1 - 4 of 4 Posts

mj_toronto8

Active member
I'm curious to learn more about Greek cuisine, specifically breakfast foods. What are some typical breakfast items that people in Greece enjoy? I've heard a bit about yogurt and honey, but I'd love to know more about other traditional options.

Would anyone be kind enough to share their experiences or insights?

Looking forward to reading your responses and learning more. I am a Greek Canadian and I noticed while in Greece that they don't make a big deal of breakfast. Is it just a small meal eaten fast? I tend to eat bigger breakfasts.
 
  • Like
Reactions: Voula
I'm curious to learn more about Greek cuisine, specifically breakfast foods. What are some typical breakfast items that people in Greece enjoy? I've heard a bit about yogurt and honey, but I'd love to know more about other traditional options.

Would anyone be kind enough to share their experiences or insights?

Looking forward to reading your responses and learning more. I am a Greek Canadian and I noticed while in Greece that they don't make a big deal of breakfast. Is it just a small meal eaten fast? I tend to eat bigger breakfasts.
Greeks usually have a koulouri (sesame bread), cheese pie or yogurt for breakfast. Another popular breakfast food is Bougatsa, which is amazing with coffee!
 
Go to a bakery and pick out something like zamponotiropita, manitaropita, tyropita, mizithropita, loukanikopita... something with "pita" at the end... As for a drink, pick out "Amita Sour Cherry (βύσσινο) or "Frulite mandarine grapefruit (μανταρίνι σαγκουίνι). Personally, I like the sour cherry juice more
 
Greek breakfasts are typically light and often quick, as you've noticed. Common items include Greek yogurt with honey and nuts, fresh fruits, and koulouri (a sesame-covered bread ring). You might also find paximadia (barley rusks) served with cheese or olives. Another favorite is tyropita or spanakopita, which are cheese and spinach pies.

Greeks often enjoy their morning coffee, whether it's a strong Greek coffee or a frappé. While breakfast isn't a big meal in Greece, you can still find heartier options in some places, especially in hotels or cafes catering to tourists. For a more filling breakfast, try adding some local cheese and cold cuts to your meal.
 
  • Like
Reactions: CHAMPMOM1059

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?

Secrets to Grilling Greek-Style Fish

I’m looking to master the art of grilling fish the Greek way and would love some tips from those who’ve done it before. I know Greeks keep it simple—olive oil, lemon, herbs—but what are the secrets to getting that perfect balance of crispy skin and juicy, flaky meat?

Which fish work best for grilling? I’ve heard sea bass (lavraki) and bream (tsipoura) are popular in Greece, but are there any other great options? Also, what’s the best way to prevent the fish from sticking to the grill? Should I be using a fish basket, or does direct grilling work better?

Any advice on seasoning, marinades, or the best way to serve grilled fish the authentic Greek way? Would love to hear your tips—especially from those who’ve tried it on a real charcoal grill!

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!

Stifado Recipe (Made with Beef)

Ingredients:​

  • 2.2 lbs beef chuck or stewing beef, cut into large chunks
  • 3 ½ cups pearl onions (or small shallots), peeled
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • ¾ cup red wine
  • 1 ¾ cups (14 oz can) chopped tomatoes
  • 2 tbsp tomato paste
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp ground allspice
  • ½ tsp ground cumin (optional)
  • Salt and black pepper to taste
  • 1 tsp sugar (optional, balances acidity)
  • 1 cup beef broth or water

Instructions:​

1. Prepare the Beef:​

  • Pat the beef dry with a paper towel and season with salt and pepper.
  • Heat 2 tbsp olive oil in a large pot over medium-high heat.
  • Sear the beef in batches until browned on all sides, then remove and set aside.

2. Cook the Onions:​

  • Add the remaining 1 tbsp olive oil to the pot.
  • Sauté the pearl onions until caramelized (about 5-7 minutes).
  • Add the garlic and cook for 1 more minute.

3. Deglaze and Simmer:​

  • Pour in the red wine vinegar and red wine, scraping up any browned bits from the bottom of the pot.
  • Let the alcohol cook off for 2-3 minutes.
  • Stir in the chopped tomatoes, tomato paste, beef broth, and all spices (cinnamon, cloves, bay leaves, oregano, allspice, and cumin).
  • Return the beef to the pot, mix well, and bring to a boil.

4. Slow Cook:​

  • Reduce the heat to low, cover, and simmer for 2-2.5 hours, stirring occasionally.
  • If the sauce thickens too much, add a little more broth or water.
  • The stew is ready when the beef is fall-apart tender and the onions are soft.

Tips for Making Greek Easter Bread?

I know Lent is just starting soon, but I’m already planning ahead for Greek Easter and want to perfect my Tsourekirecipe. I’ll be making a lot of loaves this year, so I’d like to do some test runs to get it just right.

My biggest challenge is getting the bread to be soft and fluffy rather than dense. I’ve heard that kneading and proofing are key—how long should I knead the dough, and how many times should I let it rise? Also, what’s the best flour and yeast to use?

I know traditional Tsoureki has mahlepi and mastiha—do you grind them fresh or use pre-ground versions? And any tips for getting that beautiful, shiny crust on top?
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