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nadellii

Active member
One of my favorite things to bring back from Greece is tea! I always make sure to stock up on Mountain Tea (Tsai Tou Vounou) because I love its earthy, floral taste and all the health benefits it offers, especially for immunity and digestion. However, I’ve been wondering if I should be looking at other types of Greek teas to bring back as well.

I know Greece has a rich variety of herbal teas, from chamomile (χαμομήλι) to sage (φασκόμηλο) and even the famous dittany of Crete (δίκταμο), which is known for its medicinal properties. I’d love to hear from others who bring tea back from Greece—what are your favorites? Are there any lesser-known Greek herbal teas that you recommend?
 
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One of my favorite things to bring back from Greece is tea! I always make sure to stock up on Mountain Tea (Tsai Tou Vounou) because I love its earthy, floral taste and all the health benefits it offers, especially for immunity and digestion. However, I’ve been wondering if I should be looking at other types of Greek teas to bring back as well.

I know Greece has a rich variety of herbal teas, from chamomile (χαμομήλι) to sage (φασκόμηλο) and even the famous dittany of Crete (δίκταμο), which is known for its medicinal properties. I’d love to hear from others who bring tea back from Greece—what are your favorites? Are there any lesser-known Greek herbal teas that you recommend?
A favourite subject of mine.... Mountain tea has to be the tops!!!. with honey!!?.... used to know people who used to go up the mountains and forests, camomile and mint teas were my favourites as well, Rosemary and Lavender teas were good too!....
 
Love this topic! I’m also a big fan of Mountain Tea—it's a must-have in my kitchen, especially in winter. On my last trip, I discovered malotira from Crete, which is similar to mountain tea but has a slightly softer, more delicate flavor. It’s incredibly soothing. I also picked up some diktamo—you mentioned it already, and yes, it’s amazing for digestion and respiratory issues.

One lesser-known gem I found was tilio (linden flower tea). It has a sweet, calming aroma and is great before bed. I also like blending it with chamomile for a more relaxing effect. Another interesting one is louisa (lemon verbena)—super refreshing and good for bloating and stress.

Greek herbal teas are such a treasure trove of flavor and wellness. I try to grab a little of everything when I go—each village market always seems to have something new to try!
 

Adapting Baklava to a Smaller Pan?

My recipe for baklava calls for a 9 x 13 but I have a pan that is smaller than that. It's not an 8x8 - it's slightly bigger than that but smaller than a 9x13. My best guess is that it is 7 x 11. Luckily, baklava doesn't need me to be perfect, just close. What do I do?

I am going to use the same filling as the 9 x 13 so I am not sharing it. The main thing in question is the syrup. What do you think?

This is my 9 x 13 syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 cup honey
  • 1 cinnamon stick
  • 1 strip orange peel
  • 1 tsp vanilla
Honestly should I just make the full recipe and then wing it?

Do you leave skin on for zucchini when making briam?

I’ve been making briam more often lately, and I keep going back and forth on one small detail, whether to leave the skin on the zucchini or peel it.

I’ve tried it both ways. When I leave the skin on, it holds its shape better and adds a bit of texture, which I like. But sometimes it can feel a little tougher, especially if the zucchini is on the larger side. When I peel it, the dish comes out softer and more uniform, but I feel like it loses a bit of that rustic feel briam is known for.

I’m curious what others prefer. Do you always leave the skin on, or do you peel it depending on the zucchini?

Gemista: meat or no meat?

I’ve been thinking about gemista lately, especially with Lent going on and all the fasting days we have throughout the year. It feels like one of those dishes that really works both ways.

Sometimes I actually prefer it without meat—the rice, herbs, olive oil, and vegetables come together in such a clean, flavorful way. Other times, though, I really enjoy it with meat, especially when it’s baked long enough for everything to blend together.

I grew up seeing it made both ways, so to me it never felt like one “right” version. It just depends on the mood, the season, or even who’s cooking.

I’m curious how others feel about this. Do you have a strong preference for meat or no meat? Or do you switch between the two depending on the time of year or occasion?

How to prepare saganaki properly?

I love ordering saganaki whenever I’m out, it’s one of those dishes I automatically go for if it’s on the menu. There’s just something about that crispy outside with the warm, melty center that’s hard to beat. I’ve never actually tried making it at home, though, and I’m not really sure where to start.

I know it’s typically made with a firm cheese, but I’ve seen different types mentioned and don’t know which one works best. I’ve also heard the cooking method matters a lot—pan-fried vs flamed, flour or no flour, etc.

For those of you who make it regularly, what’s the proper way to prepare saganaki so it comes out like it does in a restaurant?

Making Taramasalata at Home?

I’ve been trying to make taramasalata at home, but I just can’t seem to get it quite right. I love ordering it when I’m out—it’s smooth, balanced, and has that distinct flavor without being too heavy.

Mine, on the other hand, either turns out too thick, too salty, or a bit off in texture. I’ve tried different approaches—using bread vs. potatoes, adjusting the lemon, even changing the type of tarama but I’m still not there yet.

For those of you who make it regularly, what makes the biggest difference? Is it the ratio of ingredients, the type of roe, or the mixing method? Also, any tips on getting that lighter, smoother consistency?
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