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I love to grill and this recipe is simple and easy, and complements most grilled meals very well! I serve this with a squeeze of lemon.


  • 8 oz (225 g) halloumi cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh lemon juice
  • Freshly ground black pepper
  • Optional: a pinch of chili flakes
  • Fresh herbs (parsley, mint, or dill) for garnish
  • Lemon wedges for serving

  1. Prepare the Halloumi:
    • Remove the halloumi cheese from its packaging and pat it dry with a paper towel.
    • Cut the halloumi into 1/2-inch thick slices.
  2. Marinate the Cheese:
    • In a small bowl, combine the olive oil, dried oregano, lemon juice, and a sprinkle of black pepper (and chili flakes if using).
    • Brush both sides of the halloumi slices with the olive oil mixture. Let it sit for about 10 minutes to absorb the flavors.
  3. Preheat the Grill:
    • Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat until hot.
  4. Grill the Halloumi:
    • Place the marinated halloumi slices on the grill or grill pan.
    • Grill for about 2-3 minutes on each side, until the cheese is golden brown and has grill marks. Be careful not to overcook, as halloumi can become rubbery if left on the grill for too long.

Most iconic dishes in Greek cuisine?

I love cooking Greek and I have my favorites and so does my family. We love - spanakopita, avgolemono, souvlaki, keftedes, dolmades, yemista, and I few more. I am curious, which dishes are iconic and you can't live without?

I’d love to hear your recommendations, especially for:
  • Traditional main courses
  • Must-try appetizers
  • Desserts that are quintessentially Greek
Thank you in advance for your suggestions!

Advice for making kakavia - Greek fish soup

I'm planning to make a traditional Greek fish soup called Kakavia and could really use some advice from those who've tried it before, or anyone familiar with Greek cuisine. I fish a lot in the summer and have a lot of fish to use. Deep sea fishing.

Here are a few key points I'm hoping to get help with:
  • Fish Selection: What types of fish work best for Kakavia? Are there specific kinds that bring out the best flavors?
  • Preparation Tips: Any tips on prepping the fish and other ingredients? Should I be looking out for anything specific when cleaning or cutting the fish?
  • Broth Enhancements: How can I make sure the broth is rich and flavorful? Are there any secret ingredients or techniques that can elevate the dish?
  • Serving Suggestions: What are the best sides or accompaniments to serve with Kakavia? Any traditional Greek side dishes that pair well?
I appreciate any insights you can share. Thanks!

Gluten Free Pastries in Greek Cooking?

I'm looking to make some traditional Greek pastries, but I need them to be gluten-free. Has anyone here tried this before? Specifically, I’m interested in making gluten-free versions of popular pastries like baklava, kourabiedes, or loukoumades.

Here are a few questions I have:
  1. Flour Alternatives: What gluten-free flour works best for these recipes? Almond flour, coconut flour, or a gluten-free baking mix?
  2. Texture and Taste: How do the gluten-free versions compare to the traditional ones in terms of texture and taste?
  3. Recipe Adjustments: Are there any specific adjustments or tips for adapting these recipes to be gluten-free without compromising too much on authenticity?
  4. Personal Favorites: Does anyone have a tried-and-true gluten-free Greek pastry recipe they would recommend?
I appreciate any advice or recipes you can share. This is a pretty tricky thing to navigate.

Fresh Ingredients in Greek Cuisine?

I've recently developed a keen interest in Greek cuisine and I'm curious about the role of fresh ingredients in traditional Greek dishes. From what I've seen and read, it seems like fresh, high-quality ingredients are crucial for achieving the authentic flavors of Greek meals.

I have a feeling that it is the freshness of the ingredients that really makes Greek cuisine special. The problem is, I am trying to figure out how to recreate that in the United States where I live. I know I can have a garden, but besides that, what other advice do you have? I could always go to farmer's markets...

Tips for working with phyllo?

I'm planning to make some traditional Greek dishes and I've decided to tackle working with phyllo dough for the first time. I've heard it's quite delicate and can be tricky to handle, so I was hoping to get some advice from those of you with experience.

What are the best tips for keeping the phyllo sheets from tearing? Should I work with them straight out of the fridge, or let them come to room temperature first? Any recommendations for the best brands to buy or tips for homemade phyllo? Also, how do you keep the dough from drying out while you're working with it?

I’m aiming to make spanakopita and baklava, so any specific tips for these recipes would be greatly appreciated.
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