Mix the butter with the sugar, then add the milk, eggs and flour (in the flour I put the baking powder and salt) alternately. At the end we add lemon peel and vanilla essence.
We work the dough by hand to get a smoother texture. We take the dough and twist it into thin strips over 20 cm long then we twist them into various shapes.
Grease with beaten egg and sprinkle with almond flakes. Put the biscuits on baking paper and bake them at 180 ° C for 12-15 minutes in the preheated oven.
Ingredients of Greek pumpkin "bread"
- 1 medium-sized zucchini (400-500 grams)
- 3 tablespoons flour (1-2 extra if needed)
- 300 ml. olive oil / oil you want
How to prepare Greek "bread" pumpkin
1. Peel a squash, grate it and slice it thinly into 2-3 mm thick slices. If you have a good mandolin, it is advisable to use it.
2. Salt the zucchini slices with 1 generous pinch of salt and place in a sieve placed on a deep plate or bowl. The pumpkins will leave a lot of water, which will help them become very crispy during frying. Allow the zucchini to drain well for 50 minutes & # 8211 1 hour.
3. After this time, quite a lot of water will be collected in the container on which I placed the sieve. We will also notice that the pumpkins will lose volume. Press lightly over the pumpkins, without applying too much pressure.
4. The well-drained zucchini are dressed in flour. For this, two approaches are possible.
- First, a little more meticulous (but not who knows what): put the flour in a plate. The zucchini slices are rolled through this one by one.
- The second, more convenient, but on which it may be necessary to return: put the flour in a large bowl. Add the zucchini all at once and shake the bowl until the slices are covered. When frying zucchini in a large fryer, this is the ideal option. If they are fried in a pan, in several slices, the flour on the surface of the raw pumpkins will get wet, while other pumpkins are fried. In this case it is necessary to add 1 more tablespoon of flour and shake the bowl well again.
I approached it the second way, it seems to me that the pumpkins come out much crispier.
Frying in an oil bath
5. To fry, heat a large, deep skillet over medium-high heat. Pour the oil into the pan, in a deep layer of at least 4 fingers. The oil can be both olive and another oil. The version with olive oil is more authentic, but the one with another oil is more accessible to us in our country and the differences are too small to matter much. Expect the oil to heat well, the ideal frying temperature is 180 ° C. In the absence of a thermometer, you can try a slice of zucchini. If when it is & # 8211 carefully & # 8211 put in the pan, the oil immediately sizzles around it, it means that it is hot enough.
The slices do not cram into the pan, I fried the pumpkins in four slices. If we crowd them, they do not fry quickly, but rather boil, absorbing a lot of oil and no longer becoming crispy.
If the oil is hot and plentiful enough, a maximum of 2 minutes of frying is enough for a slice of pumpkin. They will not absorb excess oil, will have a dry surface and will be very crunchy.
6. Remove the fried zucchini with a whisk, on a layer of kitchen paper. Thus, they will remove the last traces of oil from the surface.
Serve the zucchini immediately, while they are warm and very crunchy, along with the tzatziki sauce, whose You can find the recipe here. May your great appetite be useful!
How I settled on salads. I will definitely try this one too. How appetizing it looks.
That's Alexxa, the recipe is very simple, as you can see from the pictures - I probably wouldn't have needed to write it anymore :)
Felis, if you want the Greek salad to look even more appetizing, you should know that you can add a pepper, but I didn't.
God how it looks! right now I landed at your place when I'm not allowed to eat dairy and what else did you put there.
What can it look like. I love this salad
I commented something here and I see that it does not appear. and on my blog I answered your breath and I see that it was not written. whatever. I was looking at this delicious salad.
She, I know that sometimes there are no comments on blogs, but it's just a temporary thing, don't worry. Did the colors of the Greek salad attract your attention? :))
With much appreciation, thank you for the tasty recipes.
As for the Greek salad. I inform you that in Greece you will not find it with Basil in it, but Oregano. Universal plant of Greece. I hope that in this way you can feel the taste of the real Greek salad.
And thank you for your appreciation. I never follow the recipes, I improvise according to what I have around the house and, especially, according to my tastes :) In this case, I couldn't not call this recipe "Greek Salad" since I just "adapted" it a little :))
These imported tomatoes don't really taste good now, in winter. so Greek salad is not guaranteed to be as good as in summer. But, if you feel like it. :)
Hi, Robert. I'll give you some good news: today I found out that this kind of salad has been identified as the best diet for the brain. In fact, all Mediterranean food falls into this category. So I warmly recommend it: it's light, good, efficient. Enjoy. With sympathy, Mariana.
Hi, Mariana. I didn't know, but I like what I hear :) Than to take lecithin, it's like a Greek salad is much better. and it also keeps us hungry: D
It is true what Paula said two years ago. Here in Greece, the traditional spice is oregano that the Greeks put in almost any food. Therefore, any Greek recipe if it does not have oregano is not Greek. And that, I could I say, it's the only thing I don't like here. So I prefer this salad, which we've been eating since I was little without knowing it's Greek, spiced with basil, which is preferably fresh. diet for the brain as someone says earlier is even better. Congratulations on the combination!
Thanks, Carmen! I really like oregano, but not in any recipe. I kept eating this Greek salad recipe with both oregano and basil in restaurants, so I was able to figure out which option I like. After all, I was too interested that the Greeks do it only with oregano, I try to publish on the blog primarily tasty recipes, not necessarily authentic (I'm not trying to turn the blog into a kind of dictionary of traditional recipes). Maybe I should have specified in the recipe the fact that I adapted this Greek salad a little and mention oregano. In fact, I think it would be best to add this to the recipe now.
12 November of 2019
Turkish desserts & # 8211 are the ultimate form of sweets. They are perfect, fragrant, beautiful and irresistible. if you want to try to make them at home, the top !, it's much simpler than you think, and below you can find the recipes and directions.
Ingredients: 500 g cataif dough, 500 g sweet cottage cheese, 125 ml milk, 225 g butter, 600 g sugar, juice of half a lemon, 340 ml water, ground pistachios
Method of preparation:
- Melt the butter and place half of the dough in a pan. Unwrap the dough with your hands and pour half of the melted butter over it.
- For the cream, mix the cottage cheese with the milk. Pour the cream over the dough. Place the rest of the dough on top and sprinkle with the butter. Bake in the oven for 30 minutes or until the dough turns golden.
- In a saucepan, mix the syrup ingredients (sugar, lemon juice, water) and simmer for 7 minutes. Kunefe is syruped, garnished with pistachios and served at room temperature.
Ingredients: 300 g noodles as thin as possible, 200 g walnut kernels, 100 g unsalted and unroasted pistachios, 60 g sugar, 175 g butter, 250 g honey, 1 teaspoon cinnamon
Method of preparation:
- Separate the noodles, sprinkle with 100 g of melted butter and mix.
- The walnuts and pistachios are mixed with the sugar and the rest of the unmelted butter. In a baking dish put a layer of noodles with butter, then the mixture of dried fruit and the second layer of noodles. Bake for 30 minutes.
- Prepare a honey syrup, 3 tablespoons of water and cinnamon. After the cataif has browned, soak it and leave it for 3 hours. Serve at room temperature.
Ingredients: 500 ml water, 2 tablespoons butter, 3 eggs, 350 g flour, 1 tablespoon starch, 3 tablespoons semolina, oil, 500 g sugar, 500 ml water, 2 tablespoons lemon juice