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kcixcy

Active member
I’m helping a friend who’s going to Greece for the first time and is super excited to try the local food. The thing is, I eat Greek food all the time, so I’m so used to it that it’s hard for me to narrow down my top recommendations. My friend wants to experience the best Greek dishes, from iconic classics to maybe some hidden gems.

Of course, they’ve heard of gyros and souvlaki, but I’d love to give them more suggestions that go beyond the basics. I’m thinking dishes like moussaka, spanakopita, or maybe even some regional specialties. What do you guys think? What are your favorite dishes that every tourist should try while in Greece?

Also, if anyone knows of specific spots or regions where certain dishes are a must, that would be a huge help! Thanks in advance!
 
Your friend is in for a real treat! Beyond the staples like gyros and souvlaki, I'd definitely recommend some classic dishes like moussaka—rich layers of eggplant, minced meat, and béchamel—and spanakopita, a delicious spinach and feta pie. For something a little more unique, encourage them to try pastitsio (a Greek take on lasagna) and stifado, a slow-cooked beef stew with onions and cinnamon.

If they're up for seafood, grilled octopus and saganaki (fried cheese) are must-tries. Also, regional dishes like kalitsounia (small Cretan cheese pies) or tomatokeftedes from Santorini (tomato fritters) offer a taste of local flavors.

As for specific spots, I’d suggest they explore Plaka in Athens or head to a traditional taverna in Nafplio for some authentic dishes. Regional specialties shine on the islands and mainland villages too!
 

Favorite Greek Foods with Beer?

What are your favorite Greek foods to have with beer?

I’m putting together a casual get-together with some friends and thought it’d be fun to do a Greek-style spread—but with beer instead of ouzo. I know ouzo and tsipouro get all the attention with meze, but I’m more of a beer guy.

What do you think pairs best? I was thinking grilled loukaniko, maybe some spicy feta dip, fried calamari, or even gyros if I’m feeling ambitious. I’m open to both traditional stuff and more casual options that work well with a cold lager or IPA.

What do you usually snack on with beer when you’re keeping it Greek? Any combos I should try?

Thanks in advance—looking forward to seeing what everyone suggests.

Pastitsio - Should I Add Cinnamon?

Hi everyone! I’m making pastitsio this weekend for a family gathering, and I’m debating whether or not to add cinnamon to the meat sauce. I’ve seen it both ways—some recipes call for just a pinch, while others go heavier, giving it that sweet, aromatic depth. I know cinnamon is more common in moussaka, but I’ve heard it’s traditional in pastitsio too, depending on the region.

What do you all think? Does cinnamon make it more authentic, or do you prefer a more savory meat sauce without the sweetness? I’m leaning toward adding just a bit, but I don’t want to overwhelm anyone who’s expecting something more classic and hearty. Do you do nutmeg and cinnamon both? I usually put nutmeg in the béchamel.

Easy dessert for a guy's hangout?

Hey everyone! I’m hosting a casual weekend hangout with a few buddies and thought it’d be fun to throw in a homemade Greek dessert—something easy, tasty, and not too fancy. We’re planning to fire up the grill and keep things chill, so I’d love a dessert that doesn’t need a ton of prep or fancy ingredients.

I was thinking maybe something syrupy like portokalopita or even a batch of loukoumades if they’re not too much trouble. But I’m open to anything that’s a crowd-pleaser—bonus if it pairs well with coffee, beer, or a shot of ouzo later in the night.

Any suggestions for an easy Greek dessert that’ll impress the guys but won’t keep me stuck in the kitchen? Tips, shortcuts, and go-to recipes would be really appreciated. Thanks in advance—looking forward to making something sweet and Greek!

What meat do you use for kokkinisto?

I’m planning to make kokkinisto soon and would love to get your input—what cut of meat do you usually use?

I’ve had it with beef, lamb, and even chicken over the years, but I’m curious what everyone here swears by. I’ve seen some recipes call for chuck roast or stewing beef, while others recommend lamb shoulder or shank. I’ve even heard of pork being used in some households.

Do you think the meat makes a big difference in how the sauce develops? I love when it turns out really rich, tender, and packed with flavor. I usually serve it over pasta or mashed potatoes, but sometimes with rice or crusty bread to soak up all the sauce. My favorite so far has been beef, but I want to try it with other meats, like maybe even chicken? Would it work with chicken?

How do you prepare your Kalamari?

Kalamari lovers, I’d love to hear from you—how do you usually prepare it? Do you go for the classic crispy fried rings, toss it on the grill with olive oil and lemon, or do you get more creative with a stuffed version?

I’ve had it so many ways and each preparation brings something totally different to the table. Lately, I’ve been experimenting with grilling it and adding a garlic-lime marinade, but I’m curious about what everyone else does. Do you use fresh or frozen squid? Any special tricks for keeping it tender and not rubbery? If you stuff it, what kind of filling do you use—rice and herbs, feta and spinach, something else?

I’m especially looking for tips on how to get the flavor just right without overpowering the kalamari itself. Share your favorite methods, family recipes, or secret ingredients—I’d love to try something new next time I make it!
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