Greek Food, Cooking and Recipe Community

Nothing like fresh herbs in Greek cooking!

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nadellii

nadellii

Active member
I have a spice cabinet filled with dried herbs, which I use. But I can't seem to live without my fresh herbs! They bring something different to each dish. My favorites, and how I like to use them:

Oregano

This is a staple and my favorite! I use both the dried and fresh equally, just for different situations. I tend to use the fresh as a finisher.

Dill

Dill is another herb that is common. t has a fresh, grassy, and slightly sweet flavor. I don't like it all the time, and I find the dried herb to be useless. If I use it, I only use the fresh. I tend to like it in vegetable dishes or dishes with Greens.

Parsley

Parsley is a versatile herb and I use it all the time. It has a fresh, slightly bitter taste, and is often used as a garnish or a flavor enhancer in salads, soups, and sauces.

Mint

This is my favorite fresh herb! I put it in all kinds of savory dishes, particularly those that involve ground meat.

Rosemary

Rosemary has a distinctive, fragrant, and robust flavor, and is used in a variety of Greek dishes.I tend to like it with poultry and sometimes when I make roasted potatoes.

What are your favorites?


fresh-oregano.jpg
 
This is my list - all of these have different purposes in my cooking:

1. Dill – Dill is a common herb used in Greek cuisine, and it’s often used to flavor seafood dishes. It pairs well with lemon, feta cheese, and olive oil.

2. Oregano – Oregano is a versatile herb that you can use in just about any Greek dish. It’s often used in salads and soups, and it pairs well with meats, fish, potatoes, and eggplant.

3. Mint – Mint is an herb that’s commonly used in Greek dishes to add freshness and zest. It’s often used in salads, soups, and meat dishes. Mint pairs well with lamb, yogurt, and lemon.

4. Basil – Basil is a fragrant herb that’s often used in salads, pasta dishes, and sauces. It pairs well with tomatoes, olives, and feta cheese.

5. Bay leaves – Bay leaves are a flavorful herb that’s often used in stews, soups, and pasta dishes. They pair well with meats, poultry, and seafood.

6. Cinnamon – Cinnamon is a spice that’s often used in sweet and savory Greek dishes. It adds warmth and sweetness to dishes like moussaka and pastitsio.

7. Coriander – Coriander is a fragrant herb that’s often used in Greek dishes to add depth and complexity. It’s often used in sauces, stews, and marinades.

8. Garlic – Garlic is a staple in Greek cuisine, and it’s often used in sauces, stews, and meat dishes. It pairs well with lemon, tomato, and feta cheese.

9. Rosemary – Rosemary is a fragrant herb that’s often used in roasted meats and potatoes. It pairs well with lemon and olive oil.

10. Thyme – Thyme is a versatile herb that’s often used in Greek dishes to add a savory note. It pairs well with lamb, chicken, and roasted vegetables.
 
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Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
  • 2 cups mixed Greek olives (such as Kalamata, green, or black)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
  1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.

Greek Grilled Pita Bread - A Recipe

I love to grill - it's that time of year! I grilled some souvlaki the other day and decide to also make some pita bread. I had the dough all prepped. It came out great and tasted good with the souvlaki. Here's the recipe:

Ingredients:​

  • 3 1/2 cups all-purpose flour (plus extra for dusting)
  • 1 1/2 cups warm water (about 110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Instructions:​

  1. Activate the Yeast:
    • In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
  2. Prepare the Dough:
    • In a large mixing bowl, combine the flour and salt.
    • Make a well in the center of the flour and pour in the yeast mixture and olive oil.
    • Mix with a wooden spoon or your hands until the dough starts to come together.
  3. Knead the Dough:
    • Transfer the dough onto a floured surface.
    • Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
  4. First Rise:
    • Place the dough in a lightly oiled bowl, turning it to coat all sides with oil.
    • Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
  5. Shape the Pitas:
    • Once the dough has risen, punch it down to release any air.
    • Divide the dough into 8 equal pieces and shape each piece into a ball.
    • On a lightly floured surface, roll out each ball into a circle about 1/4 inch thick.
  6. Second Rise:
    • Place the rolled-out dough circles on a lightly floured surface or baking sheet.
    • Cover them with a clean kitchen towel and let them rise for about 20-30 minutes.
  7. Grill the Pitas:
    • Preheat your grill to medium-high heat.
    • Place the pitas on the grill and cook for about 2-3 minutes on each side, or until they are puffed up and have nice grill marks.
    • If you prefer, you can also cook them in a cast-iron skillet or on a griddle over medium-high heat.

Salt Cod in Greek Cooking?

How is salt cod, or Bakaliaros, used in Greek cooking? I remember my grandmother using it and I forget for what...

Could anyone share what specific dishes in Greek cuisine feature salt cod as the key ingredient? How is it typically prepared and served in Greece? Are there any traditional recipes or unique cooking methods that highlight the flavor and texture of salt cod in Greek cooking? I know a lot of other cultures use it, too.

I believe understanding the culinary uses of salt cod in Greece could offer deeper insights into the country’s culture and traditions. Plus, it would be great to try and replicate some of these dishes at home!

Best Greek seafood dishes for summer grilling?

Summer is in full swing, and what better way to enjoy the season than firing up the grill? Which seafood dishes perfect for grilling. Greek cuisine's blend of fresh ingredients, herbs, and spices makes it an ideal choice for light, summery meals, and I'm eager to hear your recommendations.

Do you have favorite Greek seafood recipes or dishes that shine especially bright when cooked over an open flame? Whether it's a classic recipe or a personal twist on traditional fare,I know about things like grilled octopus marinated in olive oil and oregano to the simplicity of shrimp saganaki.

Additionally, if you have preparation tips, marinade secrets, or any advice on grilling seafood the Greek way, please share. Thanks so much!

How do you use Lemon in Greek cuisine?

I know that lemons are common in Greek cuisine. I cook Greek all the time, and I use lemons a lot!

What are some traditional Greek dishes that you use lemons for? I am curious what people do. I tend to make a lot of ladolemono and use it to marinate meats. I also use it as a garnish all the time for both meats and vegetables like spinach, asparagus, etc.

I had thought all Greeks use lemon a lot, but I went over someone's house (Greek) and they didn't seem as into it as my family is...
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