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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!
 

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg

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?

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.

How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!
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