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List of gluten free Greek foods?

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paharo45

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?
 
PemiKanavos

PemiKanavos

Administrator
Staff member
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.
 
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Favorite Greek desserts to feed a crowd

I have gatherings year round, but I have more of them this time of year! I like to serve other desserts besides melamakarona, so I thought I would compile a list of some of my favorite choices:.

1. Baklava – This famous dessert is made by layering phyllo dough, chopped nuts (usually walnuts), and honey syrup. The crunchy layers of pastry and sweet, sticky filling will make your taste buds dance with delight. Baklava is perfect for serving at a party because it can be cut into small squares, making it easy for guests to enjoy.

2. Galaktoboureko – This dessert is a classic Greek custard pie, made by baking a creamy custard filling between layers of filo pastry. Once cooked, it is soaked in a sweet syrup made from honey and lemon juice. This dessert is best served warm and is perfect for a winter party.

3. Kataifi – This dessert is a close relative of baklava, but instead of using sheets of phyllo dough, it uses shredded phyllo dough that is wrapped around a variety of fillings like nuts or cream. Kadaifi is a perfect dessert because it can be filled with anything you like, making it easy to customize to your tastes.

4. Ekmek Kataifi – This dessert is a modern twist on traditional Greek pastries. Ekmek Kataifi is made from shredded phyllo dough, creamy custard, topped with whipped cream, and garnished with ground pistachios. It is delicious, refreshing, and perfect for a summertime party.

Advice for making souvlaki for a crowd?

I am having a party and for some reason, people are requesting my souvlaki. I am thrilled that people love it, but I am having 30-40 people over. How do I pull this off?

Here are some things I am thinking:
  • Get help prepping - cutting the chicken can be time consuming - there might be two phases, I'll have to prep the skewers, too
  • Make a batch of ladolemono well in advance
  • Perhaps borrow another grill from my neighbor?
Has anyone ever done souvlaki for a party this size? I lost track of the guest list a little bit, there may actually be closer to 40, or maybe even more people than that. I have tried to nail people down so I can get a better count, but it's been hard.

My Recipe - Greek Grilled Chicken

I grill year round so I thought I'd share with the group an easy grilled chicken dish I have been doing lately. It's my go-to for a quick meal.

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 tbsp dried oregano
Salt and pepper, to taste

Instructions:

1. In a small mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them.
3. Seal the bag and toss to coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes, and up to 12 hours for maximum flavor infusion.
4. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the excess liquid.
5. Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C).
6. Remove the chicken from the grill and let it rest for a few minutes before serving.

greek-grilled-chicken.jpg

Exploring the Hotter Side of Greek Spices

I know that traditionally, Greek food doesn't use a lot of spices. But, when I was in Greece, I saw that they are more adventurous than we may have realized. Spices from other cultures have made their way into the cuisine, and chefs experiment. I thought I would make a lost of some of the spices that could possibly be used in Greek cooking.

Paprika

Paprika is a bright red spice made from dried and ground peppers. It's a common ingredient in Greek cuisine, and is used to add smoky, slightly sweet flavor and deep red color to dishes. Paprika can also vary in heat intensity, depending on the type of pepper used, ranging from mild to hot. In Greek cooking, sweet paprika is often used to add flavor to stews, soups, and roasted meats, while hot paprika can be added to dips and sauces for an extra kick of heat.

Cumin

Cumin is a spice with a warm, earthy flavor and a slightly bitter undertone. It's a popular ingredient in Mediterranean and Middle Eastern cooking, and is often used in Greek dishes like moussaka, stuffed peppers, and lentil soup. Cumin has a moderate level of spiciness, and can give dishes a subtle kick of heat while also adding depth of flavor.

Red Pepper Flakes

Red pepper flakes, also known as crushed red pepper, are made from dried, crushed chili peppers. They're commonly used in Greek cuisine to add heat to dishes like pizza, pasta, and grilled meats. Red pepper flakes pack a substantial amount of heat, measuring in at around 30,000 to 50,000 SHU. However, their spicy kick is often balanced by the sweet, fruity flavor of the peppers used.

Harissa

Harissa is a fiery Tunisian hot sauce that's popular throughout North Africa and the Middle East. In Greek cuisine, it's often used as a marinade for grilled meats or fish, or as a dip for bread or vegetables. Made from a blend of chili peppers, garlic, caraway seeds, and other spices, harissa can range from mildly spicy to extremely hot, depending on the brand and recipe. To be honest I didn't really see this much, but when I researched online I found that it is available in Greece.

Saganaki - fun crowd pleaser for a dinner party

I love serving saganaki for some of my smaller dinner parties. This isn't a good recipe for me for a crowd because it is labor intensive. I thought I'd share my recipe!

Ingredients:

1 block of halloumi cheese
2 tablespoons all-purpose flour
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Instructions:

1. Preheat your skillet over medium heat and add a tablespoon of olive oil.

2. Cut the halloumi cheese into ½ inch slices and lightly coat with all-purpose flour.

3. Place the cheese in the skillet and fry until golden brown on both sides, about 2-3 minutes per side. Make sure to flip the cheese carefully to avoid breaking it.

4. Once the cheese is fully cooked, remove it from the skillet and place it on a plate.

5. Drizzle with lemon juice, sprinkle with oregano, salt, and pepper, and enjoy!

saganaki.jpg
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