Hello everyone!

I was recently in Greece and one of my favorite meals was in Preveza and was marked on the menu as Μύδια σαγανάκι. Here is a photo of it!

I know this is probably a long shot but I was wondering whether anyone had any guess as to a vague recipe? Or know anything similar. I can see there is capsican, mussels, tomato and feta.

Thanks so much in advance

Hello, friends! Do you know a store or market in Athens where you can buy exotic tropical fruits? I am looking for anything unusual like Cherimoyas, Durian, Graviola, Soursop, Longan, Guava, Salak or even unusual banana cultivars.

I have attached a photo of a Graviola for example.

Thanks in advance!

https://preview.redd.it/ow8u5v8bvzge1.jpg?width=2500&format=pjpg&auto=webp&s=4615b66a1f4798c7180e1f5c0acda2bf726c5adb

My niece told me she saw a jar of (kalamata) olive jam when she was in Greece. Not just a spread, but something called a jam. Has anyone ever heard of it? I'd love to know the ingredients/recipe if you do.

Thanks.

I found it in a closet in our family's old restaurant. It's clear & in a 60s-70s reused small liquor bottle relabeled as "greek moonshine" in my pappou's handwriting. Of course I opened it, and immediately was hit with the smell of raisins, like the EXACT scent of opening a little box of sun-maids. I drank a sip- it tastes great. I'm not a huge drinker, so it's rare for me to enjoy any kind of liquor, but it was really pleasant. Don't get me wrong- it's very strong, but sweet, smooth & still very raisin-y.

I've never been to Greece, and my dad and grandparents have all passed away, so I'm not the most well versed on Greek liquor. There's definitely a chance my dad or grandfather made it considering the reused bottle (they did live on a farm), but also could've been brought back from a trip and separated into smaller bottles. I'd love to know if you can think of what this could be. I imagine it's some sort of raki just based on a google search, but for those who know greek liquor, maybe there's more context or something similar you'd recommend to buy. I'd love trying to make a cocktail out of it, but don't want to waste it!

Hi! I was in Greece two years ago and brought home a jar of a delicious red sauce/paste which I can't remember the name of. It was decently spicy but also had a sweet bell pepper taste to it and an oily texture. I bought it in the town of Xanthi (Ξάνθη) in the north eastern greek mainland. If anyone can help me find it's name it would be greatly appreciated!

Hello! I watched a video on how to make this dish and it called for specifically xinomizithra. Do I need this specific cheese or would any type of mizithra work?

Ευχάριστο!

hi! last time I was in greece I had this sour cherry liqueur. It was served at a restaurant after dinner in a fancy pitcher with tiny cups. It tasted like sour cherry nectar + cinnamon + red wine. I’m curious if anyone has tried this/ knows the name/has a recipe. thanks!

Hi all, this is for those who know about Salep (also called Sahlab). I recently purchased some pure salep powder with no additives from a Greek herbalist store (which I'd used before with no issue), and this stuff smells HORRIBLE - like manure and I could not get past the stench. I grew up on salep (pure and mixed with other spices) and have used it MANY times and never recalled such a smell. The shop owner said it's because his salep is "wild" harvested not the cultivated variety. Has anyone familiar with salep ever heard - or, smelled, of such a thing?!

Sorry for the weird question and TIA!

I'll start with the disclaimer that I'm not very familiar with Greek food though I love Mediterranean food in general.

I got Kochilas's Ikaria from the library (oh man that dill and lentil salad...) but I'm interested in a book focused on simple fare and it would be nice if it has food from a bunch of different regions in Greece. Bonus if it's heavy on vegetarian dishes (I eat meat but not a lot, and I like seafood but can rarely bring myself to pay for good enough ingredients to make it worth it).

From a little research I have a tentative shortlist:

• The Food and Wine of Greece
• Greece: The Cookbook
• Kokkari
• The Complete Book of Greek Cooking (the St Paul Orthodox book)

Any thoughts on which of those fit best? I don't see Kokkari mentioned much in forums, but I saw it suggested by other Greek cookbook authors and their description was interesting (I just don't know if a chef's idea of "easy everyday cooking" is the same as mine haha). And I've read good things about The Olive and the Caper but I just cannot bring myself to go for something with that cover design lol, looks way too much like a high school textbook.

I'd love to hear what you think! Thanks!

While I was in Greece, I had “toast” nearly everyday for breakfast. It was sorta like a grilled cheese with turkey. Does anyone know what kind of cheese they usually use for this? Tia!

I have a vertical rotisserie and made pork (boneless butt) gyros. Wasn't happy with the flavor of spices that I used (sumac, oregano, turmeric, olive oil, white wine vinegar, honey was marinaded 24 hrs.) . The question I have is - does anyone know what spices are used by companies like Kronos etc in the their gyro cones?

I was in Ioannina and I tried some salty crepes with a yellow/green sauce that they called ''chicken sauce", now I'm trying to find a recipe to replicate it but I couldn't find anything online. Can someone know some good recipe?

In the image there is a screen from efood of one of the crepe I'm talking about.

Thanks to everyone who can help me!

My brothers friends mom makes the BEST melomakarona, but refuses to share her recipe! Was hoping this group could give me some tips.

Her cookies are soft and absorb a lot of syrup, they are hefty! I tried a recipe this year that uses a thick honey syrup, and semolina flour in the cookie, but I still couldn’t duplicate it. I’m attaching some photos, if anyone has any suggestions to get my melomakarona to her level, I’m all ears!!

Hi everyone,

During a trip to Northern Greece, I came across a homemade sauce that seemed to be a staple in many households. I was told that every grandmother in the area has her own version of this sauce, which they preserve by canning it. It's made from fresh vegetables, but I can't recall the exact ingredients.

I’m not sure if it was just tomato, tomato and red peppers, or if it included other ingredients as well. The lady who told me about it mentioned that this sauce is used as a base for many dishes, including Fassolada.

Does anyone know what the ingredients of this sauce might be and how to make it? I’d love to recreate it!

Thanks in advance!