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xmelissaa

Active member
I am planning a girls trip to Athens and there is a woman we are traveling with who absolutely LOVES exploring street food. So, I told her I would ask you guys for recommendations. I know to watch out for gyros, souvlaki, pita, street corn, chestnuts (I know the corn and chestnuts are seasonal and I don't quite know when we are visiting yet. It's a big group and a lot of moving parts lol).

I am looking for not only what to look out for in terms of food, but also if you have recommendations as to a location where they have the best. Thank you in advance!
 
One more greek street food you should definitely try is “Koulouri”. Koulouri is an iconic Greek snack. It’s individual bread rings that’s crispy on the out side and pillowy on a the inside. It’s generously covered with sesame seeds, with a sweet after taste. A must try for sure.
If staying in Athens center, you must visit the street aiolou. There are many different store as well as cafe and eateries. You should definitely try loukoumades. Two of my fav are, Krinos loukoumades (original store dating back to 1920) on aiolou st as well as Lukumades (abut more modern twist).
 
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One more greek street food you should definitely try is “Koulouri”. Koulouri is an iconic Greek snack. It’s individual bread rings that’s crispy on the out side and pillowy on a the inside. It’s generously covered with sesame seeds, with a sweet after taste. A must try for sure.
If staying in Athens center, you must visit the street aiolou. There are many different store as well as cafe and eateries. You should definitely try loukoumades. Two of my fav are, Krinos loukoumades (original store dating back to 1920) on aiolou st as well as Lukumades (abut more modern twist).
I loooove koulouri. You're right, it's so iconic. Thanks for weighing in about where to go in Athens!
 
I agree about the koulouri, also I love, love the street corn! And of course, gyros are always a classic.
 

Do You Prefer Dolmades with Meat or Without?

I've always preferred dolmades made with meat. Growing up, that's how they were served at family gatherings, and I love the combination of seasoned ground meat, rice, herbs, and the tangy grape leaves. For me, that's the version I automatically think of when someone mentions dolmades.

That said, I'm trying to explore more meatless options, especially for fasting periods. I've had rice-only dolmades a few times, and while they were good, I feel like I may not have tried the best versions yet. I've heard that some recipes include pine nuts, currants, extra herbs, or other ingredients that add a lot of flavor and texture.

So I'm curious where everyone stands on this debate. Do you prefer dolmades with meat or without? If you're a fan of the fasting version, what ingredients or recipes make it special? I'd love some suggestions to try in my own kitchen.

Tzatziki - making it thicker?

I've been experimenting with making homemade tzatziki, and while the flavor came out great, the texture was much thinner than I expected.

I used Greek yogurt and grated cucumber, and I did squeeze the cucumber before mixing everything together. The problem is that after it sat for a while, it became fairly watery. It still tasted good, but it didn't have that thick, creamy texture you get at many tavernas and Greek restaurants.

For those of you who make tzatziki regularly, what do you do to keep it thick? Do you squeeze the cucumber multiple times? Let it drain longer? Use a particular brand of yogurt? I've also heard some people strain the yogurt itself.

I'm curious about traditional methods as well as any family tips you've picked up over the years. What has worked best for you?

Making Greek Fried Bread?

My family used to make Greek fried bread all the time when I was growing up, and I’ve been trying to recreate it recently. The flavor is there, but mine keeps turning out soggy instead of crisp on the outside and soft inside like I remember.

I’m wondering if I’m using too much oil or maybe not enough heat? How much oil do you usually put in the pan when making it? Do you shallow fry it or just lightly coat the bottom? I’ve tried a few times now, and the bread seems to soak up the oil instead of frying properly.

I also wonder if the dough itself could be the issue. Maybe it’s too wet or too thick?

Would love any advice from people who grew up making this or still make it regularly. Tips on oil temperature, dough texture, or even what type of pan works best would really help!

Traditional Greek foods that remind you of summer?

I was thinking about this because every summer I seem to crave the same Greek foods, and I’m not sure if it’s because they’re actually traditional summer foods or just because I associate them with festivals, cookouts, and family gatherings.

For me, it’s always things like horiatiki, watermelon with feta, souvlaki, tzatziki, grilled seafood, and anything with tomatoes, olive oil, lemon, and oregano. Even a cold frappé feels like summer to me.

But then I started wondering if this depends on where your family is from in Greece, or whether people mostly think of the same foods when summer comes around.

What traditional Greek foods immediately remind you of summer?

Most misunderstood Greek dish outside of Greece?

I've noticed that some Greek dishes seem to have a very different reputation outside of Greece than they do within Greece itself. Sometimes a food becomes known through restaurants abroad, but the version people encounter isn't necessarily how it is traditionally made or how Greeks actually think about it.

For example, I've met people who think moussaka is something Greeks eat all the time, while others assume Greek food is mostly gyros, souvlaki, and Greek salad. Then there are dishes that seem almost unknown outside of Greece despite being common in Greek homes.

It made me wonder: what do you think is the most misunderstood Greek dish outside of Greece?

Is there a dish that people consistently get wrong, whether it's the ingredients, preparation, history, or how often it's actually eaten? I'd love to hear examples from different regions, family traditions, or experiences introducing Greek food to non-Greeks.
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