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nm1999

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What do you usually serve for desserts at Greek Easter? I'm invited to a socially distanced Greek Easter gathering but I've never been to an easter party before, and I want to bring a dessert. Thanks
 
Greek Easter is an all-you-can-eat feast so I recommend to bring something refreshing that will go well with the lamb in your stomach!
If you can find baklava, ravani or "portokalopita" (served with ice cream) it would be great. Personally, I would enjoy more a strawberry shortcake or a lemon meringue tart.
 
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Greek Easter is an all-you-can-eat feast so I recommend to bring something refreshing that will go well with the lamb in your stomach!
If you can find baklava, ravani or "portokalopita" (served with ice cream) it would be great. Personally, I would enjoy more a strawberry shortcake or a lemon meringue tart.
Ravani is a great option! It's a bit more light and perfect to pair with heartier meats
 
This year Easter falls in Autumn (fall). We do things a bit different in our home. After our Easter prayer, we break our eggs and the feast begins. Kastellorizian pilafi and gemisi are a MUST at our Easter feast. We cater for all our guests. This year vegetarian curry including roti, organic beef casserole and chicken for the white meat only eaters. Haloumi cake, spanakopita, bread (of course) and the usual dolmades, tzatziki, fetta, olives, salad. For desert (including port, coffee and tea) we serve tsoureki, kouranbries, koulourakia, fruit platter and ice cream. Galatobouriko.and baklava. Easter cake - usually chocolate cake with lots of cream decorated by the little ones with candy and chocolate eggs. If you go home hungry - it your own fault! Lots of take away containers on hand.
 
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This year Easter falls in Autumn (fall). We do things a bit different in our home. After our Easter prayer, we break our eggs and the feast begins. Kastellorizian pilafi and gemisi are a MUST at our Easter feast. We cater for all our guests. This year vegetarian curry including roti, organic beef casserole and chicken for the white meat only eaters. Haloumi cake, spanakopita, bread (of course) and the usual dolmades, tzatziki, fetta, olives, salad. For desert (including port, coffee and tea) we serve tsoureki, kouranbries, koulourakia, fruit platter and ice cream. Galatobouriko.and baklava. Easter cake - usually chocolate cake with lots of cream decorated by the little ones with candy and chocolate eggs. If you go home hungry - it your own fault! Lots of take away containers on hand.
Sounds so tasty!!
 
What do you usually serve for desserts at Greek Easter? I'm invited to a socially distanced Greek Easter gathering but I've never been to an easter party before, and I want to bring a dessert. Thanks
What do you usually serve for desserts at Greek Easter? I'm invited to a socially distanced Greek Easter gathering but I've never been to an easter party before, and I want to bring a dessert. Thanks
 
Koulourakia seems to be a dessert that is at all Greek Easter gatherings. There's a good recipe for that on the Food Section of greekboston.com . There are lots of different recipes out there. Once you try different ones, you'll come up with your own personal preference. It is very likely the hostess has already made some as that's one thing that can be made in advance. That being said, ANY dessert fits the bill if you're coming to our house! I often makes the likes of baklava, but I found that not necessary.
 
I love the traditional Greek desserts and cookies, you really can't go wrong with any of them. Koulourakia is the traditional Easter cookie. I am also a chocolate fiend so anything that features chocolate, even though it isn't traditionally Greek, has a special place in our dessert spread.
 

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 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.

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?

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?

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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