Greek Food, Cooking and Recipe Community

Top Greek Phrases to Know for Greece Trip

1 - 2 of 2 Posts
C

cubrinj

Active member
In an ideal world, I would be proficient in the Greek language ahead of my trip. Sadly, for me that takes a long time. Even though I started studying Greek and have been consistent, I am not where I want to be.

I am trying to decide on twenty of the most important phrases/ words to get comfortable with ahead of my trip, which is coming up.

Ευχαριστώ - Thank you
Παρακαλώ - Please
Ναί - Yes
όχι - No
Συγνώμη - Sorry
Το λογαριασμό παρακαλώ - The bill, please

--

I know these seem really basic but I am a bit gun shy when speaking other languages, and I really need to practice a lot. What else should I add to the list?
 
Learn how to order food and ask for directions and pick some phrases from there such as

"Που είναι το μέτρο;" (where is the metro?) or "θέλω ένα γύρο χοιρινό χωρίς ντομάτα και μια coca cola" (I want a pork gyros without tomato and a coca cola)

At some point you will need to really immerse yourself in Greek by doing a fee things: watching movies in Greek, finding native Greek speakers to practice Greek with.
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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.

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

Learning about Greek food and wine pairing

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
  1. Assyrtiko: Known for its crisp acidity and citrus notes, which dishes would best highlight Assyrtiko's characteristics?
  2. Agiorgitiko: Often described as smooth and velvety, what kinds of meals would complement this type of red wine?
  3. Xinomavro: With its robust tannins and complex flavor profile, what are the best food pairings to balance its intensity?
  4. Retsina: Given its unique pine resin flavor, are there particular foods that match well with this traditional wine?
Additionally, I'm curious if there are any general rules of thumb when it comes to pairing Greek wines with dishes from other culinary traditions outside of Greek cuisine.

Thank you!

Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top