Favourite Greek Food and Drink

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What food and drink from Greece do you really like?

― MarkH (MarkH), Wednesday, 20 August 2003 17:36 (twenty-three years ago)

spanikopita and retsina!

― teeny (teeny), Wednesday, 20 August 2003 17:39 (twenty-three years ago)

http://www.btinternet.com/~doner.ride/Doner.JPG

― stevem (blueski), Wednesday, 20 August 2003 17:40 (twenty-three years ago)

Keftedes and Greek coffee. Oh, and I often like Greek olive oil better than Italian olive oil.

― Tep (ktepi), Wednesday, 20 August 2003 17:41 (twenty-three years ago)

I really like stuffed vine leaves. I can't remember the Greek name for this dish. I actually made some myself the other day as we have a vine where the grapes are sour and the wine-making attempt was disastrous (8 litres of vinegar, anyone?) so it seemed a sensible thing to do. I took some in to work and they were quite well received.

― MarkH (MarkH), Wednesday, 20 August 2003 17:41 (twenty-three years ago)

you're thinking of dolmades/dolmas, also yum.

― teeny (teeny), Wednesday, 20 August 2003 17:42 (twenty-three years ago)

I had some of those just last night, and unless I'm misremembering previous times I've had them, these were weird. There was a distinct dill pickle taste, like the kind of dill pickles other people put on hamburgers.

― Tep (ktepi), Wednesday, 20 August 2003 17:46 (twenty-three years ago)

Htipiti! anything with feta! Jose Andres' fabulous Zaytinya, in Washington, DC!

― gabbneb (gabbneb), Wednesday, 20 August 2003 17:47 (twenty-three years ago)

Taverna Kyklades I heart you.

― Thy Lethal Zen Ned (Ned), Wednesday, 20 August 2003 18:13 (twenty-three years ago)

saganaki and ouzo

― donut bitch (donut), Wednesday, 20 August 2003 18:22 (twenty-three years ago)

I don't know nuffin' bout no Greek drinks, but I love tiropitas and anything with feta... Greek olives are yum! And, of course:
http://slis.cua.edu/ihy/sp2000/cuisines/baklava.jpg

But what the hell are those flowers doing in the picture? So weird!?

― Sarah McLusky (coco), Wednesday, 20 August 2003 18:22 (twenty-three years ago)

what ned said

― BLACKOUT '03! (Jody Beth Rosen), Wednesday, 20 August 2003 18:26 (twenty-three years ago)

spanikopita and dolmades rock my world.

― luna (luna.c), Wednesday, 20 August 2003 18:27 (twenty-three years ago)

The Greek Heritage Festival in Norleans is like 90% pastries, 10% gyros -- so I'm gonna go with "pastries in general" since I can't remember all the names of the dozen different ones I tried this past time. This one thing with almonds and oranges and some kind of pecan-pie-like-filling in phyllo dough was incredible.

― Tep (ktepi), Wednesday, 20 August 2003 18:30 (twenty-three years ago)

dolmades, thank you! I knew it began with D. Re; the dill - you do have to put a very large amount of dill in them when you make them.

― MarkH (MarkH), Wednesday, 20 August 2003 18:52 (twenty-three years ago)

No love for pasticho?

― donut bitch (donut), Wednesday, 20 August 2003 18:55 (twenty-three years ago)

tell me more abt pasticho. incidentally, will put the dolmades recipe on here when i get to work tomorrow (it's on my work computer)

― MarkH (MarkH), Wednesday, 20 August 2003 19:07 (twenty-three years ago)

moussaka and muscat

― gygax! (gygax!), Wednesday, 20 August 2003 19:15 (twenty-three years ago)

moussaka, yes! I love making it, but I rarely get the time.

― MarkH (MarkH), Wednesday, 20 August 2003 19:19 (twenty-three years ago)

...I really must invest in a Greek cookbook.

