1 - 2 of 2 Posts

paharo45

Active member
It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.
 
Some ideas - I love grilling!
  • Souvlaki: I mostly use chicken marinated in ladolemono.
  • Gyros: I grill the meat then slice it thin before making the sandwich.
  • Grilled Octopus: Tender octopus marinated in olive oil, lemon juice, and herbs, then grilled to perfection.
  • Grilled Fish: Whole fish or fillets seasoned with olive oil, lemon, garlic, and herbs, then grilled until flaky.
  • Greek-style Burgers (Biftekia): Seasoned ground meat patties made with a mix of beef and lamb, grilled and served with tzatziki.
  • Grilled Vegetables: Bell peppers, zucchini, eggplant, onions, and tomatoes brushed with olive oil, seasoned, and grilled until tender.
  • Lamb Chops: Tender lamb chops marinated in olive oil, garlic, lemon juice, and oregano, then grilled to juicy perfection.
  • Grilled Pita Bread: Soft pita bread brushed with olive oil, grilled until warm and slightly charred, perfect for serving with dips or wrapping grilled meats.
 

What makes Greek yogurt so special?

I've recently started seeing Greek yogurt everywhere—from grocery store aisles to recipes and even fitness blogs. It seems like it's become a major trend, but I'm curious to know more about it. What makes Greek yogurt so special compared to regular yogurt? Does it really offer more nutritional benefits, or is it just a fad?

I’ve heard it has a thicker texture and is higher in protein, but I’d love to hear from people who regularly consume it or have done their own research. Are there particular brands you recommend? Any specific health benefits or potential downsides I should be aware of?

Greek Warm Weather Eating

With the warm weather approaching, I've been eager to explore more light and refreshing dishes. I'm particularly interested in Greek cuisine, which I know has a lot of great options perfect for sunny days.

Could anyone share their favorite Greek dishes to enjoy when the weather is warm? I'm looking for suggestions that are both delicious and easy to prepare. Any recipes or tips on where to find authentic ingredients would be greatly appreciated too!

Greek Grilled Pita Bread - A Recipe

I love to grill - it's that time of year! I grilled some souvlaki the other day and decide to also make some pita bread. I had the dough all prepped. It came out great and tasted good with the souvlaki. Here's the recipe:

Ingredients:​

  • 3 1/2 cups all-purpose flour (plus extra for dusting)
  • 1 1/2 cups warm water (about 110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Instructions:​

  1. Activate the Yeast:
    • In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
  2. Prepare the Dough:
    • In a large mixing bowl, combine the flour and salt.
    • Make a well in the center of the flour and pour in the yeast mixture and olive oil.
    • Mix with a wooden spoon or your hands until the dough starts to come together.
  3. Knead the Dough:
    • Transfer the dough onto a floured surface.
    • Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
  4. First Rise:
    • Place the dough in a lightly oiled bowl, turning it to coat all sides with oil.
    • Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
  5. Shape the Pitas:
    • Once the dough has risen, punch it down to release any air.
    • Divide the dough into 8 equal pieces and shape each piece into a ball.
    • On a lightly floured surface, roll out each ball into a circle about 1/4 inch thick.
  6. Second Rise:
    • Place the rolled-out dough circles on a lightly floured surface or baking sheet.
    • Cover them with a clean kitchen towel and let them rise for about 20-30 minutes.
  7. Grill the Pitas:
    • Preheat your grill to medium-high heat.
    • Place the pitas on the grill and cook for about 2-3 minutes on each side, or until they are puffed up and have nice grill marks.
    • If you prefer, you can also cook them in a cast-iron skillet or on a griddle over medium-high heat.

How do you use Lemon in Greek cuisine?

I know that lemons are common in Greek cuisine. I cook Greek all the time, and I use lemons a lot!

What are some traditional Greek dishes that you use lemons for? I am curious what people do. I tend to make a lot of ladolemono and use it to marinate meats. I also use it as a garnish all the time for both meats and vegetables like spinach, asparagus, etc.

I had thought all Greeks use lemon a lot, but I went over someone's house (Greek) and they didn't seem as into it as my family is...

Greek Yogurt Pasta Recipe

I thought I would share a recipe for Greek yogurt pasta. I had it in a cafe in Greece once and have been making something similar ever since.

Ingredients

  • 8 oz (225g) pasta of your choice (e.g., penne, spaghetti, fusilli)
  • 1 cup (240g) Greek yogurt (plain, full-fat for creaminess)
  • 2 cloves garlic, minced
  • 1 lemon (juice and zest)
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 cup (30g) crumbled feta cheese
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) pasta cooking water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • Fresh parsley or basil leaves for garnish (optional)
  • Cherry tomatoes, halved (optional)
  • Baby spinach leaves (optional)
Instructions

Cook the Pasta
:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

Reserve 1/4 cup (60ml) of the pasta cooking water before draining the pasta.

Prepare the Sauce:

In a large mixing bowl, combine the Greek yogurt, minced garlic, lemon juice, and lemon zest. Mix well.

Add the grated Parmesan cheese, crumbled feta cheese, olive oil, dried oregano, and dried basil. Stir until well combined.

Combine Pasta and Sauce:

Add the cooked pasta to the bowl with the sauce. Toss to coat the pasta evenly.

If the sauce is too thick, gradually add the reserved pasta cooking water until you reach your desired consistency.

Season and Garnish:

Taste the pasta and season with salt and black pepper to your liking.

For an extra touch of freshness, toss in some halved cherry tomatoes and baby spinach leaves.

Garnish with fresh parsley or basil leaves, if desired.
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