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kosta_karapinotis

Active member
My nieces and nephews are coming to visit and I'd love to make some tasty Greek treats for them! I know they're pretty picky eaters and used to eating chicken nuggets but I want to keep some of the Greek culture alive. For anyone who has kids, what is popular amongst children?
 
Probably one of the more popular Greek foods that's not too strange: gyroi (they might find the tzatziki weird), spanakopita (the spinach might scare them) , tiropita, makaronopita, zamponotiropita, loukanikopita, pastitsio...
 
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Probably one of the more popular Greek foods that's not too strange: gyroi (they might find the tzatziki weird), spanakopita (the spinach might scare them) , tiropita, makaronopita, zamponotiropita, loukanikopita, pastitsio...
My nieces and nephews are coming to visit and I'd love to make some tasty Greek treats for them! I know they're pretty picky eaters and used to eating chicken nuggets but I want to keep some of the Greek culture alive. For anyone who has kids, what is popular amongst children?
 
My grands love almost any meat on a stick so I would suggest souvlakia and french fries topped with crumbled Feta. Maybe make a red dipping sauce for the french fries using a Kokkinisto recipe. Also how about Burnt Butter Spaghetti with Greek Mizithra Cheese. Sliced cucumbers with Tzatziki sauce ( call it the Greek version of ranch dressing LOL)
 
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Reactions: dubai_suzie
Probably one of the more popular Greek foods that's not too strange: gyroi (they might find the tzatziki weird), spanakopita (the spinach might scare them) , tiropita, makaronopita, zamponotiropita, loukanikopita, pastitsio...
Loukanikopita is a huge favorite amongst my sons! I've never made it at home though. I've only seen it at bakeries
 
My grands love almost any meat on a stick so I would suggest souvlakia and french fries topped with crumbled Feta. Maybe make a red dipping sauce for the french fries using a Kokkinisto recipe. Also how about Burnt Butter Spaghetti with Greek Mizithra Cheese. Sliced cucumbers with Tzatziki sauce ( call it the Greek version of ranch dressing LOL)
Yess any type of spaghetti! Maybe with Greek meat sauce too :) What a good idea
 
Pastitsio all the way, or Makaronia with Kima!
 
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Probably one of the more popular Greek foods that's not too strange: gyroi (they might find the tzatziki weird), spanakopita (the spinach might scare them) , tiropita, makaronopita, zamponotiropita, loukanikopita, pastitsio...
All of these are things I loved when I was a kid. I also loved keftedes and avgolemono soup.
 

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

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!

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?

Current food trends in Greece?

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

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.
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