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paharo45

Active member
I will be traveling to Greece and I have a gluten free person in my party. I thought I would make a running list of Greek foods that are naturally gluten free. The individual we are traveling with isn't Greek and she's really nervous about it. I am sure people can accommodate her while in Greece?

  • Greek Village Salad - As long as there
  • Grilled Octopus - this is popular in Greece and naturally gluten free.
  • Fava Dip - Made from yellow split peas, there shouldn't be gluten in this, but I would still ask how it's prepared.
  • Stuffed Grape Leaves - Known as dolmades, these small bundles of grape leaves are stuffed with rice, meat, and seasonings.
  • Souvlaki - Skewered meat (chicken, pork, beef) that is marinated in olive oil, lemon juice, and herbs and then grilled to perfection.
  • Tzatziki - A refreshing and creamy dip made with Greek yogurt, cucumber, garlic, and dill. Perfect served with fresh veggies or as a topping for any grilled meats.
  • Gemista - A traditional Greek dish of stuffed peppers (and sometimes tomatoes) filled with a mixture of rice, herbs, and sometimes meat.
  • Greek Fish - Greece has a wealth of fresh fish, which is often served baked or grilled with lemon, herbs, and olive oil.
  • Gyro plate - it's not in pita bread - everything is deconstructed on the plate. Just tell them not to give you the pita.
What else? There's actually a lot! Any advice on navigating the whole gluten free thing in Greece?
 
Fasolakia ladera,
Melitzanes imam,
Xorta,
Briam,

Don’t worry, there are plenty of gluten free options in tavernas and restaurants as well as in the supermarkets. Vassilo poulia has a great selection. There is also a chain called viologiko xorio that caters to vegans vegetarians and gluten free peeps. It is in Athens but they also have a website if u want to order from.
 

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?

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

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.

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.

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.
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