Greek Food, Cooking and Recipe Community

Best Greek Christmas dishes (lets start a list in the thread)!

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seleanor

seleanor

Active member
My personal favorite is roast pork, which is not eaten by all families during Christmas but I would say its quite a few

To-Chirino-Tis-Annas-720x480.jpg
 
This is the one time of year I actually like to eat ham, and of course were have spanakopita, baklava, maybe some tzatziki.... No matter what we serve there are always Greek sides!
 
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lalajess said:
This is the one time of year I actually like to eat ham, and of course were have spanakopita, baklava, maybe some tzatziki.... No matter what we serve there are always Greek sides!
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I went to my Greek friends thanksgiving this year and that's exactly what they did! Turkey with some Greek sides :) so tasty
 
efhernandez_ said:
I went to my Greek friends thanksgiving this year and that's exactly what they did! Turkey with some Greek sides :) so tasty
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That's what Thanksgiving looks like for us. Turkey, gravy, mashed potatoes, Greek sides, apple pie, baklava haha. I love it!
 
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One of my favorite Greek food items to eat during the Christmas season is Kourabiedes:

www.greekboston.com

Recipe for Kourabiedes - Greek Sugar Cookies

Learn how to prepare and make the Greek cookies Kourabiedes with this helpful recipe.
www.greekboston.com www.greekboston.com
 
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Worldwide Greeks Editor said:
One of my favorite Greek food items to eat during the Christmas season is Kourabiedes:

www.greekboston.com

Recipe for Kourabiedes - Greek Sugar Cookies

Learn how to prepare and make the Greek cookies Kourabiedes with this helpful recipe.
www.greekboston.com www.greekboston.com
Click to expand...
Kourabedies are delicious - they're my favorite too! For Christmas Day we usually cook a roast or something like that, and serve a combination of Greek and American sides. Spanakopita, fasolakia, usually some kind of pie, like Apple pie, kourabedies, baklava...
 
Oh my gosh, I love kourabedies, too! During Christmas, I put a little almond extract to give it a bit of a holiday flavor. (I love Christmas cookies that have almond flavoring!)
 
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lalajess said:
Oh my gosh, I love kourabedies, too! During Christmas, I put a little almond extract to give it a bit of a holiday flavor. (I love Christmas cookies that have almond flavoring!)
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Is almond extract available at most grocery stores?
 
mastichas09 said:
Is almond extract available at most grocery stores?
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Yes, in the United States it is. It's in the baking aisle near the vanilla extract and all that.
 
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lalajess said:
Yes, in the United States it is. It's in the baking aisle near the vanilla extract and all that.
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Its super easy to find, just have to look for it
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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.

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

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!

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?
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