1 - 2 of 2 Posts
I want to take a food tour of Greece, and I only really have time for one destination. Where do you suggest I go? Some possibilities:

- Stay in Athens the whole time
- Crete
- Ikaria
- Thessaloniki

Really, any place in Greece would be good I imagine! Is there a site that has actual guided tours? I know I could just go somewhere and eat and explore on my own, but I want to meet locals, maybe even cook with some people.
 
  • Like
Reactions: CHAMPMOM1059
I want to take a food tour of Greece, and I only really have time for one destination. Where do you suggest I go? Some possibilities:

- Stay in Athens the whole time
- Crete
- Ikaria
- Thessaloniki

Really, any place in Greece would be good I imagine! Is there a site that has actual guided tours? I know I could just go somewhere and eat and explore on my own, but I want to meet locals, maybe even cook with some people.
I am leaning towards either staying in Athens, or go to Crete! The cuisine is slightly different and the island is self sustaining. Since it is further south, too, there is a longer growing season and lots of cultural influences. But for me it is a toss up between Crete and Athens. What did you decide?
 

Proper Way to Wrap Lamb Kleftiko?

I recently attempted to make lamb kleftiko at home, but I ran into a bit of a problem. When I wrapped the lamb in parchment paper for baking, the juices leaked all over the place during cooking. It made a mess and I feel like I lost a lot of the flavors.

Am I missing a step in wrapping it correctly? Should I double-wrap the parchment paper, or is foil better? Also, how tightly should it be sealed to trap the juices?

For seasoning, I used garlic, lemon, oregano, and olive oil, but I’d love to hear what spices or herbs you add to give it that authentic Greek flavor. Any tips on wrapping and seasoning would be super helpful.

How long do kourabedies last?

I’m planning to bake a big batch of kourabiedes for the holiday season, as they’re always a hit at parties! Since I have multiple events to attend throughout December, I’m wondering how long they stay fresh after baking.

If I make them early in the month, will they still taste great by Christmas Day? I know they’re usually coated in powdered sugar and can be stored in airtight containers, but I’m curious if anyone has tips for keeping them at their best—like whether layering them with parchment paper or storing them in the fridge makes a difference.

Also, would freezing them (either before or after baking) help extend their freshness? I’d love to hear from anyone who’s made kourabiedes ahead of time and has advice on how to keep them delicious for weeks. Thanks!

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?

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?

Oregano from Greece?

I’ve been experimenting with Greek recipes lately and keep hearing about the magic of oregano from Greece. I usually just use the oregano from my local grocery store here in the US, but I’m wondering: does Greek oregano really taste that different?

Is it worth going the extra mile to buy oregano imported from Greece for authentic Greek dishes? If you’ve tried both, what’s the main difference in flavor or aroma?

Also, are there any specific brands or sources you’d recommend for getting quality Greek oregano? I want my dishes to have that authentic touch.
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