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voula_slat

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I know that there are a few main elements of Greek cuisine that are constant... but I have also noticed in my travels that there are different regional dishes, as well. Not only that, but the typical dishes of Greek cuisine change regionally depending on what is available.

How do I learn about all this?

I have picked up some information during my travels to Greece, but the knowledge is disjointed. Do you know of any cookbooks?
 
I know that there are a few main elements of Greek cuisine that are constant... but I have also noticed in my travels that there are different regional dishes, as well. Not only that, but the typical dishes of Greek cuisine change regionally depending on what is available.

How do I learn about all this?

I have picked up some information during my travels to Greece, but the knowledge is disjointed. Do you know of any cookbooks?
Hi voula_slat

You are right, Greek cuisine has its typical dishes that lets say are more mainstream. But there is a whole other world of dishes if you were to explore the regions of Greece. Also different ways of cooking methods. We do have a greek cookbook call “Cooking Greek” but the recipes are more your moms/grandmoms greek cooking. My best bet for a specific region cookbook would be one of the bigger bookstores in Greece.
 
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Hi voula_slat

You are right, Greek cuisine has its typical dishes that lets say are more mainstream. But there is a whole other world of dishes if you were to explore the regions of Greece. Also different ways of cooking methods. We do have a greek cookbook call “Cooking Greek” but the recipes are more your moms/grandmoms greek cooking. My best bet for a specific region cookbook would be one of the bigger bookstores in Greece.
I didn't realize that different cooking methods might be regional, as well. That's fascinating, I can't wait to learn more!
 
Yes! There are some regional cookbooks you can find, too!
 
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What do you serve for Greek Easter?

With Greek Easter just around the corner, I'm getting excited to celebrate with family and friends. One of my favorite parts of this holiday is the delicious feast we enjoy together. I'm curious to hear what dishes everyone serves at their Greek Easter gatherings.

Whether you have cherished family recipes passed down through generations or you're trying something new this year, I'd love to hear about it. From traditional favorites like lamb and tzatziki to mouthwatering desserts like baklava and tsoureki, every dish adds to the festive atmosphere.

So, what's on your Greek Easter menu this year? Are there any must-have dishes or special treats that you look forward to? Feel free to share recipes, tips, or simply your excitement for the upcoming celebration. Let's swap ideas and inspire each other to make this Greek Easter memorable!

Us? We are grilling a leg of lamb and serving it with lemon potatoes and fasolakia. For dessert we are doing some kind of a chocolate cake and of course koulourakia.

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.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.

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.

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.
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