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Best Regional Dishes in Greece?

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AlexiaTravels

AlexiaTravels

Member
I am not sure if I posted this in the right section, but since it had to do with food I took a chance and posted here. I am curious - what are the best places in Greece to visit for food lovers? Also, what are some of the best dishes in these places to have on my radar?

When I travel, I love to experience the local cuisine. Then, I take it a step further. I try to learn how to make the dishes when I get home. So, it all starts with deciding where to visit and what to eat. I know that things like souvlaki are common all over Greece. I am looking for information for regional dishes
 
Greece is a paradise for food lovers, with each region offering unique flavors! If you’re heading to Crete, try dishes like dakos (a rusk topped with tomatoes, feta, and olives) and staka (a creamy, buttery delicacy). Crete is known for its simple, earthy flavors that showcase local produce.

In Thessaloniki, indulge in bougatsa, a flaky, custard-filled pastry, and gygantes plaki, oven-baked giant beans in tomato sauce. This city has a vibrant street food scene and amazing pastries.

For a taste of the Cyclades, matsata from Folegandros (fresh pasta with rooster or rabbit) and louza (cured pork) are must-tries.

In the Peloponnese, look out for syglino (smoked pork) and lalagia (fried dough). These regional specialties are worth learning to cook, giving you authentic Greek flavors long after your trip!
 
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Moussaka without béchamel sauce?

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I’ve heard of some people using mashed potatoes or even a simple tomato-based topping instead. Others have mentioned using yogurt or cheese as a lighter alternative. I’d love to hear if anyone has experimented with different versions and how they turned out—did it still taste like moussaka?

Also, does skipping the béchamel affect how the layers hold together or how it bakes? Any tips, tricks, or favorite recipes would be much appreciated. Thanks in advance for your suggestions!

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Whether it’s white, red, rosé, or something sparkling or rare, I’d love to hear what you love and why. Do you drink it with certain foods? Buy it locally or abroad?

I’m especially curious about regional wines I may not have heard of—always excited to discover a new favorite! Thanks in advance for your suggestions!

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Does anyone know if the octopus sold in Greece is treated differently before hitting the grill? I’ve read that in Greece, they sometimes tenderize it by pounding it or drying it out in the sun. Are we missing that step here in the U.S.?

I’d love to recreate that amazing texture and flavor at home—so if you’ve had any success (or lessons learned), please share your tips! Do you boil it first? Freeze it? Grill it low and slow?

Pasta Sauce Made with Greek Yogurt?

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I haven’t tried making it yet, but I’m really curious—has anyone here actually made a pasta sauce using Greek yogurt? Did it turn out well? Did you serve it hot or more like a pasta salad? I’m especially wondering how it holds up when mixed with hot pasta—does it curdle at all?

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Cooking Wild Greens Greek Style

I grew up eating wild greens (horta) the traditional Greek way—boiled until tender, then dressed simply with olive oil, lemon juice, and a sprinkle of salt. It’s one of those comfort foods that reminds me of home, and I still make it this way all the time.

Lately, I’ve been wondering—do other people prepare horta differently? Are there any regional variations or little tricks that elevate the flavor? I’ve heard of some people sautéing the greens after boiling or adding garlic, but I’ve never tried it myself.

Also curious what kinds of greens you use. I usually go with dandelion or chicory, but sometimes I mix in kale or mustard greens if I can’t find the wild stuff.

Would love to hear how you make yours—same simple prep, or do you spice it up? Open to new ideas while still keeping that traditional feel!
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