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greggd12

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Is lobster a popular dish in Greece? Is there a way to make Greek style lobster? Please let me know if you have any idea! :) Thanks
 
This is a good one! People often do not think of lobster as a staple for Greek style seafood, but I have had lobster in Greece several times and it is amazing!

Here are a few Greek style lobster recipes as well:



 
Is lobster a popular dish in Greece? Is there a way to make Greek style lobster? Please let me know if you have any idea! :) Thanks
Lobsters are present in the sea by Greece, but they look different and taste a little different than the Maine lobsters that are common in the United States. It is easier to show:

greek-lobster.jpg
 

Making Smaller Batch Patstitsio

I love pastitsio, but I’ve run into a practical problem, the traditional recipes make a lot of food. Even using a standard 9×13 pan ends up being more than I really need, especially when I’m just cooking for myself or one other person. Sometimes I just want enough for dinner (maybe with one leftover portion), not a full tray that lasts for days.

Has anyone had success making smaller batch pastitsio? Do you simply scale the ingredients down and use a smaller baking dish, or are there adjustments that help the layers hold together better when it’s made in a smaller quantity? I’ve wondered about using loaf pans, square pans, or even individual portions, but I’m not sure how that affects cooking time or texture.

I’d love to hear what has worked for others who still want the full pastitsio experience without committing to a huge pan every time.

Lentil Dishes Beyond Lentil Soup

I’ve been cooking more lentils lately, mostly the classic Greek lentil soup, which I like a lot, but I know there has to be more out there. Lentils are one of those ingredients that feel very traditional and practical, inexpensive, filling, and honestly perfect for colder weather or fasting periods.

I’m curious what other Greek lentil dishes people make besides soup. Are there regional recipes, salads, or baked dishes that you recommend? I’ve heard of lentils served with vinegar and olive oil almost like a salad, and I’m wondering how common that is.

I’m especially interested in recipes that feel hearty and satisfying, not just light sides. Something you could put on the table as a main dish. How do you cook lentils?

Pasta to Use in Pastitsio

I love making pastitsio, but I keep running into the same issue when I shop for ingredients. The long, thick pasta that’s traditionally used (the tubular kind that helps the layers hold together so nicely) isn’t always easy to find where I live. Some stores carry it occasionally, but it’s definitely not something I can rely on being in stock.

Because of that, I’ve been wondering what other types of pasta people use when they can’t find the traditional kind. I’ve seen some recipes suggest substitutes, but I’m curious what actually works best in practice. Do you stick with another long tubular pasta like penne or ziti, or is there something closer to the traditional texture?

Greek Wine Pairings for Grilled Dishes?

I love doing Greek-style grilling at home, especially in the warmer months, things like souvlaki, grilled chicken, lamb, vegetables, and seafood with lots of olive oil, lemon, and herbs. It’s one of my favorite ways to cook because it feels simple but really flavorful.

I realized recently that I usually default to whatever wine I have on hand, but I’d love to start pairing more intentionally with Greek wines. There are so many interesting varieties now, and I’m curious what works best with grilled foods specifically.

For those who enjoy Greek wines, what would you recommend with different grilled dishes? For example, lamb vs chicken vs fish, or even grilled vegetables and halloumi? Are there certain white, rosé, or red varieties that really shine with that smoky, herb-forward flavor profile?

"Forgotten" Greek Dishes to Try

I’ve been thinking lately about how easy it is to fall into a routine with Greek food. I make the usual things, grilled meat, salads, maybe a pie now and then, but it hit me that there are a lot of traditional dishes that used to be part of everyday life that almost nobody makes anymore.

I’m talking about the kinds of foods our parents or grandparents just handled without thinking. Homemade spoon sweets sitting in jars, diples made by hand during the holidays, preserves, syrups, things that actually took time and effort. Somewhere along the way those skills faded out, or people just stopped bothering.

It makes me wonder what else has quietly disappeared.

Do you have foods like that in your family history? Dishes you remember from childhood that you rarely see now? And which ones do you think are actually worth bringing back and making again?
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