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dimi_pat

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I’m looking for some tasty Greek breakfast options that are quick and easy to grab on the go. I usually don’t have much time in the mornings, but I want something more exciting than the usual coffee and pastry. I know there are plenty of delicious options like koulouri, those sesame-covered bread rings you see everywhere, but I’m curious about other choices too.

Are there any other traditional or lesser-known Greek breakfast foods that are perfect for busy mornings? I will be traveling to Greece soon, staying n vacation apartments. Looking for options - I am not a huge breakfast eater.
 
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Just grab sausage in a roll .
 
I’m looking for some tasty Greek breakfast options that are quick and easy to grab on the go. I usually don’t have much time in the mornings, but I want something more exciting than the usual coffee and pastry. I know there are plenty of delicious options like koulouri, those sesame-covered bread rings you see everywhere, but I’m curious about other choices too.

Are there any other traditional or lesser-known Greek breakfast foods that are perfect for busy mornings? I will be traveling to Greece soon, staying n vacation apartments. Looking for options - I am not a huge breakfast eater.
If you go to a bakery in the morning, you'll probably find lots of different things to have for breakfast, both sweet and savory.
 
For quick and easy Greek breakfasts on the go, you’ll have some great options beyond koulouri. Here are a few to try:

Tiropita: A flaky cheese pie made with feta or other local cheeses. It's filling but light enough for a quick bite.

Bougatsa: A versatile option with either a sweet custard filling or savory cheese filling, depending on your taste.

Dakos: This is usually a Cretan dish, but you can find variations across Greece. It's a rusk topped with tomatoes, cheese, and olive oil—light but satisfying.

Yogurt with honey and nuts: Greek yogurt is thicker and creamier than most, and it's often paired with honey, nuts, or fruit for a healthy start.
 
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Can you cook with Ouzo?

I love experimenting with different types of alcohol in my cooking—whether it’s wine for sauces or brandy for desserts—but I’ve never cooked with ouzo before. I know it has a strong anise flavor, so I’m curious how it works in different dishes.

Have any of you used ouzo in your cooking? What types of recipes does it pair well with? I imagine it could be great for seafood, but I’m not sure how much to use without overpowering the dish. Also, does it work well in desserts, like a syrup for cakes or pastries?

I’d love to hear your experiences and any go-to recipes! Should I treat it like other anise-flavored liqueurs, or does it have a unique cooking method?

Secrets to Grilling Greek-Style Fish

I’m looking to master the art of grilling fish the Greek way and would love some tips from those who’ve done it before. I know Greeks keep it simple—olive oil, lemon, herbs—but what are the secrets to getting that perfect balance of crispy skin and juicy, flaky meat?

Which fish work best for grilling? I’ve heard sea bass (lavraki) and bream (tsipoura) are popular in Greece, but are there any other great options? Also, what’s the best way to prevent the fish from sticking to the grill? Should I be using a fish basket, or does direct grilling work better?

Any advice on seasoning, marinades, or the best way to serve grilled fish the authentic Greek way? Would love to hear your tips—especially from those who’ve tried it on a real charcoal grill!

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!

Tips for Making Greek Easter Bread?

I know Lent is just starting soon, but I’m already planning ahead for Greek Easter and want to perfect my Tsourekirecipe. I’ll be making a lot of loaves this year, so I’d like to do some test runs to get it just right.

My biggest challenge is getting the bread to be soft and fluffy rather than dense. I’ve heard that kneading and proofing are key—how long should I knead the dough, and how many times should I let it rise? Also, what’s the best flour and yeast to use?

I know traditional Tsoureki has mahlepi and mastiha—do you grind them fresh or use pre-ground versions? And any tips for getting that beautiful, shiny crust on top?

Stifado Recipe (Made with Beef)

Ingredients:​

  • 2.2 lbs beef chuck or stewing beef, cut into large chunks
  • 3 ½ cups pearl onions (or small shallots), peeled
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • ¾ cup red wine
  • 1 ¾ cups (14 oz can) chopped tomatoes
  • 2 tbsp tomato paste
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp ground allspice
  • ½ tsp ground cumin (optional)
  • Salt and black pepper to taste
  • 1 tsp sugar (optional, balances acidity)
  • 1 cup beef broth or water

Instructions:​

1. Prepare the Beef:​

  • Pat the beef dry with a paper towel and season with salt and pepper.
  • Heat 2 tbsp olive oil in a large pot over medium-high heat.
  • Sear the beef in batches until browned on all sides, then remove and set aside.

2. Cook the Onions:​

  • Add the remaining 1 tbsp olive oil to the pot.
  • Sauté the pearl onions until caramelized (about 5-7 minutes).
  • Add the garlic and cook for 1 more minute.

3. Deglaze and Simmer:​

  • Pour in the red wine vinegar and red wine, scraping up any browned bits from the bottom of the pot.
  • Let the alcohol cook off for 2-3 minutes.
  • Stir in the chopped tomatoes, tomato paste, beef broth, and all spices (cinnamon, cloves, bay leaves, oregano, allspice, and cumin).
  • Return the beef to the pot, mix well, and bring to a boil.

4. Slow Cook:​

  • Reduce the heat to low, cover, and simmer for 2-2.5 hours, stirring occasionally.
  • If the sauce thickens too much, add a little more broth or water.
  • The stew is ready when the beef is fall-apart tender and the onions are soft.

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