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mastichas09

Active member
My family used to make a simple Greek tomato sauce to put over spaghetti. I have no idea if this is "Greek" and something that people do in Greece, but it was simple and had Greek flavors. This is what my family did:

  • Sauce together 1 chopped tomato and 2 garlic cloves in some olive oil
  • Add a large can of crushed tomatoes, some pepper, a cinnamon stick, and some dried Greek oregano
  • Bring to a boil, covered, then let it simmer for about 30 minutes
  • Serve over spaghetti with some grated Greek cheese or Romano or Parmesan.
 
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Reactions: Laura48
Hi Mastichas09,

Each family or I should say each region of Greece has some basic base of how to make a simple tomato sauce. Some like to use spices like clove or cinnamon or even allspice, others just use onion and no garlic. Some add capers. It would all depend on what was available in that region.
I would say experiment and see what you like and make it your own greek sauce.
 
Hi Mastichas09,

Each family or I should say each region of Greece has some basic base of how to make a simple tomato sauce. Some like to use spices like clove or cinnamon or even allspice, others just use onion and no garlic. Some add capers. It would all depend on what was available in that region.
I would say experiment and see what you like and make it your own greek sauce.
I think you're right - I will experiment with different flavors and concepts until I hit my stride. I had a version once that was very cinnamon forward. It was nice for a change but I am not sure that is my every day. I think I would do a nice fresh cinnamon stick instead of ground cinnamon to infuse the flavor in but not overpower.Thanks for the advice!
 
My family uses ground meat (usually beef) ... that had been fried in onion, then add water, tomato paste, and cinnamon. Very simple and delicious.
 

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

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.

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!
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