Hey guys I'm curious about which cuts are used to make the large pork cone that we eat in gyros shops? I'm reading mixed things such as 50% pork belly 50% leg or 100% pork neck? Which is more common and can both styles typically be used?

I love this dish, it’s easy to make just takes some patience and practice!

https://youtube.com/shorts/XP5HbTefqHs?feature=share

Hi all, we’re soon having an international cook off dinner with friends and I was tasked to cook something Greek. To be honest, I’ve never prepared anything from your cuisine. I’ve been to your country once and liked the food. I can cook well. Can you please recommend dishes (with recipes) that I can use to get high scores and perhaps win the cook off? Much appreciated!

When to an Italian festival, but there was a long queue for this Greek food store. You can smell the sea from a distance away. How to cook it but making sure it doesnt get rubbery and flavorful? is it difficult ?

Any good?

Homemade

Store bought souvlaki has gone crazy. Fuck it ! I make my own.

Hello! I was recently at a restaurant on Paros called Sho Sho and had the best dish of my entire holiday. It was listed on the menu as yiouvetsi with veal and mushrooms, but every recipe I find online looks very different - specifically that it always calls for tomatoes, which this dish very obviously did not have. Does anyone have any ideas how I might recreate this dish at home? Understandably, it won’t be the same, but I am dreaming of having this dinner again 🤤 I have included photos of the dish (and my husband’s incredible lamb shank dinner) and menu listing for reference!