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nadellii

Active member
I like to make gyros at home but I am having a heck of a time finding the right bread for it where I live.

There is a store near me but they haven't been getting the bread I normally use in.

I thought maybe I would make my own - but I am not the best bread maker. I also don't trust recipes I see.

I don't want it to be the wrong kind of bread. I want it to be soft. I guess I have two questions -

1. maybe I can buy the bread online? Do you know where? and 2. Do you have a recipe you can recommend?
 
I grew up in a Greek family and we never had pita bread. Maybe it's a regional thing, but hadn't even heard of it until last 10 years or so. Bread we got at Greek store was round and somewhat high with sesame seeds on top and we called it psomi, the Greek word for bread.

Is pita bread popular in Greece? It's been a while since I've been to Greece and never had pita bread at any Greek restaurants, nor do I recall any family members serving it.
 
I grew up in a Greek family and we never had pita bread. Maybe it's a regional thing, but hadn't even heard of it until last 10 years or so. Bread we got at Greek store was round and somewhat high with sesame seeds on top and we called it psomi, the Greek word for bread.

Is pita bread popular in Greece? It's been a while since I've been to Greece and never had pita bread at any Greek restaurants, nor do I recall any family members serving it.

Same with me! I didn't get introduced to Gyros and Pita Bread until later in life. We'd go to the Greek bakery and get either the Greek white bread or the country bread.

In Greece, as far as I can see, it is just used in Gyros and for Gyro plates (basically a deconstructed Gyro with everything on the plate and not contained in a sandwich).

The Greek Pita is soft, thick so it can hold the ingredients, and folds nicely without breaking. Basically, it's very hard to find in the US. I don't make Gyros at home, though, so Greek Pita Bread is not a concern of mine. LOL

I tried making it once and it wasn't a good experience.
 

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.jpg
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