I started Nikki's Modern Mediterranean to show you exactly how to make easy, delicious Mediterranean-style dishes for your family, and entertain around your table any day of the year. The life of cooking and entertaining began for me when I was growing up in my large Greek family, and continues to this day in my highly successful catering and events business. I knew it was time to build this place when friends started asking me for the recipes and entertaining secrets I’d become known for over the years.
Around here you’ll find all of our favorite family recipes, my tried-and-true styling tips, and the simple tricks I have for bringing it all together with ease.
I want all of you to see just how fun and easy it is to make delicious Mediterranean cuisine in your own homes, and the pleasure that comes from sharing it with those you love. Thanks for watching!
This lady's recioe is absolute not greek. It is a turkish dessert kkown as Ekmek Kadayif. For start it should not be made with Kadayif or custard either.
I am writing to express my appreciation for the delightful lamb recipe you have shared. However, we noticed that the instructions omit the specific oven temperature and the recommended cooking duration for the 5-pound lamb leg. Could you kindly provide these details? Such information is essential to ensure optimal preparation and to fully realize the culinary potential of your recipe. Thanks,
People have gotten terribly soft, weak, and ignorant of these simple skills that were second nature to everyone, 3, 4 generations ago. Kids nowadays think pickles were to put on your burger. Pickling was one of the means of food preservation that was required knowledge for survival.
Yes. The more Frappe you give them the best. As a Greek me and my friend's moms stopped breastfeeding us and started giving us frappe at 5 months. I grew up fine (mostly) soo go ahead (this is a joke for the love of MALAKA don't give coffee to your kids they won't sleep again till 2026)
She said to bake covered at 350 for 1 hour and then to uncover it and bake for 30 more minutes at 425 The internal temp should be 145. This is from a comment she posted in reply to someone else.
if you do choose to blanch the garlic that will actually prevent the common issue of them turning blue, it is of course only a visual issue but i prefer them not being blue personally
