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dimi_pat

Active member
I've recently come back from a trip to Greece, and I fell in love with Rakomelo, the warm, honey-infused spirit that's perfect for cold evenings. I’ve been craving that unique flavor ever since but can't seem to find it anywhere locally here in the United States.

Does anyone know where I might be able to buy Rakomelo, either in stores or online? Are there specific brands you recommend, or tips on which states or cities have shops that carry Greek spirits?
 
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Try Casker's or Flaviar .
 
Rakomelo is such a fantastic drink—perfect for capturing those cozy, warm Greek vibes! If you’re looking to buy Rakomelo in the U.S., online retailers are your best bet. Websites like Greek Spirits or Ouzo World often stock popular brands like Babatzim and Tsilili, both known for their authentic, high-quality Rakomelo.

For local options, try checking out specialty liquor stores that carry international or Mediterranean spirits. Larger cities with Greek communities, like New York, Chicago, or Los Angeles, might have shops that stock Greek drinks, so it's worth asking around or visiting those areas if you're nearby.

If you’re open to a bit of DIY, you could also try making Rakomelo at home. It's surprisingly easy—just warm up some raki or tsipouro with honey, cinnamon, and a few cloves.
 

Grilling Lamb Chops Tips

I grill lamb chops every so often, especially when the weather’s nice, and I usually keep it pretty simple. My go-to is a marinade with olive oil, lemon juice, garlic, oregano, salt, and pepper. I’ll let them sit for a few hours, then throw them on a hot grill and cook them pretty quickly so they don’t dry out. They always come out good, but I feel like maybe I can try some different things!

Curious how you guys handle lamb chops on the grill. Do you stick with a similar marinade or go in a different direction? Anyone skip marinade altogether and just season right before grilling? Also wondering about timing, do you go super hot and fast, or a little slower?

Do you leave skin on for zucchini when making briam?

I’ve been making briam more often lately, and I keep going back and forth on one small detail, whether to leave the skin on the zucchini or peel it.

I’ve tried it both ways. When I leave the skin on, it holds its shape better and adds a bit of texture, which I like. But sometimes it can feel a little tougher, especially if the zucchini is on the larger side. When I peel it, the dish comes out softer and more uniform, but I feel like it loses a bit of that rustic feel briam is known for.

I’m curious what others prefer. Do you always leave the skin on, or do you peel it depending on the zucchini?

Preventing Dolmades from Opening While Cooking?

I’ve been trying to make dolmades at home, and while the flavor comes out great, I keep running into the same issue, some of them start to open up while cooking. It’s a little frustrating after taking the time to roll them neatly!

I’m wondering what I might be doing wrong. Is it about how tightly they’re rolled, or could it be the way I’m layering them in the pot? I’ve heard some people place a plate on top to keep them in place — does that actually help?

Also curious if the type or size of grape leaves makes a difference. I usually use jarred leaves, but maybe that’s part of it?

Helping a Beginner Learn Greek Cooking - Advice Needed

I’ve been cooking Greek food for years, but it happened so gradually that I honestly can’t remember where I started or what I learned first. It feels like I just picked things up over time, one dish here, one technique there—until it all became second nature.

Now I have a friend who wants to learn Greek cooking from scratch, and I’m struggling to figure out how to guide them in a clear, beginner-friendly way. There are so many directions to go, simple dishes, core ingredients, basic techniques and I don’t want to overwhelm them.

If you were teaching someone Greek cooking from the very beginning, where would you start? Are there specific dishes, skills, or even a “learning order” that makes the most sense?

Calamari: Fried or Grilled?

Calamari is one of those dishes I’ll almost always order if I see it on a menu, but I’ve realized I go back and forth on how I like it prepared.

Fried calamari is probably the classic way. I love it served with skordalia! When it’s done well, it’s hard to beat. \

I’ve also had grilled calamari that was incredibly tender, lightly charred, and dressed simply with olive oil, lemon, and herbs, and that feels like a completely different experience.

I’m curious - which do you prefer?
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