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blopez34

Active member
I’m the go-to guy in my family for grilling, and my souvlaki game is pretty solid—chicken, pork, lamb, you name it. Whether it’s a family dinner or a guy's night with some beers, souvlaki is always a hit.

Now I’m looking to level up my meals with some killer sides. I usually just do a basic Greek salad and maybe some pita, but I’m wondering if there are other easy, crowd-pleasing options I can throw together. Bonus points if they’re quick to make or pair well with tzatziki (because let’s be honest, everything is better with tzatziki).

Do you have any suggestions? From classic Greek sides to creative twists, I’m all ears. I’d love to hear what works for you. Thanks!
 
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Sounds like you’ve got the souvlaki game locked down—nice! To level up your sides, here are some ideas that are quick, flavorful, and pair perfectly with tzatziki:
  1. Grilled Veggie Skewers: Keep the grill going with skewers of zucchini, bell peppers, cherry tomatoes, and red onion. Brush with olive oil, oregano, and a squeeze of lemon for that Greek vibe.
  2. Herbed Lemon Potatoes: Roast wedges of potatoes with olive oil, garlic, oregano, and lemon juice. They’re crispy, zesty, and a classic side that never disappoints.
  3. Spanakopita Bites: If you’re up for a bit of prep, these spinach and feta-filled pastries are a guaranteed crowd-pleaser.
  4. Orzo Salad: Toss cooked orzo with cucumber, feta, olives, red onion, and a simple olive oil-lemon dressing. Light, refreshing, and tzatziki-friendly!
Hope these give you some fresh inspiration!
 

My Recipe for Tirokefteri

Any tweaks I should make? I put all the ingredients in a food processor and pulse until creamy.
  • 8 oz Greek feta cheese, crumbled
  • 2 tbsp Greek yogurt (optional, for extra creaminess)
  • 1 roasted red bell pepper (jarred or fresh, skin removed)
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice or white wine vinegar
  • 1 small garlic clove, minced (optional)
  • ½ - 1 tsp red chili flakes (adjust to taste)
  • ½ tsp dried oregano
  • Freshly ground black pepper, to taste

Cooking Peloponnese Specialties at Home?

I recently traveled to the Peloponnese and absolutely fell in love with the food. From the incredible olive oil of Kalamata to hearty dishes like lamb kleftiko and lahanodolmades, everything was delicious. Now that I’m back home, I’d love to recreate some of the region’s specialties in my own kitchen.

Which traditional Peloponnesian dishes are the easiest to make at home? I’m especially interested in recipes that don’t require hard-to-find ingredients. Are there any must-try stews, simple meze, or seafood dishes that capture the flavors of the region? Also, any tips for making authentic sauces or using Greek herbs would be greatly appreciated!

Looking forward to hearing your recommendations—especially from anyone who has experience cooking these dishes. Thanks!

What is your favorite way to cook loukaniko?

I recently picked up some loukaniko from a local Greek market, and I’m looking for the best way to cook it. I’ve had it grilled at tavernas before, but I want to know how you guys prepare it at home to get that perfect balance of crispy outside and juicy inside.

Do you:
  • Grill it whole over charcoal for that smoky flavor?
  • Pan-fry it with a little olive oil and maybe some wine or ouzo?
  • Roast it in the oven with potatoes and herbs?
  • Slice it up and add it to stews, lentils, or pasta dishes?
Also, do you have any favorite seasonings or sides that pair well with it? I’m thinking of serving it with some tzatziki or maybe some sautéed greens. Would love to hear your go-to methods!

Navigating Dairy-Free in Greece

I’m traveling to Greece this summer with a family member who needs to be completely dairy-free—no cow’s milk, cheese, or yogurt. They’re unsure if they can tolerate sheep or goat dairy, so to be safe, they plan to avoid it entirely.

I know Greek cuisine has plenty of naturally dairy-free options, but I’d love advice from anyone who has navigated this before. Are tavernas familiar with dairy allergies? How easy is it to request dishes without feta or butter? Are there any traditional Greek dishes we should watch out for that might have hidden dairy?

Advice for Making Lagana?

I’m trying to make Lagana, the traditional Greek flatbread, and I want it to turn out just like it does in Greece—light, airy inside with a slightly crisp crust and that beautiful sesame topping. I’ve tried a few recipes, but I feel like I’m not quite getting the texture right. Sometimes it’s too dense, and other times it doesn’t have that perfect chewiness.

For those who have made authentic Lagana, what’s the secret? Is it in the flour type, hydration level, or fermentation time? Should I be using a sponge or preferment? Also, what’s the best way to get those characteristic dimples just right?

Any tips on achieving that slightly crispy yet tender texture would be greatly appreciated! Thanks in advance for your help.
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