― MarkH (MarkH), Wednesday, 20 August 2003 19:20 (twenty-three years ago)

any greek dessert. especially galactobouriko (probably misspelled) because it's a cool word (and good stuff besides).

also that kickass eggplant/garlic dip stuff.

― JuliaA (j_bdules), Wednesday, 20 August 2003 19:50 (twenty-three years ago)

Hummos,Baba gahannoug,Dolmas,Moussaka
Now I want to go to Moody's Falafel Palace

― brg30 (brg30), Wednesday, 20 August 2003 20:08 (twenty-three years ago)

DB, is pasticho similar to baked ziti? If so, I quite like that.

― rosemary (rosemary), Wednesday, 20 August 2003 20:19 (twenty-three years ago)

Baklava as long as I have some coffee to wash it down, because it's usually very sweet. And I made some moussaka that turned out really well, considering it was about the first complicated thing I ever made.

― nickn (nickn), Wednesday, 20 August 2003 20:26 (twenty-three years ago)

AVGOLEMONO

― amateurist (amateurist), Wednesday, 20 August 2003 20:26 (twenty-three years ago)

melitsana! this is like the food thread equiv of the Pet Shop Boys thread. All hits!!

― g--ff c-nn-n (gcannon), Wednesday, 20 August 2003 20:30 (twenty-three years ago)

we should open a restaurant that serves greek food and plays the pet shop boys!

― amateurist (amateurist), Wednesday, 20 August 2003 20:33 (twenty-three years ago)

I misspelled it.... all you ever wanted to know about pastichio. It's like a Greek lasagne, essentially. I've had really good vegetarian versions, but the traditional ground meat one is something my family has been known for in many a Hellenic circle.

― donut bitch (donut), Wednesday, 20 August 2003 20:37 (twenty-three years ago)

re: google link... Ah, for fuck's sake, why did Billy Corgan write a song about this?

― donut bitch (donut), Wednesday, 20 August 2003 20:39 (twenty-three years ago)

Are all falafels rolled into little balls and then deep fried? Cos I love those.

― Leee (Leee), Wednesday, 20 August 2003 20:51 (twenty-three years ago)

falafel is greek??

― amateurist (amateurist), Wednesday, 20 August 2003 20:53 (twenty-three years ago)

Blueski wins. I have a fantasy about eating one of those like a gigantic drumstick.

― Spencer Chow (spencermfi), Wednesday, 20 August 2003 20:57 (twenty-three years ago)

Falafel isn't Greek?

― Leee (Leee), Wednesday, 20 August 2003 20:59 (twenty-three years ago)

baba ghannouj (hi f.?) means "spoiled old daddy" in arabique.

― gygax! (gygax!), Wednesday, 20 August 2003 21:10 (twenty-three years ago)

http://papacristo.com/Chicken_kebab.jpg

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:15 (twenty-three years ago)

http://papacristo.com/baklava.jpg

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:17 (twenty-three years ago)

http://papacristo.com/piecase.jpg

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:25 (twenty-three years ago)

http://papacristo.com/SIZZILING%20SHRIMP.JPG

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:27 (twenty-three years ago)

What JBR said

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:29 (twenty-three years ago)

Ah, for fuck's sake, why did Billy Corgan write a song about this?

Because he is a WISE and GOOD man. So there.

― Ned Raggett (Ned), Wednesday, 20 August 2003 21:32 (twenty-three years ago)

what Chris said

― BLACKOUT '03! (Jody Beth Rosen), Wednesday, 20 August 2003 21:34 (twenty-three years ago)

KOTOSOUPA AVGHOLEMONO (EGG-LEMON CHICKEN SOUP)
==============================================

Ingredients:
------------
6 cups chicken broth
6 tblsp rice or orzo
3 eggs
juice of 1 large lemon (or more)

Instructions:
-------------
Bring broth to boil and add rice or orzo. Cover and cook for 20 minutes
(rice) or 10 minutes (orzo). While the rice cooks, lightly beat the
eggs and the lemon juice together. Remove the broth from heat. Slowly
mix about one cup of the hot broth into egg-lemon mixture. Add to the
soup gradually while stirring. Serves six.

