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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:

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?

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.

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?

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 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!
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