How to make kotopita (Greek chicken pie)

What do you consider the best street food in Greece? Are there any specific dishes or local delicacies that you dream of having again? Also, if you have recommendations for particular places or vendors, that would be fantastic!

Here's what I've got on my list so far:

• Souvlaki
• Gyros
• Loukoumades
• Spanakopita
• Bougatsa

But I'd like to go beyond the usual and try the real local flavors that might not be as famous internationally. I'm open to suggestions from all over Greece. I have an idea of what I like but want to see what others say.

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?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:

• 1 cup semolina
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 2 cups water
• 1/4 teaspoon ground cinnamon
• 1/4 cup chopped almonds or walnuts (optional)
• 1/4 cup raisins (optional)

Instructions:

1. In a medium-sized saucepan, melt the butter over medium heat.
2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
8. Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.

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.