Freshly picked veggies from my friends garden in Greece

I am curious - what goods go best with Ouzo? Traditionally, I don't actually pay attention.

From my understanding, Ouzo is traditionally enjoyed with small plates, similar to tapas, known as "mezedes" in Greece. Yet, I’m eager to hear from those who have either traveled to Greece or have an in-depth knowledge of Greek cuisine about what specific dishes you think would pair best with Ouzo. Are there specific flavors or types of dishes (seafood, meats, vegetables) that enhance the experience of sipping Ouzo?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:

1. Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
2. Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
3. Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
4. Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?

Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:

• 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
• 1/2 cup (1 stick) unsalted butter, melted

Custard:

• 4 cups whole milk
• 1 cup granulated sugar
• 1 cup fine semolina flour
• 4 large eggs
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)
• Ground cinnamon, for sprinkling (optional)

Instructions:

1. Prepare the Custard Filling:
   • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
   • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
   • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
   • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
   • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
2. Prepare the Bougatsa Dough:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
   • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
   • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
3. Assemble the Bougatsa:
   • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
   • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
   • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
   • Repeat this process with the remaining puff pastry portions and custard filling.
4. Bake the Bougatsa:
   • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
   • Remove the bougatsa from the oven and let it cool slightly before serving.

I hope you're all doing well! I've recently developed a deep appreciation for Greek cuisine and I'm eager to expand my cooking skills in this area. However, I'm realizing that I might be missing out on some traditional Greek cooking techniques that are essential for authentic dishes.

Could anyone kindly provide me with a list of cooking techniques commonly used in Greek cuisine? Whether it's grilling, baking, braising, or something more specific to Greek cooking, I'm eager to learn! Any insights, tips, or favorite methods would be greatly appreciated. Looking forward to your responses!

Here's what I can think of so far:

• Frying - usually in olive oil, right? Things like Greek fries and kourabedies come to mind is being fried.
• Grilling - souvlaki, chicken, etc
• Sandwiches - gyros, making "toast" that you see on menus in Greece
• Braising - like braised lamb?
• On the spot - Lamb, goat
• Baking - desserts and savory dishes

What have I missed?