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axariotisxy

Active member
I love lentil soup and now that it is getting colder, I plan to cook it more.

I have a recipe that I typically use, but in talking with people, I noticed everyone does something a little different.

Here's my ingredients list... I am curious about what you all do!

  • onions
  • carrots
  • celery
  • lentils
  • tomatoes
  • chopped greens - like kale or spinach
I don't use vinegar like I see in some recipes. If I do that, should I omit the tomatoes?
 
I've tried several variations, and my favorite is the most simple. It carrots, celery, lentils, small can tomato paste and some red wine vinegar at the end. I chop carrots, celery and, add lentils (well rinsed), and cook until tender, about 40-45 minutes. Remove about 1/3 of the soup and process in blender or food processor until smooth and add that back to the pot. This makes it thick, and not just lentils floating in water. It will thicken more if you have leftovers for the 'fridge, and leftovers are my main idea for any homemade soup.

Sprinkle with red wine vinegar ? when serving.

Enjoy!
 
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I've tried several variations, and my favorite is the most simple. It carrots, celery, lentils, small can tomato paste and some red wine vinegar at the end. I chop carrots, celery and, add lentils (well rinsed), and cook until tender, about 40-45 minutes. Remove about 1/3 of the soup and process in blender or food processor until smooth and add that back to the pot. This makes it thick, and not just lentils floating in water. It will thicken more if you have leftovers for the 'fridge, and leftovers are my main idea for any homemade soup.

Sprinkle with red wine vinegar ? when serving.

Enjoy!
This is a great variations - I would try this one - it is more traditional for Greek-style cooking. But the other version you have is pretty good, too.
 

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!

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?

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!

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

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?
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