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paharo45

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My aunt made this for me yesterday :) frigania with butter and honey (peanut butter as well if you like a more American flavour)

Screen Shot 2021-07-29 at 9.36.07 AM.png
 
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My aunt made this for me yesterday :) frigania with butter and honey (peanut butter as well if you like a more American flavour)

View attachment 573
We used to make this with tons vutteero and meli ....... Greek honey 🍯...... like no other.....We have good quality here too!..... but nothing touches Eliiniki meli....🍯..... Your aunt is great! ❤️❤️
 
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We used to make this with tons vutteero and meli ....... Greek honey 🍯...... like no other.....We have good quality here too!..... but nothing touches Eliiniki meli....🍯..... Your aunt is great! ❤️❤️
This looks delicious - I use butter and honey as well. I go out of my way to get good, European butter, which is different. I also make sure to use Greek honey! Yummy!
 
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This looks delicious - I use butter and honey as well. I go out of my way to get good, European butter, which is different. I also make sure to use Greek honey! Yummy!
With Koulorakia too!!❤️❤️👌......We don't get decent butter here.....the New Zealand or English butter is so so so expensive....I would never buy it.... Can't justify these things, you know what I mean!?
 
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With Koulorakia too!!❤️❤️👌......We don't get decent butter here.....the New Zealand or English butter is so so so expensive....I would never buy it.... Can't justify these things, you know what I mean!?
Yeah same....even European butter here in the states is too expensive.
 
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Yeah same....even European butter here in the states is too expensive.
And yet Sparta Gold label Olive oil is cheaper here in Thailand than Greece!!!!....Go on, does this make you laugh or not?..😂😂
 
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And yet Sparta Gold label Olive oil is cheaper here in Thailand than Greece!!!!....Go on, does this make you laugh or not?..😂😂
That is so weird....maybe its based on the demand
 

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Current food trends in Greece?

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
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  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.
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