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Greek Fava Dip

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mj_toronto8

mj_toronto8

Active member
So I use either green or yellow split peas in mine depending on what I can find. I love this dish, I make it a lot. How do you guys make it? Here are my ingredients:

- Split peas (I cook them and let them cool)
- Olive oil
- Shallot or onion
- Garlic
- Fresh lemon juice
- Salt, pepper, sometimes fresh parsley

I blend it all together. I don't use measurements and do this by feel.
 
I love how you say u don’t do measurements and do it by feel. That is how everyone should cook.
 
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PemiKanavos said:
I love how you say u don’t do measurements and do it by feel. That is how everyone should cook.
Click to expand...
Thank you!!! I totally agree with this...
 
mj_toronto8 said:
So I use either green or yellow split peas in mine depending on what I can find. I love this dish, I make it a lot. How do you guys make it? Here are my ingredients:

- Split peas (I cook them and let them cool)
- Olive oil
- Shallot or onion
- Garlic
- Fresh lemon juice
- Salt, pepper, sometimes fresh parsley

I blend it all together. I don't use measurements and do this by feel.
Click to expand...
Cooking by feel is the cornerstone of Greek cooking! I use either yellow or green split peas for the dish - it depends on what I can find in the store.
 
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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?

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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 make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

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I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

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.

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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?
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