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dimi_pat

Active member
I’ll be visiting Greece soon, and I’m thinking of bringing back some Greek teas as souvenirs and gifts. I know Greek teas are popular for their unique flavors and health benefits, but I’m not really sure which ones are must-haves. I’d love any recommendations for teas that are well-loved in Greece or have a traditional significance. I’m especially interested in teas that highlight local herbs or unique blends I might not find elsewhere.

I know about Greek mountain tea and maybe chamomile, but are there others I should look for? Also, if you know any good spots in Athens or Thessaloniki to buy quality teas, I’d love to hear about them. Thanks in advance for any advice...This is a part of Greek culture I never learned about, my family never really drank tea!
 
Greek teas are fantastic souvenirs and gifts! Here are some must-try options to consider when you're traveling. You can find them all over Greece:
  • Greek Mountain Tea (Tsai Tou Vounou): A classic made from Sideritis, grown in high-altitude regions. It has an earthy flavor and immune-boosting properties.
  • Dittany of Crete: A rare herb with a slightly spicy aroma, known for its medicinal benefits.
  • Sage (Faskomilo): A fragrant herb with a peppery taste, great for relaxation.
  • Mint (Dyosmos): Refreshing and perfect for digestion.
  • Herbal Blends: Look for unique combinations featuring thyme, oregano, or lavender.
 

Tips on making Saganaki for a crowd

I’m planning a holiday party with around 15 guests, and I’m considering serving Saganaki. I absolutely love the idea of presenting this classic Greek dish, but I’m wondering if it might be too ambitious for a gathering of this size. Have any of you ever made Saganaki for a crowd? If it’s doable, I’d love to hear your tips for preparing it efficiently, especially since it’s traditionally served sizzling hot.

Also, if you have a foolproof recipe or suggestions for variations that work well for a larger group, I’d be incredibly grateful. Thanks in advance for your advice!

Favorite Greek Winter Meals?

I’ve been craving warm, hearty Greek dishes to enjoy during these chilly winter days. My absolute favorite is pastitsio—the layers of pasta, meat sauce, and creamy béchamel are pure comfort food! But let’s be honest, it can be quite time-consuming to make.

I’m looking for other Greek winter meal ideas that are just as satisfying but maybe a little quicker or easier to prepare. Do you have any go-to recipes for cold weather? Soups, stews, or baked dishes? Bonus points for recipes that bring those classic Greek flavors!

Would love to hear what’s cooking in your kitchen this winter. Let’s swap ideas and keep cozy with some delicious food! 😊

Orange-Scented Baklava Syrup

My family changed its baklava syrup during Christmas. It involved orange, cinnamon, maybe cloves. I don't quite remember and the recipe got lost! I've tried to figure out what everyone did. It may have died with my grandmother. Her sister is still alive but she never really cooked so has no clue.

I don't know where to start, but I've had a few failed attempts:

- Attempt 1 - Made syrup only from sugar and added orange zest, cinnamon stick, and a few cloves. It tasted bitter and too pungent.
- Attempt 2 - Reduced some of the sugar and water and added honey instead.
- Attempt 3 - Kept the sugar/honey proportions, eliminated the clove, and added an extra cinnamon stick.

Attempt 3 got closer. I feel like I am on a wild goose chase. Did anyone else's families change things up for their baklava around Christmas?

Making Kopanisti for a Holiday Party?

I’m hosting a Christmas party this year and thought it would be the perfect opportunity to introduce my friends to one of my all-time favorite Greek treats: kopanisti! I absolutely love its spicy, tangy flavor, and I think it’ll make a fantastic addition to my party spread.

The thing is, I’ve never actually made kopanisti myself. I know it involves feta and sometimes Mykonos cheese, along with spices and olive oil, but I’d love some guidance on the process. Do I need any special ingredients or tools? How do you get that perfect creamy texture?

If anyone has a trusted recipe, tips, or even creative serving ideas, I’d be so grateful to hear them! I’d also love to know if you’ve tried variations of kopanisti that are especially crowd-pleasing.

How long do kourabedies last?

I’m planning to bake a big batch of kourabiedes for the holiday season, as they’re always a hit at parties! Since I have multiple events to attend throughout December, I’m wondering how long they stay fresh after baking.

If I make them early in the month, will they still taste great by Christmas Day? I know they’re usually coated in powdered sugar and can be stored in airtight containers, but I’m curious if anyone has tips for keeping them at their best—like whether layering them with parchment paper or storing them in the fridge makes a difference.

Also, would freezing them (either before or after baking) help extend their freshness? I’d love to hear from anyone who’s made kourabiedes ahead of time and has advice on how to keep them delicious for weeks. Thanks!
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