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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.
 

Unique Flavors of Fava Dip

I’ve recently fallen in love with Greek fava dip—the smooth, creamy, and deeply flavorful dish made from yellow split peas (not fava beans!). I’d love to hear from those who have experience making it.

What gives fava dip its distinctive flavor? Is it the variety of yellow split peas, the slow cooking process, or the balance of olive oil, lemon, and onions? I’ve seen some recipes that add garlic or cumin, while others keep it simple with just a drizzle of olive oil and capers.

Also, do you have any tips or secrets for making it extra creamy and flavorful? Should I blend it warm or let it cool first? Any recommended Greek olive oils that enhance the taste? Thanks!

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!

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.

Greek Halva Recipe (with Semolina)

I love Greek Halva - the version with Semolina. I especially like it as a light thing that gives me some sweetness. I am fasting for lent, and it seems that these ingredients can work for a fasting program. Sometimes I just want to eat something a little sweet.

The recipe I use:

Ingredients

For the syrup:
  • 4 cups water
  • 2 cups sugar
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 1 strip lemon or orange peel (optional)
For the halva:
  • 1 cup olive oil (or vegetable oil)
  • 2 cups coarse semolina
  • ½ cup chopped walnuts or almonds (optional)
  • 1 teaspoon ground cinnamon (plus extra for garnish)

Instructions

Step 1: Prepare the Syrup
  1. In a saucepan, combine water, sugar, cinnamon stick, cloves, and lemon/orange peel.
  2. Bring to a boil, then reduce heat and simmer for 5 minutes until the sugar dissolves completely.
  3. Remove from heat and discard the cinnamon stick, cloves, and peel. Set aside.
Step 2: Toast the Semolina

4. In a large pot, heat the olive oil over medium heat.
5. Add the semolina and stir continuously for 8-10 minutes until golden brown and fragrant.
6. Stir in the chopped nuts and ground cinnamon.

Step 3: Combine with Syrup

7. Carefully pour the warm syrup into the semolina mixture (caution: it will bubble and steam intensely!).
8. Stir quickly until the mixture thickens and absorbs all the liquid (about 2-3 minutes).

Step 4: Shape and Serve

9. Remove from heat and let it rest for 5 minutes.
10. Transfer to a greased mold or spoon into individual serving bowls.
11. Let it cool slightly, then sprinkle with extra cinnamon and chopped nuts.

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.
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