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nm1999

Active member
I need to know what I should be getting from the laiki! What is the best of the best right now? Thanks :)
 
Here are the fruits and veggies that I always eat every time I go to Greece (in the Summer):

- Cucumbers
- Tomatoes
- Peaches
- Grapes
- Watermelon
- Melon
- Peppers
- Figs

There are some that I can think of that are amazing!


Laiki-Markets-720x405.jpeg
 
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You can't go wrong with anything fresh that is from Greece! My absolute favorite are the fresh, perfectly ripened tomatoes.
 
Grapes, figs, plums, pomegranates...

Some of my family just went to the village to make tsipouro from the grapes we grow around my house.
 
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Grapes, figs, plums, pomegranates...

Some of my family just went to the village to make tsipouro from the grapes we grow around my house.
Omg I had no idea that tsipouro was made from grapes...wow, what is that process like?
 
Omg I had no idea that tsipouro was made from grapes...wow, what is that process like?
I have no idea. I've never made it, but the iconic anise smell and taste that ouzo and tsipouro have doesn't happen naturally, the anise smell and taste are added to the drinks after they're made. Most Greeks (except for people around Volos) don't like ouzo or tsipouro that tastes like anise, so they prefer the drink without the anise which tastes and smells more like tequila.
 
I have no idea. I've never made it, but the iconic anise smell and taste that ouzo and tsipouro have doesn't happen naturally, the anise smell and taste are added to the drinks after they're made. Most Greeks (except for people around Volos) don't like ouzo or tsipouro that tastes like anise, so they prefer the drink without the anise which tastes and smells more like tequila.
@nm1999 This is what I found on Youtube

 

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.

Essential Greek Pantry Staples - Your Recommendations?

I've recently developed a keen interest in Greek cuisine and I'm on a mission to incorporate more of its flavors into my daily cooking. Given the vast knowledge pool here, I thought this would be the perfect place to ask about must-have Greek pantry staples.

From what I gather, olive oil, olives, and feta cheese seem like obvious essentials. But I'm curious about the less obvious, yet equally important ingredients that could elevate my dishes with authentic Greek flavors.

Are there specific herbs, spices, or any other pantry items that are staples in Greek cooking? Additionally, if there are brands or types of these ingredients that you swear by, I'd love to hear about those too.

greek-food-pantry-items.jpg

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

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?

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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