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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!
 

Tips for using thyme in Greek cooking?

I’ve always leaned heavily on oregano in my Greek cooking. But I recently started an indoor herb garden, and my thyme plant is thriving!

The thing is, I almost never use thyme in my recipes. I know it’s traditional in some Greek dishes, but I’m not sure where it truly shines. Does anyone here use thyme often when cooking Greek food?

Should I be adding it to roasted lamb, baked fish, or maybe in lentil soup? Is it better fresh or dried? I’ve read that thyme can be strong, so I’m curious how to balance it without overpowering the dish.

I’d love to hear how you all incorporate thyme, any favorite recipes or combinations that bring out its flavor the Greek way?

How do you make your tzatziki creamier?

I make Greek food all the time, spanakopita, keftedes, souvlaki, you name it — but I’ve always taken the shortcut and bought my tzatziki ready-made. Lately I’ve been wanting to make it from scratch and get that rich, creamy texture you find in good tavernas.

I’ve tried a few recipes with strained Greek yogurt, grated cucumber, garlic, olive oil, and lemon juice, but mine keeps turning out too thin or slightly watery after a few hours. I strain the cucumber and even use full-fat yogurt, but it still doesn’t have that thick, velvety consistency.

So I’m curious — what’s your secret to creamier tzatziki? Do you use a specific brand of yogurt, or maybe add something like sour cream or labneh? Does chilling it overnight make a difference? I’d love to hear how you make yours stay thick, fresh, and perfectly balanced between tangy and smooth.

Which type of Pita do you like the best?

There are so many kinds of pita in Greek cooking — soft, fluffy ones for gyros, thin crisp ones used with dips, and even regional styles that vary from Crete to Thessaloniki. Some are brushed with olive oil and sprinkled with oregano before baking, others stay plain to let the fillings shine.

Personally, I love the slightly thicker kind that gets charred on the grill — perfect for wrapping souvlaki or scooping up tzatziki. But the paper-thin, crispy ones have their own charm, especially fresh out of the oven with a drizzle of olive oil and a pinch of sea salt.

What about you? Do you prefer your pita soft, chewy, crispy, or stuffed? And do you make it at home or buy it fresh from a bakery? Share your favorites and any regional recipes you love!

Potatoes in Moussaka?

For some reason, my family’s version of moussaka has never included potatoes, and I’m starting to wonder if I’ve been missing something all these years! We’ve always layered it with eggplant, a bit of zucchini, meat sauce, and béchamel, no potatoes. But lately I’ve seen so many recipes (especially from northern Greece) that add a layer of sliced or fried potatoes at the bottom, and people swear it gives the dish more structure and heartiness.

For those who make moussaka regularly — do you include potatoes? If so, where do you place them in the layering: bottom, middle, or alternating with the eggplant? Do they change the texture or make it too heavy? I love the idea of experimenting but don’t want to lose that light, custardy feel of our version. I’d love to hear how your families make it and whether the potato layer is a must!

What is the perfect skordalia texture?

Lately I’ve been experimenting with skordalia, and I’m starting to realize just how many different versions there really are. Some people swear by a silky, almost whipped texture, while others prefer it thick and rustic, the kind you can practically stand a spoon in. I’ve tried both bread-based and potato-based versions, and the results couldn’t be more different. Bread seems to give it a lighter, fluffier feel, while potatoes make it dense and hearty.

But here’s my question for everyone who makes this regularly: What is the perfect texture supposed to be? Is true skordalia meant to be smooth and airy, or thick and substantial? Should the garlic be fully integrated, or is a tiny bit of graininess acceptable? I know it's personal preference, too.
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