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voula_slat

Active member
I am putting together a menu for a New Year's Eve gathering I am hosting for my family. Thought it would be fun to do it in a dinner party style. Any suggestions? It looks like a lot of food but I predict about 50-60 people. Here's what I am thinking:

Appetizers

Spanakaopita
Vegetable platter with Hummus
Keftedes

Dinner

Pastitsio
Lamb and Potatoes
Fasolakia
Salad

Dessert

Baklava
Vasilopita (cake-style


Should I add or subtract anything? Do I need more dessert? I'll probably set some fruit out for the dessert.
 
I know that NYE is over! But figured I'd chime in now anyway. I didn't see this in time. Let us know how your party went!

I think your menu looks like a lot of work. Lots of time consuming things on the list. For example, do you need both keftedes and spanakopita? Can you maybe buy the spanakopita? As a host, the menu looks like a lot of work unless you're outsourcing or having family members bring some of the dishes.

Let me know your thoughts...
 

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!

Vegetarian Moussaka Tips?

I was at the supermarket yesterday, brainstorming ideas for a vegetarian Greek-inspired meal, and stumbled across some "Impossible" brand plant-based ground beef. It got me thinking—has anyone here tried making moussaka using something like this instead of the traditional meat?

I’ve made the classic version before, but this will be my first time trying a vegetarian spin. I’d love tips on how to get the flavors and textures just right with the meat substitute. Should I treat it the same as ground beef when cooking, or are there special tricks to making it work better in a layered dish like moussaka?

"Traditional" Greek Baklava Variations?

Throughout Greece, I’ve come across some fascinating variations of baklava, each with its own regional twist. On Aegina, for example, I had pistachio baklava that was absolutely unforgettable—likely because the island is famous for its pistachios. This got me wondering about other unique types of baklava found throughout the country.

Do different regions use specific types of nuts or flavorings? Have you come across variations with walnuts, almonds, or even a mix? And what about the syrup—have you tried baklava made with honey, rosewater, or orange blossom syrup?

I’d love to hear about your experiences and recommendations.

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?

Navigating a Food Market in Greece

I’ll be visiting Greece soon, and I’m really excited to explore some of the local food markets. I’ve heard they’re vibrant, full of fresh produce, and a great way to experience authentic Greek culture. As a visitor, though, I’m not sure what to expect or how to navigate them.

Do you have any tips for making the most of a visit to a Greek market? Are there certain etiquette rules I should follow, like whether it’s okay to touch the produce before buying? I’d also love to know if bargaining is common or expected.

Additionally, are there specific foods or ingredients I should look for? I’d love to pick up something unique or local to bring back (within customs limits, of course).
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