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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

 

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?

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?

Learning about Greek food and wine pairing

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
  1. Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
  2. Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
  3. Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
  4. Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?
Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!

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.

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!
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