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knicks_fan87

Active member
I recently got into drinking retsina and it's definitely different! I am struggling to figure out how to pair it with food. I’ve heard that retsina pairs best with traditional Greek dishes, but I’m curious to know what you all think.

Do you have any go-to meals or snacks that pair perfectly with retsina? I’ve tried it with grilled fish and feta cheese, and it was great, but I’d love to explore more options. Are there specific meze, main courses, or even desserts that you’d recommend?
 
I can only drink retsina with Vap or Fanta lemonade added. Makes a good long drink to go with anything .
 
I can only drink retsina with Vap or Fanta lemonade added. Makes a good long drink to go with anything .
This sounds really delicious!!!

I love to pair it with grilled fish and feta—they’re classics. For meze, try pairing retsina with dolmades (stuffed grape leaves), olives, or taramasalata (fish roe dip) and anything with zucchini or eggplant.
 

Buying Coffee to Make Greek Coffee?

I’m a big fan of Greek coffee and love making it in my briki, but I’m trying to figure out the best way to buy coffee for it. I know I can order pre-ground coffee specifically for Greek coffee, but I really prefer the taste of freshly ground coffee.

Does anyone know how to grind coffee properly to get that fine texture needed for Greek coffee? Is there a particular type of coffee bean that works best, or is it more about how it’s ground?

Also, if you grind your own coffee for Greek coffee, what kind of grinder do you use? I’ve heard it has to be as fine as powder, almost like espresso but even finer.

I’d love any tips or advice you have to help me achieve that perfect cup. Thanks so much!

Greek style grilled Octopus?

I absolutely love grilled octopus, especially when I’ve had it in Greece or at Greek restaurants—it’s always so tender and flavorful with that perfect charred exterior. I’d love to recreate it at home, but I’m not sure where to start.

What’s the best way to prepare it the traditional Greek way? Should I boil or simmer it first to make it tender before grilling? Are there specific marinades or seasonings used in Greek recipes that really bring out its flavor?

I’d also love tips on grilling techniques—how to get that smoky, slightly crispy finish without overcooking it. And if you have any ideas for what to serve alongside it for an authentic Greek-style meal, I’d really appreciate the suggestions!

How long do kourabedies last?

I’m planning to bake a big batch of kourabiedes for the holiday season, as they’re always a hit at parties! Since I have multiple events to attend throughout December, I’m wondering how long they stay fresh after baking.

If I make them early in the month, will they still taste great by Christmas Day? I know they’re usually coated in powdered sugar and can be stored in airtight containers, but I’m curious if anyone has tips for keeping them at their best—like whether layering them with parchment paper or storing them in the fridge makes a difference.

Also, would freezing them (either before or after baking) help extend their freshness? I’d love to hear from anyone who’s made kourabiedes ahead of time and has advice on how to keep them delicious for weeks. Thanks!

Favorite Greek Winter Meals?

I’ve been craving warm, hearty Greek dishes to enjoy during these chilly winter days. My absolute favorite is pastitsio—the layers of pasta, meat sauce, and creamy béchamel are pure comfort food! But let’s be honest, it can be quite time-consuming to make.

I’m looking for other Greek winter meal ideas that are just as satisfying but maybe a little quicker or easier to prepare. Do you have any go-to recipes for cold weather? Soups, stews, or baked dishes? Bonus points for recipes that bring those classic Greek flavors!

Would love to hear what’s cooking in your kitchen this winter. Let’s swap ideas and keep cozy with some delicious food! 😊

Oregano from Greece?

I’ve been experimenting with Greek recipes lately and keep hearing about the magic of oregano from Greece. I usually just use the oregano from my local grocery store here in the US, but I’m wondering: does Greek oregano really taste that different?

Is it worth going the extra mile to buy oregano imported from Greece for authentic Greek dishes? If you’ve tried both, what’s the main difference in flavor or aroma?

Also, are there any specific brands or sources you’d recommend for getting quality Greek oregano? I want my dishes to have that authentic touch.
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