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nm1999

Active member
When I am visiting a place, I always look for some great street food to try. My last trip to Athens I remember the street corn, toast, koulourakia. I know I can just grab it when I see it, but I figured I'd throw the question out there just in case someone has any specific places to direct me to.

I have never been to Greece so late in the summer season. Will I maybe be able to find chestnuts at this time of year, as well?
 
You might be able to, but you'll find more of them in September-December. The best months will be October/November
 
You might be able to, but you'll find more of them in September-December. The best months will be October/November
Thank you- I guess that makes sense because they're in season at that time. lol
 
When I am visiting a place, I always look for some great street food to try. My last trip to Athens I remember the street corn, toast, koulourakia. I know I can just grab it when I see it, but I figured I'd throw the question out there just in case someone has any specific places to direct me to.

I have never been to Greece so late in the summer season. Will I maybe be able to find chestnuts at this time of year, as well?
I love finding pita or kouloura on the street or maybe getting a gyro while on the go. I ate a crepe recently in Santorini with Nutella. I know that isn't a typical Greek thing, but it was yummy and hit the spot!
 
I love finding pita or kouloura on the street or maybe getting a gyro while on the go. I ate a crepe recently in Santorini with Nutella. I know that isn't a typical Greek thing, but it was yummy and hit the spot!
You'd be surprised.. The Greek version of Nutella is called Merenda, which people love to eat it the way you had a crepe with nutella.
 

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

Essential Greek Pantry Staples - Your Recommendations?

I've recently developed a keen interest in Greek cuisine and I'm on a mission to incorporate more of its flavors into my daily cooking. Given the vast knowledge pool here, I thought this would be the perfect place to ask about must-have Greek pantry staples.

From what I gather, olive oil, olives, and feta cheese seem like obvious essentials. But I'm curious about the less obvious, yet equally important ingredients that could elevate my dishes with authentic Greek flavors.

Are there specific herbs, spices, or any other pantry items that are staples in Greek cooking? Additionally, if there are brands or types of these ingredients that you swear by, I'd love to hear about those too.

greek-food-pantry-items.jpg

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.
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