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d_kakavouli

Active member
Personally I like an ice cold frappe in the summer, but traditional Greek coffee is way better for the winter months! I like to make min in a briki on the stove, but the super traditional way, that you can only get in Greece is when the briki is cooked in hot sand. How do you guys like to drink your Greek coffee?

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Maybe its just me, but I always drink frappes in the Winter too! I find it is a faster way to consume the caffeine LOL. :)


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I love a good, traditional Greek coffee, and both the frappe and Greek coffee look delicious!
 

How much garlic is too much in tzatziki?

When I grill Greek-style, I usually serve everything with tzatziki on the side, souvlaki, chicken, even just some bread and vegetables. For me, it’s not really optional. It kind of ties the whole plate together.

That said, I’ve noticed everyone seems to have a different tolerance for garlic. Some tzatziki is nice and balanced, while other times it’s so strong it completely takes over everything else on the plate.

I tend to like a good amount of garlic, but I’ve definitely had versions where it felt like a bit much, especially if it’s sitting overnight and the flavor gets stronger.

Curious where everyone else lands on this. Do you go heavy on the garlic, or do you keep it more subtle? And do you adjust depending on what you’re serving it with?

Meat to Use for Souvlaki?

I’ve been trying to make souvlaki at home more often, and I keep going back and forth on what meat to use. I’ve had great pork souvlaki that felt like what you’d get in Greece, but I’ve also had chicken versions that were really solid and easy to cook. Lamb seems like it should work well too, but I don’t see it used as often for souvlaki specifically. And then there’s beef, which I’ve seen here and there but never really know if it’s the right choice.

Is there a “best” meat for souvlaki, or is it more about how it’s prepared and seasoned? Do certain meats hold up better on the grill or stay juicier?

Making Taramasalata at Home?

I’ve been trying to make taramasalata at home, but I just can’t seem to get it quite right. I love ordering it when I’m out—it’s smooth, balanced, and has that distinct flavor without being too heavy.

Mine, on the other hand, either turns out too thick, too salty, or a bit off in texture. I’ve tried different approaches—using bread vs. potatoes, adjusting the lemon, even changing the type of tarama but I’m still not there yet.

For those of you who make it regularly, what makes the biggest difference? Is it the ratio of ingredients, the type of roe, or the mixing method? Also, any tips on getting that lighter, smoother consistency?

Adapting Baklava to a Smaller Pan?

My recipe for baklava calls for a 9 x 13 but I have a pan that is smaller than that. It's not an 8x8 - it's slightly bigger than that but smaller than a 9x13. My best guess is that it is 7 x 11. Luckily, baklava doesn't need me to be perfect, just close. What do I do?

I am going to use the same filling as the 9 x 13 so I am not sharing it. The main thing in question is the syrup. What do you think?

This is my 9 x 13 syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 cup honey
  • 1 cinnamon stick
  • 1 strip orange peel
  • 1 tsp vanilla
Honestly should I just make the full recipe and then wing it?

What’s a Typical Breakfast in Greece Today?

I’ve noticed that when people talk about Greek food, breakfast doesn’t come up as much as lunch or dinner. But from my own experience in Greece, mornings have always had their own rhythm, even if the food itself is pretty simple.

For me, it’s usually coffee first, and then something small like bread, toast, or a quick stop at the bakery for something like koulouri. It never feels like a heavy or overly structured meal, more just enough to start the day.

I’m curious how this compares for others. When you’re in Greece, or when you were growing up in a Greek household, what did breakfast actually look like on a typical day?
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