1 - 3 of 3 Posts

nadellii

Active member
One of my favorite things to bring back from Greece is tea! I always make sure to stock up on Mountain Tea (Tsai Tou Vounou) because I love its earthy, floral taste and all the health benefits it offers, especially for immunity and digestion. However, I’ve been wondering if I should be looking at other types of Greek teas to bring back as well.

I know Greece has a rich variety of herbal teas, from chamomile (χαμομήλι) to sage (φασκόμηλο) and even the famous dittany of Crete (δίκταμο), which is known for its medicinal properties. I’d love to hear from others who bring tea back from Greece—what are your favorites? Are there any lesser-known Greek herbal teas that you recommend?
 
  • Like
Reactions: Hash
One of my favorite things to bring back from Greece is tea! I always make sure to stock up on Mountain Tea (Tsai Tou Vounou) because I love its earthy, floral taste and all the health benefits it offers, especially for immunity and digestion. However, I’ve been wondering if I should be looking at other types of Greek teas to bring back as well.

I know Greece has a rich variety of herbal teas, from chamomile (χαμομήλι) to sage (φασκόμηλο) and even the famous dittany of Crete (δίκταμο), which is known for its medicinal properties. I’d love to hear from others who bring tea back from Greece—what are your favorites? Are there any lesser-known Greek herbal teas that you recommend?
A favourite subject of mine.... Mountain tea has to be the tops!!!. with honey!!?.... used to know people who used to go up the mountains and forests, camomile and mint teas were my favourites as well, Rosemary and Lavender teas were good too!....
 
Love this topic! I’m also a big fan of Mountain Tea—it's a must-have in my kitchen, especially in winter. On my last trip, I discovered malotira from Crete, which is similar to mountain tea but has a slightly softer, more delicate flavor. It’s incredibly soothing. I also picked up some diktamo—you mentioned it already, and yes, it’s amazing for digestion and respiratory issues.

One lesser-known gem I found was tilio (linden flower tea). It has a sweet, calming aroma and is great before bed. I also like blending it with chamomile for a more relaxing effect. Another interesting one is louisa (lemon verbena)—super refreshing and good for bloating and stress.

Greek herbal teas are such a treasure trove of flavor and wellness. I try to grab a little of everything when I go—each village market always seems to have something new to try!
 

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 make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

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?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top