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Learning the Greek Culture for a Trip to Greece

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xmelissaa

xmelissaa

Active member
I am trying to learn about Greece and how to conduct myself while there. I found this video. What do you guys think? Is there a lot of truth to what he has to say?

 
It's all pretty accurate. Much of what he covers has to do with things you would encounter if you go to places less frequented by visitors.

One omission- think about attire if you go to a religious shrine, monastery or church. You might be denied entrance if outfit is too revealing.
 
Nick M said:
It's all pretty accurate. Much of what he covers has to do with things you would encounter if you go to places less frequented by visitors.

One omission- think about attire if you go to a religious shrine, monastery or church. You might be denied entrance if outfit is too revealing.
Click to expand...
Thank you so much about the tip for the religious attire! I might visit churches and at least one monastery while there and I don't want to be disrespectful or not be permitted to enter.
 
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Greek Halva Recipe to Enjoy During Lent?

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
  4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
  7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
  8. Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.

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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?

How does this fasolada recipe look?

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  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
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  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
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