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dubai_suzie

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One of the things that always confused me was how cheese saganaki and shrimp sagani both exist! It makes no sense to me...how are the both cooked "saganaki" when they're totally different? I was always under the impression that saganaki meant fried but shrimp saganaki does not look fried. Am I missing something?
 
Saganaki means fried, but the definition of fried in Greek is not the same meaning as fried in English When you tell a native Greek you're having saganaki tiri, or saganaki garides, they think cooked in a skillet, not fried in oil.
 
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This is true, for example, you would not say that French fries are cooked "saganaki" even though they are deep fried
 
Both cheese saganaki and shrimp saganaki take their name from the skillet they are cooked into. The saganaki (σαγανάκι in Greek) is a small frying pan with two semi-circle handles. There are many other dishes cooked in the saganaki skillet. However, the best known of them are the cheese saganaki and shrimp saganaki.
 
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Both cheese saganaki and shrimp saganaki take their name from the skillet they are cooked into. The saganaki (σαγανάκι in Greek) is a small frying pan with two semi-circle handles. There are many other dishes cooked in the saganaki skillet. However, the best known of them are the cheese saganaki and shrimp saganaki.
This is interesting, I had no idea it was based off of them name of the skillet!
 
I hadn't made this connection, but it makes sense. Other dishes do the same, for example tigania from from tigani.
 
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Both cheese saganaki and shrimp saganaki take their name from the skillet they are cooked into. The saganaki (σαγανάκι in Greek) is a small frying pan with two semi-circle handles. There are many other dishes cooked in the saganaki skillet. However, the best known of them are the cheese saganaki and shrimp saganaki.
Great insight, thank you!
 

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.

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!

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.

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.

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?
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