Greek Food, Cooking and Recipe Community

Navigating a Food Market in Greece

1 - 1 of 1 Posts
paharo45

paharo45

Active member
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).
 
1 - 1 of 1 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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?

Taking a Cooking Class in Greece?

I'm planning a trip to Greece and would love to take a cooking class to learn how to make authentic Greek dishes like moussaka, tzatziki, and maybe even baklava. There’s nothing better than learning directly from the locals!

For those who’ve done this, where is the best place in Greece to take a cooking class? Should I focus on a specific region like Crete for its unique cuisine or somewhere more central like Athens?

Also, how did you find and book your class? Are there particular websites, apps, or local recommendations that worked for you? I’d appreciate any tips on choosing a class that feels authentic and hands-on, rather than overly touristy. Thanks!

Greek Meat Marinade Debate for Grilling

I recently had a lively discussion about Greek meats and the ultimate marinade, and it got me curious—what’s your go-to recipe? Everyone seems to have their own secret method, and I’m always open to learning new techniques. Personally, I stick to a classic combination of garlic, lemon, olive oil, salt, pepper, and oregano.

It’s simple but packs a punch with that unmistakable Greek flavor. Occasionally, I like to spice things up by adding red pepper flakes for a little heat, especially when grilling lamb or pork.

I’ve heard people swear by adding yogurt for tenderizing, or even using wine or vinegar for a tangy kick. What about you? Do you prefer sticking to traditional Greek marinades, or do you have a creative twist you swear by? I’d love to hear what works for you and any tips to take my marinades to the next level and perhaps try something I've never thought of before.

Making Greek Meatballs for a Guy's Night

Hey everyone! I’m hosting a guy’s night to watch the big game, and I’m planning to whip up a ton of Greek meatballs (keftedes) for the crew. We’re expecting about 20 hungry guys, and I want to make sure there’s plenty to go around without going overboard. Any advice on proportions? I’m thinking bite-sized meatballs, but how many per person is a safe bet?

Also, I’d love tips on getting the flavors just right—herbs, spices, and any tricks for keeping them juicy. I’m considering baking to save time, but should I stick to pan-frying for that authentic crisp? Lastly, what dips or sides would go well with them? I’ve got tzatziki on the list, but open to other ideas.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top