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Thank you, Deborah. Indeed, a very good point, yes meze is also known as poikilia only that the meze is usually a very small plate with a handful of items whereas a poikilia is a platter. But will add! Thank you. And yes, basically, all edibles that are available at home can become a meze! As...

Sounds good. I think this will also be of great help. Good luck with your meze!

In the past people rarely ate breakfast at all only a Greek coffee. Later I remember some eating yogurt with honey and rusks. Now things are more like in the US but not so much with grand platters of pancakes etc. Just some biscuits, fruits, and a coffee or a tost (toasted sandwhich with cheese...

It's very important to buy only extra virgin olive oil from one producer (which means no mix of olives of doubtful origin) and even better if it's cold-pressed. This is the only olive oil that retains its health benefits. It should also be in a glass or metal container not plastic and not...

My pleasure!

This should help --> https://www.thegreekvibe.com/fystiki-aeginis-the-greek-pistachio-nut/

We rarely use chocolate in traditional Greek sweets but there is one favorite called "mosaiko" (or kormos) which is very easy to make and which every Greek home always has. Also you could find chocolate on Kok and eclair sweets and one very favorite Greek chocolate sweet especially in the past...

perhaps you should try this recipe. Pastichio need patience and step by step. Always make sure to go lightly on the spice, especially cinnamon

"Plaki" is a preparation method. Usually for fish - bakaliaros (cod) plaki - and gigantes beans. Never heard of chicken. It involves slow-baking layers of onions and slices of potatoes in tomato sauce with herbs.

what do you mean it collapses? Beat the egg whites until foamy, add the yolks until creamy, add drip by drip lemon and some liquid from the soup (about a cup at most). mix with mixer. By this time you should have taken soup off the fire. Once the mixture is creamy enough pour into main soup and...

Hi. This book does a wonderful job. Evia is truly beautiful with so many wonders.

I think this could help!

The most common recipe using chocolate is for a favorite dessert called "kormos" also known as Mosaiko.

We use mastic in savory foods also like meatballs, breads and biscuits - mostly brought over from the Greeks of Asia Minor but you should do it with care, literally a pinch because more will make anything you make bitter. Mastic is found also in Easter tsoureki (sweetbread).

All parts are used ... the leaves pickled and the berries in brine and then in salads and more

For a more off-the-beaten track experience I would suggest Nea Ionia

The Greek caper is a culinary wonder and particularly the capers from Tinos and the Cyclades. It is used fresh in Greek salad or boiled vegetables as well as in red sauce for spaghetti, on pizza, in tuna salads and egg salad. On Tinos there is also a dip made with capers. You can learn more...

I would suggest Greek spoon sweets. They are a great choice because they are preservative-free, no butter etc and you only need a teaspoon to feel satiated. And you can use in yogurt, for breakfast and much more.

Hello and Hronia Polla - Happy New Year. The vassilopita is a very special cake for the Greeks with important symbolism and ritual.