― amateurist (amateurist), Wednesday, 20 August 2003 21:34 (twenty-three years ago)

http://www.greecefoods.com/saladsag.jpg

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:36 (twenty-three years ago)

http://www.greecefoods.com/mpicciliasmsm.jpg

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:37 (twenty-three years ago)

http://www.greecefoods.com/galeossm.jpg

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:39 (twenty-three years ago)

http://www.greecefoods.com/lambpot.jpg

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:40 (twenty-three years ago)

oh man this thread is making me hungry.

― amateurist (amateurist), Wednesday, 20 August 2003 21:40 (twenty-three years ago)

http://www.greecefoods.com/skordosom.jpg

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:41 (twenty-three years ago)

http://www.greecefoods.com/mavromat.jpg

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:41 (twenty-three years ago)

http://www.greecefoods.com/foodsouvlakia.JPG

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:42 (twenty-three years ago)

http://www.greecefoods.com/pastitsio.JPG

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:43 (twenty-three years ago)

Didn't mean for this to turn into a picture thread, but it's just easier this way

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:43 (twenty-three years ago)

Oh, and everything on this page

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:44 (twenty-three years ago)

http://www.prisma-online.de/image/59/mmfroebus_01411059.jpeg

― amateurist (amateurist), Wednesday, 20 August 2003 21:46 (twenty-three years ago)

http://www.papacristo.com/welcome.jpg

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:47 (twenty-three years ago)

I'm a fan of many things greek, but no way am I eating that guy, I don't care how much ouzo you give me.

― luna (luna.c), Wednesday, 20 August 2003 21:48 (twenty-three years ago)

http://www.lesvos.com/photos/ouzogian.jpg

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 21:56 (twenty-three years ago)

Still not enough.

― luna (luna.c), Wednesday, 20 August 2003 21:56 (twenty-three years ago)

http://www.greecefoods.com/ouzo/ouzobot.jpg

― Chris Barrus (Chris Barrus), Wednesday, 20 August 2003 22:01 (twenty-three years ago)

http://www.greecefoods.com/ouzo/ouzobot.jpg + http://www.greecefoods.com/ouzo/ouzobot.jpg

wouldn't be enough.

And I'd probably be dead.

― luna (luna.c), Wednesday, 20 August 2003 22:05 (twenty-three years ago)

oops.

― luna (luna.c), Wednesday, 20 August 2003 22:05 (twenty-three years ago)

Does the mention of my name mean that would be enough ouzo to eat me?

― oops (Oops), Wednesday, 20 August 2003 22:09 (twenty-three years ago)

I don't know about favorite, but I don't think anyone mentioned skordalia (I prefer the kind made with potato), which can be remarkably good; but most Greek food is pretty good. The flavor of ouzo is way too strong for me though.

― Al Andalous, Wednesday, 20 August 2003 23:06 (twenty-three years ago)

Chicken souvlaki, spanakopita, but no drinkeee.

― Kim (Kim), Thursday, 21 August 2003 01:48 (twenty-three years ago)

(OT: When I asked for the okra dish at my local Afghan restaurant, I was told they no longer make it, because nobody ordered it. The young woman who works there seemed amused that I was asking for it. She is very amused by small things, I've noticed. I have a crush on her, but I don't even know whether she is single or not; plus, I think they are Muslims, so it wouldn't work.)

― Al Andalous, Thursday, 21 August 2003 02:46 (twenty-three years ago)

Does the mention of my name mean that would be enough ouzo to eat me?

No.

― luna (luna.c), Thursday, 21 August 2003 15:25 (twenty-three years ago)

Food: Feta
Drink: Pureed feta

― NA (Nick A.), Thursday, 21 August 2003 15:32 (twenty-three years ago)

that sounds horrifying, yet strangely compelling.

― amateurist (amateurist), Thursday, 21 August 2003 17:27 (twenty-three years ago)

flaming saganaki cheese!

(flame produced & sustained by ouzo!)

