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xmelissaa

Active member
Sahlepi is a little known winter drink that is popular in Greece and the Middle East. It is sold by some street vendors on busy streets in Athens and Thessaloniki to warm tourists and locals who are out and about shopping. The texture is quite thick so its a little strange to those who have never had it before. I like to make it at home when I have guests over, and I add a bit of sugar for the little ones.

 
This looks AMAZING! I have had this, but I have never made it. Thank you for sharing!
 

Roundup of Easy Recipes to Start Cooking Greek Food

I know a lot of people who want to start cooking Greek food but are intimidated. I want to help them out by brainstorming a list of "easy win" foods to get started making.

Here's what I have - do you have anything to add?

  • Greek Village Salad (Horiatiki)
  • Tzatziki
  • Greek Lemon Chicken
  • Greek Lemon Potatoes
  • Souvlaki
  • Greek yogurt with honey and walnuts
  • Grilled Halloumi cheese
  • Fasolakia
  • Briam
  • Greek style lamb chops

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Best Greek Wine Regions?

I'm on a quest to discover the finest vineyards Greece has to offer. With a winemaking history that spans over four millennia, it has a rich wine tradition even though a lot of people don't know much about it.

I'd love to hear from anyone who has explored Greek wine regions or from connoisseurs who have a particular fondness for Greek varieties. What regions should I place at the top of my list, and are there any specific vineyards or wines that are absolute must-trys?

From the famed Santorini Assyrtiko to the bold reds of Nemea, I'm eager to taste and learn about the exceptional flavors and story behind each bottle. Whether it's a little-known gem or an iconic estate, I'm all ears for your recommendations.
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