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blopez34

Active member
I am learning about Greek spirits as my next quest to understanding Greek culture and cuisine. Of course, I know about ouzo. I went out to eat the other day and they brought over a different spirit I hadn't tried "on the house" - they called it masticha. Here are the spirits I now know about:

- Ouzo - Tastes like anise - I like it!
- Masticha - Made from mastic resin. I also loved it - it was sweet and delicate - tasted a little like evergreen but not too overpowering.
- Metaxa - Greek brandy, I've had it before but not my cup of tea. Not a huge fan of brandy
- Raki - I have Cretan friends so... I drink this with them. It's strong but pleasant, and it seems to go well

What did I miss? I am sure I missed something!
 
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tsipouro.. it's like ouzo, but stronger.

Random fact- the anise in tsipouro and ouzo is an additive. Many Greeks prefer to drink the two without anise.
 
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tsipouro.. it's like ouzo, but stronger.

Random fact- the anise in tsipouro and ouzo is an additive. Many Greeks prefer to drink the two without anise.
Oh! I didn't know they were a little different - they taste similar to me. I thought the two words were synonymous. I also had no idea the anise was addictive! Fascinating.

I went somewhere - I forget where it was - and I had this delicious - was it kumquat liqueur? I can't remember the name or where in Greece I was - but whatever that is I recommend it lol. Was it Corfu?
 
Yes, kumquat is a product of Corfu. Another red wine sweet enough to be served as a liqueur is Mauvrodaphne. There is also a great white muscat grape dessert wine from Samos; Samos Vin Doux.
 
Souma is the Rhodian version. I bought a bottle from a roadside stall and it was crazy stuff. I ended up cooking it with roast plums to burn off some of the alcohol.
 
Souma is the Rhodian version. I bought a bottle from a roadside stall and it was crazy stuff. I ended up cooking it with roast plums to burn off some of the alcohol.
Wow - I’ve never heard of Souma, but admittedly have only been to Rhodes twice. Was it a home brew? The Samos Vin Doux is very sweet, soft and smooth….like the best Sicilian Marsala. It’s great that the OP wants to explore Greece via their special products.
 
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Wow - I’ve never heard of Souma, but admittedly have only been to Rhodes twice. Was it a home brew? The Samos Vin Doux is very sweet, soft and smooth….like the best Sicilian Marsala. It’s great that the OP wants to explore Greece via their special products.
The one I bought might well have been home brew, but his road side stand was In the most amazing spot, high up with incredible views, I just fell for the magic of the moment 😆
I’ll look out for the Samos, I like a sweet wine with my desserts. Or any other time for that matter.
 

What foods go best with ouzo?

I am curious - what goods go best with Ouzo? Traditionally, I don't actually pay attention.

From my understanding, Ouzo is traditionally enjoyed with small plates, similar to tapas, known as "mezedes" in Greece. Yet, I’m eager to hear from those who have either traveled to Greece or have an in-depth knowledge of Greek cuisine about what specific dishes you think would pair best with Ouzo. Are there specific flavors or types of dishes (seafood, meats, vegetables) that enhance the experience of sipping Ouzo?

List of Different Greek Cooking Techniques

I hope you're all doing well! I've recently developed a deep appreciation for Greek cuisine and I'm eager to expand my cooking skills in this area. However, I'm realizing that I might be missing out on some traditional Greek cooking techniques that are essential for authentic dishes.

Could anyone kindly provide me with a list of cooking techniques commonly used in Greek cuisine? Whether it's grilling, baking, braising, or something more specific to Greek cooking, I'm eager to learn! Any insights, tips, or favorite methods would be greatly appreciated. Looking forward to your responses!

Here's what I can think of so far:

  • Frying - usually in olive oil, right? Things like Greek fries and kourabedies come to mind is being fried.
  • Grilling - souvlaki, chicken, etc
  • Sandwiches - gyros, making "toast" that you see on menus in Greece
  • Braising - like braised lamb?
  • On the spot - Lamb, goat
  • Baking - desserts and savory dishes
What have I missed?

Best Greek seafood dishes for summer grilling?

Summer is in full swing, and what better way to enjoy the season than firing up the grill? Which seafood dishes perfect for grilling. Greek cuisine's blend of fresh ingredients, herbs, and spices makes it an ideal choice for light, summery meals, and I'm eager to hear your recommendations.

Do you have favorite Greek seafood recipes or dishes that shine especially bright when cooked over an open flame? Whether it's a classic recipe or a personal twist on traditional fare,I know about things like grilled octopus marinated in olive oil and oregano to the simplicity of shrimp saganaki.

Additionally, if you have preparation tips, marinade secrets, or any advice on grilling seafood the Greek way, please share. Thanks so much!

Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
  • 2 cups mixed Greek olives (such as Kalamata, green, or black)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
  1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.

Essential Greek Pantry Staples - Your Recommendations?

I've recently developed a keen interest in Greek cuisine and I'm on a mission to incorporate more of its flavors into my daily cooking. Given the vast knowledge pool here, I thought this would be the perfect place to ask about must-have Greek pantry staples.

From what I gather, olive oil, olives, and feta cheese seem like obvious essentials. But I'm curious about the less obvious, yet equally important ingredients that could elevate my dishes with authentic Greek flavors.

Are there specific herbs, spices, or any other pantry items that are staples in Greek cooking? Additionally, if there are brands or types of these ingredients that you swear by, I'd love to hear about those too.

greek-food-pantry-items.jpg
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