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efhernandez_

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Loukanika are so amazing! Greeks really know how to make some of the most juicy and flavourful meat. If anyone has any good restaurants in the Austin, Texas area that they could recommend for some great Greek food and loukanika I would really appreciate it :)
Loukanika-Greek-Sausage-720x480.jpg
 
Loukanika are so amazing! Greeks really know how to make some of the most juicy and flavourful meat. If anyone has any good restaurants in the Austin, Texas area that they could recommend for some great Greek food and loukanika I would really appreciate it :)
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Everyone loves a bit of Greek loukaniko
 
You can also find recipes online on how to make your own! My family used to do this. I love the way everyone has their own recipe. For me, it is the orange peel that really makes it special.
 
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You can also find recipes online on how to make your own! My family used to do this. I love the way everyone has their own recipe. For me, it is the orange peel that really makes it special.
Ive never tried it with orange! I usually use rosemary and thyme
 
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Ive never tried it with orange! I usually use rosemary and thyme
Some of my family I suspect might have roots on Crete, though that information got lost. From what I understand, there are a ton of orange trees on the island, so many of our family dishes involve oranges. I've actually never had it with rosemary for some reason!
 
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Some of my family I suspect might have roots on Crete, though that information got lost. From what I understand, there are a ton of orange trees on the island, so many of our family dishes involve oranges. I've actually never had it with rosemary for some reason!
So sad that so much information like that is lost in Greece. My relative said that a lot of documents got lost because of Turkish occupation. I wonder if that's what happened in your case
 
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So sad that so much information like that is lost in Greece. My relative said that a lot of documents got lost because of Turkish occupation. I wonder if that's what happened in your case
It's possible! I heard the same thing. Many of the records were lost or destroyed. Some burned. Also in the later generations, no one thought to ask the surviving relatives, and now they're gone!
 
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It's possible! I heard the same thing. Many of the records were lost or destroyed. Some burned. Also in the later generations, no one thought to ask the surviving relatives, and now they're gone!
So sad, I have researched and seem some super old interviews of elderly Greek people describing their experiences in Asia Minor. Im glad few have gone out to document Greek history
 
So sad, I have researched and seem some super old interviews of elderly Greek people describing their experiences in Asia Minor. Im glad few have gone out to document Greek history
Same here - I know some families who have roots in Asia Minor and had to move abruptly. Only one of these families thought to film a survivor before she passed talking about what she remembered, and what she remembered her mother talking about.
 
I love the recipe that involves spicing it with orange peels, but I have also had versions that have a dominant fennel or anise flavor, and those are great, as well. I don't always like "heat" in Greek cooking, but my favorite of the Greek sausages are always on the spicier side.
 

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 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?

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?

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!

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
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