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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.
 

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

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?

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?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
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