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mj_toronto8

Member
One of the things I love about Greece is all the street food. I have my favorites, what are yours? Here are mine:

1. Gyros
2. Loukoumades
3. Kouloura
4. Bougatsa
5. Chestnuts

I am not always in Greece for chestnut season, but when I am, it's a real treat! Which street foods do you love?
 

ellinasgolfer0320

Well-known member
Vromika
Pita
Gyros
Souvlaki
 

mj_toronto8

Member

k_tsoukalas

Moderator
Chestnuts aren't really for summer unless you meant for late summer? I might start to see them in September. I guess that's still technically summer. My list:

1. Street corn
2. Tiropita
3. Gyros
4. Ice cream/ gelato!
 

kcixcy

Active member
This is something I will have to watch out for when we visit Greece. I feel that you can learn a lot about the people and culture by experiencing the street food!
 

Greek Grilled Corn Recipe to Try

One of my favorite street foods in Greece is the grilled corn you get on the streets and every now and then, I like to try to replicate it at home. Do you have a favorite way of preparing this? Here is one of the recipes I am planning to try:


Please drop your suggestions in the thread, I plan to a bunch of different recipes.

Tips for Working with Phyllo?

As I am reconnecting with cooking Greek food and tracking down some of my mother's old recipes (I lost most of them!) or recreating them through research, I realize I am rusty working with phyllo. Do you guys have any tips? In particular, the phyllo seems to be sticking together inside the package.

I enjoyed this video - do you guys have anything to add?


I have been thawing it on the counter and that I think is my first problem!

Do you have tips for working with phyllo?

I have been experimenting with Greek cooking for a few years now and I didn't have the guts to start trying to work with phyllo until recently - I tried to make baklava. I had all kinds of problems and I am hoping you guys have some tips to help me get the hang of it better. Here's a list of the issues I had:

1. Sheets were stuck together in the package
2. The phyllo started to dry out as I assembled the recipe
3. My pan was shorter than each sheet and I didn't know what to do with the exces

I don't know, am I doing something wrong?

How Do You Make Your Greek Village Salad?

I got turned onto this salad recently and I realize that it's such a nice change of pace from the salads I usually make. I love how it doesn't use lettuce because I don't always seem to have it on hand.

Here is the combination I like for mine. How do you guys like making it?

- tomatoes
- cucumber
- green bell peppers
- red onion or scallion
- kalamata olives
- feta cheese
- plenty of olive oil
- oregano

I like it a bit room temperature so after I make it, I set it on the counter for maybe 45 minutes before I dive in. It also gives the flavors a chance to meld together. I would like to try making other combinations!

Tiropitakia Recipe Just Like the Street Food?

I had a delicious tiropitakia recently in Athens on the street and it was sooo good - better than other versions I have had. First of all, the phyllo was so crispy I don't know how they do it! It was also bigger than other ones I have had. When I make them at home I think I will make them bigger.

My question is, how did they get it so crispy? I always use butter but something was different about this. Could they be using a different type of butter? Are they mixing the butter with olive oil?

Then, there is a question of the cheeses. It wasn't Feta - it was creamier. They maybe put a little Feta in it, but the mixture was a lot creamier than I've had. What cheese could be responsible for this? It kind of had a mild, creamy goat cheese type of flavor. I also thought I tasted a touch of nutmeg.... I never thought of that.

Any thoughts you have on how I can recreate this are appreciated!
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