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What is the best Greek food to make for kids?

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kosta_karapinotis

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My nieces and nephews are coming to visit and I'd love to make some tasty Greek treats for them! I know they're pretty picky eaters and used to eating chicken nuggets but I want to keep some of the Greek culture alive. For anyone who has kids, what is popular amongst children?
 
Probably one of the more popular Greek foods that's not too strange: gyroi (they might find the tzatziki weird), spanakopita (the spinach might scare them) , tiropita, makaronopita, zamponotiropita, loukanikopita, pastitsio...
 
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ellinasgolfer0320 said:
Probably one of the more popular Greek foods that's not too strange: gyroi (they might find the tzatziki weird), spanakopita (the spinach might scare them) , tiropita, makaronopita, zamponotiropita, loukanikopita, pastitsio...
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kosta_karapinotis said:
My nieces and nephews are coming to visit and I'd love to make some tasty Greek treats for them! I know they're pretty picky eaters and used to eating chicken nuggets but I want to keep some of the Greek culture alive. For anyone who has kids, what is popular amongst children?
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My grands love almost any meat on a stick so I would suggest souvlakia and french fries topped with crumbled Feta. Maybe make a red dipping sauce for the french fries using a Kokkinisto recipe. Also how about Burnt Butter Spaghetti with Greek Mizithra Cheese. Sliced cucumbers with Tzatziki sauce ( call it the Greek version of ranch dressing LOL)
 
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ellinasgolfer0320 said:
Probably one of the more popular Greek foods that's not too strange: gyroi (they might find the tzatziki weird), spanakopita (the spinach might scare them) , tiropita, makaronopita, zamponotiropita, loukanikopita, pastitsio...
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Loukanikopita is a huge favorite amongst my sons! I've never made it at home though. I've only seen it at bakeries
 
KarenKariotis1 said:
My grands love almost any meat on a stick so I would suggest souvlakia and french fries topped with crumbled Feta. Maybe make a red dipping sauce for the french fries using a Kokkinisto recipe. Also how about Burnt Butter Spaghetti with Greek Mizithra Cheese. Sliced cucumbers with Tzatziki sauce ( call it the Greek version of ranch dressing LOL)
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Yess any type of spaghetti! Maybe with Greek meat sauce too :) What a good idea
 
Pastitsio all the way, or Makaronia with Kima!
 
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ellinasgolfer0320 said:
Probably one of the more popular Greek foods that's not too strange: gyroi (they might find the tzatziki weird), spanakopita (the spinach might scare them) , tiropita, makaronopita, zamponotiropita, loukanikopita, pastitsio...
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All of these are things I loved when I was a kid. I also loved keftedes and avgolemono soup.
 
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Do you put potatoes in your moussaka?

My family has never made moussaka with potatoes, so I always grew up thinking of it as layers of eggplant, meat sauce, and béchamel. Recently, though, I had moussaka at a restaurant that included a layer of potatoes, and I absolutely loved it.

The potatoes gave it a little more substance and seemed to soak up some of the flavors from the meat sauce. It made the whole dish feel even more comforting without taking away from the eggplant.

Now I’m curious about how common this is in Greece and in Greek families. Is adding potatoes considered traditional in certain regions, or is it simply one of those variations that depends on the household?

If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?

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.

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.

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!

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?
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