1 - 8 of 8 Posts

blopez34

Active member
I’m an aspiring home chef and self proclaimed foodie and I'm looking to get my hands on the best ingredients for when I’m cooking at my airbnb in Greece. I have a feeling that local Greeks aren’t shopping at the supermarket all day. What are your tips for getting fresh and authentic ingredients in Greece?
 
  • Like
Reactions: Joni T.
As a kid going to Greece every Summer, my Yiayia (grandmother) would take me to the Greek local farmers markets. From what I remember they used to happen every Saturday morning and everyone in the village would get together and sell their fresh crops. There were no Whole Foods supermarkets back then! :)
 
  • Like
Reactions: Joni T.
I’m an aspiring home chef and self proclaimed foodie and I'm looking to get my hands on the best ingredients for when I’m cooking at my airbnb in Greece. I have a feeling that local Greeks aren’t shopping at the supermarket all day. What are your tips for getting fresh and authentic ingredients in Greece?
If your airbnb is in Crete, you're all set. Every taverna we went to there seemed to serve vegetables picked that day. Fishing boats came in in the morning, and then restaurants and locals would buy and eat the fish of the day.
 
Access to fresh, organic food in Greece is easy to find! Supermarkets are great for staples but the local laiki (farmers market) is the best place to go. Every area has one on a different day of the week so it's important to ask a local the when and where of their laiki.
They are a lot of fun to go to you will find fresh eggs, fruits, vegetables, seafood, clothes, housewares, baked goods and I have even seem some live chickens for sale :). Going to the Laiki is one of my favorite things to do when visiting family. Either way, you can't go wrong the food just tastes better in Greece!!!
 
  • Like
Reactions: blopez34
Whenever I use to be in Greece I used to be at Greek food as I considered among the best and best on the planet. With an accentuation on heated as opposed to singed food, most customary dishes dodge expand sauces, favoring the aroma of spice flavors. Likely any place I'm I use to look for a new fixing at one my number one store Wegmans.
 
Last edited:
  • Like
Reactions: blopez34
I’m an aspiring home chef and self proclaimed foodie and I'm looking to get my hands on the best ingredients for when I’m cooking at my airbnb in Greece. I have a feeling that local Greeks aren’t shopping at the supermarket all day. What are your tips for getting fresh and authentic ingredients in Greece?
The best place is the local 'laiki' - i.e. the weekly street market and these exist in big towns all over Greece. In central Athens there's also the main market in Athinas street for meat and fish produce. The surrounding area is also wonderful for food shopping of all kinds - including for herbs and spices.
 
  • Like
Reactions: blopez34
The best place is the local 'laiki' - i.e. the weekly street market and these exist in big towns all over Greece. In central Athens there's also the main market in Athinas street for meat and fish produce. The surrounding area is also wonderful for food shopping of all kinds - including for herbs and spices.
Thank you! Do you know if the laiki is open every day?
 
Thank you! Do you know if the laiki is open every day?
Depends! Each town or Athens suburb chooses a different day and they always are a once a week thing. Most of the time they take place on Fridays or Tuesdays, I believe. Just ask the locals :)
 

Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

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!

Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top