THE GREEK KITCHEN OF DIFFICULTY
Ingredients & sauces: 20 new chapters
From capers and johannes bread to skordalia and avgolemono. Learn to recognize products, understand taste tuning and preparation.
Added:
This collection consists of twelve chapters on ingredients and eight about sauces and techniques. She deepens the existing guides on olive oil, cheese, herbs, bread and tzatziki. They are reading chapters; the recipe collection remains accessible separately.
20 chapters
INGREDIENT
Capers: flower buds, berries and salt
The difference between capers and capers, salt and vinegar, with uses for fava, vegetables and fish.
Added 31 October 2026 · 372 words
INGREDIENT
Johannes bread: pods, flour and syrup
Get to know Johannes bread as flour, syrup and bread ingredient: taste, product choice and use in Crete.
Added 31 October 2026 · 325 words
INGREDIENT
Petimezi: boiled grape must
Grape must as syrup: tasting, choosing and using, paying attention to the difference with honey and vinegar.
Added 31 October 2026 · 336 words
INGREDIENT
Chios Mastic: cooking with a fragrant resin
The fragrant resin of Chios: heritage, product shapes, careful dosing and applications in the kitchen.
Added 31 October 2026 · 352 words
INGREDIENT
Trachanas and xinochondros: grain with character
Dried grain with dairy, sour and mild variants, soup binding and the Cretan xinochondros.
Added 31 October 2026 · 362 words
INGREDIENT
Paximadi: the art of hard bread
Understanding Greek biscuit: cereal mixtures, moisture absorption, roofing and crispy crumbs.
Added 31 October 2026 · 341 words
INGREDIENT
Fava: yellow legumes and their creamy mashed potatoes
Fava as raw material and puree: the difference with broad beans, the origin of Santorini and a good bond.
Added 31 October 2026 · 333 words
INGREDIENT
Chickpeas: from dry grain to pantry
Choosing dry or cooked chickpeas, judging and using them in soup, salad and stock dishes.
Added 31 October 2026 · 352 words
INGREDIENT
Sesame and tahin: roasting, stirring and tasting
Choosing, roasting and stirring sesame seeds and sesame paste, with attention to taste and allergens.
Added 31 October 2026 · 356 words
INGREDIENT
Purslane: the fresh green between the tomatoes
Recognize Glistrida in the kitchen: juicy leaves, fresh salads, washing, drying and combining.
Added 31 October 2026 · 334 words
INGREDIENT
Tomato puree: concentrated taste in a spoon
Use Peltes as a concentrated taste base: short baking, thinning and matching a sauce.
Added 31 October 2026 · 391 words
INGREDIENT
Pomegranate: seeds, juice and fresh acids
Separate fresh seeds, juice and molasses and use for texture, freshness and sweet-acid contrast.
Added 31 October 2026 · 350 words
SAUS & TECHNIQUE
Ladolemono: olive oil and lemon in balance
Mixing olive oil and lemon with fish, vegetables and salads: acid, salt, binding and timing.
Added 31 October 2026 · 347 words
SAUS & TECHNIQUE
Skordalia: garlic, binding and softness
Understanding garlic dip with potato or bread: carrier, dosage, adding oil and storing structure.
Added 31 October 2026 · 342 words
SAUS & TECHNIQUE
Tirokafteri: spicy feta als meze
Spicy feta as meze: pick cheese, paprika and chili and balance sharpness and structure.
Added 31 October 2026 · 343 words
SAUS & TECHNIQUE
Taramosalata: fish eggs with no color misunderstand
Tarama, bread or potato and oil: build up the calf dip, color differences and carefully serve.
Added 31 October 2026 · 340 words
SAUS & TECHNIQUE
Avgolemono: egg and lemon without splits
Using egg and lemon to bind: temper, avoid schifts and pick pasteurised egg.
Added 31 October 2026 · 337 words
SAUS & TECHNIQUE
Skordostoumbi: the garlic vinegar of the Ionian cuisine
Garlic and wine vinegar in Ionian cuisine: the connection with Zakynthos and warm vegetable preparations.
Added 31 October 2026 · 331 words
SAUS & TECHNIQUE
Tahin lemon sauce: from stiff to silky
Stir sesame paste to sauce: water, lemon, texture and transition from stiff to smooth.
Added 31 October 2026 · 340 words
SAUS & TECHNIQUE
Saltsa domata: the Greek tomato sauce as a base
Build a tomato base for various dishes: onion, moisture, herbs, cooking and finishing.
Added 31 October 2026 · 346 words