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dpappas87

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I’m looking for some new ideas on what to mix into my Greek yogurt for breakfast. My go-to combos are honey with walnuts or coconut flakes, but I’m starting to crave a little more variety. I’d love suggestions that keep it tasty yet nutritious!

I usually enjoy something a bit sweet or with a nice crunch, but I'm open to creative combos, whether it’s fruits, nuts, seeds, or even something savory. Has anyone tried interesting spices or unusual toppings? I’ve heard people even mix in olive oil or herbs for a twist!

Any recommendations would be amazing. Looking forward to hearing what everyone’s favorites are – thanks in advance!
 
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I absolutely love Greek yogurt for breakfast too—it’s such a versatile and nutritious option! Here are some ideas to keep your mornings exciting:
  • Sweet & Fruity: Mix in pomegranate seeds, crushed pistachios, and a drizzle of date syrup for a Mediterranean twist.
  • Nutty & Spicy: Try almond butter, a pinch of cinnamon, and sliced pears or apples for a cozy fall flavor.
  • Crunchy & Filling: Add toasted quinoa, blueberries, and a touch of maple syrup for a satisfying crunch.
  • Savory: Go for a Mediterranean vibe with olive oil, cherry tomatoes, cucumbers, and a sprinkle of za’atar or fresh mint.
  • Superfood Boost: Blend in chia seeds, fresh mango chunks, and shredded coconut for a tropical, nutrient-packed start to your day.
 
I’m looking for some new ideas on what to mix into my Greek yogurt for breakfast. My go-to combos are honey with walnuts or coconut flakes, but I’m starting to crave a little more variety. I’d love suggestions that keep it tasty yet nutritious!

I usually enjoy something a bit sweet or with a nice crunch, but I'm open to creative combos, whether it’s fruits, nuts, seeds, or even something savory. Has anyone tried interesting spices or unusual toppings? I’ve heard people even mix in olive oil or herbs for a twist!

Any recommendations would be amazing. Looking forward to hearing what everyone’s favorites are – thanks in advance!
Hi! I love making these homemade granola clusters! They're amazing with Greek yogurt and they're refined sugar free!
 

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.

Greek Lentil Soup - Recipe Question

I have a question about a lentil soup recipe I've been using. A few questions actually. Here's the ingredients list:
  • 1 cup dried lentils, rinsed
  • 3 tablespoons olive oil (plus extra for drizzling)
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 14-ounce can of diced tomatoes (or 2 fresh tomatoes, grated)
  • 4 cups water
  • 1-2 bay leaves
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)
First of all, I don't always remember to rinse the lentils. Is that bad?

Second, I am debating whether the garlic cloves add anything to it, or if I should skip.

Third, I tend to add tomato paste sometimes. When I do, the vinegar tastes weird. Can I omit the vinegar in this case?

Thanks!

Proper Way to Wrap Lamb Kleftiko?

I recently attempted to make lamb kleftiko at home, but I ran into a bit of a problem. When I wrapped the lamb in parchment paper for baking, the juices leaked all over the place during cooking. It made a mess and I feel like I lost a lot of the flavors.

Am I missing a step in wrapping it correctly? Should I double-wrap the parchment paper, or is foil better? Also, how tightly should it be sealed to trap the juices?

For seasoning, I used garlic, lemon, oregano, and olive oil, but I’d love to hear what spices or herbs you add to give it that authentic Greek flavor. Any tips on wrapping and seasoning would be super helpful.

Vegetarian Moussaka?

I’m hosting a dinner soon and want to make moussaka, but I’ve got a challenge: one of my guests is vegetarian (no meat, but they’re not vegan). I absolutely love the traditional version with ground meat, but I’d like to adapt it to be vegetarian-friendly without losing that hearty, satisfying flavor.

What are some good substitutes for the meat layer? I’ve heard about using lentils, mushrooms, or even a combination of both, but I’m not sure which would work best or how to season them to match the original dish’s depth of flavor. Should I add wine or spices like cinnamon and allspice to keep that authentic taste?

Oregano from Greece?

I’ve been experimenting with Greek recipes lately and keep hearing about the magic of oregano from Greece. I usually just use the oregano from my local grocery store here in the US, but I’m wondering: does Greek oregano really taste that different?

Is it worth going the extra mile to buy oregano imported from Greece for authentic Greek dishes? If you’ve tried both, what’s the main difference in flavor or aroma?

Also, are there any specific brands or sources you’d recommend for getting quality Greek oregano? I want my dishes to have that authentic touch.
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