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paharo45

Active member
I am an Armenian-American but I have a lot of Greek friends and I currently work at a Greek restaurant. I don't know how to cook the traditional Greek foods so I am really just waiting tables, but I am fascinated by the cuisine and want to work in the kitchen. I thought maybe if I studies Greek cooking on my own I would have a greater chance of joining the kitchen staff. It is my dream to be a chef, and this seems like a great place to start.

So, I thought I'd make a list of dishes to learn how to cook. Chime in if you think I missed anything:

- Tiropita (cheese pita)
- Spanakopita (spinach pita)
- Greek style rice pilaf
- Kapama (I just saw a recipe in another thread!)
- Greek lentil soup
- Stuffed grape leaves (I can make the Armenian version so I might start with this - it's a matter of getting the Greek flavors)
- Egg and Lemon soup
- Baklava and other Greek desserts - (I can make the Armenian version, I just need to get a handle on the Greek flavors - maybe using honey in the syrup instead of just sugar and water?)

What else do you guys think I should make?
 
Hmmmm... it looks like you need to add Pastitsio and Moussaka to the list! They're both classic dishes. They're a bit involved with a lot of steps, but totally doable.
 
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Hmmmm... it looks like you need to add Pastitsio and Moussaka to the list! They're both classic dishes. They're a bit involved with a lot of steps, but totally doable.
Thank you! I looked at a pastitsio recipe recently and it doesn't look bad. Though, it looks like the sauce that goes on the top could be tricky.
 

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.

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

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

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.

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?
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