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mastichas09

Active member
I’m planning a Greek-themed dinner party and serving homemade chicken souvlaki as the main dish. I want to make the meal extra special and am looking for advice on the best side dishes to pair with it.

So far, I’m thinking of making a traditional Greek salad and some tzatziki for dipping, but I’d love more ideas to round out the meal. Should I include roasted lemon potatoes, pita bread, or something lighter like grilled vegetables?

If you’ve hosted a similar meal or have favorite sides that elevate souvlaki, I’d love to hear your suggestions.
 
Your Greek-themed dinner party sounds amazing! Chicken souvlaki pairs beautifully with roasted lemon potatoes—crispy on the outside and infused with that tangy, herby flavor. Pita bread is a must, either grilled or warmed, so guests can make their own wraps with the souvlaki and tzatziki.

For something lighter, a platter of grilled vegetables (like zucchini, eggplant, and bell peppers) drizzled with olive oil and sprinkled with oregano adds a vibrant touch. You could also serve dolmades (stuffed grape leaves) as an appetizer or side.

Finish the meal with a simple dessert like baklava or Greek yogurt topped with honey and walnuts. I also like ek mek kataifi for a finisher. It's different and kind of a showstopper.
 

Greek style grilled Octopus?

I absolutely love grilled octopus, especially when I’ve had it in Greece or at Greek restaurants—it’s always so tender and flavorful with that perfect charred exterior. I’d love to recreate it at home, but I’m not sure where to start.

What’s the best way to prepare it the traditional Greek way? Should I boil or simmer it first to make it tender before grilling? Are there specific marinades or seasonings used in Greek recipes that really bring out its flavor?

I’d also love tips on grilling techniques—how to get that smoky, slightly crispy finish without overcooking it. And if you have any ideas for what to serve alongside it for an authentic Greek-style meal, I’d really appreciate the suggestions!

Greek-Inspired Charcuterie Board for a Party

I’m planning a party and want to create a stunning Greek-inspired charcuterie board as the centerpiece. I’d love your advice on what must-haves to include to make it authentically Greek and visually appealing.

So far, I’m thinking of adding feta cheese, Kalamata olives, dolmades, and pita bread. Should I include other cheeses like graviera or kasseri? What dips would you recommend besides tzatziki? I’m also looking for ideas on incorporating meats or seafood—maybe cured meats or marinated anchovies?

Additionally, any tips on arranging everything so it looks inviting would be amazing. Should I stick to traditional items or add a creative twist?

Favorite Greek Winter Meals?

I’ve been craving warm, hearty Greek dishes to enjoy during these chilly winter days. My absolute favorite is pastitsio—the layers of pasta, meat sauce, and creamy béchamel are pure comfort food! But let’s be honest, it can be quite time-consuming to make.

I’m looking for other Greek winter meal ideas that are just as satisfying but maybe a little quicker or easier to prepare. Do you have any go-to recipes for cold weather? Soups, stews, or baked dishes? Bonus points for recipes that bring those classic Greek flavors!

Would love to hear what’s cooking in your kitchen this winter. Let’s swap ideas and keep cozy with some delicious food! 😊

Greek generosity

I was shopping in my favourite supermarket near my apartment this morning .It was the name day of a member of staff .From a box He offered me a choice of cream cake .I was so grateful .

Greek Lentil Soup - Recipe Question

I have a question about a lentil soup recipe I've been using. A few questions actually. Here's the ingredients list:
  • 1 cup dried lentils, rinsed
  • 3 tablespoons olive oil (plus extra for drizzling)
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 14-ounce can of diced tomatoes (or 2 fresh tomatoes, grated)
  • 4 cups water
  • 1-2 bay leaves
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)
First of all, I don't always remember to rinse the lentils. Is that bad?

Second, I am debating whether the garlic cloves add anything to it, or if I should skip.

Third, I tend to add tomato paste sometimes. When I do, the vinegar tastes weird. Can I omit the vinegar in this case?

Thanks!
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