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auroracoor1

Active member
I’m planning a Greek-inspired BBQ night and want to pair my homemade souvlaki with a great Greek beer. I’ve had Mythos before and enjoyed it, but I’m curious if there are other Greek beers worth trying, especially ones that complement the smoky, herby flavors of grilled meat.

Are there specific Greek lagers or ales that you recommend for this classic pairing? I’d love something refreshing that balances the richness of the souvlaki without overpowering it.

Also, are there any craft beers from Greece that have a unique twist or flavor profile? I’m open to trying something new and a bit different, as long as it fits the theme of the night.

If you’ve paired Greek beer with souvlaki before, I’d love to hear your recommendations and any tips for creating the perfect BBQ experience. Thanks!
 
Your Greek-inspired BBQ night sounds amazing! While Mythos is a solid choice, here are a few other Greek beers worth exploring:
  1. Fix Hellas: A crisp and clean lager that’s perfect for pairing with the herby flavors of souvlaki. It’s light, refreshing, and balances the richness without stealing the spotlight.
  2. Alfa Beer: Another classic Greek lager with a smooth, slightly sweet finish. It’s easy-drinking and complements grilled meat beautifully.
  3. Nisos Pilsner: A craft option from Tinos island, this award-winning pilsner has a slightly bitter edge and floral notes, making it an elegant match for smoky BBQ flavors.
  4. Septem Sunday’s Honey Golden Ale: For something unique, this ale is brewed with Greek honey, adding a subtle sweetness that pairs surprisingly well with the savory, charred elements of souvlaki.
These are all good schoices!
 
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Favorite 5 Greek Dishes?

If you could narrow it down to five dishes, what would be your favorites? Here are mine:

1. Koulourakia
2. Souvlaki
3. Horiatiki (village salad)
4. Keftedes
5. Pastitsio

How about you? Looking forward to seeing your responses! I am doing this to get out of my comfort zone a bit and see if I can't get inspired to cook some new dishes.

Easy Bougatsa Recipe

While in Greece, I enjoyed the bougatsa a lot. It's an easy thing to grab at bakeries when out and about... I wanted to find an easy recipe. How does this one look? I haven't tried it yet.

Ingredients:​

For the custard filling:

  • 4 cups whole milk
  • ½ cup fine semolina (not coarse)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • Zest of 1 lemon (optional)
  • 2 tbsp unsalted butter
For the pastry:

  • 1 package phyllo dough (16 oz), thawed
  • ½ cup (1 stick) unsalted butter, melted (for brushing)

Instructions:​


Make the custard:
  • In a saucepan, heat the milk over medium heat until just about to simmer (don’t boil).
  • Slowly whisk in semolina and sugar.
  • Stir constantly until the mixture thickens (about 5–7 minutes).
  • Remove from heat. Let it cool slightly.
  • In a small bowl, beat the eggs with vanilla (and lemon zest if using), then slowly add to the warm semolina mixture while whisking briskly.
  • Return to low heat and stir for 2–3 minutes to thicken. Remove from heat and stir in butter. Let cool to room temperature.
Assemble the bougatsa:
  • Preheat oven to 350°F (175°C).
  • Butter a 9x13-inch baking dish or line with parchment paper.
  • Layer 6–8 phyllo sheets in the dish, brushing each with melted butter. Let the sheets overhang the sides.
  • Pour in the custard and smooth evenly.
  • Fold the overhanging phyllo over the custard.
  • Top with another 6–8 phyllo sheets, buttering each layer.
  • Tuck or trim excess edges. Score the top lightly if you want clean slices after baking.
Bake:
  • Bake for 40–45 minutes or until golden brown and crisp.
Serve:
  • Let it cool for 10–15 minutes.
  • Dust generously with powdered sugar and/or cinnamon.
  • Slice and serve warm!

Advice for foraging and using it in Greek cuisine

I recall my family harvesting a lot of wild greens when I was a kid. It seems that whenever dinnertime was approaching, I'd find a family outside looking for greens for Horta, maybe even a "spanakopita" or rather "hortopita" - which of course was made the same way as spanakopita just with the wild greens.

My question is, what were they looking for? I know about vleeta (amaranth greens), but they picked more than that. Maybe dandelion greens at certain times of the year and some others. What did they pick? I

Hortopita or Spanakopita without Cheese?

I’m hoping to get some advice from anyone who’s made hortopita or spanakopita without cheese. A family member recently developed a dairy intolerance, and I’d love to be able to make a pie she can enjoy too. Traditionally I use feta or mizithra, so I’m a bit unsure how it will turn out without the cheese—will it still taste good?

Have you ever made a vegan or dairy-free version of these pies? What do you add to make up for the missing richness and saltiness from the cheese? Are there herbs, extra olive oil, or maybe lemon juice that help brighten the flavor?

I’d really appreciate any tips—especially from people who’ve done it successfully. Would love to keep the flavors authentic and satisfying while making it friendly for her diet. Thanks so much in advance!

Making tzatziki in advance?

I’m planning to make tzatziki for a party and would love some advice on making it ahead of time. I’ve noticed that when it sits in the fridge too long, the garlic can become really intense—sometimes even overpowering. I love a garlicky tzatziki, but I don’t want it to turn bitter or sharp by the time guests arrive.

How far in advance can I safely make tzatziki without the flavor becoming too strong or the texture going watery? Are there any tips for keeping it fresh—like straining the yogurt longer, or waiting to add the garlic or cucumber until the last minute?

Any tricks for keeping the flavor balanced if it’s stored overnight or for a full day?
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