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Good question. Thought modern Greece was everything after the Civil War. I could be wrong.

What a great idea in the tiropita! Never thought of it and will give it a try--and in some rice. Thanks!

People in Athens are terrible drivers. They park anywhere they want, including sidewalks. There are traffic circles which are difficult to maneuver. No one seems to understand what the "right of way" means, though that may be an American concept. Countryside is better, mostly because there's so...

It's not an "eating" cheese, like others that taste good on their own. You can be generous with it on Greek macaroni. Not sure if it's been mentioned here but along with kappama sauce, brown butter is wonderful on Greek macaroni, and, of course, the myzithra.

You can make it with a machine, and will need to strain it when it's done, as that's what makes Greek yogurt thicker and I've done that. I've not heard of any Greek yogurt cultures and would think any yogurt culture would be ok.

Totally agree with Deborah, go and enjoy!

Myzithra is a very sharp cheese, it's not for eating, like some feta, which stands fine on its own. Best use I know for myzithra is on Greek macaroni, with the kappama sauce, cinnamon and myzithra. Think that's the way it's mostly used, but probably good along with anything that has kappama.

Dried dill especially good in dolmades, either meat & rice or rice only. A bit of fresh or dried mint great in these, too.

Regular egg dye will not yield the blood red of Greek Easter egg dye. We always got ours at local Greek grocery store. If you don't have one in your area, you may be able to find the dye online.

I would not sub orange for lemon. Orange is sweet, and lemon is sour. I have not made koulouria in years and don't seem to recall lemon in making them.

Beans too old is my thought too. They should be tender.

Only tried fresh dill once and was surprised at the lack of flavor! So I stick with dried and it's easy to always have on hand.

The karma seems to be a mild problem. Pastitsio is made with pasta. You have a gluten-free pasta you can use to sub for the pastitsio noodles? Yes, some parts of Greece top moussaka with mashed potatoes, but that's topping eggplant, not pasta. Kreme is basically white sauce. You might want to...

No. No oregano in Greek roasted vegetables. Have never used it or heard of using it. My GO church festival always sold out of the vegetables before festival ended. People said they return annually for vegetables because they are so good, and we never had oregano in them.

Thank you! Seems the "popular" advice of last decade or so is to steam or cook vegetables and have them remain somewhat crispy, which goes against how we had our vegetables served to us as children. I don't recall any Greek child refusing to eat vegetables. Seemed like we all liked them. What...

If you're not including olive oil and lemon juice at the end when serving, you may want to try that.

I prefer dried dill more than fresh because dried has more flavor. I use dill in dolmades, in both, just rice filled and meat and rice filled. Also use it in spanakopita.

Have never seen this and if I did, wouldn't use it. A good bechamal is basically what the sauce is, and not difficult to make. Maybe check for YouTube for video? Might be worth a try to try the mix, but bechamal is not difficult. At least IMNSHO. I don't consider myself as anything beyond a...

Growing up we had a lot of broccoli and Brussels sprouts. Steam until tender, Americans tend to undercook them IMNSHO; my mom always cooked vegetables until tender (like soft), and drizzle olive oil and lemon juice, to taste, a bit of salt and pepper, and toss to coat.

Remove the leaves you want to use from the head and then boil briefly. Cabbage is kind of like lettuce, and once you get past the outer leaves, they get smaller, and large to medium size work best. If it's a big head, you can probably halve the larger outer leaves.