1 - 2 of 2 Posts

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.
 

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top