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Serving Tsipouro at a Dinner Party?

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mj_toronto8

mj_toronto8

Active member
If you're serving tsipouro at a dinner party, you're in for a treat! It's best to serve it chilled, but not too cold, so the flavors can shine through. Traditionally, tsipouro is enjoyed with meze—small appetizers like olives, feta, grilled octopus, or meatballs (keftedes). These savory bites help balance the strong flavor of the spirit.

You can also pair tsipouro with seafood dishes like shrimp or calamari for an authentic Greek experience. If you want to impress your guests, consider serving it with a side of fresh bread, olive oil, and skordalia (garlic dip).

Lastly, for those who prefer a milder taste, you can mix tsipouro with honey and spices to make rakomelo—a warm, soothing drink that’s perfect as an after-dinner digestif!
 
Your suggestions are spot on! Tsipouro pairs beautifully with a variety of meze, and I love the idea of mixing it with seafood dishes like shrimp and calamari—such a classic Greek touch. Another favorite of mine is to serve tsipouro alongside grilled vegetables like peppers and zucchini, which complement the spirit's bold flavor.

For those who want a bit more freshness, try serving it with tomato and cucumber slices topped with a drizzle of olive oil and oregano—simple, but it really enhances the experience. And yes, rakomelo is a fantastic option for anyone who prefers a sweeter, warming taste. It’s also a great way to end the meal on a cozy note. Thanks for the inspiration—I'm definitely incorporating these ideas at my next dinner party!
 
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Making my own pita bread?

Hey everyone! I'm trying to master making my own Greek-style pita bread at home — the kind that's soft, fluffy, and bendable, perfect for wrapping around a gyro or to make like a souvlaki sandwich. I’ve tried a few recipes online, but my pitas either puff up too much like pocket bread or turn out too dry and crack when folded.

I want that classic street food style pita you get at souvlaki shops in Greece, no pocket, just tender and warm, able to soak up tzatziki without falling apart.

Does anyone have a go-to recipe or technique for making these at home? Should I use yogurt in the dough? What flour works best? And how do you cook them, skillet, oven, or griddle? When I've made them, they've had the wrong texture - way too hard. Am I overworking the dough?

Fava Santorinis Recipe to Enjoy

I had this when I was in Santorini and I loved it. I tracked down a recipe and wanted to share!

Ingredients:​

  • 1 cup yellow split peas (ideally from Santorini, if available)
  • 1 small red or yellow onion, chopped
  • 1 clove garlic, minced (optional but adds depth)
  • 4 cups water (plus more as needed)
  • 1/4 cup extra virgin olive oil (plus more for drizzling)
  • 1 bay leaf
  • Salt to taste
  • Fresh lemon juice (about 1 tablespoon, or to taste)

Instructions:​

  1. Rinse and soak (optional):
    Rinse the yellow split peas well under cool water. Soaking is optional, but if you do soak for 2–3 hours, the cooking time will be shorter.
  2. Cook the peas:
    In a pot, add the split peas, chopped onion, garlic, bay leaf, and water. Bring to a boil, skimming any foam that rises to the surface.
  3. Simmer:
    Reduce heat to low and simmer uncovered for 40–50 minutes, stirring occasionally, until the peas are soft and starting to fall apart. Add more water if needed to prevent sticking.
  4. Remove bay leaf & blend:
    When the peas are soft and the mixture looks thick and mushy, remove the bay leaf. Use an immersion blender (or food processor) to purée until smooth. Add olive oil and blend again. Taste and add salt and lemon juice.
  5. Chill or serve warm:
    You can serve it warm, room temperature, or chilled — all are traditional!
  6. Garnish:
    Drizzle with extra olive oil and top with red onion slices, capers, and parsley.

I serve it with other meze with pita triangles for dipping!

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Would you cook the octopus separately first and then add it to the sauce? Or do you let it stew the whole time like you would with beef or rabbit? I have vaguely heard of it being possible to make this with octopus. Now that it's summer I am in the mood to eat lots of seafood.

Summer Meze for a Guy's Night?

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I’ve got a few ideas already: spicy tirokafteri, grilled loukaniko, some fried zucchini with skordalia, maybe dolmades and olives. I’ll probably throw some grilled pita on the side and maybe a Greek salad too.

But I’d love to hear your go-to suggestions. What would you put out on the table for a group of guys hanging out on a warm summer evening? Anything easy to prep ahead or serve at room temp would be great. Bonus points for meat-heavy meze or something you can grill.

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How long should I soak the salt cod, and how often do I change the water? Is it better to leave it in the fridge or at room temp during the soak? Also, how do I know when it’s ready to cook?

Any tips on removing the bones or choosing good quality salt cod would be amazing. I’m a little intimidated but really want to carry on the tradition. Thank you so much!
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