1 - 2 of 2 Posts

greggd12

Active member
There are so many Greek snacks that you could bring on your trips and road trips this summer! The first one that I recommend is spanakopita of course. This is a classic and will never disappoint. Other types of pitas are great as well such as tiropita and kreatopita. For sweet snacks I recommend pasteli, papadopoulos cookies and rice pudding. You can buy all of these on the go in Greece if you're on a road trip in Crete or on the mainland and you can also make them at home to bring along.
 
There are so many Greek snacks that you could bring on your trips and road trips this summer! The first one that I recommend is spanakopita of course. This is a classic and will never disappoint. Other types of pitas are great as well such as tiropita and kreatopita. For sweet snacks I recommend pasteli, papadopoulos cookies and rice pudding. You can buy all of these on the go in Greece if you're on a road trip in Crete or on the mainland and you can also make them at home to bring along.
Pita is my favorite thing to bring along since it is so portable. I also love bringing tzatziki and bread or breadsticks...
 

Greek street foods for summer?

I might be going to Greece in July, and one thing I’m really looking forward to is the street food. I’ve had gyros and souvlaki plenty of times here in the U.S., but I’m guessing the experience in Greece is completely different.

I’d love recommendations for the best street foods to try during the summer, especially things that are refreshing or easy to grab while walking around. Are there certain foods that are more popular in the hotter months? I’ve heard about koulouri in Thessaloniki and loukoumades from street vendors, but I’m sure there’s a lot more I don’t know about.

Also curious if there are regional specialties depending on which islands or cities you visit. I’m hoping to avoid overly touristy spots and try things locals actually eat regularly. What street foods would you put at the top of the list?

Regional Variations of Dolmades?

I’ve noticed something interesting with dolmades and wanted to see what others think.

I’ve had them in different parts of Greece, and they’re never exactly the same. Sometimes they’re more lemony, sometimes heavier on herbs, and other times the texture or filling feels completely different.

It made me wonder, are these differences mostly regional, or is it more about what ingredients are available at the time? I’ve seen versions with just rice, others with meat, and even small variations in how tightly they’re rolled or cooked.

Is there a “standard” version across Greece, or is variation part of the tradition? I’m really curious how people here think about it, especially if you’ve had them in multiple regions or grew up eating them at home.

Any good store-bought tzatziki brands?

Alright, I’m gonna admit something as a guy who grills a lot. I don’t always feel like making tzatziki from scratch, especially if I’ve already got meat going, sides going, everything. Sometimes I just want to grab something decent and keep it moving.

So I’m curious, are there actually any good store-bought tzatziki brands out there?

I’ve tried a few and some are way too thin or just taste off, like they’re missing that real garlic and yogurt balance. I’ve heard brands like Boar’s Head and Cedar’s are supposed to be better, but I haven’t really found one that tastes as good as homemade.

Making Greek Fried Bread?

My family used to make Greek fried bread all the time when I was growing up, and I’ve been trying to recreate it recently. The flavor is there, but mine keeps turning out soggy instead of crisp on the outside and soft inside like I remember.

I’m wondering if I’m using too much oil or maybe not enough heat? How much oil do you usually put in the pan when making it? Do you shallow fry it or just lightly coat the bottom? I’ve tried a few times now, and the bread seems to soak up the oil instead of frying properly.

I also wonder if the dough itself could be the issue. Maybe it’s too wet or too thick?

Would love any advice from people who grew up making this or still make it regularly. Tips on oil temperature, dough texture, or even what type of pan works best would really help!

Tips for a Great Tzatziki?

I love making tzatziki at home, but for some reason it never comes out the same twice. I use the exact same recipe every time, but sometimes it’s perfect—thick, creamy, and balanced—and other times it turns out way too thin or watery. It’s driving me a little crazy because I can’t figure out what I’m doing differently.

I usually use Greek yogurt, cucumber, garlic, olive oil, and vinegar or lemon juice. I think I’m draining the cucumber well, but maybe that’s where I’m going wrong? Or could it be the type of yogurt?

Does anyone have tips for getting consistent results? Do you salt and drain the cucumber first? Strain the yogurt more? I’d love to hear what actually makes the difference for you.
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