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knicks_fan87

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Fried fish, French fries, and a good beer are all I need in this life :) Cheers to a great summer everyone

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I am sooooo hungry! Greek tavernas are truly amazing...many are family owned and the food is made to order and so fresh!

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Fried fish, French fries, and a good beer are all I need in this life :) Cheers to a great summer everyone

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Looking yummmmmmy....I found a big squid on my beach washed ashore with the big waves here where we live.... black ink liquid still being sprayed.... took to my wife and we cooked it like the image.... didn't taste at all like the Greek Kalamari....😂😂..>>>We used to catch a lot of Kalamari in October in Mykonos.....Yammas!... Hope you enjoyed the meal..👍
 
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How is the squid different?? I thought all squid was the same ahaha :) Yassou!
Looking yummmmmmy....I found a big squid on my beach washed ashore with the big waves here where we live.... black ink liquid still being sprayed.... took to my wife and we cooked it like the image.... didn't taste at all like the Greek Kalamari....😂😂..>>>We used to catch a lot of Kalamari in October in Mykonos.....Yammas!... Hope you enjoyed the meal..👍
 
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How is the squid different?? I thought all squid was the same ahaha :) Yassou!
Kalley Mera Kalllo Mina...... This made me laugh....."There are over 300 different types of Squid in our Oceans!🤗...... There is also a European Squid!!....Too many to post here.... Just Google and you will see...The squid here in these parts is used for grilling and drying and not frying like we did... also the shapes are different....if I remember I will stop a seller on the beach and post an image..[But no body around due to Covid restrictions]>>>>>
 
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Kalley Mera Kalllo Mina...... This made me laugh....."There are over 300 different types of Squid in our Oceans!🤗...... There is also a European Squid!!....Too many to post here.... Just Google and you will see...The squid here in these parts is used for grilling and drying and not frying like we did... also the shapes are different....if I remember I will stop a seller on the beach and post an image..[But no body around due to Covid restrictions]>>>>>
I had no idea either ahahaha!! Apparently these are the ones you can eat https://www.theguardian.com/lifeand...-out-are-there-any-that-it-is-still-ok-to-eat
 
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I had no idea either ahahaha!! Apparently these are the ones you can eat https://www.theguardian.com/lifeand...-out-are-there-any-that-it-is-still-ok-to-eat
Thanks for the link,I will read it later....A Guardian reader eh!🤗🤗♥️..... Great journalism, have always read it ..... Am originally from good ol'London town...I could call myself a Londoner!! amongst other destinations like my Mana mu Elllada....I am born in Nairobi Kenya, parents from India,fell in love with Elllada in 70s..... story continues .....
 
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Thanks for the link,I will read it later....A Guardian reader eh!🤗🤗♥️..... Great journalism, have always read it ..... Am originally from good ol'London town...I could all myself a Londoner!! amongst other destinations like my Mana mu Elllada....I am born in Nairobi Kenya, parents from India,fell in love with Elllada in 70s..... story continues .....
Wow you have such an interesting story!! What's great about this forum is that we all love Greece but we are from so many different places and with so many different experiences :)
 
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This food looks so amazing! Thank you for sharing, now I want to go to Greece and eat those things ASAP!
 

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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!

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

Greek grilling advice and tips?

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.
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