Greek Food, Cooking and Recipe Community

What are your favorite Greek recipes to cook?

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GreekGirlCooks

GreekGirlCooks

Member
I love cooking, and I learned at a very young age. I love being able to share my Greek heritage with people. I have some favorite recipes to share with my non-Greek friends:

- Spanakopita - I have had so many people ask me how to make it!
- Tiropita - I don't actually have a set recipe - I always make it differently, and for me, that is part of the charm. It always has at last feta, though!
- Village salad - It is my favorite salad, and I only make it in the summer when everything is fresh, so it's a real treat
- Souvlaki - this is a crowd pleaser and a great addition to any barbecue!

How about you? What do you like to cook for Greek food?
 
Your favorite recipes are all crowd pleasers and very popular with non Greeks and Greeks.
My favorite are
Pastichio
Gemista
Imam
Makarionia me kima
Tzatziki
Taramosalata
And Baklava (a dessert but love it)
 
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PemiKanavos said:
Your favorite recipes are all crowd pleasers and very popular with non Greeks and Greeks.
My favorite are
Pastichio
Gemista
Imam
Makarionia me kima
Tzatziki
Taramosalata
And Baklava (a dessert but love it)
Click to expand...
Love this! I haven't made makaronia me kima in a while. I will have to dust off my recipe.
 
Giouvetsi, ladopsomo, tigania kotopoulo, kokkinisto, saganaki me meli kai sousami, gavros tiganitos
 
ellinasgolfer0320 said:
Giouvetsi, ladopsomo, tigania kotopoulo, kokkinisto, saganaki me meli kai sousami, gavros tiganitos
Click to expand...
Excellent choices - I also love cooking ladopsomo and many of the others you mentioned. I made makaronia me kima (Chef Pemi inspired me) and forgot how much I love that too!
 
My favorites to make are:

- Spanakopita
- Fasolakia
- Plaki
- Koulourakia
- Horiatiki

Great thread!
 
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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
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  • 1/2 cup chopped fresh parsley
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  • Juice of 2 lemons
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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.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
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