What is the best street food in Greece?

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.

Could anyone share insights or recommendations on which herbal teas are the most popular or cherished in Greece? I'm particularly interested in teas that are unique to the region or have a special place in Greek culture and wellness practices.

Also, if you have any suggestions on where I might purchase these teas, especially if they're available online, that would be incredibly helpful! I'm eager to try making some of these teas at home and experiencing a taste of Greek herbal tradition.

Thank you in advance for your help! I’m looking forward to exploring your suggestions and hopefully discovering some new favorite teas.

How is salt cod, or Bakaliaros, used in Greek cooking? I remember my grandmother using it and I forget for what...

Could anyone share what specific dishes in Greek cuisine feature salt cod as the key ingredient? How is it typically prepared and served in Greece? Are there any traditional recipes or unique cooking methods that highlight the flavor and texture of salt cod in Greek cooking? I know a lot of other cultures use it, too.

I believe understanding the culinary uses of salt cod in Greece could offer deeper insights into the country’s culture and traditions. Plus, it would be great to try and replicate some of these dishes at home!

This will I hope generate a healthy discussion amongst the readership here!I have been drinking Pure Olive oil 0.3% Acidity (Not cheap!) for many years, not everyday as I alternate with Pure Organic Sesame oil and Organic first pressed Coconut oil as well....and I also forget to be honest even when all the bottles are staring at me!!... Since there are many members here I am interested to hear how many drink olive oil and the benefits to their wellbeing?!.... Kalley Mera from Thailand and a heatwave no one can imagine for 5 months without a drop of rain!
https://greekreporter.com/2024/05/0...Reporter+Daily+News+Simple&utm_term=Read+More