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axariotisxy

Active member
I’m looking to stock my pantry with all the essentials for making authentic Greek dishes at home. I know olive oil is a must, but what other ingredients should I always have on hand?

I love cooking everything from meze to hearty stews, so I’d love recommendations on spices, grains, canned goods, and any specialty items that make a big difference in Greek cooking. Also, are there any particular brands or sources you trust for top-quality Greek ingredients?

Bonus points for any storage tips to keep ingredients fresh! I’d love to build a pantry that makes whipping up Greek meals easy and delicious.

Looking forward to your suggestions! Thanks in advance.
 
Stocking a Greek pantry is a great idea! Besides extra virgin olive oil, here are some essentials you’ll want:
  • Spices & Herbs: Oregano (Greek mountain oregano is the best!), thyme, bay leaves, cinnamon, allspice, and saffron (Krokos Kozanis).
  • Grains & Legumes: Kritharaki (orzo), hilopites (egg pasta), bulgur, lentils, and chickpeas.
  • Canned & Jarred Goods: Kalamata olives, capers, gigantes beans, and high-quality canned tomatoes.
  • Dairy & Specialty Items: Feta, mizithra, kefalotyri, Greek yogurt, and pastourma (cured beef).
  • Condiments & Flavor Enhancers: Greek honey, red wine vinegar, mastiha, tahini, and ouzo for marinades.
 

Top Pantry Items for a Greek Kitchen?

I’m looking to stock my pantry with all the essentials for making authentic Greek dishes at home. I know olive oil is a must, but what other ingredients should I always have on hand?

I love cooking everything from meze to hearty stews, so I’d love recommendations on spices, grains, canned goods, and any specialty items that make a big difference in Greek cooking. Also, are there any particular brands or sources you trust for top-quality Greek ingredients?

Bonus points for any storage tips to keep ingredients fresh! I’d love to build a pantry that makes whipping up Greek meals easy and delicious.

Looking forward to your suggestions! Thanks in advance.

How do you make Kalitsounia?

I recently visited Crete and fell in love with kalitsounia, those delicious little Cretan pastries filled with cheese or greens. I tried both the sweet and savory versions, and I can’t stop thinking about them! Now that I’m back home, I’d love to try making them myself, but I’m not sure where to start.

Does anyone have a traditional recipe or tips on getting the dough just right? I’ve heard some versions use phyllo while others have a homemade dough—which one is more authentic? Also, what’s the best cheese to use? I know myzithra is traditional, but I might have to substitute it.

Any advice on frying vs. baking? And how important is adding honey on top for the sweet ones?

I’d really appreciate any tips from those who’ve made them before. Thanks in advance!

Tips for Navigating Being Celiac in Greece?

I’ll be traveling to Greece this summer with someone who has Celiac disease, and I want to make sure they have a great experience without worrying about gluten exposure. I know Greek food has a lot of naturally gluten-free options, but I’m curious about hidden sources of gluten (e.g., cross-contamination, sauces, breaded items, etc.).

Are there any specific dishes we should stick to or avoid? How accommodating are restaurants when it comes to dietary restrictions? Do we need to bring a Greek translation card for Celiac, or is English widely understood? Also, if anyone has recommendations for gluten-free-friendly restaurants, especially in Athens, Santorini, or Crete, that would be amazing!

Would love to hear from anyone who has traveled Greece with Celiac or has tips for making this trip stress-free. Thanks in advance!

Best Desserts to Eat in Greece?

I’m planning a trip to Greece and can’t wait to indulge in all the amazing food, especially the desserts! I know baklava is a must, but I’d love to hear from those who have been—what are the best Greek sweets I should try?

Are there any regional specialties that I shouldn’t miss? I’ve heard about loukoumades (Greek honey donuts) and galaktoboureko (custard pie with syrup), but I’m sure there are more hidden gems. Any must-try pastries, spoon sweets, or ice creams?

Also, where’s the best place to find authentic Greek desserts—are bakeries (zacharoplasteia) the way to go, or are there specific restaurants or cafes that serve the best sweets?

Would love to hear your recommendations and any personal favorites! Bonus points if you know a great spot in Athens or Crete.

Making Your Own Phyllo - Tips Needed

I’ve recently started experimenting with homemade phyllo dough, but I’m struggling to get it thin enough and achieve that perfectly flaky texture. No matter how much I roll it out, it never seems as paper-thin as store-bought phyllo. Any tips on the best rolling technique? Do I need a special rolling pin or method?

Also, how do you ensure it turns out light and flaky when baked? I’ve heard that brushing layers with olive oil or butter is key, but is there anything else I should be doing?

Would love to hear from anyone who has successfully made phyllo from scratch! Any secret tricks, best flour to use, or mistakes to avoid?

Looking forward to your advice! Thanks so much.
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