1 - 3 of 3 Posts

nm1999

Active member
I’ve been thinking about how much food connects us to memories, especially when it comes to comfort dishes. For me, Greek cuisine has some of the most heartwarming and satisfying comfort foods out there. Whether it’s a steaming bowl of avgolemono soup, creamy moussaka, or a perfectly baked piece of pastitsio, there’s something so soul-soothing about Greek food.

I’d love to hear from you—what’s your go-to Greek comfort food? Is it something you grew up eating, a dish that reminds you of family gatherings, or maybe something you discovered during your travels?

Also, if you have any tips or recipes for making your favorite dish at home, please share! I’m always looking to try new recipes and recreate that cozy feeling in my kitchen.
 
I love some of the foods like Avgolemono, which I had every Sunday with my family after church and it makes me happy. I also love giouvetsi—slow-braised beef or lamb with orzo in a rich tomato sauce, topped with a dusting of kefalotyri cheese. It instantly transports me to family gatherings where the house would be filled with the smell of cinnamon, garlic, and roasted meat.

Another favorite is fasolada, the humble yet deeply satisfying white bean soup. It’s simple but so nourishing, especially on a chilly day. It reminds me of the Greek philosophy that food should be both hearty and communal. I still make that all the time. Also, kourabedies - my favorite cookie!
 
For me, avgolemono soup is perhaps the best comfort food or gamopilafo, a special rice-pilaf they make on Crete, in addition to hilopites giouvetsi.
 

Tips for making skordolia to be creamy?

I love making skordalia, but I always struggle to get that ultra-creamy, smooth texture like the ones I’ve had at authentic Greek tavernas. Mine tends to turn out either too thick or a bit grainy.

I usually make it with potatoes, garlic, olive oil, and vinegar, but I’ve heard some people use bread instead of potatoes. Does that make a difference in texture? Also, is there a trick to emulsifying the olive oil properly? I worry that I might be adding it too quickly or at the wrong time.

Would love to hear your best tips and techniques for achieving that silky, luscious consistency. Do you have any family secrets or traditional methods that make a difference?

Making Difference Variations of Koulouri at Home?

I’ve been experimenting with making koulouri (the Greek sesame-crusted bread rings) at home and would love some advice on creating different variations. I’ve mastered the classic version with sesame, but I’m curious about other flavors and styles.

Has anyone tried making sweet koulouri, maybe with honey or cinnamon? What about savory twists, like adding cheese, olives, or herbs? I’ve also seen some koulouri recipes that use different types of flour—does whole wheat or rye work well, or does it change the texture too much?

I’d love to hear your favorite variations and any tips on getting that perfect crunch on the outside while keeping the inside soft. Also, if you’ve tried making a gluten-free version, I’d appreciate any insights!

My Recipe for Tirokefteri

Any tweaks I should make? I put all the ingredients in a food processor and pulse until creamy.
  • 8 oz Greek feta cheese, crumbled
  • 2 tbsp Greek yogurt (optional, for extra creaminess)
  • 1 roasted red bell pepper (jarred or fresh, skin removed)
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice or white wine vinegar
  • 1 small garlic clove, minced (optional)
  • ½ - 1 tsp red chili flakes (adjust to taste)
  • ½ tsp dried oregano
  • Freshly ground black pepper, to taste

Navigating Dairy-Free in Greece

I’m traveling to Greece this summer with a family member who needs to be completely dairy-free—no cow’s milk, cheese, or yogurt. They’re unsure if they can tolerate sheep or goat dairy, so to be safe, they plan to avoid it entirely.

I know Greek cuisine has plenty of naturally dairy-free options, but I’d love advice from anyone who has navigated this before. Are tavernas familiar with dairy allergies? How easy is it to request dishes without feta or butter? Are there any traditional Greek dishes we should watch out for that might have hidden dairy?

How to make Kalamarakia (fried calamari) at home?

I had amazing Kalamarakia Tiganita (Greek fried calamari) at a seaside taverna in Greece over the summer, and I’d love to recreate it at home. I know it’s a simple dish, but I want to get that perfect crispy texture while keeping the squid tender—not rubbery.

What’s the best way to prepare and clean the squid? Should I use fresh or frozen? Also, I’ve heard that soaking the squid in milk makes it more tender—does that really work?

For the coating, is plain flour enough, or should I mix it with semolina or cornstarch for extra crunch? And what’s the secret to getting that light, golden crust without it turning soggy?

Lastly, do you fry in olive oil or another type of oil, and at what temperature? Any tips on serving it with the perfect dipping sauce?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top