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I have some people in my life who need a gluten free diet. When I have them over, I like to accommodate. However, it is easier said than done sometimes. I find that most other people don't even notice if I sneak a gluten free pasta in my Greek food here and there. I know I could always substitute rice for some dishes, but in some cases I really do feel I need to use the pasta.

I have a hard time finding the gluten free pasta that I need, so I was thinking to make it. I make pasta with gluten all the time but my first gluten free attempt was a disaster. It fell apart and I felt I didn't know how to control the dough.

Do you guys have any advice?


Staff member
Hi Paharo45,
I’m so sorry to hear that your first attempt to gluten free pasta was a disaster.
The reason the past fell apart was because of the lack of gluten. Gluten is what hold any dough together. You would need to use a different flour, such as rice flour and potato starch as well as xanthum gum in order to hold the dough together.


This is a great tip to use xanthum gum. I have a gluten free friend who is having issues with this very thing, and I don't think she realizes that she needs to use another ingredient to hold the dough together. I will pass it along!

Different Greek olive oil for cooking?

When buying Greek olive oil, do you buy different ones for different purposes?

I've been researching the best Greek olive oils. Now, I'm curious if any of you out there go to the lengths of selecting specific Greek olive oils for, say, salads, cooking, or even dipping with bread?

In my findings, extra virgin olive oil seems to be the go-to for dressings and cold dishes, while virgin olive oil can handle a bit of heat for light sautéing. And then there's the refined olive oil that's suggested for frying due to its higher smoke point. But, I've also heard a few people swear by the intense flavor of the unfiltered olive oil.

What's your experience with Greek olive oils, and do you have any personal favorites or secrets to what types work best for different recipes? Can you genuinely taste the difference in quality and type, or am I just overthinking my pantry staples? Would love to hear your thoughts on the matter!

Greek Cabbage Salad Recipe

I have been making a lot of Greek cabbage salad. I thought I'd share my recipe:


  • 1 medium head of green cabbage, thinly shredded
  • 1 large carrot, grated
  • 1 cucumber, halved lengthwise, seeds removed, and thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley, finely chopped
For the Dressing:
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Salt and black pepper, to taste
  1. In a large mixing bowl, combine the shredded cabbage, grated carrot, sliced cucumber, red onion, cherry tomatoes, Kalamata olives, and parsley. Toss gently to mix.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss to coat all the ingredients evenly.
  4. Let the salad sit for at least 10-15 minutes to allow the flavors to meld.
  5. Adjust seasoning with more salt and pepper, if needed.
  6. Serve in a large salad bowl or on individual plates and enjoy this refreshing and zesty Greek cabbage salad.

Corn Dishes from Greece

I noticed in Greece while I was there last that there is actually corn! Does it grow in Greece? I think I read somewhere that it grows in Northern Greece, but I have never been.

Does anyone know if there are some Greek traditional dishes that involve corn? I know that we can get street corn in the summer (and it's delicious), but I am not sure what Greeks would actually do with it. I am pretty sure it's not native to Greece, but I do see corn sometimes here and there on menus while in Greece.

Usually I am on the mainland when this happens, but like I said, I have never been to Northern Greece.

What is Mahlepi Spice Exactly?

I have some Greek recipes that call for Mahlepi (in Greek) - also known as Maheleb and other names, depending on the language. I have recently found a source near me - a place where I can buy it - so I can try some of the recipes.

I also did some research about what it is! Thought I'd share:

This unique spice has its roots in the fragrant cherry plums of the Prunus mahaleb tree in the Middle East. The seeds inside these little fruits are ground to make the mahleb spice that we've come to love.

Mahleb hits you with a sweet, floral scent, and a flavor that's a mix of bitter almond and cherry, with just a touch of spice. It's a star player in Greek baked goods like tsoureki, a sweet bread that's a staple during Easter but is also used in many other pastries and breads.

What are your favorite Greek olives?

I love Kalamata olives but I am trying to branch out to different ones. Which Greek olives do you like best? I did some research about the different types:

Kalamata Olives: Perhaps the most renowned Greek olives, Kalamatas, are recognized by their dark purple color and almond shape. They are often preserved in wine vinegar or olive oil, which further accentuates their rich and fruity flavor.

Halkidiki Olives: These are large, pale green olives from the Halkidiki region of Northern Greece. Known for their crisp flesh and slightly peppery taste, Halkidiki olives are commonly stuffed with various fillings, from feta cheese to almonds, making them a good choice for appetizers.

Amfissa Olives: Cultivated primarily in Central Greece, near the ancient oracle of Delphi, Amfissa olives can range in color from green to black, depending on their ripeness. They have a mild, slightly sweet flavor and a meaty texture.

Throumba Olives: Unique to the island of Thassos, these olives are naturally sun-dried on the tree. They have a wrinkled appearance and a savory taste with a hint of vinegar, due to their natural fermentation.

I have never had any of these olives other than Kalamata and I am sure there are others, too.

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