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Getting an intuitive feel for Greek cooking

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kcixcy

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I have noticed when watching traditional Greeks cook, they very rarely have a recipe out. They're simply putting together the recipes. This is especially true for savory cooking. I have a friend who makes cheese pita completely off the top of her head, and each time she makes it, she seems to use slightly different combinations of cheeses, depending on what she can find and what she has on hand. I have seen this with other dishes, as well.

Does anyone have any advice how I can learn to cook this way? Thanks! I know, it might be hard to explain, but I want to develop an "intuition" in the kitchen that I don't seem to have. I always need a recipe.
 
kcixcy said:
I have noticed when watching traditional Greeks cook, they very rarely have a recipe out. They're simply putting together the recipes. This is especially true for savory cooking. I have a friend who makes cheese pita completely off the top of her head, and each time she makes it, she seems to use slightly different combinations of cheeses, depending on what she can find and what she has on hand. I have seen this with other dishes, as well.

Does anyone have any advice how I can learn to cook this way? Thanks! I know, it might be hard to explain, but I want to develop an "intuition" in the kitchen that I don't seem to have. I always need a recipe.
Click to expand...
I totally understand what style of cooking you are referring to. It’s what we refer to “me to mati” literally mean cooking with just by looking at it.
The only way to cook this way is to get a good cookbook (cooking greek is an awesome cookbook to start) and make the recipes over and over again. This will give you the confidence to trust ur instincts in the kitchen.
 
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PemiKanavos said:
I totally understand what style of cooking you are referring to. It’s what we refer to “me to mati” literally mean cooking with just by looking at it.
The only way to cook this way is to get a good cookbook (cooking greek is an awesome cookbook to start) and make the recipes over and over again. This will give you the confidence to trust ur instincts in the kitchen.
Click to expand...

This is really good advice, and I didn't think of it that way. In other words, maybe follow the recipe as written the first few times, but then don't be afraid to branch out if I have instincts, or if I need to substitute, etc?
 
Yes for me, I tend to cook a recipe a handful of times when it is the first time, exactly as it is written. Then, as I have instincts or maybe even the need to substitute (like if I don't have an ingredient that the recipe is called for and don't want to go to the store) then I will change things around.
 
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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
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  • Juice of 2 lemons
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Instructions:​

  1. Prepare the Grape Leaves:
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    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
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    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
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