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I love Greek seafood dishes. When I am in Greece, there is such a variety! I don't live in Greece, so I try to find options. As far as I can tell, these are some of the top seafood types I can find where I live that are great in Greek cuisine.

Octopus: Called htapodi in Greek, octopus is so common! I saw it everywhere when I went to Greece, and it was always on the menu in seacoast areas. I love it alongside Greek salad as a mezze. I can get octopus at home to make!

Swordfish: Called xifias in Greek, swordfish is one of the most popular types of seafood in Greece. It is a large, meaty fish that is known for its delicious taste and firm texture. I have had it in Greece grilled or served alongside fresh Mediterranean herbs and vegetables.

Anchovies: Known as gavros in Greek, anchovies are a popular ingredient in many Greek dishes. They have a bad rep here in the United States but I love how they taste! These tiny salted fish are a common ingredient in the classic Greek salad as well as stews and casseroles.

Calamari: Calamari is also popular in Greece and I can also easily find it at home. These little rings (known as kalamari) are coated in flour and fried until they are golden-brown and crispy on the outside, yet tender on the inside. Seasoned with lemon, garlic, and parsley, calamari is a must-have appetizer for seafood lovers.

Sardines: Popularly known as sardelles in Greece, sardines are common in Greece, and I have eaten them from time to time. The fish is often grilled and seasoned with herbs such as oregano before being topped with a generous amount of Greek olive oil. I think I may have also had them fried. I can sometimes find fresh sardines at home to cook. I personally love it with ladolemono.

What other seafood can I get in the United States that are common in Greece?


Well-known member
Mussels, clams, oysters, lobster, crab, lavraki (called "Branzino" at Wholefoods), anchovies..


Mussels, clams, oysters, lobster, crab, lavraki (called "Branzino" at Wholefoods), anchovies..
I love lavraki (branzino). My family used to use it for a plaki-style dish. My favorites are mussels, lobster, crab, lavraki, and "mullet" which I find in Greece a lot. I really just like to do whatever is fresh. Oh yes, and fresh anchovies, too!

Saganaki - fun crowd pleaser for a dinner party

I love serving saganaki for some of my smaller dinner parties. This isn't a good recipe for me for a crowd because it is labor intensive. I thought I'd share my recipe!


1 block of halloumi cheese
2 tablespoons all-purpose flour
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
Salt and pepper to taste


1. Preheat your skillet over medium heat and add a tablespoon of olive oil.

2. Cut the halloumi cheese into ½ inch slices and lightly coat with all-purpose flour.

3. Place the cheese in the skillet and fry until golden brown on both sides, about 2-3 minutes per side. Make sure to flip the cheese carefully to avoid breaking it.

4. Once the cheese is fully cooked, remove it from the skillet and place it on a plate.

5. Drizzle with lemon juice, sprinkle with oregano, salt, and pepper, and enjoy!


braised lamb shank was rubbery

All the braised lamb shank I have ever eaten has fallen off the bone - and that is why it is so delicious!

So, I tried to make it thinking it would be foolproof.

Something went wrong - it was tough and rubbery. I am wondering if it is something I did, or if maybe the lamb was a bit tougher than I would have liked.

I asked around and one thing someone asked me is if I cooked it enough. I didn't know how to answer that since I followed the directions, and I got the recipe from a family member whose lamb shank I always enjoyed. What do you think?

Some things to know:

- I am not sure I initially seared the meat long enough
- I held back on the salt in the recipe
- I was forced into using a larger shank than the recipe called for because I couldn't find smaller ones

Can you make Ek Mek with pumpkin?

I had a pumpkin flavored ek mek once somewhere around American Thanksgiving. It was a Greek restaurant and they had it on special.

Any idea how this would work? I would love to experiment with it.

I know Ek Mek involves whipped cream.

I found a recipe for pumpkin whipped cream. Do you think I can sub this for the whipped cream in a typical ek mek recipe?

1 cup of heavy cream
1/2 tsp of vanilla extract
1/2 tsp of pumpkin spice
1/4 cup of pumpkin puree
1/4 cup of granulated sugar

Basically you beat the whipped cream with the vanilla and pumpkin spice until soft peaks form, then gently beat in the pumpkin puree and granulated sugar until stiff peaks form. I'd make enough for whichever Ek Mek recipe I use.

Do Greek really like their lamb well done?

Is it a myth that most Greeks like their lamb well done?

I ask because in my family - we tend to like it medium well or medium. We all feel that well one lamb is too tough!

With lamb shank it is a different story.

We make leg of lamb a lot, as well as lamb souvlaki and lamb chops. Especially with the souvlaki, well done doesn't taste as good to me.

It's hard to gauge how long to cook a leg o lamb, and I find I naturally gravitate towards pieces that are more on the medium side. Are we the exception not the rule?

Advice for making souvlaki for a crowd?

I am having a party and for some reason, people are requesting my souvlaki. I am thrilled that people love it, but I am having 30-40 people over. How do I pull this off?

Here are some things I am thinking:
  • Get help prepping - cutting the chicken can be time consuming - there might be two phases, I'll have to prep the skewers, too
  • Make a batch of ladolemono well in advance
  • Perhaps borrow another grill from my neighbor?
Has anyone ever done souvlaki for a party this size? I lost track of the guest list a little bit, there may actually be closer to 40, or maybe even more people than that. I have tried to nail people down so I can get a better count, but it's been hard.
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