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seleanor

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There are just so many options but I would have to say Branzino!! I’m not sure what it’s called in Greek but it is absolutely diving
 
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There are just so many options but I would have to say Branzino!! I’m not sure what it’s called in Greek but it is absolutely diving
I like Atherina!!!! It's so tasty
 
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Branzino is lavraki (Λαβράκι) which translates to bass.

Tsipoura is my favorite
 
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There are just so many options but I would have to say Branzino!! I’m not sure what it’s called in Greek but it is absolutely diving
I used to love Bakaliaro skordialia the ultimate winter food.....tons of garlic and mash potatoes.....and as much red wine as possible..... crazy winters in Mykonos.....
 
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I used to love Bakaliaro skordialia the ultimate winter food.....tons of garlic and mash potatoes.....and as much red wine as possible..... crazy winters in Mykonos.....
Skordalia is key!! Just have to brush your teeth a bunch after LOL I hate garlic breath
 
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Skordalia is key!! Just have to brush your teeth a bunch after LOL I hate garlic breath
Living on the island for so many years and spending winters there,all of us used to have garlic and wine breaths, a way of life really! 😂😂😂!
 
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Living on the island for so many years and spending winters there,all of us used to have garlic and wine breaths, a way of life really! 😂😂😂!
Haahhaha so true! Sometimes I chew fresh mint as a way to stop the garlic taste!!
 
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Haahhaha so true! Sometimes I chew fresh mint as a way to stop the garlic taste!!
Raw onions, garlic,wine....the way to go!!!.!👋😂😂... Kalley Mera..!
 
Bakaliaro (salt cod) is something that I don't see much anymore, but it used to be a way for us to eat seafood without needing to find the fresh catches. I would love to have some again!

 

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Cumin in Greek Cooking?

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?

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.
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