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What are the must try Greek foods for my trip?

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knicks_fan87

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What are the MUST TRY foods that I need to have when I go to Greece this summer? My wife and I are planning a huge romantic getaway to Greece, and we’re both huge foodies. We defintely don’t want advice on the classics, we already have mousaka and gyro on the list. But what’s something that tourists like me dont know about?
 
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You’ll have to go to more takeout or homestyle type places to get this type of food. I would suggest trying youvetsi, stifado, and bamies (okra). Those are my favorites.
 
WOW, where to start! :)

Here are my favorite foods to eat while in Greece:
- Tiropita
- Spanakopita
- Bougatsa
- Greek coffee & Frappe
- Horitki (Real Greek Salad)
- Grilled Octopus
- Grilled Pork Chops
- Any and all seafood

Have fun in Greece this Summer!!


octopus-wine-768x512.jpeg
 
This is the question for me!! I’ve been living in Greece for a while now and i’ve had so many opportunities to try authentic Greek food. I love cabbage rolls, they’re called lahanodolmades and they’re pretty similar to dolmades, but they’re with cabbage. https://www.greekboston.com/food/appetizers/lahanodolmades-recipe/
 
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Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?

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!

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?
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