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dpappas87

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When I cook Greek dessert recipes, I tend to use whatever honey I have in the house. I've never really thought about it. Now, I am wondering if everything will taste better if I take the time to track down some Greek honey. Do you guys notice much of a difference? I am getting ready to start my holiday baking and I will be doing at least melamakarona and baklava, both of which I believe I need honey for?
 
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In my experience if it isn't Greek honey, I tend to find local, unfiltered, raw sources. So, I go out of my way to find a farm. To me, the local honey tastes the best - unless I can find honey from Greece, which is on another level.
 
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When I cook Greek dessert recipes, I tend to use whatever honey I have in the house. I've never really thought about it. Now, I am wondering if everything will taste better if I take the time to track down some Greek honey. Do you guys notice much of a difference? I am getting ready to start my holiday baking and I will be doing at least melamakarona and baklava, both of which I believe I need honey for?
Greek honey is very different to all the honeys I have tasted from different countries.....we have a Royal organic honey farm here where the bees ?? are really nurtured and taken care of ....can taste all the different flowers ?? from where the bees have been traveling.... They can travel long distances....The honey from Crete and Peloponnese are the best!...... Greek honey is much thicker and strong in taste.... ideal for your baking.... Please send us some baklava to taste!....?.... Kalley Mera from Thailand!
 
Greek honey is very different to all the honeys I have tasted from different countries.....we have a Royal organic honey farm here where the bees ?? are really nurtured and taken care of ....can taste all the different flowers ?? from where the bees have been traveling.... They can travel long distances....The honey from Crete and Peloponnese are the best!...... Greek honey is much thicker and strong in taste.... ideal for your baking.... Please send us some baklava to taste!....?.... Kalley Mera from Thailand!
I totally agree- Greek honey really is special and it is worth it to find some. If you can't find Greek honey locally you can buy it online. I can even buy it on Amazon sometimes.
 
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Thank you all for chiming in! I decided not to tempt it - if I can't find Greek honey locally I will just buy it online.
 
It is ok if you can’t find greek honey for your greek pastries. Even though it might taste better for you and I since we have been accustomed eating and baking with it, you can definitely substitute any other good local honey.
 

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?
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