to bring any dessert-lover to their knees. Swapping in pistachios for the filling is my favorite twist, inspired by my dad’s equal distaste for walnuts and love for pistachios, but this is a new rendition that he can endorse as well. Toasted coconut adds tropical flare without venturing too far into the dangerous waters of “fusion” cuisine. Sweet cinnamon and floral syrup closely reminiscent of honey bring familiar flavors back into the fold, sure to satisfy traditionalist and more adventurous eaters alike.

Yield: Makes 24 Triangles

Coconut Baklava

Coconut Baklava

Upgrade the standard flaky phyllo pastry by swapping in toasted coconut to add tropical flare. Sweet cinnamon and floral syrup closely reminiscent of honey bring familiar flavors back into the fold, sure to satisfy traditionalist and more adventurous eaters alike.

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Additional Time 1 hour
Total Time 2 hours 50 minutes

Ingredients

Floral Syrup:

  • 1 Cup Water
  • 1 1/2 Cups Granulated Sugar
  • 2 Tablespoons Lemon Juice
  • 1/2 Teaspoon Orange Blossom or Rose Water
  • 1/2 Teaspoon Vanilla Extract

Coconut Filling:

  • 4 Cups Shredded, Unsweetened Coconut, Toasted
  • 3/4 Cup Raw Cashew Pieces, Roughly Chopped
  • 1/2 Cup Coconut Sugar or Turbinado Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Salt
  • For Assembly:
  • 1 (1-Pound) Box Frozen Phyllo Dough, Thawed
  • 1/2 Cup Coconut Oil, Melted

Instructions

  1. Make sure that your phyllo dough is completely before beginning. Keep it covered with a lightly moistened kitchen towel to prevent it from drying out.
  2. Preheat your oven to 300 degrees and lightly grease a 9 x 13 inch baking pan.
  3. Prepare the syrup first so it has time to cool. This can also be made well in advance, as it will keep almost indefinitely in an airtight container. Simply combine all of the ingredients in a medium saucepan and bring to a boil. Cook just until the sugar has fully dissolved; set aside.
  4. Moving on to the filling, briefly pulse the coconut and cashews in your blender or food processor to achieve a coarse grind while still allowing the mixture to remain very rough and chunky. Transfer to a large bowl and mix with the sugar, cinnamon, and salt.
  5. Cut (or tear) the phyllo so that it will fit into the bottom of your prepared baking pan. It is okay if the pieces overlap a little. Begin by laying down one sheet and brushing the pastry with melted coconut oil. Add another sheet of phyllo once the first is lightly but thoroughly coated. Brush the second sheet with coconut oil. Repeat these steps up to 4 times to create a phyllo layer; the exact number is up to you.
  6. After applying the coconut oil to the last sheet in your first phyllo layer, sprinkle it evenly with the nut mixture. Repeat the entire process to create a second layer of phyllo, followed by another layer of the nuts. Continue this pattern until you run out of the dry ingredients, ending with layers of pastry on top.
  7. Before placing the baklava in the oven, pre-cut the little triangles, or, if you are not feeling so handy with a knife, little squares are just fine. Bake for 70 to 80 minutes, until golden brown and slightly crispy-looking, but watch to make sure that the edges do not burn. Cover the pan with foil to prevent overcooking, if needed.
  8. Pour the warm syrup all over over the baked pastry. It may look excessive, but it will all soak in over time. Allow the baklava to cool for at least an hour or two before slicing and serving.

Recommended Products

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Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 231Total Fat: 15gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 57mgCarbohydrates: 22gFiber: 3gSugar: 18gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Category: Miscellaneous Desserts

 

Hannah (BitterSweet)21 Comments