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cubrinj

Active member
I'm planning a trip to Greece soon, and as a huge fan of baked goods, I'm eager to explore the local bakeries. I know Greek bakeries are famous for their delicious and diverse offerings, but I'm not sure where to start. What are the must-try items I should look out for? I've heard about baklava and koulouri, but I'm sure there are many more hidden gems.

Are there any specific regional specialties I should seek out? And if you have any favorite bakeries in particular cities or islands, I'd love to hear about those too!

Thanks in advance for your suggestions!
 
Love visiting and talking about Greek bakeries!
I am more of a savory type so cannot chime in about the sweets that are plentiful BUT the pies ( tyropita, spanakopita, etc.) are a nice way to start the day...if you do not want to take on a larger pie, many of the bakeries offer smaller versions. I also love the koulouri! It seems that some of the bakeries are beginning to experiment with different koulouri recipes - whole wheat, sunflower seeds, etc.
If you travel to Kalamata there is a fantastic "pie shop" off the main square called Liopita - not traditional but such amazing variety.
Tradition bakeries are the best though - what part of Greece are you visiting? I have traveled around the islands a fair amount and able to recall a few favorites.


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You’re in for a treat! Besides baklava and koulouri, definitely try bougatsa, a flaky pastry filled with sweet custard or savory cheese. Galaktoboureko is another must-try, a custard-filled dessert soaked in syrup. Don’t miss out on loukoumades, Greece’s take on doughnuts, often drizzled with honey and cinnamon.

If you’re visiting Crete, seek out kalitsounia, sweet or savory pastries filled with cheese or greens. In the Cyclades, try melitinia, sweet cheese-filled pastries traditionally from Santorini. For something unique, look for tsoureki, a sweet, braided bread often flavored with mastiha or orange zest.

In Athens, check out Ariston Bakery for amazing pies, and if you're in Thessaloniki, visit Terkenlis for their famous chocolate-filled tsoureki.
 

What is your favorite Greek cheese?

What’s your favorite Greek cheese and how do you use it?

I’m partial to feta—it’s always in my fridge and I toss it into just about everything. From horiatiki salads to spanakopita to a simple omelet, it just works. But lately, I’ve been trying to branch out and explore some of the other amazing Greek cheeses out there.

I’ve tried graviera and really liked how nutty it was when grilled. A friend recently suggested trying manouri in desserts, which totally surprised me—had no idea it was that versatile! I also picked up some kefalotyri and used it for saganaki, which was incredible.

So I’m curious—what’s your favorite Greek cheese and how do you usually enjoy it? Are there any regional cheeses I should try? I’d especially love ideas for how to use them in both traditional and unexpected ways.

Would love to hear what everyone else is cooking with!

Making Your Own Loukanako?

Hey everyone! I’m putting together a small Greek mezze spread and could use your thoughts. I almost always reach for Kalamata olives — they’re my favorite for their deep, briny flavor and gorgeous color. But I’m also planning to serve a traditional Greek salad, which already includes Kalamata olives, so now I’m wondering…

Would it be better to include green olives in the mezze plate instead, just for variety? Or do you think there’s no such thing as too many Kalamatas on the table?

I’ve seen green olives used in mezze platters, but I’m not sure which type complements the other flavors best — especially when you’ve got things like tzatziki, dolmades, and feta going on.

Do you ever mix olive types in your mezze? Or do you stick to one kind? Would love to hear what others do for balance and presentation. Thanks!

Favorite Combinations for Meze?

I’m putting together a meze spread soon and would love to hear everyone’s favorite combos! I know there are so many options—dips, cheeses, olives, little bites of seafood or meat—and it’s hard to decide what to include without going overboard.

Do you have go-to combinations that work well together flavor-wise or texture-wise? For example, I love pairing taramosalata with grilled pita, and I always include dolmades, olives, and a wedge of feta with oregano and olive oil. Sometimes I’ll add shrimp saganaki or keftedakia if I want something more filling.

But I’m curious—what makes it onto your ideal meze platter? Do you stick to vegetarian, add seafood, or include some hot options? I’d love to hear what you put together and how you balance everything out!

What meat do you use for kokkinisto?

I’m planning to make kokkinisto soon and would love to get your input—what cut of meat do you usually use?

I’ve had it with beef, lamb, and even chicken over the years, but I’m curious what everyone here swears by. I’ve seen some recipes call for chuck roast or stewing beef, while others recommend lamb shoulder or shank. I’ve even heard of pork being used in some households.

Do you think the meat makes a big difference in how the sauce develops? I love when it turns out really rich, tender, and packed with flavor. I usually serve it over pasta or mashed potatoes, but sometimes with rice or crusty bread to soak up all the sauce. My favorite so far has been beef, but I want to try it with other meats, like maybe even chicken? Would it work with chicken?

Tips for Choosing a Fish to Greek Greek-Style

Where I live, the fish available are pretty different than what I’ve seen in Greece. I absolutely love grilling fish, especially the Greek way—simple, fresh, and flavorful. I remember how often grilled fish in Greece came out perfectly cooked, finished with that delicious ladolemono (olive oil and lemon sauce). It’s such a clean and satisfying dish.

The challenge is figuring out which types of fish available outside of Greece will hold up well to this method of preparation. In Greece, fish like lavraki (sea bass), tsipoura (sea bream), and barbouni (red mullet) seem common, but I don’t see those where I am (Chicago Area at the moment).

I’d love to hear suggestions for fish that taste great grilled whole and can soak up that classic ladolemono flavor. Thanks in advance!
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