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What do you eat for breakfast?

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xmelissaa

xmelissaa

Active member
I have been wondering what traditional Greeks eat for breakfast. I am a bit Americanized in my habits, but I noticed I am constantly not very hungry in the morning.

From what I've gathered, a traditional Greek breakfast might not be as globally recognized as the full English breakfast or the American pancakes and bacon, but it's definitely a feast worth exploring. I'm curious, does anyone here know what a traditional Greek breakfast consists of?

From the initial research, it seems that fresh ingredients play a big role, with items like Greek yogurt, honey, fresh fruit, and nuts being quite common. There's also mention of various types of bread and pastries, such as the famous Spanakopita (spinach pie) and Tyropita (cheese pie). However, I believe there's more to discover and learn from personal experiences or detailed insights.

Do any of you have Greek heritage or have been to Greece and experienced a traditional Greek breakfast firsthand?
 
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In the past people rarely ate breakfast at all only a Greek coffee. Later I remember some eating yogurt with honey and rusks. Now things are more like in the US but not so much with grand platters of pancakes etc. Just some biscuits, fruits, and a coffee or a tost (toasted sandwhich with cheese and ham).
 
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The Greek Vibe said:
In the past people rarely ate breakfast at all only a Greek coffee. Later I remember some eating yogurt with honey and rusks. Now things are more like in the US but not so much with grand platters of pancakes etc. Just some biscuits, fruits, and a coffee or a tost (toasted sandwhich with cheese and ham).
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Yes, I agree. It also depends on if you have breakfast at home or grab something on your way to work like a koulouri or a small pita. Many also make pies or Bougatsa (which is amazing for breakfast!) on the weekend and have that for breakfast!
 
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xmelissaa said:
I have been wondering what traditional Greeks eat for breakfast. I am a bit Americanized in my habits, but I noticed I am constantly not very hungry in the morning.

From what I've gathered, a traditional Greek breakfast might not be as globally recognized as the full English breakfast or the American pancakes and bacon, but it's definitely a feast worth exploring. I'm curious, does anyone here know what a traditional Greek breakfast consists of?

From the initial research, it seems that fresh ingredients play a big role, with items like Greek yogurt, honey, fresh fruit, and nuts being quite common. There's also mention of various types of bread and pastries, such as the famous Spanakopita (spinach pie) and Tyropita (cheese pie). However, I believe there's more to discover and learn from personal experiences or detailed insights.

Do any of you have Greek heritage or have been to Greece and experienced a traditional Greek breakfast firsthand?
Click to expand...
There really isn't one traditional breakfast per se in Greece because it really depends on the region. Some people just have bread with cheese, yogurt or just coffee. Up in the north, like in Yianena and Thesaloniki, Bougatsa reigns for breakfast! You can find it on nearly every street corner! I love making Bougatsa myself, it's so easy and great with coffee!
 
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Cafe ke tsigaro
 
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In my experience breakfast is a bit of an afterthought in Greece. It happens sometimes, but it's not the main meal of the day. I've seen anything from fresh fruit, cheese, olives, to pita or bougatsa. A lot of the times breakfast is on the go and requires a stop at a bakery or cafe or street corner where someone is selling pita.
 
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Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
  • 2 cups mixed Greek olives (such as Kalamata, green, or black)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
  1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.

Can you use frozen vegetables for Greek dishes?

There are two Greek dishes that I enjoy a lot and like to make a lot - fasolakia and the baked vegetables with the variety.

It's not always realistic for me to make them, though, because of the vegetable situation.

Is it okay to use frozen veggies? These are washed and chopped - they're basically ready to go - so it would save me a lot of time!

fasolakia-greek-food.jpg

Creative ideas for Easter lamb leftovers?

We cooked too much Easter lamb than we needed and have a ton leftover. I am sure I am not the only one! I am brainstorming ways to use the leftovers. Do you guys have anything to add?

1. Gyros with lamb (Tzatziki and all the trimmings!)
2. Lamb sandwiches
3. Stir fries
4. Lamb in rice and tomato sauce
5. Wraps
6. Omelets and scrambles (think steak and eggs, but with Greek flavors and of course lamb instead of steak)

grilled-lamb-chops.jpg

List of Different Greek Cooking Techniques

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?

Bougatsa Recipe - Delicious Breakfast!

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.
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