Favourite Greek Food and Drink

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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 years ago) link

Chicken souvlaki, spanakopita, but no drinkeee.

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

(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 years ago) link

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 years ago) link

Food: Feta
Drink: Pureed feta

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

that sounds horrifying, yet strangely compelling.

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

flaming saganaki cheese!

(flame produced & sustained by ouzo!)

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

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 years ago) link

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 years ago) link

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 years ago) link

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 years ago) link

And what a cool name.

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

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 years ago) link

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 years ago) link

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 years ago) link

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 years ago) link

Feta is prolly about the only thing for me!

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

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 years ago) link

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 (seventeen years ago) link

i have dreams about saganaki

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

YUM SAGANAKI

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

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 (seventeen years ago) link

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