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nm1999

Active member
I need to know what I should be getting from the laiki! What is the best of the best right now? Thanks :)
 
Here are the fruits and veggies that I always eat every time I go to Greece (in the Summer):

- Cucumbers
- Tomatoes
- Peaches
- Grapes
- Watermelon
- Melon
- Peppers
- Figs

There are some that I can think of that are amazing!


Laiki-Markets-720x405.jpeg
 
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You can't go wrong with anything fresh that is from Greece! My absolute favorite are the fresh, perfectly ripened tomatoes.
 
Grapes, figs, plums, pomegranates...

Some of my family just went to the village to make tsipouro from the grapes we grow around my house.
 
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Grapes, figs, plums, pomegranates...

Some of my family just went to the village to make tsipouro from the grapes we grow around my house.
Omg I had no idea that tsipouro was made from grapes...wow, what is that process like?
 
Omg I had no idea that tsipouro was made from grapes...wow, what is that process like?
I have no idea. I've never made it, but the iconic anise smell and taste that ouzo and tsipouro have doesn't happen naturally, the anise smell and taste are added to the drinks after they're made. Most Greeks (except for people around Volos) don't like ouzo or tsipouro that tastes like anise, so they prefer the drink without the anise which tastes and smells more like tequila.
 
I have no idea. I've never made it, but the iconic anise smell and taste that ouzo and tsipouro have doesn't happen naturally, the anise smell and taste are added to the drinks after they're made. Most Greeks (except for people around Volos) don't like ouzo or tsipouro that tastes like anise, so they prefer the drink without the anise which tastes and smells more like tequila.
@nm1999 This is what I found on Youtube

 

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
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