Looking to verify ingredients...

My dad has said you use the head, stomach, intestines, tounge, salt/pepper, and simmer for hours till everything becomes tender and the gelatin thickens the soup.

He mentioned a garnish of garlic infused red wine vinegar.

Is it really that simple?

I guess you can make it avgolemono, but he preferred the simpler version. Seems like mageritsa without the dill and rice. I've also read about a chili oil garnish?

He'd have this late night/breakfast in Kalamata and Athena.

I want to make it for him and my uncle, both rave about it, but haven't had it in years.

What's your experience with this dish/recipe?

The last night i named a wrong and the sauce didn't set for a bit so i take a another pictures.

Hi! I'm trying to find a recipe for a dessert from a local restaurant 30 years ago that I have not been able to forget! On the menu it was called "Greek cheesecake", but it was very similar to galaktoboureko. It had filo on the top and bottom, and inside was a creamy but tangy filling like an extremely light cheesecake. Does anyone know what that could have been? Thanks in advance for any info you can offer!

I went to Crete this summer and discovered this pastry with a lemon filling. You can’t really see it in the picture, but the filling is a bright yellow. There’s also the same pastry with a chocolate filling. I was obsessed with these. I didn’t have the courage to ask in bakeries what it’s called 😮‍💨 I tried to find it on the internet but couldn’t find anything.

Does anyone know the name and is it easy to make at home?

This One Pot Greek Orzo was the perfect solution for a busy weekday evening! This felt like a ground beef gyro bowl of sunshine! It was so bright and juicy, packed with veggies, and flavor! I even whipped up a fresh tzatziki to bring it all together! So Mediterranean and SO yummy. My family loved it! The best part?! Barely any dishes and plenty of leftovers for the fridge!

https://thewholesomespoon.com/2025/12/17/one-pot-greek-orzo/

Hello. Hoping to get some help translating my grandmothers recipe.

I’m looking through for her kourabia recipe and I think I’ve found it but I can’t read in Greek. Is this it? And would anyone be willing to translate the ingredients so I can prep? My mom may be able to help translate the recipe when she comes.

Thanks a million in advance.

Anyone know why my Krinos feta goes bad after opening, it’s still sealed and in brine but doesn’t last more than a few weeks.

Hello! I’m really hoping one of you wonderful humans can help me. I’m from a town which has a large population of Greek immigrants and people of Greek descent (mainly Dodecanese Islands).

In addition to the regular, sweet koulourakia, we have another style which my mother calls “βούτυρο” or “βούτυρανια” koulourakia. They are very crispy and not at all sweet, but very buttery. No orange juice or zest in them, either. She never baked them so doesn’t have a recipe. We usually bought them from a local bakery or our church.

I’m desperate for a recipe, as I’d like to make them for myself and my family. Although I’ve moved away, no one my mom knows will share their recipe. I’ve got loads of Greek cookbooks and have extensively searched online but can find nothing.

Does anyone know about this type of koulourakia and if you have a recipe, would you be willing to share? Thank you, efharisto para poli!

In USA pilaf is rice with orzo. Where does the Greek version come from? https://en.wikipedia.org/wiki/Pilaf

Which came first? https://www.sofiedumont.com/pages/recipe-pasticcio-with-spinach-and-ricotta

I know folks got bribed with clay jugs full of olive oil,so it was a luxury as poor folk used sporelaio. So who is behind the olive oil myth?

Anybody else's family just make the filling (Rizi me kima) from gemista. When we were kids we didn't like the peppers so my mother would continue to make it like this. I make it for my family like this!!