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nadellii

Active member
There are some food scenes in Greece where people crave innovation. Think of twists like deconstructed moussaka or spanakopita-inspired ravioli—these can introduce Greek flavors to a broader audience in exciting ways.

That said, there’s something sacred about sticking to tradition, especially with recipes that have been passed down for generations. The simplicity and authenticity of classic dishes like souvlaki, dolmades, or baklava are what make them timeless. Deviating too much might dilute the essence of Greek cuisine.

In my opinion, there’s room for both, but in general I prefer my family's traditional recipes. How about you?
 
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I love this discussion because it highlights the beautiful balance between tradition and innovation in Greek cuisine. There’s something deeply nostalgic and comforting about classic recipes—when I eat a well-made pastitsio or a perfectly flaky spanakopita, it feels like home. Traditional flavors have stood the test of time for a reason!

That said, I also appreciate creative takes on Greek food, especially when they respect the essence of the dish. A deconstructed moussaka or a modern twist on baklava can introduce Greek flavors to a new audience while keeping the core ingredients intact. I think innovation has its place, particularly in restaurants looking to push boundaries. But when I’m at home or in a taverna, I usually crave the real, time-honored versions.

So for me, it’s tradition first, but I’m open to the occasional modern spin—especially if it’s done with love and respect for the original! Still, whenI cook at home, I always cook my traditional recipes and I wouldn't have it any other way.
 

How to make Kalamarakia (fried calamari) at home?

I had amazing Kalamarakia Tiganita (Greek fried calamari) at a seaside taverna in Greece over the summer, and I’d love to recreate it at home. I know it’s a simple dish, but I want to get that perfect crispy texture while keeping the squid tender—not rubbery.

What’s the best way to prepare and clean the squid? Should I use fresh or frozen? Also, I’ve heard that soaking the squid in milk makes it more tender—does that really work?

For the coating, is plain flour enough, or should I mix it with semolina or cornstarch for extra crunch? And what’s the secret to getting that light, golden crust without it turning soggy?

Lastly, do you fry in olive oil or another type of oil, and at what temperature? Any tips on serving it with the perfect dipping sauce?

Can you cook with Ouzo?

I love experimenting with different types of alcohol in my cooking—whether it’s wine for sauces or brandy for desserts—but I’ve never cooked with ouzo before. I know it has a strong anise flavor, so I’m curious how it works in different dishes.

Have any of you used ouzo in your cooking? What types of recipes does it pair well with? I imagine it could be great for seafood, but I’m not sure how much to use without overpowering the dish. Also, does it work well in desserts, like a syrup for cakes or pastries?

I’d love to hear your experiences and any go-to recipes! Should I treat it like other anise-flavored liqueurs, or does it have a unique cooking method?

Greek Baking with Olive Oil

I’ve recently been interested in experimenting with Greek baking using olive oil, and I love the unique texture and depth of flavor it brings. I’ve noticed that some traditional Greek baked goods, like Lado Kouloura (olive oil cookies), rely entirely on olive oil rather than butter. I’m really interested in learning about more Greek desserts and breads that use olive oil as the primary fat.

Are there any other traditional Greek baked goods that exclusively use olive oil? I’d love to try out authentic recipes that highlight this staple ingredient. Also, do you have any tips on how olive oil affects texture and flavor compared to butter?

Navigating Dairy-Free in Greece

I’m traveling to Greece this summer with a family member who needs to be completely dairy-free—no cow’s milk, cheese, or yogurt. They’re unsure if they can tolerate sheep or goat dairy, so to be safe, they plan to avoid it entirely.

I know Greek cuisine has plenty of naturally dairy-free options, but I’d love advice from anyone who has navigated this before. Are tavernas familiar with dairy allergies? How easy is it to request dishes without feta or butter? Are there any traditional Greek dishes we should watch out for that might have hidden dairy?

Making Difference Variations of Koulouri at Home?

I’ve been experimenting with making koulouri (the Greek sesame-crusted bread rings) at home and would love some advice on creating different variations. I’ve mastered the classic version with sesame, but I’m curious about other flavors and styles.

Has anyone tried making sweet koulouri, maybe with honey or cinnamon? What about savory twists, like adding cheese, olives, or herbs? I’ve also seen some koulouri recipes that use different types of flour—does whole wheat or rye work well, or does it change the texture too much?

I’d love to hear your favorite variations and any tips on getting that perfect crunch on the outside while keeping the inside soft. Also, if you’ve tried making a gluten-free version, I’d appreciate any insights!
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