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Loukoumades are the best shareable dessert

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efhernandez_

Active member
Loukoumades are Greek balls of fried dough covered in honey or syrup and cinnamon. Nowadays, there are many different variations and you can order these with Nutella, pistachio, and different sweets on top. Sometimes I like to get mine with ice cream as well. They’re perfect for sharing, and kids love them!
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I love sharing Loukoumades! This is one of my favorite desserts to get when I am out, especially in summer. So simple and delicious!
 
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Sharing Greek Food with Friends - Recommendations?

I’m having a few friends over for dinner soon, and none of them are Greek, so I thought it would be fun to make a full Greek-style meal for them. I grew up with Greek food, so a lot of dishes feel “normal” to me, but now I’m realizing I’m not sure what works best for people who didn’t grow up eating it.

I definitely want to include a few traditional dishes, but I also don’t want to overwhelm everyone with too many things at once. I was thinking maybe spanakopita, souvlaki, Greek salad, rice, and some kind of dessert like baklava or galaktoboureko. I’m also wondering if there are certain dishes that tend to be crowd favorites with people who are newer to Greek food.

What meals or combinations have worked well for you when introducing Greek food to non-Greek friends? Any suggestions for appetizers, sides, or desserts would be appreciated too.

Moussaka or Pastitsio without Bechemel?

I’ve been wanting to make Moussaka and Pastitsio more often, but honestly the béchamel is what stops me most of the time. It’s not that I don’t like it—I do—but it adds extra steps and feels a bit heavy for everyday cooking.

I’m curious if anyone here skips it or swaps it out for something simpler? I’ve wondered about just using a layer of cheese on top, or maybe a lighter yogurt-based mixture, but I’m not sure how that affects the overall texture.

Do these dishes still feel “right” without the béchamel, or does it completely change them? I’m not trying to be traditional every time—just looking for a version that’s easier to make more regularly.

Would love to hear what others have tried and what actually works!

Any good store-bought tzatziki brands?

Alright, I’m gonna admit something as a guy who grills a lot. I don’t always feel like making tzatziki from scratch, especially if I’ve already got meat going, sides going, everything. Sometimes I just want to grab something decent and keep it moving.

So I’m curious, are there actually any good store-bought tzatziki brands out there?

I’ve tried a few and some are way too thin or just taste off, like they’re missing that real garlic and yogurt balance. I’ve heard brands like Boar’s Head and Cedar’s are supposed to be better, but I haven’t really found one that tastes as good as homemade.

Tips for a Great Tzatziki?

I love making tzatziki at home, but for some reason it never comes out the same twice. I use the exact same recipe every time, but sometimes it’s perfect—thick, creamy, and balanced—and other times it turns out way too thin or watery. It’s driving me a little crazy because I can’t figure out what I’m doing differently.

I usually use Greek yogurt, cucumber, garlic, olive oil, and vinegar or lemon juice. I think I’m draining the cucumber well, but maybe that’s where I’m going wrong? Or could it be the type of yogurt?

Does anyone have tips for getting consistent results? Do you salt and drain the cucumber first? Strain the yogurt more? I’d love to hear what actually makes the difference for you.

Regional Variations of Dolmades?

I’ve noticed something interesting with dolmades and wanted to see what others think.

I’ve had them in different parts of Greece, and they’re never exactly the same. Sometimes they’re more lemony, sometimes heavier on herbs, and other times the texture or filling feels completely different.

It made me wonder, are these differences mostly regional, or is it more about what ingredients are available at the time? I’ve seen versions with just rice, others with meat, and even small variations in how tightly they’re rolled or cooked.

Is there a “standard” version across Greece, or is variation part of the tradition? I’m really curious how people here think about it, especially if you’ve had them in multiple regions or grew up eating them at home.
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