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greek_ggirl

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These desserts are some of the best you can make for your next birthday party or celebration. They will definitely be better than any American desserts that you can get in the bakery section of the grocery store. Personally, those are way too sweet and filled with confectionery sugar. These desserts tend to be a little bit more balanced, especially if they aren't doused in syrup. Let me know what you think of this list and please add more in the comments.

1. Galaktoboureko
2. Ravani
3. Loukoumades
4. Ekmek kadaifi
 
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These are all delicious. My favorite is the Ekmek from this list - I love finding it on a menu or when someone makes it. It is the one thing I don't know how to make.
 
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Galaktoboureko, Ravani, Loukoumades, Ekmek kadaifi - just reading those names makes me crave a taste of Greece! 🇬🇷 And I totally get what you mean about American desserts sometimes being overly sweet. Don't get me wrong, I've got a soft spot for a good ol' slice of cake, but there's something about the balanced sweetness of these Greek treats that's just so satisfying. Plus, they've got that homemade charm that you can't beat. Now, about that SLS pool party mention... count me in! Imagine lounging by the pool, soaking up the sun, and indulging in these delectable desserts with friends. It's like the perfect recipe for a memorable birthday bash. Thanks for the inspo, folks! Can't wait to try these out and maybe even add a few more to the mix. Got any other must-try desserts to recommend?
 
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These desserts are some of the best you can make for your next birthday party or celebration. They will definitely be better than any American desserts that you can get in the bakery section of the grocery store. Personally, those are way too sweet and filled with confectionery sugar. These desserts tend to be a little bit more balanced, especially if they aren't doused in syrup. Let me know what you think of this list and please add more in the comments.

1. Galaktoboureko
2. Ravani
3. Loukoumades
4. Ekmek kadaifi
Yes! I totally agree! Portokalopita, Saragli and Baklava Triangles would also be great for a party!
 
These are all delicious. My favorite is the Ekmek from this list - I love finding it on a menu or when someone makes it. It is the one thing I don't know how to make.
You could try my recipe for Ekmek Kataifi! The picture tutorial is a huge help, too!
 
I remember hosting a Greek-themed birthday bash last summer and decided to go all out with authentic desserts. We had galaktoboureko and loukoumades from a local bakery, but the real hit was when we rented a popcorn machine from a company called sizzleyourevents.com. The smell of freshly popped corn added such a cozy vibe to the party, complementing those delicious Greek treats perfectly. It was a hit with everyone, especially the kids! If you're aiming for a memorable celebration, those desserts paired with a popcorn machine rental are a surefire way to impress your guests.
 
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What to do with Gigantes?

I bought a big bag of gigantes beans (those giant Greek white beans) and usually just make the classic gigantes plaki—slow-cooked in tomato sauce with herbs and olive oil. It’s one of my favorite dishes, but I’m wondering what else I can do with them?

They’re already soaked and ready to go, but I’d love to try something new. Do you use gigantes in soups, salads, or stews? Could they work in a lemony avgolemono-style dish? Or maybe mashed like a spread?

I’m open to vegetarian or meat-based recipes, or even ideas for meze platters. Just trying to branch out from the one recipe I always go back to!

If you’ve got any favorite ways of preparing gigantes—or tips for seasoning them differently—I’d love to hear. Also curious if anyone has used them in more modern or fusion-style Greek dishes. Thanks in advance for the inspiration!

Has anyone made Greek grilled octopus at home?

Every time I visit Greece, I fall in love all over again with grilled octopus—tender, smoky, perfectly charred, and drizzled with olive oil and lemon. But every time I try making it at home, it turns out tough and rubbery. I’m starting to wonder if the secret isn’t just in the cooking, but in how the octopus is prepped beforehand.

Does anyone know if the octopus sold in Greece is treated differently before hitting the grill? I’ve read that in Greece, they sometimes tenderize it by pounding it or drying it out in the sun. Are we missing that step here in the U.S.?

I’d love to recreate that amazing texture and flavor at home—so if you’ve had any success (or lessons learned), please share your tips! Do you boil it first? Freeze it? Grill it low and slow?

Soutzoukakia - An Easy Dinner?

I’ve been thinking about trying my hand at making soutzoukakia (those delicious Greek meatballs in tomato sauce), and I’m wondering—would you consider it an easy dinner to make on a weeknight?

From what I’ve read, the meat mixture is flavored with garlic, cumin, and sometimes cinnamon, then seared and simmered in a rich tomato sauce. Some recipes call for baking, others for pan-frying or simmering directly in the sauce. I’ve also seen versions with wine or bay leaves added for extra flavor.

I’d love to hear how you make yours—do you prep anything in advance to save time? Do you serve it with rice, potatoes, or just bread? Any shortcuts or tricks that make it faster but still flavorful?

I’m aiming for something comforting but not too labor-intensive for a busy evening, and soutzoukakia seems like a good option. What do you think?

Cooking Wild Greens Greek Style

I grew up eating wild greens (horta) the traditional Greek way—boiled until tender, then dressed simply with olive oil, lemon juice, and a sprinkle of salt. It’s one of those comfort foods that reminds me of home, and I still make it this way all the time.

Lately, I’ve been wondering—do other people prepare horta differently? Are there any regional variations or little tricks that elevate the flavor? I’ve heard of some people sautéing the greens after boiling or adding garlic, but I’ve never tried it myself.

Also curious what kinds of greens you use. I usually go with dandelion or chicory, but sometimes I mix in kale or mustard greens if I can’t find the wild stuff.

Would love to hear how you make yours—same simple prep, or do you spice it up? Open to new ideas while still keeping that traditional feel!

Different kinds of Greek Olives?

Hi everyone! I’m Greek and absolutely love Kalamata olives—they’ve always been my go-to. But lately, I’ve been thinking about how many other types of Greek olives there must be that I’ve barely explored. I know I’ve tasted different kinds while traveling through various regions of Greece, especially in Crete and the Peloponnese, but I never really paid attention to the names or varieties.

I’d love to learn more about the different types of Greek olives out there—like what they’re called, where they’re from, how they’re cured, and what they taste like. Are there any lesser-known ones I should try? Maybe some that are milder, spicier, or especially good for cooking or snacking?

If you have favorites beyond Kalamata or know of any regional varieties worth seeking out, please share! I'd love to expand my olive knowledge (and my mezze platter). Thanks so much in advance!
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