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kosta_karapinotis

Active member
What do you consider the best street food in Greece? Are there any specific dishes or local delicacies that you dream of having again? Also, if you have recommendations for particular places or vendors, that would be fantastic!

Here's what I've got on my list so far:
  • Souvlaki
  • Gyros
  • Loukoumades
  • Spanakopita
  • Bougatsa
But I'd like to go beyond the usual and try the real local flavors that might not be as famous internationally. I'm open to suggestions from all over Greece. I have an idea of what I like but want to see what others say.
 
When it comes to authentic Greek street food, I had this unforgettable experience at a cozy pizza & kitchen place recommended by a friend. They introduced me to this local delicacy called "souvlaki pita." It's like a flavor explosion wrapped in warm pita bread – juicy meat, fresh veggies, and a drizzle of tzatziki. Absolutely mouthwatering! If you're on the lookout for genuine Greek flavors, therevolution.ie might just surprise you with their culinary offerings.
 
When it comes to authentic Greek street food, I had this unforgettable experience at a cozy pizza & kitchen place recommended by a friend. They introduced me to this local delicacy called "souvlaki pita." It's like a flavor explosion wrapped in warm pita bread – juicy meat, fresh veggies, and a drizzle of tzatziki. Absolutely mouthwatering! If you're on the lookout for genuine Greek flavors, therevolution.ie might just surprise you with their culinary offerings.
This sounds so good. I'll be going to that area this year I might have to track it down! Thanks for the advice!

For me, the advice is similar - but I don't remember the names of any of the places. I've had the best experiences randomly in out of the way places. My greatest piece of advice is to look out for those moments, and seize them when they fall in your lap.
 

Tips on making Saganaki for a crowd

I’m planning a holiday party with around 15 guests, and I’m considering serving Saganaki. I absolutely love the idea of presenting this classic Greek dish, but I’m wondering if it might be too ambitious for a gathering of this size. Have any of you ever made Saganaki for a crowd? If it’s doable, I’d love to hear your tips for preparing it efficiently, especially since it’s traditionally served sizzling hot.

Also, if you have a foolproof recipe or suggestions for variations that work well for a larger group, I’d be incredibly grateful. Thanks in advance for your advice!

Making Revani for Thanksgiving

I’m planning my Thanksgiving menu and thought it would be fun to serve something a little different for dessert this year. I love Greek desserts, so I decided to try making Revani—the moist, semolina-based syrup cake. I think its unique texture and flavor will be a nice addition to the table!

Since this will be my first time making it, I’d love your tips and advice:
  1. Do you have a favorite recipe or variation?
  2. What’s the best way to ensure the syrup is perfectly absorbed?
  3. Are there any tricks for keeping it light and fluffy?
  4. Any serving suggestions? I was thinking of pairing it with whipped cream or Greek yogurt.
I’d appreciate any insights or recommendations to make this a standout dish!

Different Kinds of Greek Olives

I love Greek olives, hough, to be honest, my knowledge is pretty limited to Kalamata olives since that’s all I can find in stores near me. I live outside of Greece, so my access to different varieties is a bit limited. I've had other types in restaurants and stuff but I don't know their names or uses specifically because I just haven't had a lot of exposure.

I know there must be so many other kinds of Greek olives with unique flavors and uses, but I’m not sure where to start. Can anyone recommend other Greek olive varieties to try? I’m curious about their taste, texture, and how they’re typically used in Greek cooking.

Also, if you have tips for sourcing them outside of Greece or favorite recipes that feature these olives, I’d love to hear about those too. Do any of you have a favorite olive dish or preparation method?

Tips for Making Lagana - Fried Bread

I’ve never tried making Lagana, the traditional Greek fried bread, but I'd like to. It’s always been a favorite at family gatherings, but I’ve only ever enjoyed it, not made it!

I’d love to get some tips from those of you who have experience making it. Here are a few questions I have:
  1. Dough texture: Should the dough be soft and sticky or more firm for easier frying?
  2. Frying advice: How do you ensure even frying and avoid the bread becoming greasy?
  3. Serving tips: My family loves savory flavors—what are the best toppings or pairings? (Though I wouldn’t mind trying a sweet version too!)
I’d appreciate any advice, recipes, or techniques to make it as authentic and delicious as possible. Ευχαριστώ πολύ!

Using Greek Saffron

Every time I visit Greece, I can’t resist buying some of that beautiful Greek saffron (Krokos Kozanis). It’s such a special ingredient, and I know it’s prized for its flavor and health benefits, but here’s the thing—I never really know what to do with it!

I’ve used saffron in some non-Greek recipes, like risotto and paella, but I’d love to learn how it’s traditionally used in Greek cuisine. Are there any classic Greek dishes that feature saffron? Or maybe modern Greek recipes where it works well?

I’d really appreciate any tips or ideas on how to incorporate it into Greek-inspired meals. Thanks!
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