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xmelissaa

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My dear friend has a nut allergy, and I noticed that there are so many Greek cookies and desserts with nuts!! Do you have any advice?
 
Yes Greek yogurt either plain or with fruits.
 
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Off the top of my head: profiterol, galaktoboureko, mpougatsa, kormos, loukoumades...
 
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My dear friend has a nut allergy, and I noticed that there are so many Greek cookies and desserts with nuts!! Do you have any advice?
You mustn't be Greek, because all Greeks have nuts and are nuts.
 
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It can be tricky to navigate, but off the top of my head, you don't need to include nuts to make the following:

Kourabedies
Galaktoboureko
Bougatsa
Koulourakia
Fanouropita
Greek Yogurt Cake
Milopita

I am sure there are others. If any of the above list nuts for some reason (I sometimes see this with kourabedies, for example), you can easily omit them.
 

Favorite Greek dishes made with zucchini

Zucchini seems to show up in so many Greek dishes, especially during the summer when it’s plentiful and at its best. I’m curious what everyone’s favorite traditional Greek zucchini dishes are.

Kolokithokeftedes are probably one of the first things that come to mind for me. I love how the zucchini works with herbs, feta, and a little crispiness on the outside. I also enjoy zucchini in vegetable dishes like briam, and I know there are plenty of regional recipes that use it in different ways.

What Greek zucchini dishes do you make most often? Do you prefer zucchini fritters, stuffed zucchini, baked dishes, stews, pies, or something else entirely?

I’d especially love to hear about family recipes or regional dishes that aren’t as well known outside Greece. And if you grow zucchini yourself, what do you usually make when you suddenly have more than you know what to do with?

How Do You Keep Lamb from Drying Out in the Oven?

I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like.

For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

I’d like to get that really tender Greek-style lamb that practically falls apart. Any tips on temperature, cooking time, marinades, or resting the meat would be appreciated.

What to do with garden zucchini?

Every summer, I seem to end up with more zucchini from the garden than I know what to do with! Of course, in Greek cooking there are plenty of good options, but I’m always looking for new ideas once I’ve made the usual favorites a few times.

I tend to use zucchini for kolokithokeftedes, briam, stuffed zucchini, and simple sautéed dishes with olive oil and herbs. I also like adding it to vegetable pies or roasting it alongside potatoes and other summer vegetables. Still, when the garden is producing zucchini constantly, it’s easy to run out of inspiration.

What does everyone else do with an abundance of garden zucchini? Are there traditional Greek recipes you make every summer, especially ones that use a lot at once?

I’d also love ideas for preserving or freezing zucchini in a way that works well for Greek dishes later in the year.

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?

What Greek Foods Do You Start Craving in the Fall?

I've been thinking more about seasonal eating lately, especially from a Greek perspective. Summer Greek food feels so naturally tied to the season with tomatoes, zucchini, eggplant, fresh herbs, grilled foods, and plenty of fruit. But once the weather starts cooling down, I find myself wondering what traditional Greek foods really feel like fall.

Are there certain dishes you start making as soon as September or October arrives? I'm thinking of foods like fasolada, giouvetsi, trahana soup, baked dishes, savory pies, and recipes using apples, grapes, walnuts, chestnuts, pumpkin, or other fall ingredients.

I'd especially love to hear about foods that were seasonal in your family rather than dishes you ate year-round. Were there certain meals your yiayia or parents always started making when the weather changed?

What Greek foods make you think, "Okay, fall is officially here"?
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