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mastichas09

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In the Greek diaspora it's common for a Greek church to run a Greek festival to share the culture and generate revenue. In some parts of the United States, festival season is starting now (further south), and festival season in the north tends to happen starting in May, depending on the climate.

I have a church, but I like to visit other churches. I know what I like to buy when I go to these events, but I thought I'd talk out what do you guys like to order? I like to get gyros because I don't make them at home, and anything time consuming, like stuffed grape leaves. What are your thoughts?
 
I don't like to buy Greek food at churches - it's not good - unless it looks authentic.. If I have to then maybe I'll try the souvlakia, saganaki, or some pastries. Loukoumathes are typically good in my opinion - they're usually prepared in a very traditional way compared to what you would find now.
 
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I don't like to buy Greek food at churches - it's not good - unless it looks authentic.. If I have to then maybe I'll try the souvlakia, saganaki, or some pastries. Loukoumathes are typically good in my opinion - they're usually prepared in a very traditional way compared to what you would find now.
It would certainly depend on the church! Some have excellent food, prepared by people who really know and understand Greek cooking, and maybe use their family recipes. Some are certainly better than others.

I love exploring the food booths at these events because they often have dishes that are hard to replicate at home. Like you, I always go for gyros—there's something about the way they're freshly grilled and wrapped that makes them irresistible. I also make a beeline for spanakopita or tiropita because I don't always make these at home. And I totally agree abut the Loukoumathes, too. I never make those at home.
 

Advice for Making Saganaki

Hi everyone! I've been experimenting with making saganaki at home and absolutely love it. There's something so fun (and delicious!) about setting the cheese on fire with a splash of ouzo for that dramatic flair before serving. However, I’ve been having trouble with this part—I can’t seem to get the ouzo to ignite properly. Sometimes it just doesn’t light at all, or it burns out too quickly. Any tips on how to do this safely and effectively?

Also, I’m open to general saganaki advice! Do you have a preferred cheese for saganaki? I usually use kefalotyri, but I’m curious about other options. Any special tricks to get that perfect golden crust on the cheese? Thanks in advance for your help!

Taking a Cooking Class in Greece?

I'm planning a trip to Greece and would love to take a cooking class to learn how to make authentic Greek dishes like moussaka, tzatziki, and maybe even baklava. There’s nothing better than learning directly from the locals!

For those who’ve done this, where is the best place in Greece to take a cooking class? Should I focus on a specific region like Crete for its unique cuisine or somewhere more central like Athens?

Also, how did you find and book your class? Are there particular websites, apps, or local recommendations that worked for you? I’d appreciate any tips on choosing a class that feels authentic and hands-on, rather than overly touristy. Thanks!

Tips for Making Authentic Greek Pita Bread

I’ve recently been trying to recreate some of my favorite Greek dishes at home, and now I’m ready to tackle homemade pita bread. I want it to be as authentic as possible—soft, fluffy, and perfect for scooping up tzatziki or wrapping around souvlaki.

Does anyone have tips for making traditional Greek pita bread? I’m especially curious about the best type of flour to use, how to get that signature puff, and whether a baking stone or skillet works better for cooking. Should I let the dough rise once or twice?

Also, I’d love advice on getting the right balance of chewy and airy texture—mine sometimes end up too dense. Are there any tricks or techniques passed down in your family recipes?

Tips for Food to Eat at a Greek Festival

In the Greek diaspora it's common for a Greek church to run a Greek festival to share the culture and generate revenue. In some parts of the United States, festival season is starting now (further south), and festival season in the north tends to happen starting in May, depending on the climate.

I have a church, but I like to visit other churches. I know what I like to buy when I go to these events, but I thought I'd talk out what do you guys like to order? I like to get gyros because I don't make them at home, and anything time consuming, like stuffed grape leaves. What are your thoughts?

Greek Meat Marinade Debate for Grilling

I recently had a lively discussion about Greek meats and the ultimate marinade, and it got me curious—what’s your go-to recipe? Everyone seems to have their own secret method, and I’m always open to learning new techniques. Personally, I stick to a classic combination of garlic, lemon, olive oil, salt, pepper, and oregano.

It’s simple but packs a punch with that unmistakable Greek flavor. Occasionally, I like to spice things up by adding red pepper flakes for a little heat, especially when grilling lamb or pork.

I’ve heard people swear by adding yogurt for tenderizing, or even using wine or vinegar for a tangy kick. What about you? Do you prefer sticking to traditional Greek marinades, or do you have a creative twist you swear by? I’d love to hear what works for you and any tips to take my marinades to the next level and perhaps try something I've never thought of before.
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