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dubai_suzie

Active member
This idea is SO FUN! I would love to make these cocktails to kick off my next trip to Greece with my girlfriends! The recipe requires a few ingredients that you might have on hand if you're a cocktail master. It's not a traditionally Greek recipe, but that's what you get when you want a cocktail for the looks. :)

 
WOW, thanks for sharing this!! Can't wait to try it!! 👁️‍🗨️🇬🇷
 
This is a beautiful cocktail! Looks delicious. Maybe one can put a splash of ouzo or something to make it "more Greek".
 

How to make Koulouri - sesame bread rings?

When I went to Greece, one of my favorite snacks were the koulouri - or sesame bread rings.

I'm on a quest to recreate the delectable Greek Koulouri at home – those delightful sesame-crusted bread rings that are a staple street food in Greece. They are perfect for breakfast or as a snack any time of day, and I absolutely love their chewy texture and the rich taste that comes from being encrusted with toasted sesame seeds.

Is it a simple matter of taking any bread recipe and forming it into rings, and then putting sesame seeds on the rings? Or is it a bit more to it than that?

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

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?

Greek methods of food preservation?

I remember my family doing some things to preserve food as I was growing up but we got away from them. The thing is, some of the options were actually delicious! My yiayia made sun-dried tomatoes, spoon sweets, her own tomato paste, etc. It was one of the things that made her food delicious.

I am trying to figure out what she did! I am curious if anyone knows anything about the following:

- Traditional Techniques: I know the ancient Greeks did a lot of preserving and some of the methods translate to modern?
- Modern Adaptations to Old Techniques: Maybe to make the process easier?
- Local Variations: Are there different regional things?

What is the best street food in Greece?

What do you consider the best street food in Greece? Are there any specific dishes or local delicacies that you dream of having again? Also, if you have recommendations for particular places or vendors, that would be fantastic!

Here's what I've got on my list so far:
  • Souvlaki
  • Gyros
  • Loukoumades
  • Spanakopita
  • Bougatsa
But I'd like to go beyond the usual and try the real local flavors that might not be as famous internationally. I'm open to suggestions from all over Greece. I have an idea of what I like but want to see what others say.
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