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I love Greek cuisine! I have learned that it many regions in Greece, seafood is a big part of the culinary traditions.

This got me thinking, and I'm curious to know—what's your favorite Greek seafood dish? Do you also have a favorite fish that you like to eat?

I'm eager to hear about your experiences and preferences!

Thanks in advance ...
 
Octopus stands out as my ultimate favorite! Its unique taste and versatility in culinary practices across Greece have made it an indispensable part of the dining experience for many, including myself.

Firstly, the preparation of octopus in Greek cuisine is an art form that has been perfected over generations. Whether it's grilled to perfection with a hint of olive oil and oregano, or slowly stewed in a rich, red wine sauce, the methods of cooking bring out its tantalizing flavors and tender texture that few other seafood can match.

I can't do it at home - I've tried. Besides that, I love sitting outside eating a beautifully prepared Octopus in an out of the way taverna, enjoying the day.
 

Melomakarona Recipe - does this look right?

I found my family's melomakarona recipe and the card is badly damaged in the spot where the ingredients are. This is what it says - does it look right or did I misinterpret what it said? This is just the cookie recipe. The syrup part wasn't damaged.
  • 3 cups flour
  • 1 cup fine semolina
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon clove
  • Orange zest (couldn't read amount)
  • 1/2 cup orange juice
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1/4 cup sugar
  • 2 tablespoons Metaxa

Is there really all that oil?

Orange-Scented Baklava Syrup

My family changed its baklava syrup during Christmas. It involved orange, cinnamon, maybe cloves. I don't quite remember and the recipe got lost! I've tried to figure out what everyone did. It may have died with my grandmother. Her sister is still alive but she never really cooked so has no clue.

I don't know where to start, but I've had a few failed attempts:

- Attempt 1 - Made syrup only from sugar and added orange zest, cinnamon stick, and a few cloves. It tasted bitter and too pungent.
- Attempt 2 - Reduced some of the sugar and water and added honey instead.
- Attempt 3 - Kept the sugar/honey proportions, eliminated the clove, and added an extra cinnamon stick.

Attempt 3 got closer. I feel like I am on a wild goose chase. Did anyone else's families change things up for their baklava around Christmas?

Greek-Inspired Charcuterie Board for a Party

I’m planning a party and want to create a stunning Greek-inspired charcuterie board as the centerpiece. I’d love your advice on what must-haves to include to make it authentically Greek and visually appealing.

So far, I’m thinking of adding feta cheese, Kalamata olives, dolmades, and pita bread. Should I include other cheeses like graviera or kasseri? What dips would you recommend besides tzatziki? I’m also looking for ideas on incorporating meats or seafood—maybe cured meats or marinated anchovies?

Additionally, any tips on arranging everything so it looks inviting would be amazing. Should I stick to traditional items or add a creative twist?

Tips on making Saganaki for a crowd

I’m planning a holiday party with around 15 guests, and I’m considering serving Saganaki. I absolutely love the idea of presenting this classic Greek dish, but I’m wondering if it might be too ambitious for a gathering of this size. Have any of you ever made Saganaki for a crowd? If it’s doable, I’d love to hear your tips for preparing it efficiently, especially since it’s traditionally served sizzling hot.

Also, if you have a foolproof recipe or suggestions for variations that work well for a larger group, I’d be incredibly grateful. Thanks in advance for your advice!

Making Kopanisti for a Holiday Party?

I’m hosting a Christmas party this year and thought it would be the perfect opportunity to introduce my friends to one of my all-time favorite Greek treats: kopanisti! I absolutely love its spicy, tangy flavor, and I think it’ll make a fantastic addition to my party spread.

The thing is, I’ve never actually made kopanisti myself. I know it involves feta and sometimes Mykonos cheese, along with spices and olive oil, but I’d love some guidance on the process. Do I need any special ingredients or tools? How do you get that perfect creamy texture?

If anyone has a trusted recipe, tips, or even creative serving ideas, I’d be so grateful to hear them! I’d also love to know if you’ve tried variations of kopanisti that are especially crowd-pleasing.
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