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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.
 

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?
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