Greek Food, Cooking and Recipe Community

Using Ladolemono Dressing in Greek Cooking

1 - 4 of 4 Posts
C

cubrinj

Active member
From what I can tell, ladolemono (a dressing made from lemon, olive oil, garlic, salt, pepper, oregano...) is very versatile. I use it sometimes when I cook, but not all the time. I thought I would compile a list of ideas:

- marinate meat, especially pork or poultry
- make lemony potatoes
- dress certain salads
- as a dressing or sauce for cooked vegetables

Did I miss anything? I want to start using it more. I plan to make a big batch and keep it in the fridge. How long does it keep?
 
Last edited:
cubrinj said:
From what I can tell, ladolemono (a dressing made from lemon, olive oil, garlic, salt, pepper, oregano...) is very versatile. I use it sometimes when I cook, but not all the time. I thought I would compile a list of ideas:

- marinate meat, especially pork or poultry
- make lemony potatoes
- dress certain salads
- as a dressing or sauce for cooked vegetables

Did I miss anything? I want to start using it more. I plan to make a big batch and keep it in the fridge. How long does it keep?
Click to expand...
Yes, fish.
 
  • Like
Reactions: cubrinj
cubrinj said:
From what I can tell, ladolemono (a dressing made from lemon, olive oil, garlic, salt, pepper, oregano...) is very versatile. I use it sometimes when I cook, but not all the time. I thought I would compile a list of ideas:

- marinate meat, especially pork or poultry
- make lemony potatoes
- dress certain salads
- as a dressing or sauce for cooked vegetables

Did I miss anything? I want to start using it more. I plan to make a big batch and keep it in the fridge. How long does it keep?
Click to expand...
Traditionally ladolemono does not have garlic in it, know that dosent mean you can add in a little bit (or a lot) of garlic if u would like.
I think that pre making it and keeping it in the fridge is a great idea. If you make a batch it should keep well for up to a week.
 
1 - 4 of 4 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top