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What is your favorite Greek food?

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blopez34

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Thought i'd share this question! There's too many to choose from :) in my opinion pastitsio can't be beat look at how decadent it is. What do you guys like??

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Here is my favorite Greek food...Pasta Flora (Greek cookie with jam/jelly in the middle:
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My favourite dish is Πιταρούδες

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Crispy spanakopita ?

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I have a lot, and it depends on the time of day: zamponotiropita, kotopita, stifado me kouneli, giouvetsi, xtapodi, saganaki me meli kai sousami, mpougatsa, kokkinisto, souvlakia (not gyros), and gyros...
 
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ellinasgolfer0320 said:
I have a lot, and it depends on the time of day: zamponotiropita, kotopita, stifado me kouneli, giouvetsi, xtapodi, saganaki me meli kai sousami, mpougatsa, kokkinisto, souvlakia (not gyros), and gyros...
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Kuchinaa Ellinika...... Bravo sas!.. used to eat stifado me kouneli in the winter months in Mykonou after some friends who used to hunting in the hills..... loved spicy saganaki too!... Efgharisto polee...
 
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paharo45 said:
Is this like spanakopita?
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I'm wondering the same. I don't know what it is.. I've never even heard the word before either.
 
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Moussaka.. I could eat it every day in Greece.
 
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ellinasgolfer0320 said:
I'm wondering the same. I don't know what it is.. I've never even heard the word before either.
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Me neither! But it looks amaazing and so flaky with all of the layers
 
I love Horiatiki (village salad), and Avgolemono soup. For dessert, my favorite are kourabedies:

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paharo45 said:
Is this like spanakopita?
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No, it's not like spanakopita. The ingredients are different and it is cooked differently. I'm not sure of all the ingredients but there is no cheese, plenty of spinach, celery leaves, parsley and lots of other greens (I have a list somewhere). The pastry is a single thin layer rolled by hand. The whole thing is cooked on a hotplate (I use a stainless steel hotplate on top of a gas stove) and then allowed to cook in its own steam by wrapping it in blankets for 1-2hrs. Then baste liberally with λαδολέμονο and you're done! Takes all morning to make them but they are worth it!
 
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Vangelis said:
No, it's not like spanakopita. The ingredients are different and it is cooked differently. I'm not sure of all the ingredients but there is no cheese, plenty of spinach, celery leaves, parsley and lots of other greens (I have a list somewhere). The pastry is a single thin layer rolled by hand. The whole thing is cooked on a hotplate (I use a stainless steel hotplate on top of a gas stove) and then allowed to cook in its own steam by wrapping it in blankets for 1-2hrs. Then baste liberally with λαδολέμονο and you're done! Takes all morning to make them but they are worth it!
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This sounds amazing and super fresh and herby! I will definitely try it out sometime soon :)
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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 herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Do you make your pastitsio with a thick or thin layer of krema?

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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!

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?
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