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dimi_pat

Active member
One thing about many Greek restaurants is that the menu always seems to be humongous. And if you never been to a Greek restaurant before you might be a bit unsure about what to order. In my opinion, the best thing you can always get a Greek restaurant is the smaller plates, a.k.a. the meze. This is going to include dips like tzatziki, melitzanosalata, and tirokafteri. I always recommend smaller seafood meze like calamari or octopus. And then of course for the main meal, I always like to get grilled meats like lamb or chicken. These are going to be the best plate on the menu!
 
Octopus in Greece is my absolute favorite so I try to get it as much as I can while there. There are a few situations where I could get it in the US but it isn't quite the same.
 
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Octopus in Greece is my absolute favorite so I try to get it as much as I can while there. There are a few situations where I could get it in the US but it isn't quite the same.
Oh my gosh, YESSSS!!! This is something I look so forward to when I visit Crete!
 
Grilled pork chops aka brizola are the best!
 
You're absolutely right about Greek restaurants having extensive menus! The smaller plates, or meze, are indeed a fantastic way to explore a variety of flavors. Tzatziki and grilled meats like lamb are some of my favorites too. It's a great way to enjoy a diverse dining experience. And if you're ever looking for culinary adventures beyond Greek cuisine, you can always search for breakfast near me to find some delicious morning options.
 
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Greek Cabbage Salad Recipe

I love making Greek cabbage salad. This is the recipe I use (the ingredients). I want to change things up. Any variations you know of that I can try? Cabbages are in season now for me.
  • 1 medium green cabbage, finely shredded
  • 1 medium carrot, grated
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup extra virgin olive oil
  • Juice of 1 large lemon (or 2 tablespoons of red wine vinegar)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Feta cheese for the top

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!

Buying Coffee to Make Greek Coffee?

I’m a big fan of Greek coffee and love making it in my briki, but I’m trying to figure out the best way to buy coffee for it. I know I can order pre-ground coffee specifically for Greek coffee, but I really prefer the taste of freshly ground coffee.

Does anyone know how to grind coffee properly to get that fine texture needed for Greek coffee? Is there a particular type of coffee bean that works best, or is it more about how it’s ground?

Also, if you grind your own coffee for Greek coffee, what kind of grinder do you use? I’ve heard it has to be as fine as powder, almost like espresso but even finer.

I’d love any tips or advice you have to help me achieve that perfect cup. Thanks so much!

Greek style grilled Octopus?

I absolutely love grilled octopus, especially when I’ve had it in Greece or at Greek restaurants—it’s always so tender and flavorful with that perfect charred exterior. I’d love to recreate it at home, but I’m not sure where to start.

What’s the best way to prepare it the traditional Greek way? Should I boil or simmer it first to make it tender before grilling? Are there specific marinades or seasonings used in Greek recipes that really bring out its flavor?

I’d also love tips on grilling techniques—how to get that smoky, slightly crispy finish without overcooking it. And if you have any ideas for what to serve alongside it for an authentic Greek-style meal, I’d really appreciate the suggestions!

Making Kopanisti for a Holiday Party?

I’m hosting a Christmas party this year and thought it would be the perfect opportunity to introduce my friends to one of my all-time favorite Greek treats: kopanisti! I absolutely love its spicy, tangy flavor, and I think it’ll make a fantastic addition to my party spread.

The thing is, I’ve never actually made kopanisti myself. I know it involves feta and sometimes Mykonos cheese, along with spices and olive oil, but I’d love some guidance on the process. Do I need any special ingredients or tools? How do you get that perfect creamy texture?

If anyone has a trusted recipe, tips, or even creative serving ideas, I’d be so grateful to hear them! I’d also love to know if you’ve tried variations of kopanisti that are especially crowd-pleasing.
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