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Popular Greek Foods to Serve at Weddings?

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C

cubrinj

Active member
I am involved with planning a wedding where much of the cooking is going to be done by family, just like it is in Greece.

What are the popular and most common foods to serve at weddings in Greece? In that family many of them had been born in Greece so I am curious about what to expect.

Many of them haven't told me what they are cooking and I want to make sure there's enough food. All they basically say is, "We are making typical wedding foods like you'll find in Greece."
 
If your family is cooking then i have no idea.. my guess is they'll probably make spanakopita, keftedes, pastitsio, moissaka, dolmades and something else.

Let me explain how it works in Greece Today, because this is not what is served at weddings today, so it depends.

In Greece you pay for a caterer and the food you get depends on how much you pay. They give you a 3 or 4 different menus. For example, there is menu A which is the cheapest and might get you X amount of food and it might be frozen, menu B is an upgrade from menu A (probably sll cooked and more food), and menu C is the most expensive because it'll have the nicest food and it'll all be fresh. On each menu, you can get salads, potatoes, rice, pastas, chicken, beef, pork, and whatever else they have to offer.

Sometimes people like to go more traditional and have a whole lamb as well.
 
ellinasgolfer0320 said:
If your family is cooking then i have no idea.. my guess is they'll probably make spanakopita, keftedes, pastitsio, moissaka, dolmades and something else.

Let me explain how it works in Greece Today, because this is not what is served at weddings today, so it depends.

In Greece you pay for a caterer and the food you get depends on how much you pay. They give you a 3 or 4 different menus. For example, there is menu A which is the cheapest and might get you X amount of food and it might be frozen, menu B is an upgrade from menu A (probably sll cooked and more food), and menu C is the most expensive because it'll have the nicest food and it'll all be fresh. On each menu, you can get salads, potatoes, rice, pastas, chicken, beef, pork, and whatever else they have to offer.

Sometimes people like to go more traditional and have a whole lamb as well.
Click to expand...
Wow this is super helpful. Thank you! I didn't realize that there was an option to actually cater. Most of the Greeks I know have done a "the villages show up" wedding but I have a friend who might be in a different situation and actually needs a caterer and venue to host it.
 
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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?

How do you make yours, and what did your family serve growing up?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

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 Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

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!
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