― s1utsky (slutsky), Thursday, 21 August 2003 17:31 (twenty-three years ago)

falafel is "middle eastern", but you can probably usually find it in greek restaurants. There is a large amount of crossover b/w greek/turkish/armenian food; my wife's family eats all of these things traditionally considered greek but they have completely different names as they're armenian.

― anthony kyle monday (akmonday), Thursday, 21 August 2003 17:34 (twenty-three years ago)

is galactobouriko the pastry that has lovely creamy custard-y stuff inside? 'cause i love that one.

― quincie, Thursday, 21 August 2003 17:41 (twenty-three years ago)

it is. we used to go to a little greek pastry shop when we were little and the guy behind the counter wouldn't let us buy a pastry until we could pronounce its name to his satisfaction. hence the name sticking in my head forevermore.

― JuliaA (j_bdules), Thursday, 21 August 2003 17:51 (twenty-three years ago)

That must be what we had at the end of the Taverna Kyklades meal -- we didn't expect or order it, but it came out. And damn it was good.

― Ned Raggett (Ned), Thursday, 21 August 2003 18:15 (twenty-three years ago)

And what a cool name.

― s1utsky (slutsky), Thursday, 21 August 2003 19:07 (twenty-three years ago)

I could eat about 80000000000 keftedes from this place I know of and not get sick of it.

― Ally (mlescaut), Thursday, 21 August 2003 20:37 (twenty-three years ago)

my favorite's paklava, but the armenian way (not drenched in honey, left crunchy). also feta cheese is wonderful in anything though.

― Maria (Maria), Thursday, 21 August 2003 22:20 (twenty-three years ago)

I could eat about 80000000000 keftedes from this place I know of and not get sick of it.

You had better bring some to the twee party.

(I haven't had keftedes since moving out of Amherst.)

― Tep (ktepi), Thursday, 21 August 2003 23:41 (twenty-three years ago)

forgot to post this yesterday:

Ingredients:

50-60 vine leaves
one and a half cups of onions, finely chopped
one cup of spring onions, finely chopped
1 cup of olive oil
1 cup of rice
salt and pepper
Juice of 2 lemons
half a cup of dill, finely chopped
quarter cup of fresh mint, finely chopped

(from the Google Calculator – half a cup = 24 teaspoons)

Cooking Instructions:

Blanch the vine leaves, drain and allow to cool

Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes

Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another

Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking

Add the lemon juice and enough water to cover the rolls

Boil gently until the water had been absorbed and rice cooked

Allow to cool then arrange on a plate, garnished with slices of lemon

― MarkH (MarkH), Friday, 22 August 2003 07:26 (twenty-three years ago)

Feta is prolly about the only thing for me!

― Pinkpanther (Pinkpanther), Friday, 22 August 2003 08:03 (twenty-three years ago)

I'll totally bring some to the twee party! The problem is I don't really like that restaurant anymore--the staff has changed and are now completely useless. I'll hunt a new place prior to the twee party.

― Ally-zay (mlescaut), Friday, 22 August 2003 20:39 (twenty-three years ago)

three years pass...

So last night I went here with some friends and I was reminded how much I like saganaki all over again. But I have to say I was really impressed by the dolmades, the best I'd ever had -- previous attempts never really worked for me.

― Ned Raggett (Ned), Sunday, 27 August 2006 23:11 (twenty years ago)

i have dreams about saganaki

― electric sound of jim [and why not] (electricsound), Sunday, 27 August 2006 23:55 (twenty years ago)

YUM SAGANAKI

― el borracho (Jody Beth Rosen), Sunday, 27 August 2006 23:57 (twenty years ago)

The best place for saganaki ever is just blocks away from me: (Costas Opa in Fremont, Seattle), but I'm already dying young as it is... there are other things to experience than fried.... egg battered.... kasseri.... cheese.... with a lemon squeeze... oh, fuck life.

― the dow nut industrial average dead joe mama besser (donut), Monday, 28 August 2006 00:04 (twenty years ago)

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