ATTENTION: Greek House Market on the Danforth will close for good in a month (around May 1st 2012). The lease is up, the family is not renewing and a new owner will not buy the business. Another gelato shop will open in its place. To my Greek friends in and around Toronto: support Greek businesses whenever you can and buy Greek. Greek olive oil, Greek cheeses, Greek herbs and spices. Our cuisine is part of our culture and we should do our best to preserve it.
In the comments section of each post, through an email or in person, I often get asked where I go shopping. Of particular interest is where I buy my Greek ingredients.
Once again, in an effort to showcase more of Toronto and it’s food scene, today we’re hitting Toronto’s Greektown, locally known as “The Danforth”. It gets it’s name as most of the Greek shops on this avenue lie between Chester and Pape subway stations. There are Greeks and businesses throughout Toronto but The Danforth is equated with Greektown.
One shop that serves the community is Greek House Food Market. There’s no stretch of the imagination needed to guess what this store offers you but allow me to tell you that Greek House has been in business for almost 30 years and currently the Doudoumis family owns and operates this one-stop shop for all your Greek food needs.
Greek House is located 565 Danforth Avenue, just west of Pape on the south side of the street. Let’s not waste any time…come with me and I’ll give you a brief tour of the shop.
One will surely be able to purchase some Greek olives.
Did you think there would be just one type of olive?
From olives, come olive oil…extra-virgin – all Greek!
A variety of Greek pasta goods line Greek House’s shelves.
An array of barley rusksÂ are on display…try these with ripe, grated tomato & Feta cheese.
A store like this has a high turnover of phyllo dough…that means fresh phyllo!
We’re in the midst of Lent, lots of Tahini is sold around this time of year.
Grape vine leaves are used to make Dolmades.
Did I mention Greek House sells olives?
I also love briny caper berries in salads and with fish and seafood.
Fish roe to make Taramasalata is another ingredient that flies out the door during Lent.
What would a Greek House be without Greek cheese? Here’s some Dodoni Feta.
Some more Greek Feta.
Dodoni produces many types of cheeses, their dry Mizithra gets grated on top of pasta.
Kasseri cheese, a slightly tangy but not too salty of a sheep’s milk cheese.
Kefalograviera goes up a notch on the saltyness scale of cheese…good for a cheese saganaki.
Kefalotyri is a salty cheese, often compared to Pecoribo Romano but better…all things are better when they are Greek.
I only use Greek sea salt in my cooking.
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