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xmelissaa

Active member
One thing that I noticed is that every place in Greece seems to have slight differences in cuisines. I've been researching Santorini and there are some differences to the rest of the Greece. They don't seem to use feta cheese as often (at least that I can tell) and they have a lot of tomato-based dishes.

I plan to visit Greece soon. I will be going to Santorini, Mykonos, Athens, and possibly Hydra. Are there some food differences in Mykonos, Athens, and Hydra I should pay attention to? I heard the street food situation in Athens is great....
 

k_tsoukalas

Moderator
I think all places in Greece have similarities, but with slight differences. Like, the Greek Village Salad may look slightly different depending on the part of Greece. Same with tiro pita and other dishes like that. In different parts of Greece they may use different cheeses. I would honestly just eat anything that looks good to you and observe the differences as you go along. In Santorini, be sure to get the tomato keftedes!
 

Greek Methods of Cooking Question...

In looking through Greek cookbooks, I have noticed that there are a lot similarities between recipes. For example, I found a Gigantes Plaki (baked gigantes beans in tomato sauce) that looked identical to a baked beans recipe that uses lima beans.

That is just one example, but there are many instances. Lentil soup recipes look very similar to white bean soup recipes. Some stuffed cabbage recipes look very similar to dolmades recipes.

Is this a common thing? It seems that I can simplify my efforts to learning about Greek cooking if I think about recipe types and understand they are all similar... what do you guys think?

How to Use Spoon Sweets?

I am about to make my first ever spoon sweet. Someone told me that there was a it of a ritual associated with it?

I went over someone's house once and they gave me some spoon sweets with some Greek coffee and water. I am kind of getting the feeling that this is a pretty typical experience?

Besides the ritual, how else are spoon sweets used? Can I eat them like jam?

Advice making a smaller pastitsio

I love pastitsio, but my recipe calls for making it in a huge pan (bigger than a 9 x 13 and I think even bigger than a lasagna pan). Sometimes, I don't want to make that much! I am trying to wrap my mind around how to reduce the portions. I know I could halve the recipe but some of the issue is that I make this dish by feel and don't always follow the recipe to a T.

I really want to make it in an 8 x 8 because this is the perfect amount for dinner with no leftover. Sometimes I don't even want leftovers and just would rather make the food from scratch.

Quick Greek-style pasta dishes?

Last time I was in Greece I ate a lot of pasta dishes. It seems like a common dish for every day cuisine. I had a version with Greek yogurt - I would love to learn how to make it! I also had something with an egg on it, someone told me it was from Mani? Does anyone know anything about these dishes? What other pasta dishes do Greeks eat?

"Greek-Style" Chicken Wings Question...

It is football playoff season and I want to eat wings! I thought I would try to mix it up and create a Greek style wings situation ... so I decided to use ladolemono (oil and lemon with garlic, oregano, salt, pepper, some onion). I marinate the wings in a bag overnight, then actually fired up the grill and cooked them.

They were delicious, but weren't crispy. I actually don't usually make wings, I buy them, so I have no idea how to make wings crispy. Other than that, they tasted amazing and I would do this again.
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