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nm1999

Active member
I have been cooking Greek food at home lately and I seem to have gotten stuck in a bit of a rut. Well, there's truly no such thing with Greek cooking because it's all delicious, but I do seem to be cooking the same things all the time. Here's what I have been cooking. Let me know if you have ideas of dishes I should try next:

** Tiropita and Spanakopita - I seem to alternate between them

** Souvlaki - I have the routine down with this and it's an easy one to put together. I make it with lamb, pork, chicken, or beef. Mostly it's either lamb or chicken, though.

** Dolmades

I think what I am looking for are dishes that are a bit simpler to put together than these.
 
Off the top of my head, here are some new ideas:
1. Spanakopita, but make your own phyllo.
2. Soutzoukakia
3. Giouverlakia
4. Fasolada
5. Fakes
6. Tigania (chicken or beef)
7. Giouvetsi
8. Stifado (with beef or rabbit)
9. Gemista
10. Gyros (chicken or pork) - if you do pork then try making tzatziki, if you so chicken then try making "sauce" which is a combination of Greek yogurt, mustard, ketchup, and mayonnaise that Greeks put on a gyros.
 
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Off the top of my head, here are some new ideas:
1. Spanakopita, but make your own phyllo.
2. Soutzoukakia
3. Giouverlakia
4. Fasolada
5. Fakes
6. Tigania (chicken or beef)
7. Giouvetsi
8. Stifado (with beef or rabbit)
9. Gemista
10. Gyros (chicken or pork) - if you do pork then try making tzatziki, if you so chicken then try making "sauce" which is a combination of Greek yogurt, mustard, ketchup, and mayonnaise that Greeks put on a gyros.

Thank you so much for chiming in! I think I will try to make that sauce or the gyros. Do you by any chance know the proportions? This is a great list, I can't wait to get started! For the Stifado, I beef will be a bit easier for me to find than rabbit - but I think I might try to track some rabbit down.
 
Where I am at, it is getting cold out but I have been getting a kick out of running the grill even as the days get shorter and colder. So, I have been cooking a lot of souvlaki, loukaniko, and recently I am on a big soutzoukakia kick. For those, make Greek meatballs and instead of rolling them out, work the meat onto skewers to cook.
 
Biftekia me patates sto fourno, Pastitsio (which is time consuming but freezable so you have dinner for another day), Imam.
 
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Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?

Making Greek lemon potatoes?

I just had lemon potatoes at a restaurant and although I know how to cook Greek food, somehow I have never made this!

I took my best guess (I didn't look up a recipe) and it didn't taste great. Basically, I made a Ladolemono, drizzled it on the potatoes, and roasted them.

They never really got crispy - so my next thought is that I put too much of the ladolemono.

So the next time I made them, I put less of the ladolemono. I couldn't really taste the lemon.

Next, I am going to look up a recipe, but meanwhile I am curious what you guys do to make these.

Food at Greek Weddings?

When it comes to planning a Greek wedding, what Greek food is traditional to serve? I am helping my friend play her wedding and want to gather information.

Could anyone share insights or personal experiences on the traditional Greek foods served at weddings? I'm curious about dishes that are must-haves on the big day, any symbolic meanings behind certain foods, and how the menu reflects Greek culture and traditions.

I remember at my cousin's wedding, they had kourabedies and some sort of traditional Cretan rice pilaf served at weddings (they're Cretan, but the wedding was in the US).

What do you eat for breakfast?

I have been wondering what traditional Greeks eat for breakfast. I am a bit Americanized in my habits, but I noticed I am constantly not very hungry in the morning.

From what I've gathered, a traditional Greek breakfast might not be as globally recognized as the full English breakfast or the American pancakes and bacon, but it's definitely a feast worth exploring. I'm curious, does anyone here know what a traditional Greek breakfast consists of?

From the initial research, it seems that fresh ingredients play a big role, with items like Greek yogurt, honey, fresh fruit, and nuts being quite common. There's also mention of various types of bread and pastries, such as the famous Spanakopita (spinach pie) and Tyropita (cheese pie). However, I believe there's more to discover and learn from personal experiences or detailed insights.

Do any of you have Greek heritage or have been to Greece and experienced a traditional Greek breakfast firsthand?

Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
  5. Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.
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