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kosta_karapinotis

Active member
I would love to order this fish again! I had it in Rhodes a few years back and I've been dreaming about it ever since. Can someone please help me!

Screen Shot 2021-08-02 at 1.38.10 AM.png
 
I can't really tell because it has been cooked, but my guess is that it's τσιπούρα which is a type of sea bream

If it's not tsipoura, then it could be σαργός (sargos) which is also a type of bream.
 
I think you're right. I just had tsipoura the other day and it looked just like that
I can't really tell because it has been cooked, but my guess is that it's τσιπούρα which is a type of sea bream

If it's not tsipoura, then it could be σαργός (sargos) which is also a type of bream.
 
Is this mullet? It looks like a similar shape as mullet.
 
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tsipoura!
 
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List of My Favorite Greek Foods

I thought it would be fun to share my favorite Greek foods! I would love to hear about yours, as well.


Fasolakia - Particularly made with Green beans

Avgolemono - my favorite comfort food soup!

Traditional gyros - Made just like they are in Greece

Horiatiki - only the freshest produce (especially tomatoes) and best feta goes in mine

Koulourakia - such a great simple thing to have on hadn't to serve guests and eat with coffee

Moussaka - an absolute pain for me to make, I have a restaurant nearby that makes THE BEST

Stuffed grape leaves - also time consuming, but I love making them with fresh grape leaves

Fakes - I love lentil soup

Greek bread! - I figured out how to make it like it is in Greece.



Of course, those are just my top choices. I love most Greek foods, to be honest.

Simple Greek Lentil Soup Recipe

I make lentil soup a lot this time of year especially since this is a pretty big fasting period (lent). I thought I'd share my recipe!

Ingredients
  • 1 cup brown lentils
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped (optional but common)
  • 1 bay leaf
  • 2–3 tbsp olive oil
  • 1–2 tbsp tomato paste (optional)
  • 4 cups water
  • Salt and pepper to taste
  • 1–2 tbsp red wine vinegar (for serving)
Instructions
  1. Rinse the lentils well under cold water.
  2. In a pot, add lentils and water. Bring to a boil and skim any foam.
  3. Add onion, garlic, carrot, bay leaf, olive oil, and tomato paste.
  4. Lower the heat and simmer for about 30–40 minutes, until the lentils are tender.
  5. Season with salt and pepper.

Greek Wine Pairings for Grilled Dishes?

I love doing Greek-style grilling at home, especially in the warmer months, things like souvlaki, grilled chicken, lamb, vegetables, and seafood with lots of olive oil, lemon, and herbs. It’s one of my favorite ways to cook because it feels simple but really flavorful.

I realized recently that I usually default to whatever wine I have on hand, but I’d love to start pairing more intentionally with Greek wines. There are so many interesting varieties now, and I’m curious what works best with grilled foods specifically.

For those who enjoy Greek wines, what would you recommend with different grilled dishes? For example, lamb vs chicken vs fish, or even grilled vegetables and halloumi? Are there certain white, rosé, or red varieties that really shine with that smoky, herb-forward flavor profile?

Making Smaller Batch Patstitsio

I love pastitsio, but I’ve run into a practical problem, the traditional recipes make a lot of food. Even using a standard 9×13 pan ends up being more than I really need, especially when I’m just cooking for myself or one other person. Sometimes I just want enough for dinner (maybe with one leftover portion), not a full tray that lasts for days.

Has anyone had success making smaller batch pastitsio? Do you simply scale the ingredients down and use a smaller baking dish, or are there adjustments that help the layers hold together better when it’s made in a smaller quantity? I’ve wondered about using loaf pans, square pans, or even individual portions, but I’m not sure how that affects cooking time or texture.

I’d love to hear what has worked for others who still want the full pastitsio experience without committing to a huge pan every time.

Favorite Greek lamb dishes?

I’ve always felt like lamb is one of the ingredients that really defines Greek cuisine. There’s something about the combination of herbs, lemon, garlic, and slow cooking that just works. I tend to default to classics like roasted lamb with potatoes or souvlaki, but I know there are a lot of regional dishes and traditional preparations I probably haven’t tried yet.

I’m especially curious about dishes people grew up with or recipes that have family connections. Do you prefer slow-roasted styles, grilled preparations, or something more rustic like stovetop or braised dishes? And are there any lesser-known lamb recipes you think deserve more attention?

If you cook lamb at home, I’d also love to hear your favorite seasoning approaches or techniques for keeping it tender and flavorful.

What are your favorite Greek lamb dishes, either to cook or to order when you’re out?
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