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kcixcy

Active member
I'm curious to hear your recommendations on the top traditional Greek dishes that one can try making at home. While traveling to Greece to experience the authentic flavors firsthand would be ideal, it's not always possible. So, what's the next best thing? Recreating those delicious dishes in our own kitchens!

I've always been fascinated by Greek cuisine, known for its rich flavors and healthy ingredients. But with so many iconic dishes out there, it's hard to decide where to start. I'd love to get some insights from those of you who have either visited Greece or have experience cooking Greek food at home.

Here are a few dishes I've heard are must-tries:
  1. Moussaka
  2. Souvlaki
  3. Spanakopita
  4. Dolmades
  5. Baklava
What would you add? Thanks so much!
 
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90% of what I eat is Greek food because my wife was born and raised in Greece (she has only been in the USA for ~5 years now). She commonly makes:

Kokkinisto (a red sauce with chicken/beef on rice/pasta)
Ketfedes (meatballs)
Pastitsio
Gyros
Tzatziki
Kotopita (chicken pie)
Giouvarlakia (meat ball soup)
Kormos (a chocolate dessert)
Patsa (soup made with innard
Saganaki (cheese wrapped in phyllo and fried)
Phyllo dough for her pitas (spanakopita, kotopita, zamponotiropita, tyropita, etc...)
Loukoumathes
Fakes (lentils)
Fasolakia (green beans in red sauce)
Bamies (okra) baked with chicken, potatoes, and a red sauce
Greek potatoes
Rice with mint
Rice with chicken broth
Psarosoupa (fish soup)
Soutzoukakia (like a meatball cooked in red sauce)
Giouvetsi (chicken/red meat cooked in red wine, red sauce, and orzo)
Kotosoupa (chicken soup, This is what Greek Americans call "avgolemono soup")
 
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My List:
  • Moussaka
  • Souvlaki
  • Spanakopita
  • Tzatziki
  • Gyro
  • Baklava
  • Greek Salad
  • Dolmades
  • Kleftiko
  • Pastitsio
 
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Tips for Getting to Know Different Wine Regions in Greece

Greece has such an incredible variety of wine regions, and I’m eager to dive deeper into the unique wines each area has to offer. From the volcanic soils of Santorini’s Assyrtiko to the rich reds of Naoussa, it seems like every region has its own story and flavors to explore.

For those who have ventured into Greek wine culture, what are your tips for getting to know these regions? Are there specific wineries or vineyards you recommend visiting? Do you have a favorite wine route or tour experience that stood out?

I’d also love to know if there are regional food pairings I shouldn’t miss when tasting Greek wines. Additionally, are there any particular festivals or events that celebrate Greek wines?

Tips for Making Authentic Greek Pita Bread

I’ve recently been trying to recreate some of my favorite Greek dishes at home, and now I’m ready to tackle homemade pita bread. I want it to be as authentic as possible—soft, fluffy, and perfect for scooping up tzatziki or wrapping around souvlaki.

Does anyone have tips for making traditional Greek pita bread? I’m especially curious about the best type of flour to use, how to get that signature puff, and whether a baking stone or skillet works better for cooking. Should I let the dough rise once or twice?

Also, I’d love advice on getting the right balance of chewy and airy texture—mine sometimes end up too dense. Are there any tricks or techniques passed down in your family recipes?

Interesting Toppings for Loukoumades

I’ve recently started making loukoumades at home, and they’ve quickly become a family favorite. While the classic honey and cinnamon topping is always a hit, I’m eager to experiment with some new and creative flavors.

I’d love to hear your ideas for interesting toppings or flavor combinations to take my loukoumades to the next level. Have you tried drizzling them with chocolate, caramel, or perhaps something fruity like berry compote? Maybe a savory twist could work—feta and herbs, perhaps?

I’m open to sweet, savory, or even unconventional suggestions. Whether it’s a unique drizzle, an unexpected sprinkle, or a creative dipping sauce, I’m all ears!

Can’t wait to hear your suggestions and give them a try. Let’s get creative with these delicious little bites!

Advice for Making Saganaki

Hi everyone! I've been experimenting with making saganaki at home and absolutely love it. There's something so fun (and delicious!) about setting the cheese on fire with a splash of ouzo for that dramatic flair before serving. However, I’ve been having trouble with this part—I can’t seem to get the ouzo to ignite properly. Sometimes it just doesn’t light at all, or it burns out too quickly. Any tips on how to do this safely and effectively?

Also, I’m open to general saganaki advice! Do you have a preferred cheese for saganaki? I usually use kefalotyri, but I’m curious about other options. Any special tricks to get that perfect golden crust on the cheese? Thanks in advance for your help!

Tips for Grilling Meat Greek-Style

I’m a big fan of grilling meat Greek-style and usually rely on a simple but flavorful marinade of lemon juice, olive oil, garlic, and oregano. It’s my go-to for chicken, pork, and lamb. The problem is, grilling at my house tends to happen last minute, and I don’t always have time to marinate the meat properly.

I’ve tried brushing the marinade on while grilling, but it’s not quite the same. Does anyone have tips for achieving that bold, Greek flavor without a long marination time? Are there any tricks, like spice rubs, basting techniques, or quick marinade hacks, that work well for you?
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