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nadellii

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Mezze is the ultimate Greek style of eating. If you didn’t know, mezze is similar to Spanish tapas. It’s when you order smaller plates for everyone at the table to share. Personally, my favorite mezze is fried calamari. You really can’t go wrong with it! What about you?
 
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fried calamari on its own does not make a mezze.you need at least 6 plates of different items.say cheese balls, meat balls, stuffed vine leaves, gigantes, fried fetta cheese & olives.
 
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The Greek ouzo meze is part of the drinking experience as it helps you drink ouzo or raki without getting intoxicated. More about the meze below. Yes, you need more that 5 items to make a meze. In the past, when I was young, I remember a tiny plate with cheese, meatball, sardine, tomato, cucumber, bread and olive (for my grandfather's ouzaki). https://www.thegreekvibe.com/the-greek-meze-its-story/
 
Saganaki me meli kai sousami (Saganaki with honey and sesame).

Kalamaria is probably a close second.
 
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Saganaki me meli kai sousami (Saganaki with honey and sesame).

Kalamaria is probably a close second.
Is saganaki with honey and sesame popular all over Greece? I haven't seen it in every restaurant as I do plain saganaki
 
Is saganaki with honey and sesame popular all over Greece? I haven't seen it in every restaurant as I do plain saganaki
Yes, it can be found all over. Most restaurants will have it on the menu.
 
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Mezze is the ultimate Greek style of eating. If you didn’t know, mezze is similar to Spanish tapas. It’s when you order smaller plates for everyone at the table to share. Personally, my favorite mezze is fried calamari. You really can’t go wrong with it! What about you?
Mezze is the ultimate Greek style of eating. If you didn’t know, mezze is similar to Spanish tapas. It’s when you order smaller plates for everyone at the table to share. Personally, my favorite mezze is fried calamari. You really can’t go wrong with it! What about you?
Spanakopeta, fava, loukaniko, ...all are good and delicious.
 
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Yesss loukaniko is the best!! Especially when it’s made fresh at the butcher.
Spanakopeta, fava, loukaniko, ...all are good and delicious.
 
Mezze is the ultimate Greek style of eating. If you didn’t know, mezze is similar to Spanish tapas. It’s when you order smaller plates for everyone at the table to share. Personally, my favorite mezze is fried calamari. You really can’t go wrong with it! What about you?
Anything that involves olives or octopus! Also, I sometimes enjoy loukoumades. Sometimes in bars/cafes in Greece they bring over loukoumades when you order a cocktail. Yummy!
 

Greek Halva Recipe to Enjoy During Lent?

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
  4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
  7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
  8. Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

Best Greek Wine Regions?

I'm on a quest to discover the finest vineyards Greece has to offer. With a winemaking history that spans over four millennia, it has a rich wine tradition even though a lot of people don't know much about it.

I'd love to hear from anyone who has explored Greek wine regions or from connoisseurs who have a particular fondness for Greek varieties. What regions should I place at the top of my list, and are there any specific vineyards or wines that are absolute must-trys?

From the famed Santorini Assyrtiko to the bold reds of Nemea, I'm eager to taste and learn about the exceptional flavors and story behind each bottle. Whether it's a little-known gem or an iconic estate, I'm all ears for your recommendations.

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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