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greggd12

Active member
Chocolate and hazelnut baklava sounds amazing right now! I found this recipe while browsing the internet and it looks so darn good! I thought I would try it out this weekend, let me know if you will too! If anyone has ever had it before, please let me know how it tastes and where you got them. I have not seen these in any Greek stores I've been to (I'm assuming because its not the most traditional recipe).

 
Chocolate and hazelnut taste so great together! I've had something like this while in Greece, but when I sit down to make Baklava, I don't think to do it this way. Thanks for sharing the recipe!
 

Best regional Greek salads beyond horiatiki?

I realized recently that whenever people talk about Greek salads, it almost always comes back to horiatiki. I am just curious because I KNOW Greeks are eating different salads. I was in a taxi once where the driver parked at an Aldi, ran in, bought lettuce, and then proceeded to drive us where we were going. Anyway, that got me curious about what people eat.

I’ve heard of dakos in Crete and I know some islands and villages seem to use different vegetables, herbs, breads, cheeses, etc.. I’m especially curious about dishes that people actually eat in the summer rather than restaurant versions made for tourists. What do you think?

Best side dishes to serve with grilled fish?

Now that the weather is getting warmer, I’ve been grilling fish more often, usually things like branzino, salmon, or whole dorade with olive oil, lemon, and herbs. The fish itself always turns out great, but I feel like I fall into the same side dishes every single time and could use some new ideas.

I usually do something simple like roasted potatoes or a Greek salad, which I love, but I’m curious what everyone else likes serving alongside grilled fish. Do you prefer lighter sides that let the fish stand out, or more filling dishes to make it a complete meal?

I’m especially interested in traditional Greek combinations if anyone has favorites. Things like horta, gigantes, rice pilaf, grilled vegetables, or even dips and spreads. I’d love ideas that feel fresh, summery, and Mediterranean without being too heavy. What side dishes do you always come back to with grilled fish?

Homemade Greek Soups in Summer?

Do many people still make homemade Greek soups during the summer?

I was thinking about this earlier because I usually associate soups more with colder weather, but growing up, soup still showed up at the table sometimes even in warmer months. Things like avgolemono, fasolada, or lighter vegetable soups never completely disappeared once summer arrived.

I’m curious what soups people actually make during Greek summers, especially in Greece itself. Do people switch to lighter recipes, or are traditional soups still common no matter the season? I could also see certain island or village recipes being more seasonal depending on what vegetables and herbs are available.

I’d love to hear what people grew up eating or what they still make now during the summer months. Any family favorites or regional soups worth trying would be interesting to hear about too.

Greek herbs to grow in a summer garden?

I’m putting together a small summer herb garden this year and realized a lot of the flavors I associate most with Greek food come from really simple herbs.

Obviously oregano came to mind first, but then I started thinking about mint, dill, thyme, rosemary, and even things like mountain tea. It made me curious what herbs people from Greece or Greek families tend to actually grow at home during the summer months.

I also wasn’t sure if certain herbs are more connected to certain regions or types of cooking. Some seem tied to seafood dishes, others to roasted vegetables, grilled meat, pies, sauces, etc.

Would love recommendations, especially herbs that grow well in hotter weather and get used often in traditional Greek cooking. Curious what everyone here keeps planted during the summer.

What's better - Lamb on the spit or oven-roasted lamb?

Alright, I need to ask this because this debate comes up every Easter and every big family gathering in my circle. What’s actually better, lamb on the spit or oven-roasted lamb?

Part of me feels like nothing beats lamb slowly turning over charcoal for hours. The smell alone feels like a Greek holiday to me, and when the outside gets crispy while the inside stays juicy, it’s hard to top. Plus there’s the whole atmosphere around it.

But honestly, I’ve had some incredible oven-roasted lamb too, especially when it’s cooked low and slow with lemon, garlic, oregano, potatoes, and all the juices soaking into everything. If you had to choose only one version for the rest of your life, which are you picking and why?
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