What do you eat for breakfast?

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.

With Greek Easter just around the corner, I'm getting excited to celebrate with family and friends. One of my favorite parts of this holiday is the delicious feast we enjoy together. I'm curious to hear what dishes everyone serves at their Greek Easter gatherings.

Whether you have cherished family recipes passed down through generations or you're trying something new this year, I'd love to hear about it. From traditional favorites like lamb and tzatziki to mouthwatering desserts like baklava and tsoureki, every dish adds to the festive atmosphere.

So, what's on your Greek Easter menu this year? Are there any must-have dishes or special treats that you look forward to? Feel free to share recipes, tips, or simply your excitement for the upcoming celebration. Let's swap ideas and inspire each other to make this Greek Easter memorable!

Us? We are grilling a leg of lamb and serving it with lemon potatoes and fasolakia. For dessert we are doing some kind of a chocolate cake and of course koulourakia.

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

I drink a large tablespoon of pure Virgin Olive oil (0.3% acidity) whenever I remember!
https://greekreporter.com/2024/04/1...+to+Lower+Blood+Pressure_2C+Greek+Study+Shows

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

• 1 jar of grape leaves (about 60-70 leaves)
• 1 cup short-grain rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil, plus extra for drizzling
• Juice of 2 lemons
• Salt and pepper to taste
• Water

Instructions:​

1. Prepare the Grape Leaves:
   • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
2. Prepare the Filling:
   • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
3. Fill and Roll the Grape Leaves:
   • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
   • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
   • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
4. Cook the Dolmades:
   • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
   • Pour enough water into the pot to just cover the dolmades.
   • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
   • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.