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auroracoor1

Active member
I have been researching Santorini for various reasons. Mostly because I am fascinated, but also because I plan to visit. Is the food on the island similar to the rest of Greece? What should I look out for when I am there?

As far as I can tell the tomatoes are really special there, and I should order a lot of things that involve tomato. Can you guys think of anything else? I also want to find recipes for some of the main dishes so I can try them before my trip.
 
While tourist menus tend to be the same, each region and island group will offer local specialities. For breakfast one might be offered rice pudding in Molyvos or a tomato bread pudding in Santorini. You’re right to do research for the places you will visit and to be sure to order the specialties rather than let’s say…an omelette! Santorini’s soil produces excellent tomatoes and wine, but seriously, the food in every region is excellent. Just look for locally-grown and farm-to-table establishments as much as possible.
 
While tourist menus tend to be the same, each region and island group will offer local specialities. For breakfast one might be offered rice pudding in Molyvos or a tomato bread pudding in Santorini. You’re right to do research for the places you will visit and to be sure to order the specialties rather than let’s say…an omelette! Santorini’s soil produces excellent tomatoes and wine, but seriously, the food in every region is excellent. Just look for locally-grown and farm-to-table establishments as much as possible.
Yes! I want to look for the authentic food - I've noticed that tourist menus tend to be a little different. I want authentic experiences, and I've learned I need to have a few dishes in my mind to seek out, and then I also need to ask locals where they recommend going to find xxx dish - if I mention regional specialties they'll know I am serious about finding authentic places.
 
It has been a while since I went to Santorini but when I was there, I noticed a real difference between menus in areas, say near where the cruses docked, and menus in villages that were a bit ticked away. There seemed to be more regional specialties in the out of the way places, but the tourist menus had one or two offerings. My advice would be to spend some time exploring some of the lesser known villages.
 

Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?

Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
  5. Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.

What do you eat for breakfast?

I have been wondering what traditional Greeks eat for breakfast. I am a bit Americanized in my habits, but I noticed I am constantly not very hungry in the morning.

From what I've gathered, a traditional Greek breakfast might not be as globally recognized as the full English breakfast or the American pancakes and bacon, but it's definitely a feast worth exploring. I'm curious, does anyone here know what a traditional Greek breakfast consists of?

From the initial research, it seems that fresh ingredients play a big role, with items like Greek yogurt, honey, fresh fruit, and nuts being quite common. There's also mention of various types of bread and pastries, such as the famous Spanakopita (spinach pie) and Tyropita (cheese pie). However, I believe there's more to discover and learn from personal experiences or detailed insights.

Do any of you have Greek heritage or have been to Greece and experienced a traditional Greek breakfast firsthand?

Ancient Greek recipes still in the cuisine today?

I'm reaching out to you guys to ask about ancient Greek recipes that have stood the test of time and are still part of modern Greek food. Are there specific dishes, ingredients, or cooking methods that have remained unchanged? Or perhaps, are there modern adaptations of ancient recipes that highlight the continuity and evolution of Greek culinary practices?

Understanding the continuity and evolution of these recipes could offer is a fascinating thing. I think I heard that some versions of baklava may have existed in Ancient Greece, as well as some of the dishes that involve lentils, that kind of thing.

Most common seafood in Greece?

What is the most common seafood in Greece?

I recall having an abundance of delicious, fresh caught seafood but I can't remember the names of most of the fish. I had delicious octopus and that's the only thing I remember for sure.

I am going to Greece again - I thought I would try to figure what are some fish and other seafood, besides octopus, that I should look forward to?

I see octopus everywhere. I think I may have eaten fresh sardines at one point. Maybe some calamari and a different kind of lobster, too...
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