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GreekGirlCooks

Active 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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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)
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
 
Giouvetsi, ladopsomo, tigania kotopoulo, kokkinisto, saganaki me meli kai sousami, gavros tiganitos
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!
 

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?

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!

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?
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