Greek Food, Cooking and Recipe Community

How to make Greek herb bombs for cooking!

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dpappas87

dpappas87

Active member
Here is a cool idea that I found online. All you have to do is fill your ice cube tray with olive oil, garlic, fresh oregano, or any of your favourite herbs! You can take them from the freezer and pop them into the pan before cooking anything

diethood.com

How To Freeze Fresh Herbs - Great for Long-Term Storage!

Freeze herbs like basil, rosemary, and thyme in olive oil so they're ready to go from the freezer into your favorite soups, pastas, and more!
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In the summer months, my herb garden really thrives. I use this method as a way to preserve the fresh herbs when they aren't being grown outdoors. I also dry them, but sometimes when I am craving those fresh flavors, I reach for one of these ice cubes. It is also a fun trick to use with herbs like mint, which tastes great in fresh ice water. This is a something I do throughout the summer to enhance my plain old drinking water.
 
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GreekGirlCooks said:
In the summer months, my herb garden really thrives. I use this method as a way to preserve the fresh herbs when they aren't being grown outdoors. I also dry them, but sometimes when I am craving those fresh flavors, I reach for one of these ice cubes. It is also a fun trick to use with herbs like mint, which tastes great in fresh ice water. This is a something I do throughout the summer to enhance my plain old drinking water.
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Thank you so much for sharing!! This is an amazing idea, I never thought that. could use them in water with fresh herbs. Ill totally do this and add some muddled raspberries
 
There are some great ideas here. I'm going to try freezing herbs in the ice cubes!
 
acamp7 said:
Thank you so much for sharing!! This is an amazing idea, I never thought that. could use them in water with fresh herbs. Ill totally do this and add some muddled raspberries
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You're welcome! My absolute favorite is to use all the fresh mint we have in our yard.
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How Do You Keep Lamb from Drying Out in the Oven?

I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like.

For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

I’d like to get that really tender Greek-style lamb that practically falls apart. Any tips on temperature, cooking time, marinades, or resting the meat would be appreciated.

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?

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!

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

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.
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