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nadellii

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Mezze is the ultimate Greek style of eating. If you didn’t know, mezze is similar to Spanish tapas. It’s when you order smaller plates for everyone at the table to share. Personally, my favorite mezze is fried calamari. You really can’t go wrong with it! What about you?
 
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fried calamari on its own does not make a mezze.you need at least 6 plates of different items.say cheese balls, meat balls, stuffed vine leaves, gigantes, fried fetta cheese & olives.
 
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The Greek ouzo meze is part of the drinking experience as it helps you drink ouzo or raki without getting intoxicated. More about the meze below. Yes, you need more that 5 items to make a meze. In the past, when I was young, I remember a tiny plate with cheese, meatball, sardine, tomato, cucumber, bread and olive (for my grandfather's ouzaki). https://www.thegreekvibe.com/the-greek-meze-its-story/
 
Saganaki me meli kai sousami (Saganaki with honey and sesame).

Kalamaria is probably a close second.
 
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Saganaki me meli kai sousami (Saganaki with honey and sesame).

Kalamaria is probably a close second.
Is saganaki with honey and sesame popular all over Greece? I haven't seen it in every restaurant as I do plain saganaki
 
Is saganaki with honey and sesame popular all over Greece? I haven't seen it in every restaurant as I do plain saganaki
Yes, it can be found all over. Most restaurants will have it on the menu.
 
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Mezze is the ultimate Greek style of eating. If you didn’t know, mezze is similar to Spanish tapas. It’s when you order smaller plates for everyone at the table to share. Personally, my favorite mezze is fried calamari. You really can’t go wrong with it! What about you?
Mezze is the ultimate Greek style of eating. If you didn’t know, mezze is similar to Spanish tapas. It’s when you order smaller plates for everyone at the table to share. Personally, my favorite mezze is fried calamari. You really can’t go wrong with it! What about you?
Spanakopeta, fava, loukaniko, ...all are good and delicious.
 
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Yesss loukaniko is the best!! Especially when it’s made fresh at the butcher.
Spanakopeta, fava, loukaniko, ...all are good and delicious.
 
Mezze is the ultimate Greek style of eating. If you didn’t know, mezze is similar to Spanish tapas. It’s when you order smaller plates for everyone at the table to share. Personally, my favorite mezze is fried calamari. You really can’t go wrong with it! What about you?
Anything that involves olives or octopus! Also, I sometimes enjoy loukoumades. Sometimes in bars/cafes in Greece they bring over loukoumades when you order a cocktail. Yummy!
 

Making Greek lemon potatoes?

I just had lemon potatoes at a restaurant and although I know how to cook Greek food, somehow I have never made this!

I took my best guess (I didn't look up a recipe) and it didn't taste great. Basically, I made a Ladolemono, drizzled it on the potatoes, and roasted them.

They never really got crispy - so my next thought is that I put too much of the ladolemono.

So the next time I made them, I put less of the ladolemono. I couldn't really taste the lemon.

Next, I am going to look up a recipe, but meanwhile I am curious what you guys do to make these.

How to make Koulouri - sesame bread rings?

When I went to Greece, one of my favorite snacks were the koulouri - or sesame bread rings.

I'm on a quest to recreate the delectable Greek Koulouri at home – those delightful sesame-crusted bread rings that are a staple street food in Greece. They are perfect for breakfast or as a snack any time of day, and I absolutely love their chewy texture and the rich taste that comes from being encrusted with toasted sesame seeds.

Is it a simple matter of taking any bread recipe and forming it into rings, and then putting sesame seeds on the rings? Or is it a bit more to it than that?

Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
  5. Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.

Bougatsa Recipe to Try

I went to Greece and loved the Bougatsa I used to buy on the street. I thought I would share a recipe I found. I have never made it before. Does this look like the real deal? I don't want to dive in, only to realize the recipe was flawed from the beginning.

Ingredients​

For the Custard:​

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup fine semolina
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon (optional)

For the Assembly:​

  • 1 package (about 1 pound) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • Confectioners' sugar, for dusting
  • Ground cinnamon, for dusting

Instructions​

Preparing the Custard:​

  1. In a medium saucepan, combine the milk and half the sugar over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar.
  2. In a large bowl, whisk together the remaining sugar and semolina. Add the eggs and whisk until the mixture is smooth and pale.
  3. Gradually temper the egg mixture by adding a cup of the warm milk while whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (about 10-15 minutes). Remove from heat, stir in the vanilla extract and lemon zest (if using), and set aside to cool slightly. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming.

Preparing the Phyllo:​

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Carefully unroll the phyllo dough. Cover the sheets with a damp towel to prevent drying out.
  3. Lay one sheet of phyllo in the prepared dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have used about half of the phyllo.
  4. Pour the custard over the phyllo layers, spreading evenly.

Assembly and Baking:​

  1. Continue layering and buttering the remaining phyllo sheets on top of the custard.
  2. Using a sharp knife, score the top layers of phyllo into pieces – this will make cutting the bougatsa easier after baking.
  3. Bake for 45-50 minutes, or until the phyllo is golden brown and crisp.
  4. Remove from the oven and allow to cool for a few minutes.
  5. Before serving, sift generously with confectioners' sugar and sprinkle with cinnamon to taste.

Most common seafood in Greece?

What is the most common seafood in Greece?

I recall having an abundance of delicious, fresh caught seafood but I can't remember the names of most of the fish. I had delicious octopus and that's the only thing I remember for sure.

I am going to Greece again - I thought I would try to figure what are some fish and other seafood, besides octopus, that I should look forward to?

I see octopus everywhere. I think I may have eaten fresh sardines at one point. Maybe some calamari and a different kind of lobster, too...
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